• Join our community!

    Do you have questions about celiac disease or the gluten-free diet?

  • Ads by Google:
     




    Get email alerts Subscribe to Celiac.com's FREE weekly eNewsletter

    Ads by Google:



       Get email alertsSubscribe to Celiac.com's FREE weekly eNewsletter

  • Member Statistics

    77,337
    Total Members
    3,093
    Most Online
    Lovisa
    Newest Member
    Lovisa
    Joined
  • 0

    Soft Sugar Cookies (Gluten-Free)


    Scott Adams

    This recipe comes to us from Ryan Blokzyl.


    Ads by Google:




    ARTICLE CONTINUES BELOW ADS
    Ads by Google:



    Ingredients:
    2/3 cup shortening
    ¾ cup sugar
    ½ teaspoon vanilla
    1 egg
    4 teaspoons milk
    2 cups gluten free flour (see below *)
    1 ½ teaspoons baking powder
    ¼ teaspoon salt
    1 teaspoon xanthan gum

    Directions:
    Cream first 3 ingredients, then add egg and beat until light and fluffy. Stir in milk. Stir together dry ingredients and blend into creamed mixture. Divide dough in half and chill for one hour.

    Roll (slightly thick) out on lightly gluten free flour surface (You may need a little gluten free flour on the rolling pin if it sticks). Bake on greased cookie sheet 6-8 minutes at 375F (I used parchment paper and just pulled off the parchment paper and let them cool on the parchment paper on a cooling rack).

    * Be careful as the cookies are fragile when warm.

    Topping:
    I melted a chunk of white chocolate for the frosting and it worked out nicely and then sprinkled with red and green sugar. I think Pillsbury cream cheese frosting is gluten-free, and if so would work well.

    Gluten-Free Flour Mix:
    You can use any all purpose gluten free flour mix, but I used Bette Hagman’s flour blend:
    2 cups white rice flour
    2/3 cup potato starch
    1/3 cup tapioca flour

    Mix the flour and store extra in an airtight container in the refrigerator for future use.

    0


    User Feedback

    Recommended Comments

    Guest Shirley Moulds

    Posted

    Love the great ideas for all of the things that we can make gluten-free.

    Share this comment


    Link to comment
    Share on other sites

    I'm glad to find soft food recipes, have a 4 year old with chewing issues

    Share this comment


    Link to comment
    Share on other sites

    Would really help to the know number of servings (in this case, how many cookies) any recipe makes. Please try to make sure that this is addressed in the future. Thanks!

    Share this comment


    Link to comment
    Share on other sites
    Guest Krickette

    Posted

    Newly diagnosed, loving all the great information and recipes!

    Share this comment


    Link to comment
    Share on other sites
    Guest Lai Hwa

    Posted

    I used:

    - olive oil instead of shortening

    - 2/3 C sugar instead of 3/4C but I find it still a little too sweet.

    - Combination of brown rice flour and sweet rice flour instead.

    - baked at 375 deg F for 15 minutes.

     

    Scooped 1 tsp for each cookie and was able to make between 45-60 small cookies. What I love about it is that I could make different shapes with it. Thanks so much for this recipe!

    Share this comment


    Link to comment
    Share on other sites
    Guest Louise Willett

    Posted

    I loved the cookies but found the recipe lacking in information. It does not say what to use to cut out the cookies after you roll them out. As for rolling them out, it is near impossible as the dough is so soft. Someone mentioned scooping them out, not when it is rolled out!

    Share this comment


    Link to comment
    Share on other sites

    I increased the amount of xanthan gun (1 tsp per cup of flour) and these cookies were very good! My 3 year old loved them!

    Share this comment


    Link to comment
    Share on other sites
    Guest Melanie Henderson

    Posted

    This recipe was perfection! You give brilliant advice and I appreciate the concise format of explaining the recipes. Delicious! I have just moved to Argentina, and there are gluten free products on the market, but they aren't that great - you know kind of crappy powdery rubbish. Celiac disease wasn't recognized here by law until a few years ago, so that is why I think there isn't much good stuff available. I have taken your advice on premixing my own flour and I just wanted to say thanks! I'll be visiting this site much more often!

