0
jmrogers31

Anaphlyaxis

Rate this topic

Recommended Posts

I had a question for the board.  Has anyone ever had an anaphyaxis (spelling?) reaction to gluten?  I am not sure if gluten triggered it but Sunday night I had dinner (salmon, sweet potato casserole, green beans) and an hour later went for a jog.  I was running and my chin and lip started to feel numb and swollen.  So I cut my run short and headed home.  Started to feel itchy and so I went to wash my hands and looked in the mirror and WHOA!  My face was swollen like Will Smith in 'Hitch' when he eats peanuts.  Look down and my hands, forearms, and legs are swollen and red.  I paniced, my wife sees me and panics, we throw shoes on the kids and we are off to the ER.  I don't think it is exercise induced because I am a 20-25 mile a week runner and this is a first for me.  Maybe I breathed in something in the air?  I started to think about what I ate that day and wondered if the glaze on the salmon my wife made could of had gluten.  Needless to say I am on edge and will be seeing an alergist (again).  Has anyone had this happen to them?   

Share this post


Link to post
Share on other sites
Ads by Google:
Ads by Google:


Oh wow.

It could be anything in that meal that could have caused it. Not nessisarially gluten either.

Share this post


Link to post
Share on other sites

Hi JM!

 

This happens to me -- but mine didn't come on suddenly -- for years I couldn't tolerate exercise in warm weather...it got worse and now I have had several anaphylactic episodes...one was triggered by Sunflower Seeds during an elimination trial diet and the others have had not exact source -- the last one took two epi pens en route to the hospital and got worse once there.  

 

Until you know what the trigger is -- please ask your primary for an epi pen prescription -- these reactions can get worse each time -- I hope yours do not...but do carry Benedryl and Epi Pen with you.

  • Upvote 1

Share this post


Link to post
Share on other sites

I now one two epi pens and carry one with me at all times.  I am going to see an alergist asap but I believe I have to be off of the steroids and benedryl before I can.  I grew up with asthma and allergies to pollen, mold, and rag weed.  As an adult, those things seemed to fade in my 20's and then about age 30 I started to feel sick all the time again.  Finally figuring out the gluten was causing my issues I seemed to be healthy again and for 2 years I was problem free until Sunday.  Needless to say I am feeling a little bummed that I am back to stage 1 considering no asthma attack or allergic reaction as a child compared to this.  Wheezing and itchy red bumps are nothing now.   

Share this post


Link to post
Share on other sites

I had a question for the board.  Has anyone ever had an anaphyaxis (spelling?) reaction to gluten?  I am not sure if gluten triggered it but Sunday night I had dinner (salmon, sweet potato casserole, green beans) and an hour later went for a jog.  I was running and my chin and lip started to feel numb and swollen.  So I cut my run short and headed home.  Started to feel itchy and so I went to wash my hands and looked in the mirror and WHOA!  My face was swollen like Will Smith in 'Hitch' when he eats peanuts.  Look down and my hands, forearms, and legs are swollen and red.  I paniced, my wife sees me and panics, we throw shoes on the kids and we are off to the ER.  I don't think it is exercise induced because I am a 20-25 mile a week runner and this is a first for me.  Maybe I breathed in something in the air?  I started to think about what I ate that day and wondered if the glaze on the salmon my wife made could of had gluten.  Needless to say I am on edge and will be seeing an alergist (again).  Has anyone had this happen to them?   

I'm a cyclist/runner.  Are you sure you didn't get stung by anything?  I can't tell you how many "bugs" I've ingested on a ride!  I'm allergic to mold and if the "Santa Ana" winds are going, I usually get a reaction (though not severe!)   Anyway, if not, something you ate could have prompted the allergic reaction.  I took Advil and aspirin moderately (never abused it) and one day after taking a dose, my entire face swelled up and I couldn't move my tongue and I could barely see!  Allergies can develop at any time.  Oh, I have two friends who can't eat fish -- maybe the salmon?

Share this post


Link to post
Share on other sites
Ads by Google:


The advice in the UK is to always carry 2 epipens, in case a 2nd dose is needed. Not sure if it is the same where you are.

My son has anaphylactic allergy to nuts. We were told that if he had a second exposure, the reaction would likely be worse than the first, just to let you know. Epipens in hand, and make sure those around you know how to use them.

