What condition leads to the immune system reacting to proteins found in wheat, rye, and barley?

Celiac disease is an autoimmune condition where the ingestion of gluten, which is a protein found in wheat, rye, and barley, triggers an immune response that damages the small intestine's lining. This immune reaction leads to inflammation and atrophy of the villi, the tiny hair-like structures that line the intestine and are responsible for nutrient absorption.

People with celiac disease may experience a range of gastrointestinal symptoms, such as diarrhea, bloating, and abdominal pain, alongside other systemic effects due to malabsorption of nutrients. The immune system mistakenly identifies gluten as a threat, leading to this damaging response, which is the hallmark characteristic of celiac disease. This is distinct from the other conditions listed, which do not involve such a specific autoimmune reaction to gluten-containing grains.