• 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

    71,818
    Total Members
    3,093
    Most Online
    Diane D.
    Newest Member
    Diane D.
    Joined
  • Announcements

    • admin

      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
  • 0

    PALESTINIAN CHEMIST CREATES GLUTEN-FREE MAGIC FROM THE CHAOS OF WAR


    Jefferson Adams

    Celiac.com 09/03/2015 - Imagine being stuck in a war zone and not having access to food or medicine. For Palestinians stuck in the occupied Gaza Strip, such realities are a daily occurrence. For Palestinians with celiac disease, and other gluten sensitive conditions, simple access to gluten-free flour can mean the difference between health and disease, between living and dying.


    Ads by Google:




    ARTICLE CONTINUES BELOW ADS
    Ads by Google:



    Gaza by MP5. Image CC--MP CinqueA Palestinian chemist in Gaza worked against long odds to develop gluten-free bread, which is proving to be a lifeline for local patients suffering from celiac disease, as well as those with autism and phenylketonuria (PKU).

    After a 22-day Israeli military offensive in 2008/9 left at least two local celiac children dead, chemist Mohamed Al-Asqalani worked with minimal equipment, no outside financial support, and very little foreknowledge of the process to develop gluten-free flour "that is suitable for making all kinds of meals so that patients are able to eat different kinds of food, like those without the disease."

    His earliest effort was a corn-based flour that provided sufficient dietary nutrition, but made a weak substitute for wheat for baking and other uses.

    In 2010 Al-Asqalani began the second stage of his research, in which he used "a number of gluten-free food materials in addition to licensed e-number additives, I produced the new gluten-free flour, which is usable in all kinds of meals and by all bakeries; it has the same flavor as normal wheat flour."

    After five years of research, Al-Asqalani's new product has been tested and approved by the Saudi Food and Medicine Centre and the Egyptian National Centre for Food Research.

    For his part, he is happy that his success will bring both health and good taste to many sufferers of celiac disease and other gluten-sensitive conditions. Al-Asqalani is currently applying for the necessary licenses to produce and sell his flour commercially.

    I don't know about you, but if there were a celiac disease medal for going above and beyond the call of duty, and for courage, bravery and persistence under fire, Al-Asqalani would be my nominee.

    Share your thoughts on his accomplishments below.

    Read more at: Middle East Monitor.


    Image Caption: Gaza by MP5. Image CC--MP Cinque
    0


    User Feedback

    Recommended Comments

    Guest heather

    Posted

    If Palestinians and Israelis alike spent more time working on creating gluten free food options and less time on killing each other, the world would be a better place. That would go for the rest of the world too ... fewer bombs and more gluten free bread!! Idealistic, yes, but isn't it a nice idea?

    Share this comment


    Link to comment
    Share on other sites

    Kudos to Mohamed Al-Asqalani for developing gluten-free flour in Gaza, where he had minimal resources NOT because of Israeli retaliation for rocket attacks on Israeli towns, but because the government in Gaza, run by Hamas, invests all its resources in those rockets and its cement in building tunnels into Israel for terror purposes rather than for building much needed homes in Gaza.

    Share this comment


    Link to comment
    Share on other sites

    This article would have a lot more merit if it would concentrate on the achievements of Mr. Al-Asqalani rather than politicizing the issue. Palestinian kids suffered and Israeli kids suffered and this is not the forum to use words such as "occupation" or "Israeli Offensive" because for the Israeli kids it can be easily seen as a "Palestinian barrage of rockets and kidnapping of Israelis". Celiac disease does not differentiate between people and lets use this forum to unite rather than create division.

    Share this comment


    Link to comment
    Share on other sites
    Kudos to Mohamed Al-Asqalani for developing gluten-free flour in Gaza, where he had minimal resources NOT because of Israeli retaliation for rocket attacks on Israeli towns, but because the government in Gaza, run by Hamas, invests all its resources in those rockets and its cement in building tunnels into Israel for terror purposes rather than for building much needed homes in Gaza.

    Thank you for clarifying the issues in Gaza. It seems that any issue can be and is twisted to blame the Israelis, and it seems that the world is trying very hard to do just that.

