For individuals with celiac disease, gluten—a protein found in wheat, barley, and rye—can trigger harmful immune responses. This leads to damage in the small intestine, inhibiting nutrient absorption and resulting in various symptoms like diarrhea, fatigue, and nutritional deficiencies. Consequently, those with celiac disease must adhere to a strict gluten-free diet to avoid complications such as long-term health issues and decreased quality of life. Understanding the role of gluten is vital for managing the condition effectively and maintaining optimal health.