• 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

    72,195
    Total Members
    3,093
    Most Online
    Viv44
    Newest Member
    Viv44
    Joined
  • Announcements

    • admin

      Frequently Asked Questions About Celiac Disease   04/24/2018

      This Celiac.com FAQ on celiac disease will guide you to all of the basic information you will need to know about the disease, its diagnosis, testing methods, a gluten-free diet, etc.   Subscribe to Celiac.com's FREE weekly eNewsletter   What is Celiac Disease and the Gluten-Free Diet? What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease?  Celiac Disease Screening Interpretation of Celiac Disease Blood Test Results Can I be tested even though I am eating gluten free? How long must gluten be taken for the serological tests to be meaningful? The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free Is celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic Testing Is there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and Disorders Is there a list of gluten foods to avoid? Unsafe Gluten-Free Food List (Unsafe Ingredients) Is there a list of gluten free foods? Safe Gluten-Free Food List (Safe Ingredients) Gluten-Free Alcoholic Beverages Distilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free? Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free Diet What if my doctor won't listen to me? An Open Letter to Skeptical Health Care Practitioners Gluten-Free recipes: Gluten-Free Recipes
  • 0

    CAN GOING GLUTEN-FREE BOOST BRAIN POWER?


    Jefferson Adams

    Can going gluten-free boost your brain power? Dr. David Perlmutter, neurologist, and author of Grain Brain, published by Little Brown and Company, thinks there's a good reason why we may want to go gluten-free a try. Dr. Perlmutter gives three basic reasons for people to avoid gluten in their diets:


    Ads by Google:




    ARTICLE CONTINUES BELOW ADS
    Ads by Google:



    Photo: CC--alles_schlumpf1. Avoiding Gluten Reduces Brain Degredation
    While the majority of individuals suffering from gluten sensitivity experience intestinal discomfort, Perlmutter says an increasing number are experiencing neurological challenges including difficulty staying on task, poor memory function, brain fog and severe headaches that result from inflammation; a common reaction to gluten in those with a sensitivity to the protein. "The brain responds really badly to inflammation," says Perlmutter.

    Another reason for the loss of cognitive function is that some of our brain proteins look similar to gliadin, a protein found in gluten-containing foods, says Perlmutter.

    Anti-gliadin antibodies produced by individuals with gluten sensitivity can't tell the difference between these two proteins and eat up the brain proteins that are required for normal cognitive function.

    Going gluten-free likely won't make you any smarter, but Perlmutter says it may help protect your cognitive function from weakening.

    2. Avoiding Gluten Strengthens the Immune system
    Perlmutter says gluten stimulates the cells of the intestine to secrete a protein called zonulin, which regulates the absorbency of the intestine.

    The increased production of zonulin erodes the walls of the intestine, allowing various proteins to leave the gut and enter our blood stream.

    This poses many challenges to the immune system, weakening our ability to fight off diseases. According to Perlmutter, avoiding gluten, strengthens the immune system.

    A healthy immune system is essential for optimal brain function.

    3. Avoiding Gluten Improves Brain Fueling
    According to Perlmutter, a healthy brain needs generous amounts of healthy fats. Because our brains are 70 percent fat, food loaded with carbs and sugar rob them of the fuel they need to function well.

    In place of gluten and carb-laden breakfast food such as a bagel and orange juice, Perlmutter recommends a high-fat breakfast rich in omega 3 fatty acids that protect the brain, including eggs, nuts, seeds or avocado.

    The verdict is out as to whether or not people without gluten sensitivity experience the same cognitive decline as those with gluten sensitivity, However, Perlmutter urges anyone experiencing poor cognitive function, chronic headaches or inflammatory illnesses, including joint or abdominal pain, to avoid gluten for few months and see if there is any positive change.

    What do you think? Has going gluten-free helped improve your brain function, along with your other celiac symptoms? Share your comments below.

    Source:


    Image Caption: Photo: CC--alles_schlumpf
    0


    User Feedback

    Recommended Comments

    gluten-free has drastically changed my life to the better. Periods of going completely grain free has resulted in a remarkable difference in improved brain clarity, muscle mobility, joint stiffness, reducing yeast over growth and inflammation. Eating only vegetable carbs (along with meat, no sugar other than occasional fruit) has taken me a step further, completely reversing non-diagnostic painful inflammation while being compliant to the diet. There is another angle to grains and that is the brain chemistry of grain addiction. We what we eat. Thanks for the article! Now onto reading this book...

