Celiac disease is an autoimmune disorder in which the immune system reacts to gluten. More than 1% of the population in Germany is affected. In these individuals, gluten proteins found in wheat, rye and barley trigger inflammation in the small intestine, which can damage the intestinal villi and promote disease outside the intestinal tract. Despite following a gluten-free diet, up to 30% of patients with celiac disease still experience symptoms. This is usually due to unavoidable gluten contamination in their daily diet.
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