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      Frequently Asked Questions About Celiac Disease   04/07/2018

      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 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
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    IS CELIAC DISEASE COSTING APPLE JOBS?


    Jefferson Adams

    Celiac.com 01/22/2009 - Is celiac disease sidelining the cherished CEO of one of America's iconic companies?


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    Recent news that Apple CEO Steve Jobs will be stepping down from his duties, at least temporarily, has fueled speculation both online and in mainstream media about both his condition and his prognosis, in addition to sending Apple shares tumbling downward.

    Jobs announced in early January that he was suffering from a "hormone imbalance that has been robbing [him] of the proteins [his] body needs to be healthy," and which has led to dramatic weight loss. The announcement stated that Jobs' condition was due to a "nutritional problem" for which treatment is "relatively simple and straightforward."

    Apple announced in mid-January that Jobs was taking medical leave through June. The SEC recently announced that it will undertake a review to ensure that investor notification of the health disclosure was timely and forthcoming. Still, the larger question remains: What ails Steve Jobs, and how will it effect Apple?

    A number of people have speculated that Steve Jobs might be suffering from the effects of untreated celiac disease. Type the terms "Steve Jobs" and "celiac disease" into Google and you will get about 7,000 results.

    In his piece in the Motley Fool, Tim Beyer notes that, according to sources cited by The New York Times, Jobs is suffering not from a recurrence of pancreatic cancer but from a condition that is "preventing his body from absorbing food." Beyer goes on to state: "I've said before that his condition sounds like celiac disease and I still believe that."

    Jobs underwent an undisclosed procedure for a pancreatic tumor in 2004. Whipple surgery,  a common treatment for Pancreatic cancer, involves removing portions of the stomach, pancreas, bile duct and small intestine, and can interfere with digestion and nutritional uptake, even years later.

    However, more than one doctor has pointed out that Jobs' description of the condition seems a bit confusing. Dr. Robert Lustig of UCSF Medical Center says that the statement "doesn't make a lot of sense." He goes on to point out that "[t]here are three medical threads that run through this e-mail, but unfortunately those threads don't make a very strong cable."

    When asked if celiac-related hyperthyroidism might be explain Jobs' symptoms, Dr. Lustig noted that celiac disease does interfere with the body's ability to uptake nutrients, but that celiac disease is a digestive order, not the result of a hormone imbalance. Moreover, there is no single condition wherein a hormone imbalance and protein deficiency can be treated with a simple dietary change.

    Still, thyroid problems, both hyper- and hypothyroidism are common in people with celiac disease. Untreated celiac disease can cause intestinal damage, and prevent proper absorption of nutrients, including protein, leading to weight loss. Hyperthyroidism can cause hormone imbalance.

    When asked if it was possible that Mr. Jobs' explanation had conflated two conditions, celiac disease, which would rob his body of proteins, and would also require a "nutritional therapy," together with hyperthyroidism, which would cause a "hormone imbalance," Dr. Lustig conceded that such a scenario was possible, but he declined to speculate upon the likelihood.

    Dr. Lustig did point out that even if celiac disease and hyperthyroidism were at the root of Mr. Jobs' symptoms, that "neither celiac nor hyperthyroidism has anything to do with his previous pancreatic chromaffin cell tumor."

    However, such a scenario would certainly dovetail with Jobs' statement, and would also explain the relatively "simple and straightforward" nature of the treatment; even related hyperthyroidism would be easily controlled with drugs (usually Methimazole).

    In fact, if celiac disease and hyperthyroidism is at the heart of the problem, Mr. Jobs will likely face a very positive prognosis, as they are both treatable conditions. By following a simple course of drugs for hyperthyroidism, and by adopting a gluten-free diet for celiac disease, Mr. Jobs would be looking at a recovery period that would put him back in the saddle in just a few months, or around June, just the time he's scheduled to return to his duties at Apple.

