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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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    DUNKIN' DONUTS TESTING GLUTEN-FREE, CELIAC-SAFE DONUTS


    Jefferson Adams

    Celiac.com 02/01/2013 - In my opinion, donuts are right up there with beer and pizza among the beloved foods I missed most after going gluten-free. That said, there has been strong progress on developing delicious gluten-free beers, and gluten-free pizza is one of the hottest, fastest growing trends among pizza retailers. So, there is some relief on those two fronts. However, the delightful donut is one food I expected never to enjoy again, after going gluten-free.


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    Photo: CC--Robert BanhSo, imagine my surprise and delight to learn that Dunkin' Donuts is testing gluten-free donuts at limited locations in southern Florida and the Boston area.

    There is currently no official word from Dunkin' Donuts on when they plan to expand their gluten-free offerings. An official statement from the company read, in part: "…we have received very positive feedback on the new products so far. We do not yet have a timeframe for potential national distribution.”

    Meanwhile, a south Florida franchisee has said that while the test is currently limited to a few stores, the company plans to expand it in February.

    According to the National Foundation for Celiac Awareness says that Dunkin' Donuts' gluten-free products will be individually wrapped and calls them "dangerously delicious."

    Dunkin' Donuts' efforts to break into the fast growing gluten-free market puts them in league with a number of other fast food chains seeking to add gluten free items to their menus, including Wendy's, Arby's, Domino's and Chick-Fil-A.

    Will Dunkin' Donuts be successful in their efforts to roll out a gluten-free donut worthy of the Dunkin' Donuts name? Are you one of the many gluten-free eaters who would welcome a nice little donut fix? Share your comments below and stay tuned for the latest gluten-free developments


    Image Caption: Photo: CC--Robert Banh
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    I love Dunkin' Donuts coffee, but going there is very hard for me. I just found out that I have celiac and trying to stay healthy. But having more choices would be great. When I'm out I always have to make sure I have safe snacks for myself. I cant just go in to a store or coffee shop for a quick snack anymore.

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    Guest Susan Lederer

    Posted

    Thanks for the tip re: Dunkin Donuts. I'm in the Boston area and plan to seek out one of their "test" donuts along with a cup of my favorite coffee!

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    Great article, but as we know there is NO shortage of muffins, cookies and other sweets in the celiac/gluten-free world. The massive void is in quick and accessible meals that are safe for those with celiac to eat while on the run away from home. Most of us have careers and lives that leave us very hungry throughout the day when time is limited, or when we are traveling to locations and cities in the spur of the moment. It would be nice to know that while traveling we could simply walk into a restaurant or fast food location and eat without the fear of getting sick. Eating muffins and donuts is not at all a healthy option.

     

    Hopefully all of us will one day be able to eat anywhere like we once did prior to the diagnosis.

     

    Thanks for the great work!

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    Guest Laura Hatfield

    Posted

    Since I am so sensitive to cross contamination I was happy to see that they are individually wrapped!

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    Guest rose Langenstrass

    Posted

    Dunkin Donuts!! Brings back memories. I miss stopping there on Friday evening. Good News!!!

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    I am one of the lucky ones who lives close enough to make the drive in to get the gluten-free offerings. The cinnamon donut and blueberry muffin could be improved a little, but are delicious! I hope DD takes it to the general public.

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    Guest Cheryl Rehak

    Posted

    That would be wonderful...but if they're cooking them in the same place that they cook regular donuts then they are NOT gluten free. Great for the people that don't have celiac.

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    That would be wonderful...but if they're cooking them in the same place that they cook regular donuts then they are NOT gluten free. Great for the people that don't have celiac.

    I doubt they would cook them in the same area.

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    This would be nice to have once in a while, but it is still unhealthy food for the most part, especially if they deep fry them.

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    Guest lisa black

    Posted

    What a miracle and joy for people that suffer from gluten intolerance and celiac disease to enjoy the taste of a Dunkin' Donuts! My nine year old son who was diagnosed with celiac disease at six years of age would be thrilled. Come on Dunkin' Donuts, roll out your amazing donuts at all your locations. You might want to think about revising the name though from dangerously delicious to a name more celiac friendly.

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    Guest Charles

    Posted

    I love Dunkin' Donuts coffee, but going there is very hard for me. I just found out that I have celiac and trying to stay healthy. But having more choices would be great. When I'm out I always have to make sure I have safe snacks for myself. I cant just go in to a store or coffee shop for a quick snack anymore.

    I too am a celiac and love drinking Dunkin coffee. It would make me feel normal if I too could dunk my gluten-free donut in my coffee as well. I hope this will happen for real in the not too distant future.

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    When a major company offers gluten-free, it is much more likely to be aware of cross-contamination than Mom 'n Pop businesses. I think it would be a real boon for celiacs to be able to stop for coffee and a donut ... just like regular people.

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    I love Dunkin Donuts but live in a very rural area of the Upper Peninsula of Michigan. Would love to be able to order them thru the mail though.

