Which of the following describes celiac disease best?

Celiac disease is accurately described as a genetic autoimmune disorder. This condition occurs when the ingestion of gluten—a protein found in wheat, barley, and rye—triggers an immune response that damages the small intestine's lining. This immune reaction is not simply a mere allergy; rather, it is a complex interaction between an individual's genetic predisposition and environmental factors that leads to chronic inflammation and malabsorption of nutrients.

Individuals with celiac disease have a heightened genetic risk, often associated with specific genes such as HLA-DQ2 or HLA-DQ8. When gluten is consumed, the body mistakenly targets its own tissues, leading to various symptoms and complications, including gastrointestinal issues, skin rashes, and even long-term health problems if left untreated.

In contrast, a viral infection is caused by a pathogen and not related to gluten intake, while an allergic reaction to food involves an immediate immune response to proteins in foods without the autoimmune implications seen in celiac disease. Additionally, lactose intolerance pertains specifically to the inability to digest lactose, a sugar found in dairy products, which is entirely separate from the gluten-related reactions in celiac disease.