    Share this comment


    Link to comment
    Share on other sites
    Guest Jennifer

    Posted

    Delicious...I used brown rice flour and a gluten free mix containing xanthan gum and skipped the baking powder. Also added some mocha powder. My gluten-eating boyfriend loved them too!

    Share this comment


    Link to comment
    Share on other sites

    This recipe turned out really well. I omitted the salt and subbed margarine in for the shortening (1:1). I also subbed out a cup of the rice flour for sorghum.

     

    I recommend using a tablespoon and spraying it with pam or cooking spray before scooping the batter onto the sheet. Much, much easier to handle.

    Share this comment


    Link to comment
    Share on other sites
    Guest Stacy

    Posted

    I perfected my gluten-free chocolate chip cookie recipe, but my DS has been wanting sugar cookies for a while now so I decided to try this recipe. They turned out so well! I added 1 cup of sugar by mistake and added 2 tsp of Xanthan Gum and they turned out wonderfully! I mixed the mix as directed but opted not to roll the dough. Instead I used a small ice cream scooper to portion the cookies, rolled the dough in my hands to smooth the texture, and then pressed them flat with a spoon. I also baked them a little longer, approximately 8-9 mins.

    Share this comment


    Link to comment
    Share on other sites


    Your content will need to be approved by a moderator

    Guest
    You are commenting as a guest. If you have an account, please sign in.
    Add a comment...

    ×   Pasted as rich text.   Paste as plain text instead

      Only 75 emoji are allowed.

    ×   Your link has been automatically embedded.   Display as a link instead

    ×   Your previous content has been restored.   Clear editor

    ×   You cannot paste images directly. Upload or insert images from URL.


  • Popular Contributors

  • Ads by Google:

  • Who's Online   20 Members, 1 Anonymous, 1,092 Guests (See full list)

  • Related Articles

    Scott Adams
    This recipe comes to us from: Gayle M Chastain.
    Just wanted to share a few more tried and true holiday recipes.
    1 beaten egg
    ½ cup packed brown sugar
    ¼ cup honey
    ½ cup molasses
    1 tablespoon apple juice or cider
    ¼ teaspoon grated lemon peel
    ½ teaspoon lemon juice
    1 cup rice flour
    ½ cup sweet rice flour
    ¼ cup tapioca flour
    ¼ cup garbanzo bean flour
    ½ teaspoon xanthan gum
    ¾ teaspoon cinnamon
    ¼ teaspoon baking soda
    ¼ teaspoon cloves
    ½ teaspoon ginger
    ¼ cup chopped almonds
    ½ cup mixed candied fruits and peels
    Lemon Glaze (follows)
    Beat egg and brown sugar until light and fluffy. Mix in honey, molasses, juices, and lemon peel. In another bowl, thoroughly combine flours, xanthan gum, and spices. Blend into molasses mixture. Stir in almonds and candied fruits. Chill dough several hours or overnight. Sprinkle waxed paper with powdered sugar. Roll out dough to 14 x 9 inch rectangle. Cut into 1 ½ x 2 inch cookies (I use a pizza cutter). Bake on lightly greased cookie sheet at 350 degrees about 12 minutes. Cool slightly; remove from cookie sheet and cool on rack. While warm, brush with lemon glaze.
    Lemon Glaze:
    Combine 1 ½ cups powdered sugar and enough lemon juice (about 2 teaspoon) to make a glaze. These are better if allowed to sit a few days before eating. They keep well.