    • Robert Lustig, M.D. is with the Division of Pediatric Endocrinology at UCSF, and speaks on behalf of the Hormone Foundation, which is the public outreach arm of the Endocrine Society.
    • Dr. Walter Willett is chair of the department of nutrition at the Harvard School of Public Health.
    References:


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  • Related Articles

    Destiny Stone
    This article originally appeared in the Spring 2010 edition of Celiac.com's Journal of Gluten-Sensitivity.
    Celiac.com 07/19/2010 - Thinking about sending your youth to a gluten-free camp, but not sure if the benefits outweigh the cost? A new study was conducted to determine the quality of life among young celiac campers and it is indicating that camp may not only be fun for younger celiacs, but also improve their general well-being, self-perception and emotional outlook.
    The Department of Pediatrics, University of California San Francisco, recently published the results of a study they administered which indicates strong evidence that gluten-free camp is important to the physical and emotional well-being of young celiac patients. The study surveyed 104 celiac youth, 7-17 years old who attended a gluten-free camp. Before, and after attending the camp, each camper was given a 14-question survey, using a Likert scale, to evaluate their emotional outlook, overall well-being and self-perception.
    Of the 77 campers that completed the survey before and after attending the camp, all of them showed marked improvement in all three categories and were found to greatly benefit from attending a gluten-free camp. The reasons for the health benefits can be attributed to providing strictly gluten-free food for the campers, so no food was off limits to them. Also cited for the improvement of the campers was that all campers shared similar food sensitivities and they therefore felt safe and included among the other campers, decreasing the social anxiety that many celiacs feel when dining with non-celiacs.
    Interestingly, campers who had been on a gluten-free diet for less than four years were more positively impacted by the gluten-free camps than were the campers who had been on a gluten-free diet for more than four years. The difference in results between the newer gluten-free campers and the more experienced gluten-free campers suggests that, over time, adaption to celiac disease can decrease the social anxieties that are often associated with the disease. To accurately test the endurance of these findings, once a young celiac has returned to normal daily activities, more tests will be needed. For now, it is safe to assume that not only is camp a great break for you and your kids, it is also important for their overall health and general well-being.
    Source:

    http://pediatrics.aappublications.org/cgi/content/abstract/125/3/e525


    Jefferson Adams
    Celiac.com 11/25/2011 - In solidarity with family members who have food allergies, many families enforce a voluntary ban on the food or foods in question. But is that an that a safe and advisable practice?
    A leading dietitian claims that people who avoid foods to which they are not allergic may have problems if they attempt to reintroduce those foods later on in life. Dietitian Arlene Normand says that banning food for those without allergies is not healthy, and could lead to later health complications. Normand specifically claims that that banning foods for the whole family, just because a family member has allergies to those foods, may leave one at risk for developing sensitivities when those foods are reintroduced later.
    "You should not avoid any food because you can sensitize the body to that food," she said. "This could lead to an intolerance when you reintroduce the food. She cites wheat as another example, saying that people who "take wheat and gluten out of their diet suffer from bloating when they reintroduce bread." However, a number of prominent voice in the medical community strongly disagree with Normand.
    Many allergy specialists say there is no evidence to support that claim. Royal Prince Alfred Hospital allergy specialist Dr Robert Loblay flatly disputed Normand's claim. "There is no evidence to suggest that avoiding a food can predispose an individual to an intolerance," he Loblay. While he supported high risk allergy families eliminating foods such as gluten, milk or nuts, he said it can be difficult to enforce a total ban.
    For example, Dr Loblay says that it's fine to ban gluten for convenience when someone in the family has celiac disease. However, he says, there's no sound evidence that other people in the family should avoid eating foods containing gluten, or that they will suffer once they reintroduce it into their own diets. Alyson Kakakios of The Children's Hospital Westmead agrees that it's fine for families to place blanket bans on foods for the sake of one family member.
    "If one child has a cow's milk allergy, parents are in a bit of a dilemma about whether they should have cheese, yoghurt and cow's milk in the house because the risk is that the child will mistakenly drink or eat some," she said. "But that risk has to be counterbalanced against removing or excluding whole food groups from the other children and family members who are not allergic." So, what's the verdict on blanket bans of allergens for the whole family?
    Of course, everyone should weigh their own personal factors into the mix, but the current scientific thinking says that such bans are optional, and that there will likely be no increased risk of allergy if or when a banned food is reintroduced to someone who is merely avoiding the food, but not allergic to it to begin with.
    One exception on overall bans might be in those cases where allergies can be life-threatening. Exposure to certain allergens, such as nuts, can have severe consequences for people who are allergic, and an outright family ban might be easy and provide a great amount of relief all around. Anaphylaxis Australia president Maria Said agrees, saying "I would encourage parents to remove the allergen from the house if it is something that can be easily removed. It's much less stressful if you don't have the fear of your child having an anaphylactic fit."
    Otherwise, don't worry. Ban or don't ban depending on your family needs. Just make sure you're replacing any nutrients you might be losing out on by avoiding the banned foods. There is currently no solid scientific evidence to suggest that people who avoid foods would have any problems if they ate those foods many years later.
    Source:

