"The History of Celiac Disease” (document)

"The History of Celiac Disease" traces the recognition and understanding of this autoimmune disorder, where the body reacts harmfully to gluten, a protein in wheat, barley, and rye. Initially mistaken for other stomach issues, it became clearer in the 20th century that gluten triggers intestinal damage in susceptible individuals. Advances in medical research identified genetic factors and developed diagnostic methods like blood tests and biopsies. Today, awareness has grown, leading to better diagnosis, management, and gluten-free diets. The history highlights scientific progress in understanding how genetics and immune responses contribute to celiac disease.