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Could Changing Gut Bacteria Prevent Celiac Disease?

Celiac.com 11/20/2015 - A Canadian researcher has discovered what might be a big step toward preventing celiac disease. Dr. Elena Verdú, an associate professor at the Farncombe Family Digestive Health Research Institute at McMaster University, has found that bacteria in the gut may contribute to the body's response to gluten. 

Image: CC--Hobvias SudoneighmIf her discovery pans out, it may be possible to treat, or even prevent, celiac disease by changing the the type of bacteria in the gut. "By changing the type of bacteria in the gut, we could change the inflammatory response to gluten," says Verdú.

So far, researchers have been unable to explain why 30 per cent of people have genes that can cause celiac disease, but only 2 to 5 per cent actually develop it. Also a mystery is why the disease develops at any age. Higher rates of celiac disease are being driven not just be better testing and awareness, but also by external triggers.

According to Dr. Decker Butzner, a Calgary-based pediatric gastroenterologist, there are another triggering factor which we've never understood…[t]here is an environmental trigger."

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Researchers have known for some time that people with celiac disease have different types of gut bacteria than those without celiac disease, but they didn't whether the changes in gut bacteria were caused by celiac disease, or the other way around.

Verdú's study, which found that the inflammatory response to gluten was impacted by gut microbiota, is the first study to show that it is the gut microbes are likely triggering celiac disease.

The study appears in the American Journal of Pathology.

Read more at TheSpec.com.

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5 Responses:

 
Mark
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
24 Nov 2015 6:28:52 AM PDT
Reading the linked article reveals this discouraging assertion:
"Its results won't help those who already have celiac disease."

 
Pippy
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
24 Nov 2015 7:22:43 AM PDT
This is exciting research!

 
Terry Lynch
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said this on
24 Nov 2015 10:45:26 AM PDT
This is an interesting subject as I have already seen how certain gut bacteria can either greatly benefit or greatly slow peristalsis through either allowing tryptophan to be absorbed and converted into serotonin or instead cause malabsorption and breakdown of tryptophan. So proper enteric bacterial population is very important and I have found only one really great source which is Wallaby Kefir which contains several serotogenic varieties.
On another subject I define Celiac patients as poor digesters of protein. Therefore, achlorhydria (a lack of stomach acid) couild indeed be the first domino in the ultimate indigestion of the gliaden protein , and a stomach with a low pH keeps other bacterial interlopers that do not belong from invading the intestine, a very important function, plus stomach acid enables Pepsin activation, the first step in complex protein breakdown of gliaden, and that acidity initiates brush border and pancreatic enzymes such as prolyl endopeptidase to further cleave the Gliadin protein that initiates Celiac response.
I think this bacterial role is a valid point. There are symbiotic bacteria in the human gut which must be encouraged, while the bad dysbiotic bacteria need to be prevented such as those found in Small Intestinal bacterial overgrowth, and the stomach acid and later basic bicarbonate and digestive enzymes from the pancreas also plays an important role in segregating those bacteria......thanks

 
Janet
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said this on
25 Nov 2015 4:53:01 PM PDT
Fascinating. I technically don't have celiac disease. I had a positive blood test, but negative biopsy. However, in college , I had a terrible time with repeated bouts of strep throat and sinusitis, and took numerous courses of antibiotics. I now wonder if that changed my gut bacteria and started me down the road of gluten intolerance.

 
jane
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said this on
21 Mar 2016 9:25:47 AM PDT
My son was hospitalized for a week and was on constant IV antibiotics during that time. About 8 months after he was discharged I was concerned that he was not gaining weight. Blood work and endoscopy w/biopsy confirmed celiac disease. My son is 17 years old, 6' 3 1/2" and weighs 145 lbs. I believe the week of constant IV antibiotics triggered his celiac disease.




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I believe the talk around this forum is that cheerios are not gluten free enough for people with celiac at this time. I don't know if anything has changed on that and when their lawyer calls me I'll quickly delete this. haha

Could be we generally say get off of dairy for a few months when going gluten free. The part of the intestines that produce the enzymes, and help break down dairy are associated with the tips of the villi, which are the most damaged if not gone in celiacs. THIS is why most of us end up with a lactose intolerance early on. And most can introduce it later after healing. As to her symptoms with it there was a bunch of research about dairy permeated the gut and causing neurological issues in a autism study I was looking at years ago. And there have been other studies about damaged intestines and how the hormones in milk can easier effect ones body. Personally I also have a huge grudge against dairy on a personal level as it is not natural to suck on a cows tits and drink the stuff, nor your dogs, nor a rabbits......I mean come on even Human Breast milk you would find odd to drink as an adult right? Back in the past dairy was a great way to get calories and fats when there was famine, etc around I mean it is meant to make a calf grow into a 500+lb cow. But on a genetic and hormonal level it is not really for human consumption and now days the whole corporate BS propaganda push and dairy farms shove that oh its healthy stuff down your throat. There are plenty of dairy free options for everything feel free to message me if you need help finding anything I have been dairy free for over a decade.

The full celiac panel checks TTG IGA and IGG, DGP IGA and IGG, IGA, EMA as Jmg stated above. Your test included TTG IGA and IGA. If your IGA was low, a low on TTG IGA would be inconclusive. But your IGA is fine. A high on any one test is a positive for celiac and should lead to an endoscopy for confirmation. So I'd get tested for TTG IGG, DGP IGA and IGG and EMA since there are symptoms. Warning I'm not a doc.

I did a gluten challenge for my endoscopy and requested a second blood test after my follow up with the consultant. I never did see those results but my GP said no celiac was indicated: Which left me gluten free for life, that wasn't an option after the challenge, but with a less satisfactory diagnosis, one by omission rather than the definitive 'you're celiac' one I was expecting. Yes! I have been 'properly' glutened on a couple of occasions but on several more I've detected a change or a reaction based on what could only have been trace amounts. NCGS is as yet poorly understood but patients tend to have more neuro symptoms than digestive. That's definitely been my experience, although it was only after going gluten free that I realised quite how many digestive symptoms I had just been living with as 'normal'. Close friends and family get the full explanation. 'I have an auto immune disease similar to 'coeliac etc.' If they stay awake long enough I'll tell them about the less than perfect testing process I went through or the Columbia Med research and the possibility of a blood test soon. They can see the difference between me on gluten and off it so they understand its not all in my head* If I'm ordering food in a restauarant or asking questions about food prep etc I will often just self declare as coeliac - people are aware of that and understand those requests are medical rather than fad diet based. I don't have any problem doing this, I'm not going to claim that and then cheat on dessert for instance and to be honest I expect once the research is complete the two conditions may wind up alongside others as different faces of the same coin. In the meantime I safeguard my health and avoid getting into a detailed conversation about genuine gluten sensitivity versus faux hipster posturing! *apart from the bits which are in my head

I originally had it on my face and scalp. (22 years ago) First biopsy with dermatologist came back as folliculitis. Then when I had a new outbreak on my upper back, she was able to remove a nice clean blister and we got the diagnosis of DH. She started me on Dapsone (100mg/day) and gluten free diet. Now I take 25-50 mg/day. My understanding at the time was that DH was the skin version of Celiac. Did a lot of research on my own. I met Dr. Peter Green at a Gluten free Vendors Fair and he said that a diagnosis of DH IS a diagnosis of Celiac, even if no other symptoms. So I stay gluten-free