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News: Celiac.com: Understanding Gluten Cross-Reactivity and Associated Red-Flag Foods

Scott Adams
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Scott Adams Grand Master
Scott Adams
Posted

Understanding Gluten Cross-Reactivity and Associated Red-Flag Foods ... our health have given rise to the now-inescapable trend of the gluten-free diet. ... Celiac disease and non-celiac gluten sensitivity (NCGS) are two serious ...

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Alaskaguy Enthusiast
Alaskaguy
Posted

I must admit that this topic of gluten cross-reactivity has me very confused.  I read articles online by apparently legitimate scientists who appear to demonstrate it as a fact (at least in terms of milk, yeast, and a few other foods).  Then there are others who jump in and heatedly deny it categorically, and who call it merely "myth".  So which is it already?

Posterboy Mentor
Posterboy
Posted
1 hour ago, Alaskaguy said:

I must admit that this topic of gluten cross-reactivity has me very confused.  I read articles online by apparently legitimate scientists who appear to demonstrate it as a fact (at least in terms of milk, yeast, and a few other foods).  Then there are others who jump in and heatedly deny it categorically, and who call it merely "myth".  So which is it already?

Alaskaguy,

I know you have been discussing if Oats are good for you are not. ...about 25% (give or take) of Celiacs often react to Oats too.

Here is the research that explains how other proteins can cause toxicity related to gluten.

https://journals.sagepub.com/doi/abs/10.1177/1082013207077954

It was first quoted by knitty kitty but it stuck with me. ...an old post/thread had asked the same question about someone reacting to chicken?????

And it turns out (with low specificity) some (though it is not known by how many celicac's) could react to chicken due to similarity in their peptide structures commonly found in gluten and of other various other food proteins listed below in the quoted research.

quoting

"Rich sources of celiac-disease-potentiating peptides were wheat gliadins, barley hordeins and rye secalins as well as low-molecular weight fractions of glutenin. In addition, amino acid sequences with a high degree of identity to the toxic peptides examined were detected in maize zein, oat avenin, protein of rice, yeast and chicken muscles, as well as β-casein and galanin."

I am not sure where that leaves you but if you are having trouble with Oats then leave them off for now and try them again later.

Anytime our stomach acid gets' above a pH of 3.0 we loose our ability to digest proteins easily and we react to remaining undigested fragments.

https://www.jacionline.org/article/S0091-6749(08)00772-0/fulltext

Eva Untersmayr had done the best work on this topic.

I hope this is helpful but it is not medical advice.

Posterboy,

Alaskaguy Enthusiast
Alaskaguy
Posted

Dear PosterBoy, thank you for that information, and for the link provided.  I will definitely look into it!

The idea of cross-reactivity seems to make intuitive sense to me, given the many other foods aside from gluten-containing grains that many celiac patients can be, and sometimes are, intolerant of as well --- particularly inasmuch as their intolerance to those other foods usually seems to mimic the symptoms of their intolerance to gluten itself.  And really, how else can the deniers of possible cross-reactivity explain these other, non-gluten intolerances in those with celiac?

Posterboy Mentor
Posterboy
Posted
44 minutes ago, Alaskaguy said:

Dear PosterBoy, thank you for that information, and for the link provided.  I will definitely look into it!

The idea of cross-reactivity seems to make intuitive sense to me, given the many other foods aside from gluten-containing grains that many celiac patients can be, and sometimes are, intolerant of as well --- particularly inasmuch as their intolerance to those other foods usually seems to mimic the symptoms of their intolerance to gluten itself.  And really, how else can the deniers of possible cross-reactivity explain these other, non-gluten intolerances in those with celiac?

Alaskaguy,

Here is a good thread about this topic. ...it will be easier to scan/read this now and when you have the time read the full citation (that I cited above) when you get the chance.

I used to try and explain all these connections now I just try and post a link and let other's read the research for themselves. ..it takes too long to try and re-explain everything every time.

Again I hope this is helpful but it is not medical advice.

Good luck on your continued journey.  . . you have found a good forum.

Posterboy,

Alaskaguy Enthusiast
Alaskaguy
Posted

Thank you, Posterboy --- that was very kind of you to supply that information.

Yes, I must say, finding this website and this forum has been a Godsend!  Especially as there is no local celiac disease group to whom I can turn.

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    • trents
      how much gluten do I need to eat before blood tests?

      By trents · Posted

      Welcome, @catnapt! The most recent guidelines are the daily consumption of a minimum of 10g of gluten (about the amount found in 4-6 slices of wheat bread) for a minimum of two weeks. But if possible stretching that out even more would enhance the chances of getting valid test results. These guidelines are for those who have been eating gluten free for a significant amount of time. It's called the "gluten challenge".  Yes, you can develop celiac disease at any stage of life. There is a genetic component but also a stress trigger that is needed to activate the celiac genes. About 30-40% of the general population possesses the genetic potential to develop celiac disease but only about 1% of the general population actually develop celiac disease. For most with the potential, the triggering stress event doesn't happen. It can be many things but often it is a viral infection. Having said that, it is also the case that many, many people who eventually are diagnosed with celiac disease probably experienced the actual onset years before. Many celiacs are of the "silent" type, meaning that symptoms are largely missing or very minor and get overlooked until damage to the small bowel lining becomes advanced or they develop iron deficiency anemia or some other medical problem associated with celiac disease. Many, many are never diagnosed or are diagnosed later in life because they did not experience classic symptoms. And many physicians are only looking for classic symptoms. We now know that there are over 200 symptoms/medical problems associated with celiac disease but many docs are only looking for things like boating, gas, diarrhea. I certainly understand your concerns about not wanting to damage your body by taking on a gluten challenge. Your other option is to totally commit to gluten free eating and see if your symptoms improve. It can take two years or more for complete healing of the small bowel lining once going gluten free but usually people experience significant improvement well before then. If their is significant improvement in your symptoms when going seriously gluten free, then you likely have your answer. You would either have celiac disease or NCGS (Non Celiac Gluten Sensitivity).
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