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Have Researchers Found a Safe Way for Celiac Patients to Consume Wheat?

Celiac.com 05/18/2015 - It is well known that fermenting wheat flour with sourdough lactobacilli and fungal proteases reduces the amount of gluten. A team of researchers recently assessed whether patients with celiac disease can safely consume baked goods made from this hydrolyzed kind of wheat flour.

Photo: Christina D. C. HoeppnerThe research team included Luigi Greco, Marco Gobbetti, Renata Auricchio, Raffaella Di Mase, Francesca Landolfo, Francesco Papro, Raffaella Di Cagno, Maria De Angelis, Carlo Giusseppi Rizzello, Angela Cassone, Gaetano Terrone, Laura Timpone, Martina D’Aniello, Maria Maglio, Riccardo Troncone, and Salvatore Auricchio.

They are variously affiliated with the Department of Pediatrics and European Laboratory for the Study of Food Induced Diseases at the University of Naples, Federico II in Naples, and with the Department of Plant Protection and Applied Microbiology at the University of Bari in Bari, Italy.

For their study, the team randomly assigned patients to receive 200 grams per day of natural flour baked goods (NFBG) (80,127 ppm gluten; n  6), extensively hydrolyzed flour baked goods (S1BG) (2480 ppm residual gluten; n  2), or fully hydrolyzed baked goods (S2BG) (8 ppm residual gluten; n  5) for 60 days.

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Two of the 6 patients who consumed natural flour baked goods discontinued the challenge due to adverse symptoms; all patients showed increased levels of anti–tissue transglutaminase (tTG) antibodies and mucosal damage to the small bowel.

  • The 2 patients who ate the S1BG goods had no complaints and showed no symptoms, but developed subtotal atrophy.
  • The 5 patients who ate the S2BG had no clinical symptoms or complaints. They showed no increase in anti-tTG antibodies, and their Marsh grades indicated no damage to small intestinal mucosa.
  • The results showed that a 60-day diet of baked goods made from hydrolyzed wheat flour, manufactured with sourdough lactobacilli and fungal proteases, was not toxic to patients with celiac disease.

Obviously further study is needed, along with a combined analysis of serologic, morphometric, and immunohistochemical parameters, which is the most accurate way to assess new celiac therapies.

However, hydrolyzing wheat flour and treating it with sourdough lactobacilli and fungal proteases is not especially complicated. If these results stand, researchers may have developed the first wheat products that are safe for people with celiac disease.

What do you think? Exciting news? Or one more thing to be skeptical about? Share your comments below.

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19 Responses:

 
Glenna Adams
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said this on
19 May 2015 9:36:29 AM PDT
Very informative.

 
Jan
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said this on
25 May 2015 6:09:55 AM PDT
Interesting - did the researchers really think that the subjects getting sick would continue to eat the wheat products?

 
Mu ki
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said this on
25 May 2015 7:17:00 AM PDT
Interesting news.

 
MB Armstrong
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said this on
25 May 2015 9:51:11 AM PDT
Very interesting. I would like to see the study replicated in the U.S. with a larger test group. I believe U.S. wheat is very different than Italian wheat because of genetic modifications in the U.S. I have a friend who shows severe allergy symptoms when eating wheat in the U.S., but can eat all the bread and pasta in Italy with no symptoms.

 
Jefferson
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said this on
04 Jun 2015 11:33:54 AM PDT
Nearly all commercial wheat strains grown globally are the same. Also, flour is a globally traded commodity, thus these anecdotal reports are to be taken with a grain of salt.

 
Char
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said this on
25 May 2015 11:18:11 AM PDT
While the findings were interesting regarding the fully hydrolyzed wheat, I was shocked and appalled to read that the researchers gave normal bread (w/ over 80,000 ppm gluten!) to six people with celiac disease. Evidence showing that gluten causes long term damage and possibly severe health outcomes to celiacs patients has been well documented. As such, I think this study was completely unethical in its design. Biomedical research ethics require that the subjects should not be exposed to excess harm, which is exactly what happened here. The authors, the funders, and the journal editor that published this article should be ashamed.

