In this three-month series, we focus on our gut—its role, how it’s influenced by the foods we eat, and the lifestyle factors that contribute to our well-being. This month, we’re highlighting the digestive system to better understand its complexities.
The digestive system does far more than simply break down food—it plays a critical role in our energy levels, immune function, and even mood. Understanding how the digestive system works is especially important for those with coeliac disease, as the condition directly affects how nutrients are absorbed and processed.
Digestion begins in the mouth and travels through the gastrointestinal (GI) tract—a long, twisting series of organs that include the stomach, small intestine, and large intestine. Each part has a specific job in breaking down food into nutrients your body can absorb.
One of the most important parts of this system is the small intestine, where the majority of nutrient absorption takes place. It's lined with tiny, finger-like projections called villi, which increase surface area to absorb vitamins, minerals, and other essential nutrients.
For people with coeliac disease, eating gluten triggers an autoimmune reaction that damages these villi. When the villi become inflamed and flattened, the small intestine can no longer absorb nutrients effectively. This can lead to symptoms such as fatigue, weight loss, digestive discomfort, and long-term deficiencies in iron, calcium, and other vital nutrients.
The large intestine then absorbs water and electrolytes, compacts what’s left into stool, and prepares it for elimination.
By understanding how the digestive system functions—and how gluten impacts it in those with coeliac disease—we can better appreciate the importance of early diagnosis, proper management, and a lifelong gluten-free diet. Supporting gut health is not just about comfort—it’s about overall health and wellbeing.
Next month, we’ll explore the gut microbiome and how the food and nutrients we consume can support its diversity, health, and balance.
Article provided by Suzanne Aiken, Health Promotion & Dietary Education Manager