    Scott Adams
    This recipe comes to us from Phil Walker.
    Ingredients:
    4 medium egg whites
    225g/8 oz. caster sugar
    1 teaspoon corn flour
    Beat egg whites to soft peak, beat in caster sugar, a quarter at a time. Beating for a full minute after adding each quarter. Fold in corn flour. Place in spoonfuls, or pipe onto lined baking trays, allowing room for spreading.
    Preheat oven to (gas 2) 300F/150C and when trays go in turn down immediately to (gas1) 250F/140C. Leave for 1 hour, then switch oven off, and leave to cool in oven, (about 1 hour 30 minutes) will keep for a few days in a tin.

    Scott Adams
    This recipe comes to us from Ann Sokolowski.
    Preheat oven to 350F and line two cookie sheets with parchment paper.
    Combine:
    1 cup almond flour (freshly ground if possible)
    1 cup sugar
    1 egg, slightly beaten
    1 teaspoons gluten-free vanilla extract
    ½ teaspoons gluten-free almond extract
    ½ cup chipped dried apricots
    2 Tablespoons butter
    Combine all ingredients and mix well. Drop by scant teaspoonful onto parchment paper. Bake 10 to 12 minutes. DO NOT LET BROWN. Let cool on cookie sheet for 2 minutes before removing to cookie rack to cool completely. Store them in an air-tight container. Makes three dozen.


    Jennifer Dutcher
    Here's a recipe for gluten-free cookie clusters. They’re delicious as a dessert, but depending on how much of a sweet-tooth you have, they could even serve as a good breakfast snack/pastry! One of the things I like about this is that the recipe comes from a naturopathic dietician who has been able to work the "Konsyl Original" fiber supplement directly into the recipe itself.
    This is especially great if you have kids with celiac, who may need nutritional supplements like fiber, but have to be wary of gluten. The recipe is flexible, so if you’re feeling particularly adventurous in the kitchen, you might even try adding in your own favorite ingredients or taking any out to accommodate even the pickiest of eaters! And best of all, the end result is a dessert that will give you the fiber you need, in a form you love. After all, who doesn’t want a cookie? Particularly with these ingredients...brown sugar, almonds, dried fruit (or any substitute of your choice), and maple syrup.
    Ingredients:
    2 cup rolled oats
    1/2 cup Konsyl Original psyllium fiber
    2 tablespoons brown sugar
    ¼ teaspoon salt
    1 cup or more of any of the following: walnuts, almonds, pecans, Brazil nuts or any other nut, coconut flakes, dates, raisins, dried cherries, dried cranberries or any other dried fruit
    1/4 cup maple syrup
    3 tbsp coconut oil or melted butter
    1 tablespoon water
    2 teaspoons cinnamon
    1 teaspoon vanilla extract
    Directions:
    Preheat oven to 325 F.
    Spray a 9x13 cookie sheet.
    Mix oats, Konsyl, sugar, salt and nuts (reserve dried fruits for later).
    Bring syrup, oil, water, cinnamon and vanilla to a low simmer in a sauce pan.
    Drizzle on oat mixture and stir.
    Pour onto cookie sheet, squeezing and pinching to make clusters.
    Bake 20 minutes. Stir and add in dried fruit. Bake 5 more minutes. Cool and store in an airtight container.