    The Sunday Telegraph October 02, 2011

    Jefferson Adams
    Celiac.com 11/29/2013 - The worldwide market for gluten-free products market will continue to grow, reaching $6.2 billion by 2018, according to a new report from Markets and Markets.
    Gluten-free bakery and confectionery products represent 46% of total gluten-free product sales, followed by gluten-free snacks at 20%.
    The North American market racked up about 59% of total global gluten-free sales, according to the report.
    Conventional sales channels accounted for the highest volume of of global gluten-free product sales.
    Also, the trends show that major gluten-free players like Hain Celestial, Inc., General Mills, Inc., Amy’s Kitchen, Inc. and Boulder Brands will continue to have a heavy market presence into the foreseeable future.
    Source:
    foodbusinessnews.net

    Jefferson Adams
    Celiac.com 08/13/2014 - Even though some folks suffering from symptoms of celiac disease will claim they would welcome death, most people will not actually die from the immediate symptoms of celiac disease; no matter how bad those symptoms get.
    However, left untreated, celiac disease can lead to numerous other conditions, several of which are potentially fatal. Remember, many people experience few, or no classic symptoms of celiac disease. These folks may find it easy to keep eating gluten with relatively few noticeable consequences; at least for a time.
    So, for people with celiac disease who ignore either their doctors, or their bodies, the risks can be huge. They can even lead to death by one of the following:
    1) Cancer—Nobody wants cancer, and especially nobody wants the type of cancer that can strike people with gut damage that comes with long-untreated celiac disease.
    People with untreated celiac disease are at risk of developing any number of associated conditions, including gastrointestinal cancer at rates of 40 to 100 times those of the general population. Chief among these types of cancer are a type known as Enteropathy-Associated T-cell Lymphoma (EATL). EATL is a gut cancer that often ends in death. People with celiac disease also need to watch out for non-Hodgkins lymphoma.
    2) Thyroid Disease - There is a 2.5-fold increased risk of papillary cancer of thyroid for celiac patients.
    The good news is that papillary cancer of the thyroid has a high cure rate, with 10-year survival rates estimated at 80% to 90% for any given patient. Still, the dark side is that 10-20% of patients with papillary cancer of the thyroid don’t survive.
    3) Epilepsy - Rare form of celiac disease.
    Patients with an autoimmune disease faced a nearly four-fold higher risk for epilepsy. In some cases, people with epilepsy can suffer from sudden unexpected death (SUDEP).
    SUDEP are still poorly understood, it is possibly the most common cause of death as a result of complications from epilepsy, accounting for between 7.5 to 17% of all epilepsy related deaths and 50% of all deaths in refractory epilepsy.
    4) Heart Failure - Celiac disease doubles the risk of coronary artery disease, which can, in many cases prove fatal.
    5) Diabetes - Diabetes can cause numerous complications, some of which can be fatal. People with celiac disease have higher rates of diabetes than people without celiac disease. Moreover, long-term celiac disease increases death rates in people with diabetes.
    There is also some evidence that a gluten-free diet can lower rates of Type 1 diabetes.
    In the end, for people with T1D, having a celiac disease diagnosis for at least 15 years was associated with a 2.80 times greater risk of death
    6) Obesity - Recent studies suggest that people with celiac disease are likely to be overweight or obese at the time of presentation.
    Studies show that nearly 40% of people diagnosed with celiac disease are actually overweight, not underweight. Also, a full 30% of celiac disease patients are obese at the time of their diagnosis.
    Of course, long term obesity can increase the likelihood of fatality in numerous categories. People treating celiac disease with a gluten-free diet are more likely to have a healthier weight. 
    So, while celiac disease won't kill anyone in the short term, it can have devastating consequences if it remains untreated for a long period of time. Share your thoughts on these ways to die from untreated celiac disease, or add additional insights in the comments section.

