What dietary component must be avoided in individuals with celiac disease?

Celiac disease is an autoimmune disorder characterized by a heightened sensitivity to gluten, a protein found in wheat, barley, and rye. When individuals with celiac disease consume gluten, their immune system responds by damaging the lining of the small intestine, which can lead to nutrient malabsorption and a variety of gastrointestinal and systemic symptoms.

Eliminating gluten from the diet is crucial for managing celiac disease and preventing long-term complications. The only effective treatment for this condition is a strict, lifelong adherence to a gluten-free diet. This means avoiding all foods and products that contain gluten, which is essential for the healing of the intestinal mucosa and to alleviate the symptoms associated with the disease.

While oats are often discussed in relation to celiac disease, it's important to note that pure, uncontaminated oats may be tolerated by some individuals, but common oats are often processed in facilities that handle gluten-containing grains, leading to cross-contamination. Therefore, while oats are a concern, gluten is the key dietary component that must be strictly avoided in individuals with celiac disease. Sugar and fats do not cause the same immune-mediated damage and are not restricted in the diet for those with celiac disease.