  • Recent Articles

    Jefferson Adams
    Celiac.com 06/18/2018 - Celiac disease has been mainly associated with Caucasian populations in Northern Europe, and their descendants in other countries, but new scientific evidence is beginning to challenge that view. Still, the exact global prevalence of celiac disease remains unknown.  To get better data on that issue, a team of researchers recently conducted a comprehensive review and meta-analysis to get a reasonably accurate estimate the global prevalence of celiac disease. 
    The research team included P Singh, A Arora, TA Strand, DA Leffler, C Catassi, PH Green, CP Kelly, V Ahuja, and GK Makharia. They are variously affiliated with the Division of Gastroenterology and Hepatology, Beth Israel Deaconess Medical Center, Boston, Massachusetts; Lady Hardinge Medical College, New Delhi, India; Innlandet Hospital Trust, Lillehammer, Norway; Centre for International Health, University of Bergen, Bergen, Norway; Division of Gastroenterology and Hepatology, Beth Israel Deaconess Medical Center, Boston, Massachusetts; Gastroenterology Research and Development, Takeda Pharmaceuticals Inc, Cambridge, MA; Department of Pediatrics, Università Politecnica delle Marche, Ancona, Italy; Department of Medicine, Columbia University Medical Center, New York, New York; USA Celiac Disease Center, Columbia University Medical Center, New York, New York; and the Department of Gastroenterology and Human Nutrition, All India Institute of Medical Sciences, New Delhi, India.
    For their review, the team searched Medline, PubMed, and EMBASE for the keywords ‘celiac disease,’ ‘celiac,’ ‘tissue transglutaminase antibody,’ ‘anti-endomysium antibody,’ ‘endomysial antibody,’ and ‘prevalence’ for studies published from January 1991 through March 2016. 
    The team cross-referenced each article with the words ‘Asia,’ ‘Europe,’ ‘Africa,’ ‘South America,’ ‘North America,’ and ‘Australia.’ They defined celiac diagnosis based on European Society of Pediatric Gastroenterology, Hepatology, and Nutrition guidelines. The team used 96 articles of 3,843 articles in their final analysis.
    Overall global prevalence of celiac disease was 1.4% in 275,818 individuals, based on positive blood tests for anti-tissue transglutaminase and/or anti-endomysial antibodies. The pooled global prevalence of biopsy-confirmed celiac disease was 0.7% in 138,792 individuals. That means that numerous people with celiac disease potentially remain undiagnosed.
    Rates of celiac disease were 0.4% in South America, 0.5% in Africa and North America, 0.6% in Asia, and 0.8% in Europe and Oceania; the prevalence was 0.6% in female vs 0.4% males. Celiac disease was significantly more common in children than adults.
    This systematic review and meta-analysis showed celiac disease to be reported worldwide. Blood test data shows celiac disease rate of 1.4%, while biopsy data shows 0.7%. The prevalence of celiac disease varies with sex, age, and location. 
    This review demonstrates a need for more comprehensive population-based studies of celiac disease in numerous countries.  The 1.4% rate indicates that there are 91.2 million people worldwide with celiac disease, and 3.9 million are in the U.S.A.
    Source:
    Clin Gastroenterol Hepatol. 2018 Jun;16(6):823-836.e2. doi: 10.1016/j.cgh.2017.06.037.

    Jefferson Adams
    Celiac.com 06/16/2018 - Summer is the time for chips and salsa. This fresh salsa recipe relies on cabbage, yes, cabbage, as a secret ingredient. The cabbage brings a delicious flavor and helps the salsa hold together nicely for scooping with your favorite chips. The result is a fresh, tasty salsa that goes great with guacamole.
    Ingredients:
    3 cups ripe fresh tomatoes, diced 1 cup shredded green cabbage ½ cup diced yellow onion ¼ cup chopped fresh cilantro 1 jalapeno, seeded 1 Serrano pepper, seeded 2 tablespoons lemon juice 2 tablespoons red wine vinegar 2 garlic cloves, minced salt to taste black pepper, to taste Directions:
    Purée all ingredients together in a blender.
    Cover and refrigerate for at least 1 hour. 
    Adjust seasoning with salt and pepper, as desired. 
    Serve is a bowl with tortilla chips and guacamole.