 
Jefferson
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said this on
29 May 2015 4:26:16 PM PDT
Short-term exposure to gluten during the study is unlikely to cause any long-term problems for the study volunteers.

 
Mark
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said this on
25 May 2015 11:36:09 AM PDT
I'd rather stick a gun in my mouth than eat a loaf of sourdough.

 
Jared M.
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said this on
25 May 2015 3:58:19 PM PDT
I can only hope this turns out to be true.

 
Teresa
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said this on
25 May 2015 4:18:33 PM PDT
Woo Hoo!

 
L.A. Stevns
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said this on
25 May 2015 5:20:01 PM PDT
This would, of course, be a blessing for all of us with this disease. Though I nearly died of my disease (lost more than 60 percent of my body weight in 2 months), I am not particularly sensitive to wheat contamination in the short term now that I am being treated. So, this might really be a possibility for me.

 
Alicia
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said this on
26 May 2015 3:03:47 PM PDT
Just because you are not sensitive, doesn't mean you are not being damaged. I wouldn't go anywhere near it.

 
James
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said this on
26 May 2015 12:37:16 AM PDT
If it makes for better food then it is great news!

 
Terri
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said this on
26 May 2015 6:37:04 AM PDT
The word hydrolyzed always worries me.

 
Luann
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said this on
26 May 2015 8:32:53 AM PDT
Interesting.

 
Pmw
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said this on
26 May 2015 11:36:00 AM PDT
I was always a big fan of sourdough bread.

 
Deb
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said this on
26 May 2015 12:27:00 PM PDT
But the only group not showing symptoms at all were the ones who ate 8 ppm gluten. Since 20 ppm is allowed in GF foods, it really is not surprising the 8 ppm did not cause issue.

 
diana
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said this on
26 May 2015 12:51:43 PM PDT
This is quite intriguing, especially since I am a huge sourdough bread fan. I wonder if no other gluten-related symptoms were observed. For me, migraines are my primary symptom after consuming gluten.

 
Angela
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said this on
27 May 2015 5:16:56 AM PDT
Hopefully it is a step in the right direction. Anything that will give my son hope that one day he can eat normally again is a blessing. God willing there will be a cure for all who suffer from this disease.




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Yes but...

I didn't read that far. Yikes... A hefty dose of perspective in that one. For anyone reading this is the post:

Hi! I'm new to the Celiac world. I have been gluten free for around seven months, but still seem to get glutened on a regular basis. I have been sick since January '16 and think that is when it triggered, but I didn't realize until October what it was. By that time I was pregnant with my little boy who is due in June. I also have an almost 4 year old daughter. I am really torn and wondering if I need to really be tested? I have very strong suspicions that I am a true celiac because my aunt has been diagnosed. Part of me says it doesn't matter, just live gluten free and assume you are, but the other part says I need to get tested so I know if my kids are at risk. So far my daughter is fine. She was grain free until after her first birthday, I plan on doing the same with my son. But I also don't want them to suffer the way I have. What would you do? The reason I don't want to get tested is I don't want to start eating it again and feel terrible while I have little kids, last year was so hard and I just want to get strong again. I also plan to bf for a few years and don't necessarily think it's a good idea to eat gluten while bf right? Thank you!

Welcome too! Sorry to hear you're suffering now. If you can nail the diet you should improve. You should also think about vitamin supplements. There's a good chance that you're suffering from one or more deficiencies as a result of the affects of celiac on your intestine's capacity to draw nutrients from your food. A good multi vitamin is a must, just make sure its gluten free and see if your doctor can refer you to a dietician as Lochella's has.

Oh I had heard his name and read some stuff about him but hadn't come across this video! Thanks!!