Jump to content
  • Sign Up
  • Join Our Community!

    Get help in our celiac / gluten-free forum.

  • Scott Adams
    Scott Adams

    How much gluten is in a normal diet, and how much does it take to cause damage in a celiac?*

    Reviewed and edited by a celiac disease expert.

    The average gluten-containing diet contains roughly 10-40 grams of gluten per day. This figure is based on the amounts of gluten in your average slice of whole wheat bread, which contains around 4.8 grams of gluten (10% gluten by weight), and the amount of gluten in a serving of pasta, which is roughly 6.4 grams of gluten (11% gluten by weight). The smallest amount of gluten which has been shown by a biopsy to cause damage to a celiac is 0.1 gram per day (Catassi et al.). This is approximately the amount of gluten contained in 1/48th of a slice of bread! The biopsies in this study showed an increase in intraepithelial lymphocyte count, one of the earliest signs of damage. The challenge was on 10 patients (children) for 28 days each. Four of the patients showed an increase in IgA antigliadin antibodies. The intestinal permeability test remained normal.


    User Feedback

    Recommended Comments



    I just learned (March 4, 2008) that it takes ONLY 1 molecule of gluten to damage a celiac's gut (and can include other organs, too!). So it would appear that ANY gluten is simply too much. Why even bother risking your health?

    Share this comment


    Link to comment
    Share on other sites

    Get up to date.

     

    A later study by Catassi et al. showed that 50 mg of daily

    gluten, if introduced for 3 months, was sufficient to cause a significant decrease in the villus

    height/crypt depth ratio in the small bowel mucosa of treated celiac disease patients. One patient in this study had clinical relapse at 10mg of daily gluten.

     

    We all have differing sensitivities and this is finally being shown in newer research.

     

    http://www.ajcn.org/cgi/content/abstract/85/1/160

    Share this comment


    Link to comment
    Share on other sites
    Get up to date.

     

    A later study by Catassi et al. showed that 50 mg of daily

    gluten, if introduced for 3 months, was sufficient to cause a significant decrease in the villus

    height/crypt depth ratio in the small bowel mucosa of treated celiac disease patients. One patient in this study had clinical relapse at 10mg of daily gluten.

     

    We all have differing sensitivities and this is finally being shown in newer research.

     

    http://www.ajcn.org/cgi/content/abstract/85/1/160

    Well that is interesting information Adrian S. The article never said that we don't have differing sensitivities.

    Share this comment


    Link to comment
    Share on other sites
    Guest darcie boelter

    Posted

    I am a lifelong celiac, diagnosed at approximately 5 years in 1964. Back then, doctors thought you could outgrow it. I ate a gluten-containing diet in my 20' and nearly died. Strict gluten-free for the past 22 years. I can't even imagine willingly eating gluten. I carry (and have used) syrup of ipecac just in case. I just found this site. What a great resource for my recently diagnosed friends.

    Share this comment


    Link to comment
    Share on other sites

    Just wondering if anyone knows how much gluten I would have to eat for it to show up on a blood test and for how long? I've been gluten-free for a year and I either have a really bad gluten intolerance or celiac but since I did an elimination diet, I don't have an actual diagnosis.

    Share this comment


    Link to comment
    Share on other sites
    I just learned (March 4, 2008) that it takes ONLY 1 molecule of gluten to damage a celiac's gut (and can include other organs, too!). So it would appear that ANY gluten is simply too much. Why even bother risking your health?

    Please don't post these kinds of dramatic statements. It just takes away from the credibility of this otherwise valuable website.

    Share this comment


    Link to comment
    Share on other sites



    Join the conversation

    You are posting as a guest. If you have an account, sign in now to post with your account.
    Note: Your post will require moderator approval before it will be visible.

    Guest
    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.


  • About Me

    Celiac.com's Founder and CEO, Scott was diagnosed with celiac disease  in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. Scott launched the site that later became Celiac.com in 1995 "To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives."  In 1998 he founded The Gluten-Free Mall which he sold in 2014. He is co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.

×
×
  • Create New...