    Share this comment


    Link to comment
    Share on other sites

    I don't know it going gluten-free has improved my brain. I think maybe. But everything else with me is doing great. I am no longer lactose and citrus intolerant so that's good.

    Share this comment


    Link to comment
    Share on other sites

    This definitely has helped my thinking and memory. I feel much more competent at work especially remembering technological skills.

    Share this comment


    Link to comment
    Share on other sites
    Guest Rose

    Posted

    My mother suffered Alzheimer's for 11 years and she died 3 years ago. I have been reading for the past 5 years about nutrition to determine WHY she had this disease. This is a very long story but I firmly believe she began with nutritional deficiencies because of lactose and gluten intolerance. She was never diagnosed. My sister has been suffering with join pain for the past 3 years. After going to several doctors she was told she had fibromyalgia and the doc prescribed Lyrica. I told her to go gluten free for just one month. She could see the results after a month. Six months after eating a gluten free diet her pain is gone and she says she will never eat gluten again. She went back to the doctor and he said he does not believe in it but if it worked for her to continue her gluten free diet.

    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 emoticons maximum 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   6 Members, 0 Anonymous, 358 Guests (See full list)

  • Related Articles

    Kim Hopkins
    Celiac.com 10/16/2009 - With the downturn in our economy, it is certainly not news that many more Americans are needing to rely on food pantries and soup kitchens to feed themselves.  It is also not news that restricted diets, especially the gluten free diet, are very expensive.  If you need to eat "special" foods and cannot afford to pay for them, where do you turn?
    I have communicated with several people recently who are in this predicament.  One woman reported that, when she explained her food allergies and intolerance to her local food pantry, they replied, "If you are hungry enough, you'll eat it" - referring to foods that contain unsafe ingredients.  This made my stomach turn.  Although much work has been done in recent years to educate the public about food allergies, intolerance, and sensitivities, clearly there is still more to do.
    So what should someone in this situation do?  It got me thinking.  I called my state's Food Bank to ask if they get requests for special foods due to restricted diets.  I spoke with the food solicitor, who definitely understood the question I was posing.  She said that the agencies that disseminate the food have received requests to meet special diets due to food allergies and celiac disease, but the Food Bank has not been able to meet these requests.  They simply have not received donations of such foods.  I was given the impression that they won't be formally soliciting for allergen-friendly foods, but that they would alert their large network if these foods are donated.
    So who is likely to be the most sensitive to this need and knowledgeable about gluten and the top 8 food allergens?  US!  Those of us who have learned to live without common foods due to the risk of severe illness.  What can we do? 
    We can talk to our state and/or local food pantries and soup kitchens and see if they have received requests for gluten and/or allergen-free foods; We can make donations of special foods and request (even in writing) that these foods be reserved for those who need them; We can talk to our networks of those with dietary restrictions (local support groups, on line chat groups, family/friends, etc.) and ask them to do the same;  We can link our local support groups with a food pantry/soup kitchen so that if a request comes in, the support group can try to meet it;  If there are many request coming in, we can organize a "special" food drive or a fundraiser to purchase these foods, which has the added bonus of educating others and spreading awareness. Ideas for gluten free and/or allergen free items to donate include soups, cereals, flours, dried beans, dried lentils, pasta, quinoa, and millet.  Some have the capacity to accept frozen and fresh foods, too.
    The growing number of those of us with celiac disease alone has recently catapulted our community into the lime light.  Let's use those numbers to do some good!

    Jefferson Adams
    Celiac.com 06/20/2013 - A restaurant owned by celebrity chef Jamie Oliver has been fined over $12,000 after a customer with celiac disease was sickened by eating regular pasta, instead of gluten-free pasta she was supposed to receive.
    The fine resolves a complaint brought by 38-year-old Kristy Richardson, who dined in 2011 at Jamie's Italian in Porstmouth, U.K. Richardson suffers from celiac disease.
    According to reports in the Telegraph, Richardson asked three different staff members to make sure she received gluten-free pasta, but she somehow received regular pasta. As a result, she became "violently ill," with nausea and vomiting that lasted for days and which left her weak for months, according to news reports.
    This in itself might be bad enough for most people, but, at the time, Richardson was on a waiting list for a heart and lung transplant. According to reports in the Sun, her gluten-triggered illness was so severe that her doctors temporarily removed her from that list; potentially depriving her of a transplant opportunity.
    Richardson complained, authorities became involved, charges were filed, and the restaurant eventually pleaded guilty to "selling food not of the nature, substance or quality demanded by a purchaser," according to the Telegraph.
    The fine is in addition to the nearly $4,000 previously awarded to Richardson in a civil case over the matter. What do you think? Should restaurants be fined if their gluten-free food contains gluten. Does it matter whether it makes people sick?