    Dr. Ron Hoggan, Ed.D.
    Celiac.com 06/15/2018 - There seems to be widespread agreement in the published medical research reports that stuttering is driven by abnormalities in the brain. Sometimes these are the result of brain injuries resulting from a stroke. Other types of brain injuries can also result in stuttering. Patients with Parkinson’s disease who were treated with stimulation of the subthalamic nucleus, an area of the brain that regulates some motor functions, experienced a return or worsening of stuttering that improved when the stimulation was turned off (1). Similarly, stroke has also been reported in association with acquired stuttering (2). While there are some reports of psychological mechanisms underlying stuttering, a majority of reports seem to favor altered brain morphology and/or function as the root of stuttering (3). Reports of structural differences between the brain hemispheres that are absent in those who do not stutter are also common (4). About 5% of children stutter, beginning sometime around age 3, during the phase of speech acquisition. However, about 75% of these cases resolve without intervention, before reaching their teens (5). Some cases of aphasia, a loss of speech production or understanding, have been reported in association with damage or changes to one or more of the language centers of the brain (6). Stuttering may sometimes arise from changes or damage to these same language centers (7). Thus, many stutterers have abnormalities in the same regions of the brain similar to those seen in aphasia.
    So how, you may ask, is all this related to gluten? As a starting point, one report from the medical literature identifies a patient who developed aphasia after admission for severe diarrhea. By the time celiac disease was diagnosed, he had completely lost his faculty of speech. However, his speech and normal bowel function gradually returned after beginning a gluten free diet (8). This finding was so controversial at the time of publication (1988) that the authors chose to remain anonymous. Nonetheless, it is a valuable clue that suggests gluten as a factor in compromised speech production. At about the same time (late 1980’s) reports of connections between untreated celiac disease and seizures/epilepsy were emerging in the medical literature (9).
    With the advent of the Internet a whole new field of anecdotal information was emerging, connecting a variety of neurological symptoms to celiac disease. While many medical practitioners and researchers were casting aspersions on these assertions, a select few chose to explore such claims using scientific research designs and methods. While connections between stuttering and gluten consumption seem to have been overlooked by the medical research community, there is a rich literature on the Internet that cries out for more structured investigation of this connection. Conversely, perhaps a publication bias of the peer review process excludes work that explores this connection.
    Whatever the reason that stuttering has not been reported in the medical literature in association with gluten ingestion, a number of personal disclosures and comments suggesting a connection between gluten and stuttering can be found on the Internet. Abid Hussain, in an article about food allergy and stuttering said: “The most common food allergy prevalent in stutterers is that of gluten which has been found to aggravate the stutter” (10). Similarly, Craig Forsythe posted an article that includes five cases of self-reporting individuals who believe that their stuttering is or was connected to gluten, one of whom also experiences stuttering from foods containing yeast (11). The same site contains one report of a stutterer who has had no relief despite following a gluten free diet for 20 years (11). Another stutterer, Jay88, reports the complete disappearance of her/his stammer on a gluten free diet (12). Doubtless there are many more such anecdotes to be found on the Internet* but we have to question them, exercising more skepticism than we might when reading similar claims in a peer reviewed scientific or medical journal.
    There are many reports in such journals connecting brain and neurological ailments with gluten, so it is not much of a stretch, on that basis alone, to suspect that stuttering may be a symptom of the gluten syndrome. Rodney Ford has even characterized celiac disease as an ailment that may begin through gluten-induced neurological damage (13) and Marios Hadjivassiliou and his group of neurologists and neurological investigators have devoted considerable time and effort to research that reveals gluten as an important factor in a majority of neurological diseases of unknown origin (14) which, as I have pointed out previously, includes most neurological ailments.
    My own experience with stuttering is limited. I stuttered as a child when I became nervous, upset, or self-conscious. Although I have been gluten free for many years, I haven’t noticed any impact on my inclination to stutter when upset. I don’t know if they are related, but I have also had challenges with speaking when distressed and I have noticed a substantial improvement in this area since removing gluten from my diet. Nonetheless, I have long wondered if there is a connection between gluten consumption and stuttering. Having done the research for this article, I would now encourage stutterers to try a gluten free diet for six months to see if it will reduce or eliminate their stutter. Meanwhile, I hope that some investigator out there will research this matter, publish her findings, and start the ball rolling toward getting some definitive answers to this question.
    Sources:
    1. Toft M, Dietrichs E. Aggravated stuttering following subthalamic deep brain stimulation in Parkinson’s disease--two cases. BMC Neurol. 2011 Apr 8;11:44.
    2. Tani T, Sakai Y. Stuttering after right cerebellar infarction: a case study. J Fluency Disord. 2010 Jun;35(2):141-5. Epub 2010 Mar 15.
    3. Lundgren K, Helm-Estabrooks N, Klein R. Stuttering Following Acquired Brain Damage: A Review of the Literature. J Neurolinguistics. 2010 Sep 1;23(5):447-454.
    4. Jäncke L, Hänggi J, Steinmetz H. Morphological brain differences between adult stutterers and non-stutterers. BMC Neurol. 2004 Dec 10;4(1):23.
    5. Kell CA, Neumann K, von Kriegstein K, Posenenske C, von Gudenberg AW, Euler H, Giraud AL. How the brain repairs stuttering. Brain. 2009 Oct;132(Pt 10):2747-60. Epub 2009 Aug 26.
    6. Galantucci S, Tartaglia MC, Wilson SM, Henry ML, Filippi M, Agosta F, Dronkers NF, Henry RG, Ogar JM, Miller BL, Gorno-Tempini ML. White matter damage in primary progressive aphasias: a diffusion tensor tractography study. Brain. 2011 Jun 11.
    7. Lundgren K, Helm-Estabrooks N, Klein R. Stuttering Following Acquired Brain Damage: A Review of the Literature. J Neurolinguistics. 2010 Sep 1;23(5):447-454.
    8. [No authors listed] Case records of the Massachusetts General Hospital. Weekly clinicopathological exercises. Case 43-1988. A 52-year-old man with persistent watery diarrhea and aphasia. N Engl J Med. 1988 Oct 27;319(17):1139-48
    9. Molteni N, Bardella MT, Baldassarri AR, Bianchi PA. Celiac disease associated with epilepsy and intracranial calcifications: report of two patients. Am J Gastroenterol. 1988 Sep;83(9):992-4.
    10. http://ezinearticles.com/?Food-Allergy-and-Stuttering-Link&id=1235725 
    11. http://www.craig.copperleife.com/health/stuttering_allergies.htm 
    12. https://www.celiac.com/forums/topic/73362-any-help-is-appreciated/
    13. Ford RP. The gluten syndrome: a neurological disease. Med Hypotheses. 2009 Sep;73(3):438-40. Epub 2009 Apr 29.
    14. Hadjivassiliou M, Gibson A, Davies-Jones GA, Lobo AJ, Stephenson TJ, Milford-Ward A. Does cryptic gluten sensitivity play a part in neurological illness? Lancet. 1996 Feb 10;347(8998):369-71.

