0
ErraticBinxie

How Bad Is Wheat In Shampoo?

Rate this topic

Recommended Posts

Thx for the tips. good to know that Giovanni is gluten-free, I'll had that one to my list. California Baby , didn't think of using baby shampoo, good idea. I love the Aubrey skin care line, shampoos look good too.

A general question: I find that my skin was particularly dry, before going gluten-free. Did anyone else find that?

Share this post


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


I used to get itchy bumps on my head and my scalp itched really bad! My hair also was starting to fall out. I then noticed that there were 3 wheat ingredients in my shampoo! Once I stopped using it it all went away!

Share this post


Link to post
Share on other sites

my mother and i have just got rid of the skin products.

Share this post


Link to post
Share on other sites

I get a rash on my scalp from shampoos with wheat. I also get blisters near my hair and on my neck. They're not quite blisters, but not pimples either. I don't know whether they're DH, but since being gluten-free and switching shampoos, they've gone away.

I also get those little bumps that can be scratched off, separately from the rash and blisters. Some are deep under my skin on my chin and I don't know how to get rid of them. Sometimes they're there for months before they finally surface.

Share this post


Link to post
Share on other sites

I know what you mean! You should really try the new shampoo and conditioner that comes in the bright green bottles and is called something related to sugar....... :unsure: nope still can not remember he name. But it is awesome stuff. If you have a Sam's card they sell it at most Sam's.

Thor

Share this post


Link to post
Share on other sites
I know what you mean! You should really try the new shampoo and conditioner that comes in the bright green bottles and is called something related to sugar....... :unsure: nope still can not remember he name. But it is awesome stuff. If you have a Sam's card they sell it at most Sam's.

Thor

Do you mean FRUCITSE maybe?

Share this post


Link to post
Share on other sites
I had to switch shampoos becuase the wheat in it started giving me a rash of sorts on my scalp.

Ditto! I am glad I am not the only one! I was feeling weird because I know the big concern is if you get it in your mouth, but I had a rash-like spot at the base of my neck that my dermatologist couldn't figure out. I changed shampoos and it is gone (went from a gluten-containing to gluten-free one).

Share this post


Link to post
Share on other sites
Guest ChloeB
I have my FAVORITE shampoo that I have been using for the last several months. I absolutely love it. It makes my hair smell so good and feel so soft. Today in the shower I just decided to read the ingredients for the first time and I saw that it has HYDROLYZED WHEAT PROTEIN in it. I am heart broken.

My question is, how bad can wheat protein in my shampoo really be and should I stop using it?

All of your thoughts on this matter would be appreciated.

YOU PROBABLY SHOULD STOP USING IT BECAUSE MY MOM USED BED HEAD SHAMPOO AND CONDITIONER AND GOT A LITTLE SICK BUT NOT MUCH. SORRY, BUT I DO HAVE SUGGESTION THAT ALSO MAKES YOUR HAIR SMELL GOOD SUAVE SHAMPOO AND CONDITIONER!

Share this post


Link to post
Share on other sites

I too wonder how bad wheat is in shampoo. What if I just keep my mouth shut and carefully wash off my face and hands afterwards? When I went gluten free summer 2006, I chucked all the gluten-containing personal care items. I had used Frieda Brilliant Brunette conditioner, Alterna Hemp damage repair leave in treatment, and Aveeno body wash. I switched to Dove everything because it seemed safe. I was confident I wasn't being glutened, but now my hair looks terrible. It became hopelessly dry, limp, and dull.

I've begun to do something about it, starting with cutting about 5 inches off my mane. I have a very thick head of fine straight dark brunette hair. I get frizzies when I blow my hair dry, when it's humid, and on most days ending in "y." I find that nearly every volumizing hair product has hdryolyzed wheat protein or oat protein in it. So do many "restructuring" and "repairing" products.

I researched until blue in the face and then bought Alterna Life volumizing shampoo ($18) and conditioner ($20) in green bottles that look like bamboo shoots. Both use hydrolyzed pearl and silk amino acids instead of wheat, oat, or mysterious "vegetable" protein. After two weeks, my hair is starting to come back. My hair is shiny again and the frizzies are taming down, but not all the way. Unfortunately, most of the other Alterna volumizing products (life mousse and caviar volume shampoo) have wheat (and oats) in them. Ick! Instead, I'm using Cibu non-aerosol mousse ($12), which, being very light, is perfect on my fine lifeless hair. What a godsend! I've also added Alterna Caviar Treatment Conditioner ($25) once a week, but the jury is still out on its effectiveness. It uses hydrolyzed soy protein.

I also noticed that Matrix Amplify gel is gluten free. I haven't tried it yet; I don't use gel much.

Maybe I'll get up the courage to branch out and try a gluten-containing product soon, but it's taken 6 months for my body to come back. I don't want to sabotage my progress, and I don't want the enemy on my head! I'm gonna try to silk and soy my hair back to life.