  • Recent Articles

    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

    Jefferson Adams
    Celiac.com 04/18/2018 - To the relief of many bewildered passengers and crew, no more comfort turkeys, geese, possums or other questionable pets will be flying on Delta or United without meeting the airlines' strict new requirements for service animals.
    If you’ve flown anywhere lately, you may have seen them. People flying with their designated “emotional support” animals. We’re not talking genuine service animals, like seeing eye dogs, or hearing ear dogs, or even the Belgian Malinois that alerts its owner when there is gluten in food that may trigger her celiac disease.
    Now, to be honest, some of those animals in question do perform a genuine service for those who need emotional support dogs, like veterans with PTSD.
    However, many of these animals are not service animals at all. Many of these animals perform no actual service to their owners, and are nothing more than thinly disguised pets. Many lack proper training, and some have caused serious problems for the airlines and for other passengers.
    Now the major airlines are taking note and introducing stringent requirements for service animals.
    Delta was the first to strike. As reported by the New York Times on January 19: “Effective March 1, Delta, the second largest US airline by passenger traffic, said it will require passengers seeking to fly with pets to present additional documents outlining the passenger’s need for the animal and proof of its training and vaccinations, 48 hours prior to the flight.… This comes in response to what the carrier said was a 150 percent increase in service and support animals — pets, often dogs, that accompany people with disabilities — carried onboard since 2015.… Delta said that it flies some 700 service animals a day. Among them, customers have attempted to fly with comfort turkeys, gliding possums, snakes, spiders, and other unusual pets.”
    Fresh from an unsavory incident with an “emotional support” peacock incident, United Airlines has followed Delta’s lead and set stricter rules for emotional support animals. United’s rules also took effect March 1, 2018.
    So, to the relief of many bewildered passengers and crew, no more comfort turkeys, geese, possums or other questionable pets will be flying on Delta or United without meeting the airlines' strict new requirements for service and emotional support animals.
    Source:
    cnbc.com

    admin
    WHAT IS CELIAC DISEASE?
    Celiac disease is an autoimmune condition that affects around 1% of the population. People with celiac disease suffer an autoimmune reaction when they consume wheat, rye or barley. The immune reaction is triggered by certain proteins in the wheat, rye, or barley, and, left untreated, causes damage to the small, finger-like structures, called villi, that line the gut. The damage occurs as shortening and villous flattening in the lamina propria and crypt regions of the intestines. The damage to these villi then leads to numerous other issues that commonly plague people with untreated celiac disease, including poor nutritional uptake, fatigue, and myriad other problems.
    Celiac disease mostly affects people of Northern European descent, but recent studies show that it also affects large numbers of people in Italy, China, Iran, India, and numerous other places thought to have few or no cases.
    Celiac disease is most often uncovered because people experience symptoms that lead them to get tests for antibodies to gluten. If these tests are positive, then the people usually get biopsy confirmation of their celiac disease. Once they adopt a gluten-free diet, they usually see gut healing, and major improvements in their symptoms. 
    CLASSIC CELIAC DISEASE SYMPTOMS
    Symptoms of celiac disease can range from the classic features, such as diarrhea, upset stomach, bloating, gas, weight loss, and malnutrition, among others.
    LESS OBVIOUS SYMPTOMS
    Celiac disease can often less obvious symptoms, such fatigue, vitamin and nutrient deficiencies, anemia, to name a few. Often, these symptoms are regarded as less obvious because they are not gastrointestinal in nature. You got that right, it is not uncommon for people with celiac disease to have few or no gastrointestinal symptoms. That makes spotting and connecting these seemingly unrelated and unclear celiac symptoms so important.
    NO SYMPTOMS
    Currently, most people diagnosed with celiac disease do not show symptoms, but are diagnosed on the basis of referral for elevated risk factors. 