Good luck

Share this post


Link to post
Share on other sites

The advice in the UK is to always carry 2 epipens, in case a 2nd dose is needed. Not sure if it is the same where you are.

My son has anaphylactic allergy to nuts. We were told that if he had a second exposure, the reaction would likely be worse than the first, just to let you know. Epipens in hand, and make sure those around you know how to use them.

Good luck

 

Good POINT!!!!

 

When I first got them I put them in two separate places -- the reason they prescibe two is in case you need both to get to help...turns out the first time we needed to use them I needed both -- thankfully we were at home and I wasn't out on my bike somewhere. 

 

I now carry two everywhere -- at first it was a PITA to carry in my pocket for walking/jogging, but now I am used to it.

Share this post


Link to post
Share on other sites

Good advice everyone, thanks.  I will start carrying both with me and I will also make sure they test for fish with my allergy testing.  You would think fish and veggies would be okay, but who knows anymore.  I am going to have everyone test the practice pen with me to make sure my family is comfortable with it.  Thanks again. 

Share this post


Link to post
Share on other sites

I had my first anaphylaxis episode a couple months ago. They can't say for sure what the cause was, but shellfish is the main suspect. My blood test the following day was negative, with a 90% accuracy rate. The allergist said to avoid it no matter what the results were. I was loaded with antihystamine and steroids from the night before. Once i'm off my prescription steroids i will ask for more testing.

I had two milder reactions in the fall that were not correlated with food, so i really don't know what to think. I want to know, though. That was one of my go to restaurant options.

Based on all the research i've done since then i would say that yours sounds excersize induced or environmental. True anaphylaxis is suppose to take place within 30 minutes of ingestion. But you never know. Push for testing as long as they will accomodate you. I think it's important to know. Make sure people around you know how to use the epipen and at what point to administer a second shot if necessary. Carry both at all times, and if you have the option get an ICE app on your phone for contact information and medical info. Let the same people know it's there.

Best of luck to you, and i hope you have an answer soon.

Share this post


Link to post
Share on other sites

I had a question for the board.  Has anyone ever had an anaphyaxis (spelling?) reaction to gluten?  I am not sure if gluten triggered it but Sunday night I had dinner (salmon, sweet potato casserole, green beans) and an hour later went for a jog.  I was running and my chin and lip started to feel numb and swollen.  So I cut my run short and headed home.  Started to feel itchy and so I went to wash my hands and looked in the mirror and WHOA!  My face was swollen like Will Smith in 'Hitch' when he eats peanuts.  Look down and my hands, forearms, and legs are swollen and red.  I paniced, my wife sees me and panics, we throw shoes on the kids and we are off to the ER.  I don't think it is exercise induced because I am a 20-25 mile a week runner and this is a first for me.  Maybe I breathed in something in the air?  I started to think about what I ate that day and wondered if the glaze on the salmon my wife made could of had gluten.  Needless to say I am on edge and will be seeing an alergist (again).  Has anyone had this happen to them?   

 

 

I had a question for the board.  Has anyone ever had an anaphyaxis (spelling?) reaction to gluten?  I am not sure if gluten triggered it but Sunday night I had dinner (salmon, sweet potato casserole, green beans) and an hour later went for a jog.  I was running and my chin and lip started to feel numb and swollen.  So I cut my run short and headed home.  Started to feel itchy and so I went to wash my hands and looked in the mirror and WHOA!  My face was swollen like Will Smith in 'Hitch' when he eats peanuts.  Look down and my hands, forearms, and legs are swollen and red.  I paniced, my wife sees me and panics, we throw shoes on the kids and we are off to the ER.  I don't think it is exercise induced because I am a 20-25 mile a week runner and this is a first for me.  Maybe I breathed in something in the air?  I started to think about what I ate that day and wondered if the glaze on the salmon my wife made could of had gluten.  Needless to say I am on edge and will be seeing an alergist (again).  Has anyone had this happen to them?   

