“Gluten is a protein contained in certain grains, such as wheat, barley, rye and possibly oat,” explains Randy Yanda, M.D., a gastroenterologist at Piedmont Hospital. It is the common culprit inceliac disease, a condition where the body has an immune reaction to gluten that causes injury to the small intestine.
While the number of celiac disease diagnoses has increased lately, Dr. Yanda says it is hard to know whether the disease is increasing in incidence or if people are more aware of the condition, causing doctors to test more people. In the United States, at least one in 133 people have the disease.
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