    Jefferson Adams
    Celiac.com 11/19/2013 - There's an interesting take on the precedent-setting ruling issued early in 2013 by the U.S. Justice Department, which found that celiac disease and other serious food allergies and sensitivities can be considered disabilities under the Americans with Disabilities Act.
    The ruling arises from a settlement between the Justice Department and Lesley University in Cambridge, Massachusetts that came after Justice investigated the university in response to a student complaint that the school’s mandatory meal plan did not provide sufficient gluten-free food alternatives, and that the school did not accommodate the needs of those on gluten-free diets by excusing their participation in the meal plan or providing a reasonable alternative.
    The ruling has led a number of colleges and universities with student meal programs to make efforts to offer suitable options for students with celiac disease and other serious food allergies.
    However, Janet Raasch, points out in a blog entry on lawyers.com that the ruling applies more broadly to schools and restaurants at large. Raasch says that "…schools, restaurants and other places that serve food can be exposed to legal challenges if they fail to honor requests for accommodations by people with celiac disease."
    It's important to remember that Ms. Raasch is not a lawyer. So, while she has an interesting take, and it remains to be seen if gluten-free options become more numerous partly out of a push for restaurants and other food service establishments to follow in the footsteps of colleges and universities with student meal programs.
    What do you think will be the impact if schools, restaurants and food purveyors treat celiac and other food allergies as an ADA disability? Will it mean more gluten-free options? Better standards? Share your comments below.
    Source:
    blogs.lawyers.com Post by Janet Raasch

    Tina Turbin
    Celiac.com 12/22/2014 - Is your child sneaking a bite here and there off his or her needed gluten-free diet? You should know not only for the health of your child but to also ensure there are no other issues you need to help address, such as an allergy to nuts or dairy which can cause other issues. As a parent we need to stay on top of things to get to the bottom of any “unresolved” issues in their little bodies. If your child has been diagnosed with celiac disease, it’s critical that he or she follows a diet 100% free of gluten. Alarmingly, according to Celiac.com, 43% of celiacs cheat on their gluten-free diet, and 13% cheat 20-40 times per year or more for various reasons.
    One of the reasons children may cheat on their diet is because they don’t have substitutes for their favorite gluten-containing foods. Have a talk with your child about the gluten-containing meals, snacks, and desserts he or she craves and misses and make sure there are plenty of gluten-free versions of these foods available at all times, especially over the holidays.
    Another reason celiac children may cheat on their diet is because eating gluten doesn’t make them feel sick. It’s important to sit down with your celiac child and have a heart-to-heart talk about how even though your child doesn’t feel sick, gluten is still wreaking havoc on the villi of the intestines which in turn can lead to very serious health conditions such as infertility and gastrointestinal cancer. You may want to include your child’s doctor or nutritionist in this discussion.
    Lastly, get your child excited and proud to be gluten-free. Have your celiac child join a local celiac children’s group to stay motivated and feel “normal” and connected to others with the same dietary restrictions. Pick out special gluten-free recipes to make for dinner or dessert. Attend a gluten-free cooking class together. There are many ways to his or her celiac pride.
    Your child won’t be tempted to cheat when you make this recipe!
    Gluten-Free Chocolate Chip Cookies
    This is the original Toll House recipe, halved because I don’t want to make so many cookies. These are really delicious!
    Ingredients:
    A heaping 1 ¾ cup rice flour or gluten-free flour mix ½ teaspoon xanthan gum ½ teaspoon baking soda ½ teaspoon salt 1 stick shortening, Earth Balance, or butter ½ cup brown sugar ¼ cup white sugar 1 teaspoon vanilla 1 egg ½ package gluten-free chocolate chips Nuts (optional) Directions:
    Preheat oven to 375F degrees. Mix sugars and shortening or butter until creamy. Beat in egg, then dry ingredients except chocolate chips and nuts, if using. Once smooth, add chips and nuts and roll into balls. Flatten slightly. Bake 8-10 minutes. Let cool on cookie sheets. Remove and eat or store in an airtight container. Enjoy!  NOTE: You may replace the egg with egg replacer or applesauce to make them vegan.
    Resources:
    About.com: Celiac Disease and the Gluten-Free Die About.com: Don’t Let These Problems Derail Your Gluten-Free Diet Celiac.com: The Gluten-Free Diet: Curse or Cure? 