 

I'm new to this board but I'm not new to what you have just experienced and just wanted to share what I learned. I had an severe anaphylaxis reaction which began during exercise and thankfully a hospital was nearby because my throat was closing because of the instant all over body swelling. I've never been so scared in my life. I've carried epipens ever since. Can't remember what I had eaten just prior to the incident because the incident put me into shock and I couldn't remember ... but it was probably a sandwich. The many allergists that I have seen over the years since then have seen this type of reaction ... and in particular with exercise and the combination of food triggers. For example, one jogger who had this happen to him several times found it was triggered by eating lettuce, drinking a beer and jogging ... those three things within a 24 hour period. I've learned that there is a layering effect with food and there are some things I can eat alone, which will make me feel out of sorts, but accompany them with other sensitivities and they push me over the edge. My second anaphylaxis reaction was to indian food ... curry powder has a combination of spices that is a killer for me. I try to avoid all foods now that I know will trigger reactions and that includes drugs (aspirin, NSAIDS, sulfa) or contact (NCR paper, latex) and a more recent finding "Balsalm of Peru" (all the aromatics, etc.) I'm sure there are lots of others who can share their similar allergic reactions. For me I carry epipens at all times (30 years+), avoid triggers, changed some habits (now I kayak, bike and hike because it is less strenuous) and get tested regularly by my allergist. I've only recently realized that the other intense rashes I have had over the years is related to gluten intolerance and am now working on reversing the "suicide rash" I have had for the last 15 months. There's lots of good help now in comparison to 35 years ago ... some docs then said it was all in your head : ) Ultimately you have to keep your own records and educate yourself and your family.

 

This forum has been an incredible gift to me. I finally have found answers I have been searching for for decades and realized I was not alone on this journey.

 

And a p.s. to all this. Get your family doctor to give you a letter to authorize you to carry the epipen with you at all times. I spent 8 hours layover in Hong Kong airport without my epipen because security removed it from my purse and told me to retrieve it when I re-boarded my ongoing flight. The letter overcomes that scary situation.

Share this post


Link to post
Share on other sites


Ads by Google:


Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now
0

  • Who's Online   4 Members, 0 Anonymous, 932 Guests (See full list)

  • Top Posters +

  • Recent Articles

    Jefferson Adams
    Celiac.com 06/16/2018 - Summer is the time for chips and salsa. This fresh salsa recipe relies on cabbage, yes, cabbage, as a secret ingredient. The cabbage brings a delicious flavor and helps the salsa hold together nicely for scooping with your favorite chips. The result is a fresh, tasty salsa that goes great with guacamole.
    Ingredients:
    3 cups ripe fresh tomatoes, diced 1 cup shredded green cabbage ½ cup diced yellow onion ¼ cup chopped fresh cilantro 1 jalapeno, seeded 1 Serrano pepper, seeded 2 tablespoons lemon juice 2 tablespoons red wine vinegar 2 garlic cloves, minced salt to taste black pepper, to taste Directions:
    Purée all ingredients together in a blender.
    Cover and refrigerate for at least 1 hour. 
    Adjust seasoning with salt and pepper, as desired. 
    Serve is a bowl with tortilla chips and guacamole.