Share this post


Link to post
Share on other sites

I as well take no chances after almost a year of still having slight symptoms I quit using my favorite shampoo as well Biolage. The symptoms went away immedietly same for my lotions,massage oils especially. I am now three years Wheat and gluten free...I posted a new one about great shampoo.

Share this post


Link to post
Share on other sites

to tell the truth i don't care if my shampoo has conditioner in it... seriously..... iv never had broblems, so..... ya.

i love paul mitchel hair conditioner to, i didn't know it had weat in it.. oh well. If it gives me problems ill let you know....

lol

Share this post


Link to post
Share on other sites
to tell the truth i don't care if my shampoo has conditioner in it... seriously..... iv never had broblems, so..... ya.

i love paul mitchel hair conditioner to, i didn't know it had weat in it.. oh well. If it gives me problems ill let you know....

lol

When you say you "never had problems" then that rather depends on a lot of other things.

Lots of people eat out, share toasters and lots of other things and say they never have problems.

They could be correct but equally they may not see the problems because they are masking them.

The problem is how you define problems....

What I know for myself but also share with many many people here is there is gluten-free and gluten-free....

Before diagnosis I was already pretty gluten-free.... I identified for myself that if I ate wheat I was ill. I was rather lucky in that I was living in Africa at the time in a place where eating gluten was pretty much eating bread/pasta or not... and 99% of my diet was fresh vegetables and meat anyway just because of what was available...

Anyway .... I noticed a very big improvement to my health just by cutting out large sources of gluten, even though I still on occaision got glutened by CC or soy sauce or whatever...

When I was diagnosed I figured I was essentially gluten-free, so I removed obvious gluten sources and felt better again...

I continued happy with my new found health.... I still had some episodes but I was so used to feeling this way I thought everyone felt like that from time to time..... just as I had with the whole thing...

Then as others have said, I hit a plateau. I got challenged by someone on a board like this (actually a UK one) about CC and stuff.

I was sure I was gluten-free.... I convinced myself I wasn't THAT intolerant... but I WAS WRONG.....

This is back pre-labelling days.... I cut out all gluten totally ... I ate ONLY 100% guaranteed stuff for 3 months and my health was fantastic.... I didn't eat anything I didn't prepare myself from fresh fruits, vegetables and meats ...

After a while I started to add back supposedly safe foods, tortilla chips (100%) corn were one of these... my health dropped back to pre-100% days.... In this way I identified several hundred products which were "gluten-free" that made me ill.

This wouldn't mean much in the wider scheme of things but then when the labelling laws changed I started to see the products I had previously identified as making me ill now said things like "trace of gluten" and "glucose syrop from wheat" or "modified food starch may have traces of gluten" .... This even included some Asprin I had identified as making me ill.

My list overlapped this so much I cannot think its coincidence.... the tortilla chips in question said "made in the same factory as" ...

Anyway, I then cut all these out.... changed my toiletries etc. and went back to the best heatlh ever for 20 yrs.

One day I ran out of shampoo, I had some way at the back of the bathroom cabinet that had been a part of a Christmas present ... so I got it out and washed my hair.

That week I got progressively weirder.... I just felt weirder and weirded but it wsn't for 3-4 days until it hit me... I still had no idea what but the incident was in public and very embarassing.... it involved me having to shower when I got home...

As I was showering feeling like crap I read the label "Enriched with pure wheat protein" ....

I don't want to trivialise what you said but if you have been using this shampoo all the time and/or you have some traces of gluten in your diet then my question is "how would you know you never had problems?"

Many of us have had symptoms we didn't realise were symptoms, quite simply we thought everyone felt like that from time to time.

In most cases when people take the final step ... they discover they had masked symptoms....

I can't say in your case you do but I'd encourage you to find out if you haven't been 100% zero tolerance strict before...

Share this post


Link to post
Share on other sites

hmmm.... maby ill try going 100 % gluten-free for a while.... thnx

Share this post


Link to post
Share on other sites
As I was showering feeling like crap I read the label "Enriched with pure wheat protein" ....

I know someone that got this weird rash on her feet after changing her shampoo to an 'organic' one. When the red pustules appeared she immed thought of DH and changed her shampoo. Within weeks her rash disappeared.

Share this post


Link to post
Share on other sites

Hello,

I have been researching some of the products I use and contacting the MFG. Here is the latest for Pantene:

Thanks for contacting Pantene.

We know Celiac is a serious disease, so we want to give you clear information regarding the use of our beauty care products. If wheat and/or gluten aren't directly added to a product by us, these ingredients won't be listed on our packages. Like many companies, we often purchase the scents for fragranced products from outside suppliers, and the components of these substances are proprietary information belonging to those companies. Therefore it's possible that a very small amount (generally parts per million) of gluten may be present.

We sought advice from physicians; they told us it would be very unlikely a person with Celiac disease would have a reaction from a trace amount of gluten coming into contact with his skin or hair. This is because wheat, rye, barley and/or gluten generally cause symptoms when they're ingested. Since our beauty care products are designed to be used externally on the skin, their use shouldn't be an issue for someone with this disease.