    Jefferson Adams
    Celiac.com 06/14/2018 - Refractory celiac disease type II (RCDII) is a rare complication of celiac disease that has high death rates. To diagnose RCDII, doctors identify a clonal population of phenotypically aberrant intraepithelial lymphocytes (IELs). 
    However, researchers really don’t have much data regarding the frequency and significance of clonal T cell receptor (TCR) gene rearrangements (TCR-GRs) in small bowel (SB) biopsies of patients without RCDII. Such data could provide useful comparison information for patients with RCDII, among other things.
    To that end, a research team recently set out to try to get some information about the frequency and importance of clonal T cell receptor (TCR) gene rearrangements (TCR-GRs) in small bowel (SB) biopsies of patients without RCDII. The research team included Shafinaz Hussein, Tatyana Gindin, Stephen M Lagana, Carolina Arguelles-Grande, Suneeta Krishnareddy, Bachir Alobeid, Suzanne K Lewis, Mahesh M Mansukhani, Peter H R Green, and Govind Bhagat.
    They are variously affiliated with the Department of Pathology and Cell Biology, and the Department of Medicine at the Celiac Disease Center, New York Presbyterian Hospital/Columbia University Medical Center, New York, USA. Their team analyzed results of TCR-GR analyses performed on SB biopsies at our institution over a 3-year period, which were obtained from eight active celiac disease, 172 celiac disease on gluten-free diet, 33 RCDI, and three RCDII patients and 14 patients without celiac disease. 
    Clonal TCR-GRs are not infrequent in cases lacking features of RCDII, while PCPs are frequent in all disease phases. TCR-GR results should be assessed in conjunction with immunophenotypic, histological and clinical findings for appropriate diagnosis and classification of RCD.
    The team divided the TCR-GR patterns into clonal, polyclonal and prominent clonal peaks (PCPs), and correlated these patterns with clinical and pathological features. In all, they detected clonal TCR-GR products in biopsies from 67% of patients with RCDII, 17% of patients with RCDI and 6% of patients with gluten-free diet. They found PCPs in all disease phases, but saw no significant difference in the TCR-GR patterns between the non-RCDII disease categories (p=0.39). 
    They also noted a higher frequency of surface CD3(−) IELs in cases with clonal TCR-GR, but the PCP pattern showed no associations with any clinical or pathological feature. 
    Repeat biopsy showed that the clonal or PCP pattern persisted for up to 2 years with no evidence of RCDII. The study indicates that better understanding of clonal T cell receptor gene rearrangements may help researchers improve refractory celiac diagnosis. 
    Source:
    Journal of Clinical Pathologyhttp://dx.doi.org/10.1136/jclinpath-2018-205023