    CELIAC DISEASE VS. GLUTEN INTOLERANCE
    Gluten intolerance is a generic term for people who have some sort of sensitivity to gluten. These people may or may not have celiac disease. Researchers generally agree that there is a condition called non-celiac gluten sensitivity. That term has largely replaced the term gluten-intolerance. What’s the difference between celiac disease and non-celiac gluten-sensitivity? 
    CELIAC DISEASE VS. NON-CELIAC GLUTEN SENSITIVITY (NCGS)
    Gluten triggers symptoms and immune reactions in people with celiac disease. Gluten can also trigger symptoms in some people with NCGS, but the similarities largely end there.

    There are four main differences between celiac disease and non-celiac gluten sensitivity:
    No Hereditary Link in NCGS
    Researchers know for certain that genetic heredity plays a major role in celiac disease. If a first-degree relative has celiac disease, then you have a statistically higher risk of carrying genetic markers DQ2 and/or DQ8, and of developing celiac disease yourself. NCGS is not known to be hereditary. Some research has shown certain genetic associations, such as some NCGS patients, but there is no proof that NCGS is hereditary. No Connection with Celiac-related Disorders
    Unlike celiac disease, NCGS is so far not associated with malabsorption, nutritional deficiencies, or a higher risk of autoimmune disorders or intestinal malignancies. No Immunological or Serological Markers
    People with celiac disease nearly always test positive for antibodies to gluten proteins. Researchers have, as yet, identified no such antobodies or serologic markers for NCGS. That means that, unlike with celiac disease, there are no telltale screening tests that can point to NCGS. Absence of Celiac Disease or Wheat Allergy
    Doctors diagnose NCGS only by excluding both celiac disease, an IgE-mediated allergy to wheat, and by the noting ongoing adverse symptoms associated with gluten consumption. WHAT ABOUT IRRITABLE BOWEL SYNDROME (IBS) AND IRRITABLE BOWEL DISEASE (IBD)?
    IBS and IBD are usually diagnosed in part by ruling out celiac disease. Many patients with irritable bowel syndrome are sensitive to gluten. Many experience celiac disease-like symptoms in reaction to wheat. However, patients with IBS generally show no gut damage, and do not test positive for antibodies to gliadin and other proteins as do people with celiac disease. Some IBS patients also suffer from NCGS.

    To add more confusion, many cases of IBS are, in fact, celiac disease in disguise.

    That said, people with IBS generally react to more than just wheat. People with NCGS generally react to wheat and not to other things, but that’s not always the case. Doctors generally try to rule out celiac disease before making a diagnosis of IBS or NCGS. 
    Crohn’s Disease and celiac disease share many common symptoms, though causes are different.  In Crohn’s disease, the immune system can cause disruption anywhere along the gastrointestinal tract, and a diagnosis of Crohn’s disease typically requires more diagnostic testing than does a celiac diagnosis.  
    Crohn’s treatment consists of changes to diet and possible surgery.  Up to 10% of Crohn's patients can have both of conditions, which suggests a genetic connection, and researchers continue to examine that connection.
    Is There a Connection Between Celiac Disease, Non-Celiac Gluten Sensitivity and Irritable Bowel Syndrome? Large Number of Irritable Bowel Syndrome Patients Sensitive To Gluten Some IBD Patients also Suffer from Non-Celiac Gluten Sensitivity Many Cases of IBS and Fibromyalgia Actually Celiac Disease in Disguise CELIAC DISEASE DIAGNOSIS
    Diagnosis of celiac disease can be difficult. 

    Perhaps because celiac disease presents clinically in such a variety of ways, proper diagnosis often takes years. A positive serological test for antibodies against tissue transglutaminase is considered a very strong diagnostic indicator, and a duodenal biopsy revealing villous atrophy is still considered by many to be the diagnostic gold standard. 
    But this idea is being questioned; some think the biopsy is unnecessary in the face of clear serological tests and obvious symptoms. Also, researchers are developing accurate and reliable ways to test for celiac disease even when patients are already avoiding wheat. In the past, patients needed to be consuming wheat to get an accurate test result. 
    Celiac disease can have numerous vague, or confusing symptoms that can make diagnosis difficult.  Celiac disease is commonly misdiagnosed by doctors. Read a Personal Story About Celiac Disease Diagnosis from the Founder of Celiac.com Currently, testing and biopsy still form the cornerstone of celiac diagnosis.
    TESTING
    There are several serologic (blood) tests available that screen for celiac disease antibodies, but the most commonly used is called a tTG-IgA test. If blood test results suggest celiac disease, your physician will recommend a biopsy of your small intestine to confirm the diagnosis.
    Testing is fairly simple and involves screening the patients blood for antigliadin (AGA) and endomysium antibodies (EmA), and/or doing a biopsy on the areas of the intestines mentioned above, which is still the standard for a formal diagnosis. Also, it is now possible to test people for celiac disease without making them concume wheat products.