    Share this comment


    Link to comment
    Share on other sites

    More power to Mr Al-Asqalani for achieving so much under such great odds! I hope he gets monetary rewards for his efforts as well as accolades. And as a potential user of his flour, I say, "Thank You very much! "

    Share this comment


    Link to comment
    Share on other sites
    Guest Mohammed

    Posted

    If Palestinians and Israelis alike spent more time working on creating gluten free food options and less time on killing each other, the world would be a better place. That would go for the rest of the world too ... fewer bombs and more gluten free bread!! Idealistic, yes, but isn't it a nice idea?

    "Fewer bombs and more gluten free bread!! Idealistic, yes, but isn't it a nice idea?" Do you think under fire and occupied and also, killing Palestinians every second will make gluten free foods? Is this an idealistic idea? Palestinians want freedom, dignity, peace, and to live like all people in the world. Go out from Palestine.

    Share this comment


    Link to comment
    Share on other sites

    Amazing man doing so much with so little. History will judge us all. Great article, thanks for the balanced perspective, rare to see that.

    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   5 Members, 1 Anonymous, 322 Guests (See full list)

  • Related Articles

    Jefferson Adams
    Celiac.com 05/06/2011 - Recent epidemiological studies show that the prevalence of Celiac disease had been underestimated, affecting not only Europeans, but also populations of the Mediterranean countries, such as Middle East (1-4) and North Africa (5-7), where its prevalence is similar to that of Western countries.
    A international team of researchers recently set out to estimate the global burden related to undiagnosed Celiac Disease in the Mediterranean Area, as computed by morbidity, mortality and crude health cost.
    The team included Luigi Greco, Laura Timpone, Carmela Arcidiaco, Abkari Abdelhak, Attard Thomas, Barada Kassem, Bilbao Josè Ramon, Boudraa Ghazalia, Cullufi Paskal, Hugot Jean Pierre, Abu-Zekry Mona, Kuloglu Zarife, Roma Eleftheria, Shamir Raanan, Ter Terzic Selma, and Zrinjka MiÅ¡ak.
    Prevalence of celiac disease among low risk populations varies from 0.14% to 1.17% (15-17): 1%-1.3% in Turkey (18.19), 0.6%-0.96% in Iran (20-21), 0.5% in Egypt (22), 0.6% in Tunisia and Israel (23-24), <0.5% in Jordan, Lebanon, and Kuwait (1.10,16.25). Among high risk groups (patients with positive family history, insulin dependent diabetes mellitus, thyroiditis, etc.) the prevalence of celiac disease ranges from 2.4% to 44% assessed by serological markers and biopsy (26-27).
    The team discovered a celiac disease prevalence of 1%, an incidence, based on new Cases/year estimated on 1% of the live births of 1 in 7 symptomatic adults, and 1 in 5 children. Their results showed standardized mortality rate of 1.8 compared to age and sex matched population.
    They found that the delay between symptoms and diagnosis was six years for adults, and two years for children.
    The team found associated conditions in 10% of the total cohort (KB 30%: Turkey 2% Iran 33% , IDDM 10% (6.7-18.5%).
    Sixteen percent of symptomatic patients showed celiac disease-related complications.
    The team found the following non GI Symptoms among symptomatic patients: short stature 25% Anemia 40% (20-80%) Osteopenia 30% (30-50%), abnormal liver function 10% (Turkey 38%, Iran 25%).
    In the Northern Africa Region and in the Middle East very high incidence of celiac disease has recently been reported both in the general population and in at risk-group. These high frequencies are due to the wide consumption of wheat and barley and to the high frequency of the DR3-DQ2 celiac disease predisposing haplotypes in these population (13,14).
    Source:

    http://www.medicel.unina.it/00_materiali/materiali_evento_napoli/the_burden.pdf

    Gryphon Myers
    Celiac.com 09/04/2012 - North India has what has come to be referred to as a “celiac belt”, where a greater than average number of people exhibit symptoms of celiac disease. This is partially because more wheat is consumed in this region, but also because the population possesses haplotypes necessary for celiac disease to develop. For this reason, it would make sense that emigrants from the area would also be prone to celiac disease. A study centered in Debyshire, UK investigates celiac disease as it manifests in the North Indian, Pakistani and Bangladeshi immigrant populations.
    All celiac disease patients (both Asian and white) who were diagnosed via biopsy in Derbyshire, UK between 1958 and 2008 were identified. Population data from the Office of National Statistics was used to calculate prevalence. Presenting symptoms, adherence to a gluten-free diet and follow up record were also assessed. Asian patients were compared against matched white patients.
    1305 eligible celiac disease patients were identified, 82 of whom were Asian. The prevalence of celiac disease in Asians was considerably higher than in white groups. In the white population, celiac rates were 1:356, whereas in the Asian population they were 1:193. Particularly high celiac rates were seen in Asian women between 16 and 60 years of age: 1:116. No cases of celiac disease were reported in Asian men over 65 years of age.
    A previous study from Leicester has already demonstrated some propensity for Asian populations to develop celiac disease. It is thought that diet plays some role in this tendency.
    One of the most significant findings of the present study is that no Asian man over the age of 65 was diagnosed with celiac disease. It is possible that celiac disease rarely manifests in this group, but is more likely that cultural or other factors lead to a lack of reporting, preventing diagnosis.
    Another finding of the study shows that Asians with celiac disease are more likely to be anemic. This tells us that celiac disease should be considered as a diagnosis for unexplained anemia in Asian patients.
    The study also found that Asians with celiac disease are less likely to adhere to a gluten-free diet. Roughly one third of Asian patients successfully adhered to the diet, whereas nearly two thirds of white patients did. This could be a language issue (an inability to detect gluten-containing foods), or because of family pressure to comply with cultural norms, or because of difficulty adapting cuisine to be gluten-free. In any case, there should be more discussion with Asian immigrant populations to determine the best way to improve gluten-free diet adherence rates.
    Source:
    http://fg.bmj.com/content/early/2012/08/10/flgastro-2012-100200.abstract  

    Jefferson Adams
    Celiac.com 01/21/2015 - Congratulations, shoppers with celiac disease and non-celiac gluten sensitivy, you are among the world's best informed and most loyal consumers, according to Paul Valder, President and CEO of the Allergen Control Group.
    The Allergen Control Group, with the endorsement of the Canadian Celiac Association (CCA), operates the Gluten Free Certification Program (GFCP).
    Speaking of these consumers, Valder says that they are not only the best ingredient label readers in the world, but "[o]nce they've identified a brand as safe, they'll stick with it, even if that means visiting multiple stores on a weekly basis."
    The Gluten-Free Certification Program has certified over 100 facilities in 12 countries, and over 2,500 products. Currently, over 130 GFCP-approved and trained auditors provide global coverage to accommodate today's multi-national supply chains. Brand loyalty among gluten-free consumers can be encouraged with a certified gluten-free product label.
    Such a label, says Mr. Valder, "…creates a distinction from other products that are advertised as gluten-free."
    Does this sound like you? Do you read every ingredient on every label? Will you travel to multiple stores to find your trusted gluten-free brand? Share your comments below.
    Read more at Global Food Safety Resource.
     

    Jefferson Adams
    Celiac.com 05/26/2015 - If recent reports are any indication, the University of Washington's PR team might be getting ahead of the facts with claims that the university research team is close to developing a cure for celiac disease.
    Numerous articles are claiming that UW researchers are working to develop an enzyme-laden pill that would break down gluten in the stomach, thus permitting people with celiac disease to eat wheat. Hence, the 'cure' idea. The enzyme, it is said, would break it apart into amino acids that could be absorbed with no risk of adverse reaction for people with celiac disease. Well, an enzyme that breaks down gluten is not necessarily the same thing as a 'cure' for celiac disease.
    Ingrid Swanson Pultz, who leads the research project describes the substance as a protein that people with celiac disease will consume orally. The team is looking to begin FDA mandated tests and human trials will sometime in the next two years. The drug "really stands to make an impact on people's lives," Pultz said.
    However, UW is not the only institution working on drugs to treat celiac disease. There are several drug treatments in progress. It's unclear at present, and will remain unclear until the human trial phase whether the enzyme will permit safe gluten consumption by people with celiac disease, or whether it would permit limited gluten consumption within certain parameters.
    In fact, given the numerous products currently under development for celiac disease treatment, and hoping to see release in the next few years, we're likely to hear many claims, much hypes, and plenty of marketing and PR flash.
    Until we actually have a product that works safely and effectively, it seems that any claims regarding a cure for celiac disease are largely overblown PR smoke. That means you, University of Washington. 
    Source:
    http://www.komonews.com/news/health/UW-Researchers-developing-cure-for-celiac-disease-302653671.html

  • 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