Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×
  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.




  • Celiac.com Sponsor (A1):



    Celiac.com Sponsor (A1-M):


  • Get Celiac.com Updates:
    Where Your Contribution Counts!
    eNewsletter
    Support Us!
  • Record is Archived

    This article is now archived and is closed to further replies.

    Jefferson Adams
    Jefferson Adams

    Are Industrial Food Additives to Blame for Soaring Rates of Autoimmune Disease?

    Reviewed and edited by a celiac disease expert.

    Celiac.com 01/19/2016 - Cases of autoimmune diseases are on the rise, and mirror the expansion of industrial food processing and increased use of food additives. The intestinal epithelial barrier, with its intercellular tight junction, controls the balance between tolerance and immunity to non-self-antigens.

    Photo: CC--Vox EfxRecently, a team of researchers set out to assess the role of tight junction dysfunction in the pathogenesis of autoimmune disease.

    Celiac.com Sponsor (A12):
    Researchers Aaron Lerner and Torsten Matthias are associated with the Pediatric Gastroenterology and Nutrition Unit, Carmel Medical Center, B, Rappaport School of Medicine, Technion-Israel Institute of Technology, Michal in Haifa, Israel, and the Aesku Kipp Institute in Wendelsheim, Germany.

    Numerous common industrial food additives increase tight junction leakage. These include glucose, salt, emulsifiers, organic solvents, gluten, microbial transglutaminase, and nanoparticles, widely and increasingly used in industrial food production.

    According to manufacturers, these additives improve food quality. However, all of the aforementioned additives increase intestinal permeability by breaching the integrity of tight junction paracellular transfer.

    So why is this a problem?

    Well, it turns out that tight junction dysfunction is common in multiple autoimmune diseases, and the central part played by the tight junction in autoimmune diseases development is widely described.

    The researchers hypothesize that commonly used industrial food additives undermine human epithelial barrier function, which increases intestinal permeability through the opened tight junction, resulting in entry of foreign immunogenic antigens and activation of the autoimmune cascade, and the development of autoimmune conditions, such as celiac disease.

    The team is calling for additional research on the connections between food additives exposure, intestinal permeability, and autoimmunity interplay to expand our knowledge of the common mechanisms associated with autoimmune progression.

    Source:

    • Open Original Shared Link


    User Feedback

    Recommended Comments

    Guest Heather

    Posted

    I choose foods for myself and my family that include as few necessary additives as possible. Unfortunately, there's a chemical industry out there that makes plenty of money creating additives to put in our foods, and most people don't have on their own radar to avoid such additives. It's an industry and they will fight to preserve their profits. If we stopped buying food with their junk additives, they would be forced to stop pushing their chemical laden foods on us.

    Link to comment
    Share on other sites
    Guest Rick

    Great information! I believe they are on to something, but if proof is found one day I am sure the food industry's 'Teflon coating' (pun intended) will protect them and yield no changes.

    Link to comment
    Share on other sites


    Guest
    This is now closed for further comments

  • Get Celiac.com Updates:
    Help Celiac.com:
    Donate
  • About Me

    Jefferson Adams

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University. His articles, essays, poems, stories and book reviews have appeared in numerous magazines, journals, and websites, including North American Project, Antioch Review, Caliban, Mississippi Review, Slate, and more. He is the author of more than 2,500 articles on celiac disease. His university coursework includes studies in science, scientific methodology, biology, anatomy, physiology, medicine, logic, and advanced research. He previously devised health and medical content for Colgate, Dove, Pfizer, Sharecare, Walgreens, and more. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of numerous books, including "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.

    >VIEW ALL ARTICLES BY JEFFERSON ADAMS

     


  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17-M):




  • Related Articles

    Scott Adams
    Gregory M. Glenn is in the USDA-ARS Bioproduct Chemistry and Engineering Research Unit. Celiac.com 09/29/2004 - Those lightweight, polystyrene containers that some restaurants give you for carrying home leftovers or take-out meals are known in the foodservice industry as clamshells. Their hinged-lid construction indeed resembles the architecture nature uses for clams, oysters, and other familiar bivalves.
    Every year, billions of these clamshells and other foodservice containers made from petroleum-based foams end up in already overstuffed landfills. Slow to decompose, they become yet another environmental burden.
    But the containers, along with other disposable foodservice items such as plates, bowls, and cups, can also be manufactured with biodegradable ingredients.

    Sayer Ji
    Approximately 70% of all American calories come from a combination of the following four foods: wheat, dairy, soy and corn - assuming, that is, we exclude calories from sugar.
    Were it true that these four foods were health promoting, whole-wheat-bread-munching, soy-milk-guzzling, cheese-nibbling, corn-chip having Americans would probably be experiencing exemplary health among the world's nations. To the contrary, despite the massive amount of calories ingested from these purported "health foods," we are perhaps the most malnourished and sickest people on the planet today. The average American adult is on 12 prescribed medications, demonstrating just how diseased, or for that matter, brainwashed and manipulated, we are.
    How could this be? After all, doesn't the USDA Food...


    Roy Jamron
    Celiac.com 11/06/2008 - Previously, the possible link between gut bacteria and celiac disease has been discussed in "Open Original Shared Link"[1] A 5-year European study, DIABIMMUNE, is currently underway focusing on some 7000 children, from birth, investigating the development of intestinal bacterial flora and its influence on the development of the human immune system and autoimmune disease, including celiac disease.[2] Hopefully, this study will provide some much needed answers. Now a Spanish group of scientists has produced further evidence supporting a possible role for gut bacteria in the pathogenesis of celiac disease by investigating whether gut microflora present in the feces of celiac disease patients participates in the pro-inflammatory activity of celiac disease.[3]
    The...


    Jefferson Adams
    Celiac.com 03/27/2013 - Increased rates of celiac disease over the last fifty years are not linked to wheat breeding for higher gluten content, but are more likely a result of increased per capita consumption of wheat flour and vital glutens, says a scientist working with the US Department of Agriculture (USDA).
    The researcher, Donald D. Kasarda is affiliated with the Western Regional Research Center of the U.S. Department of Agriculture's Agricultural Research Service.
    Kasarda recently looked into one prominent theory that says that increased rates of celiac disease have been fueled by wheat breeding that has created higher gluten content in wheat varieties. His research article on the topic appears in the Open Original Shared Link.
    Kasarda says that, while increased consumption ...


  • Recent Activity

    1. - Julie Riordan replied to Julie Riordan's topic in Traveling with Celiac Disease
      3

      Any ideas for travelling

    2. - trents replied to SuzanneL's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      1

      Weak Positive Test

    3. - SuzanneL posted a topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      1

      Weak Positive Test

    4. - Scott Adams replied to Braver101's topic in Coping with Celiac Disease
      2

      Constant sweating with celiac disease

    5. - Scott Adams replied to Julie Riordan's topic in Traveling with Celiac Disease
      3

      Any ideas for travelling


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      120,495
    • Most Online (within 30 mins)
      7,748

    Zofosho
    Newest Member
    Zofosho
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      120.2k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Popular Now

    • JustGemi
    • Linedancegal
    • Hannah24
      9
    • jessiemariecar
    • Rhonda H
  • Popular Articles

    • Scott Adams
    • Scott Adams
    • Scott Adams
    • Scott Adams
    • Scott Adams
  • Upcoming Events

×
×
  • Create New...