  • Recent Articles

    Tammy Rhodes
    Celiac.com 04/24/2018 - Did you know in 2017 alone, the United States had OVER TENS OF THOUSANDS of people evacuate their homes due to natural disasters such as fires, floods, hurricanes, tornadoes and tsunamis? Most evacuation sites are not equipped to feed your family the safe gluten free foods that are required to stay healthy.  Are you prepared in case of an emergency? Do you have your Gluten Free Emergency Food Bag ready to grab and go?  
    I have already lived through two natural disasters. Neither of which I ever want to experience again, but they taught me a very valuable lesson, which is why I created a Gluten Free Emergency Food Bag (see link below). Here’s my story. If you’ve ever lived in or visited the Los Angeles area, you’re probably familiar with the Santa Ana winds and how bitter sweet they are. Sweet for cleaning the air and leaving the skies a brilliant crystal blue, and bitter for the power outages and potential brush fires that might ensue.  It was one of those bitter nights where the Santa Ana winds were howling, and we had subsequently lost our power. We had to drive over an hour just to find a restaurant so we could eat dinner. I remember vividly seeing the glow of a brush fire on the upper hillside of the San Gabriel Mountains, a good distance from our neighborhood. I really didn’t think much of it, given that it seemed so far from where we lived, and I was hungry! After we ate, we headed back home to a very dark house and called it a night. 
    That’s where the story takes a dangerous turn….about 3:15am. I awoke to the TV blaring loudly, along with the lights shining brightly. Our power was back on! I proceeded to walk throughout the house turning everything off at exactly the same time our neighbor, who was told to evacuate our street, saw me through our window, assuming I knew that our hillside was ablaze with flames. Flames that were shooting 50 feet into the air. I went back to bed and fell fast asleep. The fire department was assured we had left because our house was dark and quiet again. Two hours had passed.  I suddenly awoke to screams coming from a family member yelling, “fire, fire, fire”! Flames were shooting straight up into the sky, just blocks from our house. We lived on a private drive with only one way in and one way out.  The entrance to our street was full of smoke and the fire fighters were doing their best to save our neighbors homes. We literally had enough time to grab our dogs, pile into the car, and speed to safety. As we were coming down our street, fire trucks passed us with sirens blaring, and I wondered if I would ever see my house and our possessions ever again. Where do we go? Who do we turn to? Are shelters a safe option? 
    When our daughter was almost three years old, we left the West Coast and relocated to Northern Illinois. A place where severe weather is a common occurrence. Since the age of two, I noticed that my daughter appeared gaunt, had an incredibly distended belly, along with gas, stomach pain, low weight, slow growth, unusual looking stool, and a dislike for pizza, hotdog buns, crackers, Toast, etc. The phone call from our doctor overwhelmed me.  She was diagnosed with Celiac Disease. I broke down into tears sobbing. What am I going to feed my child? Gluten is everywhere.
    After being scoped at Children's Hospital of Chicago, and my daughters Celiac Disease officially confirmed, I worried about her getting all the nutrients her under nourished body so desperately needed. I already knew she had a peanut allergy from blood tests, but just assumed she would be safe with other nuts. I was so horribly wrong. After feeding her a small bite of a pistachio, which she immediately spit out, nuts would become her enemy. Her anaphylactic reaction came within minutes of taking a bite of that pistachio. She was complaining of horrible stomach cramps when the vomiting set in. She then went limp and starting welting. We called 911.
    Now we never leave home without our Epipens and our gluten free food supplies. We analyze every food label. We are hyper vigilant about cross contamination. We are constantly looking for welts and praying for no stomach pain. We are always prepared and on guard. It's just what we do now. Anything to protect our child, our love...like so many other parents out there have to do every moment of ever day!  
    Then, my second brush with a natural disaster happened, without any notice, leaving us once again scrambling to find a safe place to shelter. It was a warm and muggy summer morning, and my husband was away on a business trip leaving my young daughter and me to enjoy our summer day. Our Severe Weather Alert Radio was going off, again, as I continued getting our daughter ready for gymnastics.  Having gotten used to the (what seemed to be daily) “Severe Thunderstorm warning,” I didn’t pay much attention to it. I continued downstairs with my daughter and our dog, when I caught a glimpse out the window of an incredibly black looking cloud. By the time I got downstairs, I saw the cover to our grill literally shoot straight up into the air. Because we didn’t have a fenced in yard, I quickly ran outside and chased the cover, when subsequently, I saw my neighbor’s lawn furniture blow pass me. I quickly realized I made a big mistake going outside. As I ran back inside, I heard debris hitting the front of our home.  Our dog was the first one to the basement door! As we sat huddled in the dark corner of our basement, I was once again thinking where are we going to go if our house is destroyed. I was not prepared, and I should have been. I should have learned my lesson the first time. Once the storm passed, we quickly realized we were without power and most of our trees were destroyed. We were lucky that our house had minimal damage, but that wasn’t true for most of the area surrounding us.  We were without power for five days. We lost most of our food - our gluten free food.
    That is when I knew we had to be prepared. No more winging it. We couldn’t take a chance like that ever again. We were “lucky” one too many times. We were very fortunate that we did not lose our home to the Los Angeles wildfire, and only had minimal damage from the severe storm which hit our home in Illinois.
      
