The History of Coeliac Disease: From Misunderstood Malady to Modern Management

Coeliac disease might seem like a modern-day hassle, with gluten hiding in everything from bread to mystery thickeners, but it’s actually been around for thousands of years. Long before gluten-free became an industry, people were dealing with the same struggles—diagnosing, suffering, and, if they were lucky, figuring out ways to cope (without the luxury of a well-stocked free-from aisle).

It’s actually been around for thousands of years.

Ancient Coeliac Disease: A 2000-Year-Old Connection

In 2008 Scientists uncovered a fascinating clue about the history of coeliac disease—by studying the DNA of a woman who lived in Italy around 2000 years ago!

Her remains were found at the ancient Roman archaeological site of Costa near Tuscany, and researchers analysed DNA from her bones and teeth. What they found was remarkable: she carried the HLA-DQ2.5 gene, the same genetic marker that puts people at high risk for coeliac disease today. This means that even back in Roman times, people had the same genetic predisposition to coeliac disease as we see now.

But the story goes even deeper. By looking at her mitochondrial DNA (the genetic material passed down from mothers), scientists traced her ancestry back nearly 10,000 years. This suggests that the genetic roots of coeliac disease have been around for thousands of years—long before anyone even knew what gluten was!

Scientists traced her ancestry back nearly 10,000 years. This suggests that the genetic roots of coeliac disease have been around for thousands of years

Ancient Observations: The First Gluten-Free Dieters?

The earliest recorded description of coeliac disease dates back to the 2nd century AD, when Greek physician Aretaeus of Cappadocia described a condition affecting the digestive system. He referred to certain patients as “koiliakos”, derived from the Greek word koelia, meaning “abdomen” or “belly.” These individuals suffered from chronic diarrhoea, weight loss, and malnutrition—classic signs of untreated coeliac disease.

Aretaeus noted that these patients had a peculiar sense sensitivity to food, but at the time, the connection to wheat and gluten was, understandably, a complete mystery. His observations, however, provided one of the first recorded recognitions of the disease.

Aretaeus noted that these patients had a peculiar sense sensitivity to food.

The 19th Century: A Doctor’s Deduction

Fast forward to 1888, when British physician Dr Samuel Gee revisited the mysterious illness in children. He described a condition that caused stunted growth, diarrhoea, and severe malnutrition. His work, published as On the Coeliac Affection, was groundbreaking—though, sadly, his suggested treatment of a “strict diet” didn’t yet include avoiding gluten. Instead, he recommended a diet rich in mussels and thinly sliced bread, which is about as effective as putting a sieve in a rainstorm.

However, he was onto something with the idea that diet could play a crucial role in managing the disease.

A Wartime Discovery: The Gluten Connection

It wasn’t until the 1940s that a Dutch paediatrician, Dr Willem Dicke, made a game-changing discovery. During World War II, when wheat was scarce due to rationing, he noticed that children suffering from coeliac disease improved dramatically. When wheat was reintroduced after the war, their symptoms returned.

This was the first clear evidence linking wheat (and later, specifically gluten) to the condition. Dicke’s research led to the development of the gluten-free diet as the only effective treatment for coeliac disease—a fact that remains unchanged today.

This was the first clear evidence linking wheat (and later, specifically gluten) to the condition.

The 20th Century: Science Confirms the Truth

In the 1950s and 1960s, scientists identified gluten as the culprit behind coeliac disease. Researchers also discovered the role of the immune system and how the small intestine is damaged when coeliacs consume gluten. By the 1990s, serological blood tests became available, making diagnosis much easier than simply wasting away and hoping for the best.

The 21st Century: Awareness and Gluten-Free Living

Today, coeliac disease is widely recognised, and gluten-free options are more available than ever. From dedicated gluten-free bakeries to entire restaurant menus, we’ve come a long way from Aretaeus’ confused descriptions and Dr Gee’s questionable dietary advice.

That said, challenges remain. Many people still struggle for a diagnosis, cross-contamination lurks in unexpected places, and gluten-free labelling can sometimes feel like a cruel joke. But thanks to modern research, growing awareness, and the gluten-free community (hey, that’s us!), living with coeliac disease is more manageable than ever.

Final Crumbs of Thought

While it’s taken nearly 2,000 years to fully understand coeliac disease, one thing has remained constant: those affected by it have always had to fight to be taken seriously. Today, we have science, advocacy, and a bit more food choice on our side—though some restaurants still look at us like we’ve asked for a unicorn steak when we mention cross-contamination.

Hope you enjoyed this little read! Honestly, I found some of this surprisingly interesting while digging into the research. I’d love to hear your thoughts—did anything catch you off guard? Let me know what you think in the comments!