 Celiac disease is a chronic autoimmune disorder caused by an immune reaction to gluten, a protein found in wheat, barley, rye and other grains. It is characterized by damage to the small intestine resulting in malabsorption of nutrients and a wide range of symptoms. Genetic factors play a role in determining who will develop the disease, but environmental triggers are also believed to be involved. Diagnosis is typically confirmed through a combination of blood tests and biopsy of the small intestine. Treatment involves a lifelong gluten-free diet which has been shown to improve quality of life and reduce symptoms. However, some individuals may not respond to the diet and further research is needed to identify alternative treatments. This article was authored by Giacomo Cairo, Mbato Volta, Anna Sapwan and others.