    BIOPSY
    Until recently, biopsy confirmation of a positive gluten antibody test was the gold standard for celiac diagnosis. It still is, but things are changing fairly quickly. Children can now be accurately diagnosed for celiac disease without biopsy. Diagnosis based on level of TGA-IgA 10-fold or more the ULN, a positive result from the EMA tests in a second blood sample, and the presence of at least 1 symptom could avoid risks and costs of endoscopy for more than half the children with celiac disease worldwide.

    WHY A GLUTEN-FREE DIET?
    Currently the only effective, medically approved treatment for celiac disease is a strict gluten-free diet. Following a gluten-free diet relieves symptoms, promotes gut healing, and prevents nearly all celiac-related complications. 
    A gluten-free diet means avoiding all products that contain wheat, rye and barley, or any of their derivatives. This is a difficult task as there are many hidden sources of gluten found in the ingredients of many processed foods. Still, with effort, most people with celiac disease manage to make the transition. The vast majority of celiac disease patients who follow a gluten-free diet see symptom relief and experience gut healing within two years.
    For these reasons, a gluten-free diet remains the only effective, medically proven treatment for celiac disease.
    WHAT ABOUT ENZYMES, VACCINES, ETC.?
    There is currently no enzyme or vaccine that can replace a gluten-free diet for people with celiac disease.
    There are enzyme supplements currently available, such as AN-PEP, Latiglutetenase, GluteGuard, and KumaMax, which may help to mitigate accidental gluten ingestion by celiacs. KumaMax, has been shown to survive the stomach, and to break down gluten in the small intestine. Latiglutenase, formerly known as ALV003, is an enzyme therapy designed to be taken with meals. GluteGuard has been shown to significantly protect celiac patients from the serious symptoms they would normally experience after gluten ingestion. There are other enzymes, including those based on papaya enzymes.

    Additionally, there are many celiac disease drugs, enzymes, and therapies in various stages of development by pharmaceutical companies, including at least one vaccine that has received financial backing. At some point in the not too distant future there will likely be new treatments available for those who seek an alternative to a lifelong gluten-free diet. 

    For now though, there are no products on the market that can take the place of a gluten-free diet. Any enzyme or other treatment for celiac disease is intended to be used in conjunction with a gluten-free diet, not as a replacement.

    ASSOCIATED DISEASES
    The most common disorders associated with celiac disease are thyroid disease and Type 1 Diabetes, however, celiac disease is associated with many other conditions, including but not limited to the following autoimmune conditions:
    Type 1 Diabetes Mellitus: 2.4-16.4% Multiple Sclerosis (MS): 11% Hashimoto’s thyroiditis: 4-6% Autoimmune hepatitis: 6-15% Addison disease: 6% Arthritis: 1.5-7.5% Sjögren’s syndrome: 2-15% Idiopathic dilated cardiomyopathy: 5.7% IgA Nephropathy (Berger’s Disease): 3.6% Other celiac co-morditities include:
    Crohn’s Disease; Inflammatory Bowel Disease Chronic Pancreatitis Down Syndrome Irritable Bowel Syndrome (IBS) Lupus Multiple Sclerosis Primary Biliary Cirrhosis Primary Sclerosing Cholangitis Psoriasis Rheumatoid Arthritis Scleroderma Turner Syndrome Ulcerative Colitis; Inflammatory Bowel Disease Williams Syndrome Cancers:
    Non-Hodgkin lymphoma (intestinal and extra-intestinal, T- and B-cell types) Small intestinal adenocarcinoma Esophageal carcinoma Papillary thyroid cancer Melanoma CELIAC DISEASE REFERENCES:
    Celiac Disease Center, Columbia University
    Gluten Intolerance Group
    National Institutes of Health
    U.S. National Library of Medicine
    Mayo Clinic
    University of Chicago Celiac Disease Center