    Dr. Ron Hoggan, Ed.D.
    Celiac.com 06/15/2018 - There seems to be widespread agreement in the published medical research reports that stuttering is driven by abnormalities in the brain. Sometimes these are the result of brain injuries resulting from a stroke. Other types of brain injuries can also result in stuttering. Patients with Parkinson’s disease who were treated with stimulation of the subthalamic nucleus, an area of the brain that regulates some motor functions, experienced a return or worsening of stuttering that improved when the stimulation was turned off (1). Similarly, stroke has also been reported in association with acquired stuttering (2). While there are some reports of psychological mechanisms underlying stuttering, a majority of reports seem to favor altered brain morphology and/or function as the root of stuttering (3). Reports of structural differences between the brain hemispheres that are absent in those who do not stutter are also common (4). About 5% of children stutter, beginning sometime around age 3, during the phase of speech acquisition. However, about 75% of these cases resolve without intervention, before reaching their teens (5). Some cases of aphasia, a loss of speech production or understanding, have been reported in association with damage or changes to one or more of the language centers of the brain (6). Stuttering may sometimes arise from changes or damage to these same language centers (7). Thus, many stutterers have abnormalities in the same regions of the brain similar to those seen in aphasia.
    So how, you may ask, is all this related to gluten? As a starting point, one report from the medical literature identifies a patient who developed aphasia after admission for severe diarrhea. By the time celiac disease was diagnosed, he had completely lost his faculty of speech. However, his speech and normal bowel function gradually returned after beginning a gluten free diet (8). This finding was so controversial at the time of publication (1988) that the authors chose to remain anonymous. Nonetheless, it is a valuable clue that suggests gluten as a factor in compromised speech production. At about the same time (late 1980’s) reports of connections between untreated celiac disease and seizures/epilepsy were emerging in the medical literature (9).
    With the advent of the Internet a whole new field of anecdotal information was emerging, connecting a variety of neurological symptoms to celiac disease. While many medical practitioners and researchers were casting aspersions on these assertions, a select few chose to explore such claims using scientific research designs and methods. While connections between stuttering and gluten consumption seem to have been overlooked by the medical research community, there is a rich literature on the Internet that cries out for more structured investigation of this connection. Conversely, perhaps a publication bias of the peer review process excludes work that explores this connection.
    Whatever the reason that stuttering has not been reported in the medical literature in association with gluten ingestion, a number of personal disclosures and comments suggesting a connection between gluten and stuttering can be found on the Internet. Abid Hussain, in an article about food allergy and stuttering said: “The most common food allergy prevalent in stutterers is that of gluten which has been found to aggravate the stutter” (10). Similarly, Craig Forsythe posted an article that includes five cases of self-reporting individuals who believe that their stuttering is or was connected to gluten, one of whom also experiences stuttering from foods containing yeast (11). The same site contains one report of a stutterer who has had no relief despite following a gluten free diet for 20 years (11). Another stutterer, Jay88, reports the complete disappearance of her/his stammer on a gluten free diet (12). Doubtless there are many more such anecdotes to be found on the Internet* but we have to question them, exercising more skepticism than we might when reading similar claims in a peer reviewed scientific or medical journal.
    There are many reports in such journals connecting brain and neurological ailments with gluten, so it is not much of a stretch, on that basis alone, to suspect that stuttering may be a symptom of the gluten syndrome. Rodney Ford has even characterized celiac disease as an ailment that may begin through gluten-induced neurological damage (13) and Marios Hadjivassiliou and his group of neurologists and neurological investigators have devoted considerable time and effort to research that reveals gluten as an important factor in a majority of neurological diseases of unknown origin (14) which, as I have pointed out previously, includes most neurological ailments.
    My own experience with stuttering is limited. I stuttered as a child when I became nervous, upset, or self-conscious. Although I have been gluten free for many years, I haven’t noticed any impact on my inclination to stutter when upset. I don’t know if they are related, but I have also had challenges with speaking when distressed and I have noticed a substantial improvement in this area since removing gluten from my diet. Nonetheless, I have long wondered if there is a connection between gluten consumption and stuttering. Having done the research for this article, I would now encourage stutterers to try a gluten free diet for six months to see if it will reduce or eliminate their stutter. Meanwhile, I hope that some investigator out there will research this matter, publish her findings, and start the ball rolling toward getting some definitive answers to this question.
    Sources:
    1. Toft M, Dietrichs E. Aggravated stuttering following subthalamic deep brain stimulation in Parkinson’s disease--two cases. BMC Neurol. 2011 Apr 8;11:44.
    2. Tani T, Sakai Y. Stuttering after right cerebellar infarction: a case study. J Fluency Disord. 2010 Jun;35(2):141-5. Epub 2010 Mar 15.
    3. Lundgren K, Helm-Estabrooks N, Klein R. Stuttering Following Acquired Brain Damage: A Review of the Literature. J Neurolinguistics. 2010 Sep 1;23(5):447-454.
    4. Jäncke L, Hänggi J, Steinmetz H. Morphological brain differences between adult stutterers and non-stutterers. BMC Neurol. 2004 Dec 10;4(1):23.
    5. Kell CA, Neumann K, von Kriegstein K, Posenenske C, von Gudenberg AW, Euler H, Giraud AL. How the brain repairs stuttering. Brain. 2009 Oct;132(Pt 10):2747-60. Epub 2009 Aug 26.
    6. Galantucci S, Tartaglia MC, Wilson SM, Henry ML, Filippi M, Agosta F, Dronkers NF, Henry RG, Ogar JM, Miller BL, Gorno-Tempini ML. White matter damage in primary progressive aphasias: a diffusion tensor tractography study. Brain. 2011 Jun 11.
    7. Lundgren K, Helm-Estabrooks N, Klein R. Stuttering Following Acquired Brain Damage: A Review of the Literature. J Neurolinguistics. 2010 Sep 1;23(5):447-454.
    8. [No authors listed] Case records of the Massachusetts General Hospital. Weekly clinicopathological exercises. Case 43-1988. A 52-year-old man with persistent watery diarrhea and aphasia. N Engl J Med. 1988 Oct 27;319(17):1139-48
    9. Molteni N, Bardella MT, Baldassarri AR, Bianchi PA. Celiac disease associated with epilepsy and intracranial calcifications: report of two patients. Am J Gastroenterol. 1988 Sep;83(9):992-4.
    10. http://ezinearticles.com/?Food-Allergy-and-Stuttering-Link&id=1235725 
    11. http://www.craig.copperleife.com/health/stuttering_allergies.htm 
    12. https://www.celiac.com/forums/topic/73362-any-help-is-appreciated/
    13. Ford RP. The gluten syndrome: a neurological disease. Med Hypotheses. 2009 Sep;73(3):438-40. Epub 2009 Apr 29.
    14. Hadjivassiliou M, Gibson A, Davies-Jones GA, Lobo AJ, Stephenson TJ, Milford-Ward A. Does cryptic gluten sensitivity play a part in neurological illness? Lancet. 1996 Feb 10;347(8998):369-71.

