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Effects of Age and Gluten-free Diet on Celiac Disease


Celiac.com 08/22/2011 - Research has shown that infants with celiac disease have microscopic changes to the intestinal tract, as compared to adults with the disease.

A research team recently examined bacterial differences in the upper small intestine in healthy adults with untreated celiac disease, healthy adults with celiac disease treated with a gluten-free diet, and children with untreated celiac disease, and children with celiac disease treated with a gluten-free diet.

The research team included E. Nistal, A. Caminero, A. R.  Herrán, L. Arias, S. Vivas, J. M. de Morales, S. Calleja, L. E. de Miera, P. Arroyo, J. Casqueiro. They are affiliated with the Área de Microbiología, Facultad de Biología y Ciencias Ambientales, Universidad de León, León, Spain.

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The team used 16S rRNA gene sequencing of DNA extracted from duodenal biopsies to identify the status of their subjects. The gene sequences from adults and children showed that this intestinal region is colonized by bacteria of three different phyla: Firmicutes, Proteobacteria, and Bacteroidetes.

In total, the team identified 89 different bacterial genera in adults and 46 in children. Children showed significantly lower bacterial richness than did adults. Analysis of the bacterial communities of both healthy and untreated celiac disease patient groups (including both children and adults) showed age to have a strong effect on principal component 1 (clustering all adults and children separately), as well as a possible separate clustering in adults with untreated celiac disease.

The study revealed bacterial differences in the upper small intestine between untreated children with celiac disease and untreated celiac adults due to age. There are differences in the upper small bacteria microbiota between treated and untreated celiac disease adults due to treatment with a gluten-free diet.

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I don't know if there is a simple answer to your question but I try to use "choose my plate" as a guide for my meals. https://www.choosemyplate.gov/MyPlate It basically suggests that when you sit down to a meal - 1/2 of your plate is fruits and veggies and the other 1/2 is dairy, carbs and protein. It's a really simple way to look at my meals and see if they are balanced enough. It also suggests getting very few calories in liquid form and avoiding snacking..... Good luck!

I use Swirve Sweetener, Pyure , Xlear brand Xylitol, and for a mayo sub I use Walden Farms, There was a avocado oil based one I use sometimes forgot the name. >.> I can not have sugars due to UC. But I might suggest using Big Tree Coconut Sugar for a deep rich low glycemic sugar. I still use them in my bakery. I will admit some stuff with dextrose, etc. bothers me....funny how it is only some brands and not others. Yet they can both be gluten-free, I think it might have something to do with the processing method and me reacting to something else in it.

I use any sugar. Never found one to be " unsafe".

I use Pyure brand stevia, and have no problems with it. Kroger store brand sugar seems fine too.

I've given up on all those processed gluten free foods out there and have stuck to eating a whole foods diet. I have noticed such a huge, massive, difference in my energy, mood, sleep, and well being. Needless to say I've been doing a lot of cooking but have been leaving sugar out because I don't know the safe brands. I tried using Stevia in the raw but keep getting horrible headaches when I use it. I saw that the first ingredient is Dextrose so it's not "raw". Anyway, what are the safe brands out there as far as white and brown sugars go? I made saurkraut and pork chops last night and would've loved potato salad. Also while I'm on here, what about Mayo? What's safe? I saw Sir Kennsington was gluten-free Certified.