New CGH study on safety of hydrolyzed wheat flour for celiacs.

A team of researchers recently conducted a small study to assess whether people with celiac disease can eat baked goods made with wheat flour that is hydrolyzed via sourdough lactobacilli and fungal proteases during food processing.

Following a “strict” gluten-free diet is no guarantee against mucosal damage associated with celiac disease. In two different studies of gluten-free diets, nearly half of the subjects showed villous atrophy. A new study suggests the standard be set at a maximum of 20 PPM; approximately equal to daily gluten consumption of 6 mg.

Researchers in Finland showed that eating processed foods containing products derived from wheat starch, such as dextrose and maltodextrins, did not trigger symptoms for people with celiac disease.

Celiac.com 01/10/2007 – Celiac disease researchers in Italy and at the Center For Celiac Re

Alimentary Pharmacology & Therapeutics, Volume 19 Issue 12 Page 1277 - June 2004 Celiac.com 06/

Alimentary Pharmacology & Therapeutics Volume 17 Issue 4 Page 587 - February 2003 Aliment Pharmac

Celiac.com - 07/24/2001 Study: Holmes, Prior, Lane, et. al. Malignancy in Coeliac Disease - Eff

Scand J Gastroenterol 2000 Sep;35(9):947-9 Lohiniemi S, Maki M, Kaukinen K, Laippala P, Collin P.

Scand J Gastroenterol 1999 Sep;34(9):909-14 AW Morrow Gastroenterology and Liver Centre, Dept of

Q: Why would people with celiac disease want to eat Codex wheat starch? A: Most people who have

Scand J Gastroenterol 1999 Feb;34(2):163-9 PMID: 10192194, UI: 99206412 Authors: Kaukinen K, Col

This 11/29/98 update comes to us from Frederik Willem Janssen, The Netherlands: fwjanssen@WXS.N

This article comes to us from Frederik Willem Janssen, Zutphen, The Netherlands, e-mail: teizjanz