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    Sadly, this is not going to help me. I consider all grains gluten. New research is showing that many react to all grains and I am one of them. I sadly miss pizza and the rest, cheese and even tomatoes. Yeah I can't eat them as well. I want to cry at times about this.

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    Can't wait till they come to Long Island! Hopefully other large franchises will learn to implement safe ways for celiacs to eat on the go!

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    I love Dunkin Donuts but live in a very rural area of the Upper Peninsula of Michigan. Would love to be able to order them thru the mail though.

    Have you tried the gluten-free pasties from Irontown Pasty shop? They're very good! I get them every trip back home and haven't had an issue. My only problem is keeping them frozen all the way back to Texas!

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    Guest Cecelia

    Posted

    The more gluten-free food items available, the better, healthy or not. I don't know anyone who doesn't want to indulge in a guilty pleasure at least once in a while. My concern is if the donuts are soy-free as well. (Soy lecithin is okay.) Let's hope so.

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    Gluten-free donuts would be very welcome in the north east side of Detroit, Mount Clement, Michigan. It has been a long time since our household has enjoyed any kind of pastry unless we make it at home. Store-bought can be very expensive at times.

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    I would love to have gluten-free donuts in a major retailer like this. I just want to point out to everybody a flaw in the article though. Most places right now advertising "Gluten Free Pizza" only have gluten-free crust-- the sauce, cheese, and toppings all have gluten in or on them. Be sure to ask and double check before ordering!

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    admin
    The Wm. K. Warren Medical Research Center for Celiac Disease at the University of California, San Diego is pleased to announce that the recipient of the 2011 William K. Warren, Jr. Prize for Excellence in Celiac Disease Research is Frits Koning, Ph.D.   Professor Koning has been head of the Immunochemistry Section in the Department of Immunohematology and Blood Transfusion of the Leiden University Medical Centre (LUMC), the Netherlands, since 1993. He is the chairman of the scientific advisory board of the LUMC and the CEO of the Dutch Celiac Disease Consortium (CDC), funded through a 11.7 million euro grant from the Dutch Government for the period 2004 - 2012. In the CDC, immunologists, geneticists, food specialists and medical doctors collaborate with industrial partners to develop practical solutions to improve the quality of life of patients with celiac disease.
    Frits Koning received his Ph.D. from the University of Leiden and continued with postdoctoral studies at the NIH, Bethesda, USA where he identified γδ T cell receptors expressed by dendritic epidermal T cells. Back in Leiden he set up his own group within the LUMC and continued his research on the characterization and functionality of γδ T cell receptors in humans. Simultaneously he started to investigate the molecular basis for autoimmune diseases by determining the peptide-binding motifs specific for disease associated HLA-molecules. This work led to the identification of a peptide binding motif specific for HLA-DQ2 and subsequent work identified gluten peptides that could bind to the celiac disease associated HLA-DQ molecules and the realization that many of such peptides require modification by the enzyme tissue transglutaminase to facilitate high affinity binding to either HLA-DQ2 or HLA-DQ8 and the initiation of gluten-specific T cell responses. This provided a molecular explanation for the association between these HLA-DQ molecules and the development of celiac disease. Based on these results studies have been carried out to determine how gluten proteins can be detoxified and thus made suitable for consumption by celiac disease patients.
    Presented annually by The William K. Warren Foundation, the $25,000 William K. Warren, Jr. Prize is awarded internationally to an individual or group who has made a significant contribution to the field of celiac disease research through basic, translational, or clinical research.  Professor Koning will be presented with the award on Friday, June 3 at the University of California, San Diego, at which time he will present the 2011 Warren Prize Lecture, “Celiac Disease: How Complicated Can It Get?” Details can be found on the Center website, at http://celiaccenter.ucsd.edu.