    Jefferson Adams
    Celiac.com 06/13/2018 - There have been numerous reports that olmesartan, aka Benicar, seems to trigger sprue‐like enteropathy in many patients, but so far, studies have produced mixed results, and there really hasn’t been a rigorous study of the issue. A team of researchers recently set out to assess whether olmesartan is associated with a higher rate of enteropathy compared with other angiotensin II receptor blockers (ARBs).
    The research team included Y.‐H. Dong; Y. Jin; TN Tsacogianis; M He; PH Hsieh; and JJ Gagne. They are variously affiliated with the Division of Pharmacoepidemiology and Pharmacoeconomics, Department of Medicine, Brigham and Women's Hospital and Harvard Medical School in Boston, MA, USA; the Faculty of Pharmacy, School of Pharmaceutical Science at National Yang‐Ming University in Taipei, Taiwan; and the Department of Hepato‐Gastroenterology, Chi Mei Medical Center in Tainan, Taiwan.
    To get solid data on the issue, the team conducted a cohort study among ARB initiators in 5 US claims databases covering numerous health insurers. They used Cox regression models to estimate hazard ratios (HRs) and 95% confidence intervals (CIs) for enteropathy‐related outcomes, including celiac disease, malabsorption, concomitant diagnoses of diarrhea and weight loss, and non‐infectious enteropathy. In all, they found nearly two million eligible patients. 
    They then assessed those patients and compared the results for olmesartan initiators to initiators of other ARBs after propensity score (PS) matching. They found unadjusted incidence rates of 0.82, 1.41, 1.66 and 29.20 per 1,000 person‐years for celiac disease, malabsorption, concomitant diagnoses of diarrhea and weight loss, and non‐infectious enteropathy respectively. 
    After PS matching comparing olmesartan to other ARBs, hazard ratios were 1.21 (95% CI, 1.05‐1.40), 1.00 (95% CI, 0.88‐1.13), 1.22 (95% CI, 1.10‐1.36) and 1.04 (95% CI, 1.01‐1.07) for each outcome. Patients aged 65 years and older showed greater hazard ratios for celiac disease, as did patients receiving treatment for more than 1 year, and patients receiving higher cumulative olmesartan doses.
    This is the first comprehensive multi‐database study to document a higher rate of enteropathy in olmesartan initiators as compared to initiators of other ARBs, though absolute rates were low for both groups.
    Source:
    Alimentary Pharmacology & Therapeutics