    In 2017 alone, FEMA (Federal Emergency Management Agency) had 137 natural disasters declared within the United States. According to FEMA, around 50% of the United States population isn’t prepared for a natural disaster. These disasters can happen anywhere, anytime and some without notice. It’s hard enough being a parent, let alone being a parent of a gluten free family member. Now, add a natural disaster on top of that. Are you prepared?
    You can find my Gluten Free Emergency Food Bags and other useful products at www.allergynavigator.com.  

    Jefferson Adams
    Celiac.com 04/23/2018 - A team of researchers recently set out to learn whether celiac disease patients commonly suffer cognitive impairment at the time they are diagnosed, and to compare their cognitive performance with non-celiac subjects with similar chronic symptoms and to a group of healthy control subjects.
    The research team included G Longarini, P Richly, MP Temprano, AF Costa, H Vázquez, ML Moreno, S Niveloni, P López, E Smecuol, R Mazure, A González, E Mauriño, and JC Bai. They are variously associated with the Small Bowel Section, Department of Medicine, Dr. C. Bonorino Udaondo Gastroenterology Hospital; Neurocience Cognitive and Traslational Institute (INECO), Favaloro Fundation, CONICET, Buenos Aires; the Brain Health Center (CESAL), Quilmes, Argentina; the Research Council, MSAL, CABA; and with the Research Institute, School of Medicine, Universidad del Salvador.
    The team enrolled fifty adults with symptoms and indications of celiac disease in a prospective cohort without regard to the final diagnosis.  At baseline, all individuals underwent cognitive functional and psychological evaluation. The team then compared celiac disease patients with subjects without celiac disease, and with healthy controls matched by sex, age, and education.
    Celiac disease patients had similar cognitive performance and anxiety, but no significant differences in depression scores compared with disease controls.
    A total of thirty-three subjects were diagnosed with celiac disease. Compared with the 26 healthy control subjects, the 17 celiac disease subjects, and the 17 disease control subjects, who mostly had irritable bowel syndrome, showed impaired cognitive performance (P=0.02 and P=0.04, respectively), functional impairment (P<0.01), and higher depression (P<0.01). 
    From their data, the team noted that any abnormal cognitive functions they saw in adults with newly diagnosed celiac disease did not seem not to be a result of the disease itself. 
    Their results indicate that cognitive dysfunction in celiac patients could be related to long-term symptoms from chronic disease, in general.
    Source:
    J Clin Gastroenterol. 2018 Mar 1. doi: 10.1097/MCG.0000000000001018.

    Connie Sarros
    Celiac.com 04/21/2018 - Dear Friends and Readers,
    I have been writing articles for Scott Adams since the 2002 Summer Issue of the Scott-Free Press. The Scott-Free Press evolved into the Journal of Gluten Sensitivity. I felt honored when Scott asked me ten years ago to contribute to his quarterly journal and it's been a privilege to write articles for his publication ever since.
    Due to personal health reasons and restrictions, I find that I need to retire. My husband and I can no longer travel the country speaking at conferences and to support groups (which we dearly loved to do) nor can I commit to writing more books, articles, or menus. Consequently, I will no longer be contributing articles to the Journal of Gluten Sensitivity. 
    My following books will still be available at Amazon.com:
    Gluten-free Cooking for Dummies Student's Vegetarian Cookbook for Dummies Wheat-free Gluten-free Dessert Cookbook Wheat-free Gluten-free Reduced Calorie Cookbook Wheat-free Gluten-free Cookbook for Kids and Busy Adults (revised version) My first book was published in 1996. My journey since then has been incredible. I have met so many in the celiac community and I feel blessed to be able to call you friends. Many of you have told me that I helped to change your life – let me assure you that your kind words, your phone calls, your thoughtful notes, and your feedback throughout the years have had a vital impact on my life, too. Thank you for all of your support through these years.

