A reminder to the asymptomatic

[trents]

Latest research continues to confirm how even the diligent get glutened more than they realize: https://www.beyondceliac.org/research-news/new-evidence-gluten-in-gluten-free-diet/?utm_campaign=Research Opt-In&utm_source=hs_email&utm_medium=email&utm_content=87884192&_hsenc=p2ANqtz-_vCatKrAPHUZPbqONwt1ZO29SQYGDfoC4oRzekRSVh1aYs1-v6ZMKP_20dPmQLRBJooPYqZzYD_JCoUVgaO1wwLsuGkw&_hsmi=87884192

To me as one who is largely asymptomatic except in cases where I accidentally ingest a large quantity of gluten (as when I mistook my wife's wheat flour biscuits for my gluten free ones) this paragraph from the above article needs highlighting:

"However, study participants with no symptoms had a significantly higher proportion of evidence of gluten in their urine compared to symptomatic participants. Urine tests measured gluten at the end of the weekend, leading researchers to suggest that patients who don’t have symptoms likely relax their vigilance in the gluten-free diets on the weekends. Also, when patients don’t have symptoms, they lack warning signs that would “prompt them to correct the diet,” the study says."

[cyclinglady]

It would be nice to know what the study participants were actually eating.  

1.  Were they eating in restaurants, but still ordering gluten free versions?  

2.  Eating at home using processed foods that do not contain gluten per the label ingredients?  

3.  Eating processed foods labeled gluten free?  

4.  Eating processed foods that are certified gluten free?

5. Consuming no processed foods?  

 

[trents]

Good questions. I got the impression that the study's sample population was representative of those who were still eating out at times and eating main stream foods at home while trying to be gluten food detectives, i.e., asking questions about ingredients and preparation when eating out and reading the labels of mainstream prepared food products. In other words, people who had not completely eliminated mainstream eating and food products from their diets but who, nonetheless, were being as diligent as reasonably possible under the circumstances.

In my own experience I can relate to this. The first ten years after my celiac disease diagnosis were spent while still in my working years where eating connected with department retreats, corporate meetings and company cafeteria dining was unavoidable. It was not always possible to pack my own lunch so I did the best I could to check with chefs, comb through menus and allergen lists, etc. Only a couple of times, being largely an asymptomatic Celiac, was I aware of being glutened. However, I did not experience villi healing until after retirement when I was consistently eating home cooking where I had more complete control.