    Jefferson Adams
    Celiac.com 04/17/2018 - Could the holy grail of gluten-free food lie in special strains of wheat that lack “bad glutens” that trigger the celiac disease, but include the “good glutens” that make bread and other products chewy, spongey and delicious? Such products would include all of the good things about wheat, but none of the bad things that might trigger celiac disease.
    A team of researchers in Spain is creating strains of wheat that lack the “bad glutens” that trigger the autoimmune disorder celiac disease. The team, based at the Institute for Sustainable Agriculture in Cordoba, Spain, is making use of the new and highly effective CRISPR gene editing to eliminate the majority of the gliadins in wheat.
    Gliadins are the gluten proteins that trigger the majority of symptoms for people with celiac disease.
    As part of their efforts, the team has conducted a small study on 20 people with “gluten sensitivity.” That study showed that test subjects can tolerate bread made with this special wheat, says team member Francisco Barro. However, the team has yet to publish the results.
    Clearly, more comprehensive testing would be needed to determine if such a product is safely tolerated by people with celiac disease. Still, with these efforts, along with efforts to develop vaccines, enzymes, and other treatments making steady progress, we are living in exciting times for people with celiac disease.
    It is entirely conceivable that in the not-so-distant future we will see safe, viable treatments for celiac disease that do not require a strict gluten-free diet.
    Read more at Digitaltrends.com , and at Newscientist.com

    Jefferson Adams
    Celiac.com 04/16/2018 - A team of researchers recently set out to investigate whether alterations in the developing intestinal microbiota and immune markers precede celiac disease onset in infants with family risk for the disease.
    The research team included Marta Olivares, Alan W. Walker, Amalia Capilla, Alfonso Benítez-Páez, Francesc Palau, Julian Parkhill, Gemma Castillejo, and Yolanda Sanz. They are variously affiliated with the Microbial Ecology, Nutrition and Health Research Unit, Institute of Agrochemistry and Food Technology, National Research Council (IATA-CSIC), C/Catedrático Agustín Escardin, Paterna, Valencia, Spain; the Gut Health Group, The Rowett Institute, University of Aberdeen, Aberdeen, UK; the Genetics and Molecular Medicine Unit, Institute of Biomedicine of Valencia, National Research Council (IBV-CSIC), Valencia, Spain; the Wellcome Trust Sanger Institute, Hinxton, Cambridgeshire UK; the Hospital Universitari de Sant Joan de Reus, IISPV, URV, Tarragona, Spain; the Center for regenerative medicine, Boston university school of medicine, Boston, USA; and the Institut de Recerca Sant Joan de Déu and CIBERER, Hospital Sant Joan de Déu, Barcelona, Spain
    The team conducted a nested case-control study out as part of a larger prospective cohort study, which included healthy full-term newborns (> 200) with at least one first relative with biopsy-verified celiac disease. The present study includes 10 cases of celiac disease, along with 10 best-matched controls who did not develop the disease after 5-year follow-up.
    The team profiled fecal microbiota, as assessed by high-throughput 16S rRNA gene amplicon sequencing, along with immune parameters, at 4 and 6 months of age and related to celiac disease onset. The microbiota of infants who remained healthy showed an increase in bacterial diversity over time, especially by increases in microbiota from the Firmicutes families, those who with no increase in bacterial diversity developed celiac disease.
    Infants who subsequently developed celiac disease showed a significant reduction in sIgA levels over time, while those who remained healthy showed increases in TNF-α correlated to Bifidobacterium spp.
    Healthy children in the control group showed a greater relative abundance of Bifidobacterium longum, while children who developed celiac disease showed increased levels of Bifidobacterium breve and Enterococcus spp.
    The data from this study suggest that early changes in gut microbiota in infants with celiac disease risk could influence immune development, and thus increase risk levels for celiac disease. The team is calling for larger studies to confirm their hypothesis.
    Source:
    Microbiome. 2018; 6: 36. Published online 2018 Feb 20. doi: 10.1186/s40168-018-0415-6