    Jefferson Adams
    Celiac.com 04/20/2018 - A digital media company and a label data company are teaming up to help major manufacturers target, reach and convert their desired shoppers based on dietary needs, such as gluten-free diet. The deal could bring synergy in emerging markets such as the gluten-free and allergen-free markets, which represent major growth sectors in the global food industry. 
    Under the deal, personalized digital media company Catalina will be joining forces with Label Insight. Catalina uses consumer purchases data to target shoppers on a personal base, while Label Insight works with major companies like Kellogg, Betty Crocker, and Pepsi to provide insight on food label data to government, retailers, manufacturers and app developers.
    "Brands with very specific product benefits, gluten-free for example, require precise targeting to efficiently reach and convert their desired shoppers,” says Todd Morris, President of Catalina's Go-to-Market organization, adding that “Catalina offers the only purchase-based targeting solution with this capability.” 
    Label Insight’s clients include food and beverage giants such as Unilever, Ben & Jerry's, Lipton and Hellman’s. Label Insight technology has helped the Food and Drug Administration (FDA) build the sector’s very first scientifically accurate database of food ingredients, health attributes and claims.
    Morris says the joint partnership will allow Catalina to “enhance our dataset and further increase our ability to target shoppers who are currently buying - or have shown intent to buy - in these emerging categories,” including gluten-free, allergen-free, and other free-from foods.
    The deal will likely make for easier, more precise targeting of goods to consumers, and thus provide benefits for manufacturers and retailers looking to better serve their retail food customers, especially in specialty areas like gluten-free and allergen-free foods.
    Source:
    fdfworld.com

    Jefferson Adams
    Celiac.com 04/19/2018 - Previous genome and linkage studies indicate the existence of a new disease triggering mechanism that involves amino acid metabolism and nutrient sensing signaling pathways. In an effort to determine if amino acids might play a role in the development of celiac disease, a team of researchers recently set out to investigate if plasma amino acid levels differed among children with celiac disease compared with a control group.
     
    The research team included Åsa Torinsson Naluai, Ladan Saadat Vafa, Audur H. Gudjonsdottir, Henrik Arnell, Lars Browaldh, and Daniel Agardh. They are variously affiliated with the Institute of Biomedicine, Department of Microbiology & Immunology, Sahlgrenska Academy, University of Gothenburg, Gothenburg, Sweden; the Institute of Clinical Sciences, Sahlgrenska Academy at the University of Gothenburg, Gothenburg, Sweden; the Department of Pediatric Gastroenterology, Hepatology and Nutrition, Karolinska University Hospital and Division of Pediatrics, CLINTEC, Karolinska Institute, Stockholm, Sweden; the Department of Clinical Science and Education, Karolinska Institute, Sodersjukhuset, Stockholm, Sweden; the Department of Mathematical Sciences, Chalmers University of Technology, Gothenburg, Sweden; the Diabetes & Celiac Disease Unit, Department of Clinical Sciences, Lund University, Malmö, Sweden; and with the Nathan S Kline Institute in the U.S.A.
    First, the team used liquid chromatography-tandem mass spectrometry (LC/MS) to analyze amino acid levels in fasting plasma samples from 141 children with celiac disease and 129 non-celiac disease controls. They then crafted a general linear model using age and experimental effects as covariates to compare amino acid levels between children with celiac disease and non-celiac control subjects.
    Compared with the control group, seven out of twenty-three children with celiac disease showed elevated levels of the the following amino acids: tryptophan; taurine; glutamic acid; proline; ornithine; alanine; and methionine.
    The significance of the individual amino acids do not survive multiple correction, however, multivariate analyses of the amino acid profile showed significantly altered amino acid levels in children with celiac disease overall and after correction for age, sex and experimental effects.
    This study shows that amino acids can influence inflammation and may play a role in the development of celiac disease.
    Source:
    PLoS One. 2018; 13(3): e0193764. doi: & 10.1371/journal.pone.0193764