Can Celiac Disease Increase Your Risk for Heart Disease?

Celiac disease is an autoimmune disorder that affects the small intestine and is triggered by the consumption of gluten, a protein found in wheat, barley, and rye. While traditionally considered a gastrointestinal condition, recent research has revealed that individuals with celiac disease may be at an increased risk of developing heart disease.

A study published in the American Journal of Clinical Nutrition found that individuals with celiac disease had a higher prevalence of cardiovascular risk factors such as high blood pressure, high cholesterol, and obesity compared to the general population (Ludvigsson et al., 2009). Another study published in the Journal of the American College of Cardiology found that individuals with celiac disease had a higher risk of developing heart disease, particularly ischemic heart disease, compared to those without the condition (Catassi et al., 2011).

The exact mechanisms by which celiac disease increases the risk of heart disease are not yet fully understood. However, it has been proposed that chronic inflammation, nutrient deficiencies, and hormonal imbalances resulting from the immune response to gluten may play a role (Catassi et al., 2011).

Chronic inflammation is a key factor in the development of heart disease and has been linked to the autoimmune response in celiac disease. In individuals with celiac disease, the immune system attacks the small intestine in response to gluten, leading to inflammation and damage to the intestinal lining. This chronic inflammation can also affect other parts of the body, including the heart, increasing the risk of heart disease (Catassi et al., 2011).

Nutrient deficiencies are also a concern for individuals with celiac disease. The autoimmune response to gluten can lead to damage to the small intestine, reducing its ability to absorb important nutrients such as iron, calcium, and vitamin B12. These deficiencies can lead to anemia, osteoporosis, and nerve damage, and may also increase the risk of heart disease (Ludvigsson et al., 2009).