    Jefferson Adams
    Celiac.com 02/27/2013 - Although about 1% of the US population, most of whom are undiagnosed, likely have celiac disease, people who have been officially diagnosed with celiac disease make up less than 0.1% of the population.
    However, 6-7% of the population have a wheat/gluten intolerance (confirmed or not) and buy gluten-free products, while a whopping 18% of shoppers surveyed said they buy gluten-free, for whatever reason, according to Packaged Facts.
    These higher percentages are part of what is driving the astronomical growth of the market for gluten-free products.
    In fact, according to the latest survey information by Packaged facts, the market for gluten-free products is growing even faster than anticipated, and is set to reach $6.5 billion in 2017. The question of when this growth will level out, and how strong the market will remain for gluten-free products once that happens remain to be answered.
    Answers to these questions will depend at least in part on the ability of product manufacturers to associate gluten-free products with healthier lifestyles and healthier eating. Meanwhile, manufacturers of gluten-free products are working hard to broaden the appeal of their products, in an effort to expand the gluten-free market even further.
    Until just a few years ago, most gluten-free products were sold by health food retailers, and even as gluten-free products expanded into conventional retailers, they tended to appear in the natural foods sections of those retailers. In fact, says Packaged Facts, mainstream retailers now account for about 79% of gluten-free sales, while the compound annual growth rate for gluten free products in the US retail market 2008-2012 is approaching 28%.
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    Meanwhile, Packaged Facts estimates that North America’s share of global gluten-free new product introductions has grown significantly in the past five years, and now stands at over 60%, ahead of Europe, which accounted for about one quarter of introductions. Packaged Facts' August 2012 survey of consumers who buy gluten-free products show that 35% feel that gluten-free products are "generally healthier," 27% bought gluten-free products to "manage weight," 21% said that gluten-free products are "generally low-carb," 15% bought for a member of the household with gluten or wheat sensitivity, while just 7% said they bought gluten-free products for a household member has celiac disease.
    According to Packaged Facts, the conviction that gluten-free is healthier is the top motivation for purchase. Why do consumers think gluten-free is healthier? In some respects, this should not come as a great surprise, given that many gluten-free products also happen to be all-natural, organic, and free from GMOs, artificial preservatives and other things many consumers are trying to avoid, says Packaged Facts.
    In fact, a number of food manufacturers work hard to create foods that can be marketed as healthy, with such tags as these from Ian's products: No Artificial Flavors, Colors, or Preservatives... EVER! No Hydrogenated Oil. No Trans Fats. No Refined Sugars. No Antibiotics. No Hormones. No Bleached Flours. No Tripolyphosphates.
    Jayne Minigell, director of marketing at Elevation Brands, which owns Ian’s, says that this approach is helping to create consistent double-digit growth, driving revenues to more than $30 million annually.
    At Udi’s, America's #1 gluten free bread and baked goods company wants people with celiac disease to feel like they are eating regular food, and to make everyone else feel like eating gluten-free foods is normal, according to marketing manager Regan Han.
    Do you eat gluten-free foods as part of a gluten-free diet? Do you regard gluten-free products as healthier than their gluten-containing counterparts? Do you think this growth is a good thing? Will it last?
    Sources:
    http://www.foodnavigator-usa.com/Market/The-rise-and-rise-of-gluten-free-But-can-the-meteoric-growth-continue http://www.pizzamarketplace.com/article/202685/Gluten-free-market-jumps-28-percent-in-four-years

    Jefferson Adams
    Celiac.com 07/18/2013 - If you brew a bunch of beer using traditional wheat and barley, then add enzymes to break down gluten proteins so that the final product tests negative for gluten, is the beer actually gluten-free? Should it be labeled as gluten-free?
    Many brewmasters, and some with celiac disease say 'yes.' Others, including government regulators say 'no.'
    That's the root of the big fight brewing between Oregon brewmasters at Craft Brew Alliance and U.S. government regulators over what kinds of beer can and cannot be labeled gluten-free.
    On the one hand, numerous brewmasters are now brewing beer with traditional barley, and then using an enzymatic process to break down the gluten proteins so that the final product has no detectable levels of gluten.
    Some regulators, and some gluten-free beer drinkers accept this approach, some do not. The U.S. government does not, and federal alcohol regulators have barred Craft Brew from calling Omission "gluten-free" outside Oregon. Currently, Craft Brew Alliance can label their Omission beers as 'gluten-free' only in Oregon, Canada, and Denmark.
    However, the regulators have said that the company can label their product as 'gluten-removed,' rather than gluten-free.'
    U.S. regulators argue that labeling beers made with wheat and/or barley as 'gluten-free' is likely to mislead consumers. They also add concerns about the small fragments of gluten that do remain in the final product. There simply isn't enough evidence to show that these beers are safe for people with celiac disease in the same way that beers made from gluten-free ingredients are safe.
    Recent tests by Canada's public health agency did show gluten fragments in beers from Spain and Belgium that use a gluten-removal process similar to the one used by Craft Brew for Omission beers. It's unclear whether the fragments are a health concern, Health Canada spokeswoman Blossom Leung said via email.
    In fact, some gluten-free individuals have had reactions that they attribute to such beers, though others have not. Could this be a sensitivity to the broken-down fragments of gluten protein? That important question remains unanswered.
    In the U.S., all sides are currently awaiting new rules by the FDA, which should provide labeling guidance for such cases.
    Since 2007, the FDA has considered allowing foods with less than 20 parts per million of gluten to be labeled "gluten-free." But its final proposal, now under review by the OMB, would prohibit such labeling on foods where no valid test exists to determine safety.
    Under such a rule, beers like Omission could not be labeled as 'gluten-free,' but could be labels as 'gluten-removed.' Craft Beers calls that part of the prospective rule "unnecessarily rigid."
    What do you think? Have you tried these kinds of beers? Do you support labeling them gluten-free, or should they be labeled 'gluten-removed?' Do we need to know more about possible adverse effects from these kinds of beers before we can say for sure?

  • 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.
     
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    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.
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    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.
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    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.”
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    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