    Jefferson Adams
    Celiac.com 06/14/2018 - Refractory celiac disease type II (RCDII) is a rare complication of celiac disease that has high death rates. To diagnose RCDII, doctors identify a clonal population of phenotypically aberrant intraepithelial lymphocytes (IELs). 
    However, researchers really don’t have much data regarding the frequency and significance of clonal T cell receptor (TCR) gene rearrangements (TCR-GRs) in small bowel (SB) biopsies of patients without RCDII. Such data could provide useful comparison information for patients with RCDII, among other things.
    To that end, a research team recently set out to try to get some information about the frequency and importance of clonal T cell receptor (TCR) gene rearrangements (TCR-GRs) in small bowel (SB) biopsies of patients without RCDII. The research team included Shafinaz Hussein, Tatyana Gindin, Stephen M Lagana, Carolina Arguelles-Grande, Suneeta Krishnareddy, Bachir Alobeid, Suzanne K Lewis, Mahesh M Mansukhani, Peter H R Green, and Govind Bhagat.
    They are variously affiliated with the Department of Pathology and Cell Biology, and the Department of Medicine at the Celiac Disease Center, New York Presbyterian Hospital/Columbia University Medical Center, New York, USA. Their team analyzed results of TCR-GR analyses performed on SB biopsies at our institution over a 3-year period, which were obtained from eight active celiac disease, 172 celiac disease on gluten-free diet, 33 RCDI, and three RCDII patients and 14 patients without celiac disease. 
    Clonal TCR-GRs are not infrequent in cases lacking features of RCDII, while PCPs are frequent in all disease phases. TCR-GR results should be assessed in conjunction with immunophenotypic, histological and clinical findings for appropriate diagnosis and classification of RCD.
    The team divided the TCR-GR patterns into clonal, polyclonal and prominent clonal peaks (PCPs), and correlated these patterns with clinical and pathological features. In all, they detected clonal TCR-GR products in biopsies from 67% of patients with RCDII, 17% of patients with RCDI and 6% of patients with gluten-free diet. They found PCPs in all disease phases, but saw no significant difference in the TCR-GR patterns between the non-RCDII disease categories (p=0.39). 
    They also noted a higher frequency of surface CD3(−) IELs in cases with clonal TCR-GR, but the PCP pattern showed no associations with any clinical or pathological feature. 
    Repeat biopsy showed that the clonal or PCP pattern persisted for up to 2 years with no evidence of RCDII. The study indicates that better understanding of clonal T cell receptor gene rearrangements may help researchers improve refractory celiac diagnosis. 
    Source:
    Journal of Clinical Pathologyhttp://dx.doi.org/10.1136/jclinpath-2018-205023

    Jefferson Adams
    Celiac.com 06/13/2018 - There have been numerous reports that olmesartan, aka Benicar, seems to trigger sprue‐like enteropathy in many patients, but so far, studies have produced mixed results, and there really hasn’t been a rigorous study of the issue. A team of researchers recently set out to assess whether olmesartan is associated with a higher rate of enteropathy compared with other angiotensin II receptor blockers (ARBs).
    The research team included Y.‐H. Dong; Y. Jin; TN Tsacogianis; M He; PH Hsieh; and JJ Gagne. They are variously affiliated with the Division of Pharmacoepidemiology and Pharmacoeconomics, Department of Medicine, Brigham and Women's Hospital and Harvard Medical School in Boston, MA, USA; the Faculty of Pharmacy, School of Pharmaceutical Science at National Yang‐Ming University in Taipei, Taiwan; and the Department of Hepato‐Gastroenterology, Chi Mei Medical Center in Tainan, Taiwan.
    To get solid data on the issue, the team conducted a cohort study among ARB initiators in 5 US claims databases covering numerous health insurers. They used Cox regression models to estimate hazard ratios (HRs) and 95% confidence intervals (CIs) for enteropathy‐related outcomes, including celiac disease, malabsorption, concomitant diagnoses of diarrhea and weight loss, and non‐infectious enteropathy. In all, they found nearly two million eligible patients. 
    They then assessed those patients and compared the results for olmesartan initiators to initiators of other ARBs after propensity score (PS) matching. They found unadjusted incidence rates of 0.82, 1.41, 1.66 and 29.20 per 1,000 person‐years for celiac disease, malabsorption, concomitant diagnoses of diarrhea and weight loss, and non‐infectious enteropathy respectively. 
    After PS matching comparing olmesartan to other ARBs, hazard ratios were 1.21 (95% CI, 1.05‐1.40), 1.00 (95% CI, 0.88‐1.13), 1.22 (95% CI, 1.10‐1.36) and 1.04 (95% CI, 1.01‐1.07) for each outcome. Patients aged 65 years and older showed greater hazard ratios for celiac disease, as did patients receiving treatment for more than 1 year, and patients receiving higher cumulative olmesartan doses.
    This is the first comprehensive multi‐database study to document a higher rate of enteropathy in olmesartan initiators as compared to initiators of other ARBs, though absolute rates were low for both groups.
    Source:
    Alimentary Pharmacology & Therapeutics

    Jefferson Adams
    Celiac.com 06/12/2018 - A life-long gluten-free diet is the only proven treatment for celiac disease. However, current methods for assessing gluten-free diet compliance are lack the sensitivity to detect occasional dietary transgressions that may cause gut mucosal damage. So, basically, there’s currently no good way to tell if celiac patients are suffering gut damage from low-level gluten contamination.
    A team of researchers recently set out to develop a method to determine gluten intake and monitor gluten-free dietary compliance in patients with celiac disease, and to determine its correlation with mucosal damage. The research team included ML Moreno, Á Cebolla, A Muñoz-Suano, C Carrillo-Carrion, I Comino, Á Pizarro, F León, A Rodríguez-Herrera, and C Sousa. They are variously affiliated with Facultad de Farmacia, Departamento de Microbiología y Parasitología, Universidad de Sevilla, Sevilla, Spain; Biomedal S.L., Sevilla, Spain; Unidad Clínica de Aparato Digestivo, Hospital Universitario Virgen del Rocío, Sevilla, Spain; Celimmune, Bethesda, Maryland, USA; and the Unidad de Gastroenterología y Nutrición, Instituto Hispalense de Pediatría, Sevilla, Spain.
    For their study, the team collected urine samples from 76 healthy subjects and 58 patients with celiac disease subjected to different gluten dietary conditions. To quantify gluten immunogenic peptides in solid-phase extracted urines, the team used a lateral flow test (LFT) with the highly sensitive and specific G12 monoclonal antibody for the most dominant GIPs and an LFT reader. 
    They detected GIPs in concentrated urines from healthy individuals previously subjected to gluten-free diet as early as 4-6 h after single gluten intake, and for 1-2 days afterward. The urine test showed gluten ingestion in about 50% of patients. Biopsy analysis showed that nearly 9 out of 10 celiac patients with no villous atrophy had no detectable GIP in urine, while all patients with quantifiable GIP in urine showed signs of gut damage.
    The ability to use GIP in urine to reveal gluten consumption will likely help lead to new and non-invasive methods for monitoring gluten-free diet compliance. The test is sensitive, specific and simple enough for clinical monitoring of celiac patients, as well as for basic and clinical research applications including drug development.
    Source:
    Gut. 2017 Feb;66(2):250-257.  doi: 10.1136/gutjnl-2015-310148.