Since gluten sensitivity can vary among people, it would be best if you consulted with your physician about the use of all types of consumable goods, if you haven't already. You might even consider using one of our fragrance free products that doesn't list gluten or wheat extracts on the label.

Thanks again for getting in touch with us. I hope this response has been helpful to you. For more information about Celiac, you may want to check out http://celiac.com/ and http://celiac.org

John

Pantene Team

Share this post


Link to post
Share on other sites

Hello,

Hope this helps someone. This is for MG217 Shampoo:

We apologize for taking so long to get back to you. We checked with our supplier and MG217 Medicated Tar Shampoo is gluten free.

Your interest is appreciated and we look forward to serving you.

Lori Wright

General Manager

TRITON CONSUMER PRODUCTS, INC.

561 W. Golf Road

Arlington Heights, IL 60005

847.228.7650 Phone

847.228.7691 Fax

Share this post


Link to post
Share on other sites

i honestly think it's hard enough finding foods without gluten in them.

really, what are the chances of the shampoo getting in your mouth and having enough gluten in it to make you sick?

  • Upvote 1

Share this post


Link to post
Share on other sites

It depends on your sensitivity...I was about to use some body wash with wheat protien in it and when I realized what was in it I washed it off and rewashed with a different (gluten-free) product. I thought I was fine but when I dried off I was itchy and when I looked at my leg(only place that actually had contact with the wash)my skin was red and bumpy with a horrible rash. I read all my health care products now before getting to the register.

Share this post


Link to post
Share on other sites

I used to use a dandruff shampoo with gluten in it. Even though it was supposed to completely eliminate dandruff, it really didn't help a whole lot. Then I went gluten free, and realized I got quite a bit less dandruff. I finally switched to gluten free shampoo (Suave naturals), and I have no dandruff now. I also used to use Aussie hair gel, but then I realized that I'm highly allergic to it (it makes me very nauseated until it dries). Turns out it contains gluten. I'm not sure if I'm just allergic to it, or if it's the gluten, but either way, I don't use it any more. I actually don't use any hair gel now.

Share this post


Link to post
Share on other sites

I don't know if anyone has noticed but this thread was started in 2006. The people originally asking the questions are probably long gone. If you have a shampoo question you might start a new thread. ;)

Share this post


Link to post
Share on other sites
Guest Runningdream

I use herbal essence and I don't have any problems with it

Share this post


Link to post
Share on other sites

I use herbal essence and I don't have any problems with it

this thread was started several years ago and the people you are responding to may not be on the site anymore.

You can start a new thread, if you wish.

Share this post


Link to post
Share on other sites

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   6 Members, 0 Anonymous, 935 Guests (See full list)

  • Top Posters +

  • Recent Articles

    Jefferson Adams
    Celiac.com 06/18/2018 - Celiac disease has been mainly associated with Caucasian populations in Northern Europe, and their descendants in other countries, but new scientific evidence is beginning to challenge that view. Still, the exact global prevalence of celiac disease remains unknown.  To get better data on that issue, a team of researchers recently conducted a comprehensive review and meta-analysis to get a reasonably accurate estimate the global prevalence of celiac disease. 
    The research team included P Singh, A Arora, TA Strand, DA Leffler, C Catassi, PH Green, CP Kelly, V Ahuja, and GK Makharia. They are variously affiliated with the Division of Gastroenterology and Hepatology, Beth Israel Deaconess Medical Center, Boston, Massachusetts; Lady Hardinge Medical College, New Delhi, India; Innlandet Hospital Trust, Lillehammer, Norway; Centre for International Health, University of Bergen, Bergen, Norway; Division of Gastroenterology and Hepatology, Beth Israel Deaconess Medical Center, Boston, Massachusetts; Gastroenterology Research and Development, Takeda Pharmaceuticals Inc, Cambridge, MA; Department of Pediatrics, Università Politecnica delle Marche, Ancona, Italy; Department of Medicine, Columbia University Medical Center, New York, New York; USA Celiac Disease Center, Columbia University Medical Center, New York, New York; and the Department of Gastroenterology and Human Nutrition, All India Institute of Medical Sciences, New Delhi, India.
    For their review, the team searched Medline, PubMed, and EMBASE for the keywords ‘celiac disease,’ ‘celiac,’ ‘tissue transglutaminase antibody,’ ‘anti-endomysium antibody,’ ‘endomysial antibody,’ and ‘prevalence’ for studies published from January 1991 through March 2016. 
    The team cross-referenced each article with the words ‘Asia,’ ‘Europe,’ ‘Africa,’ ‘South America,’ ‘North America,’ and ‘Australia.’ They defined celiac diagnosis based on European Society of Pediatric Gastroenterology, Hepatology, and Nutrition guidelines. The team used 96 articles of 3,843 articles in their final analysis.
    Overall global prevalence of celiac disease was 1.4% in 275,818 individuals, based on positive blood tests for anti-tissue transglutaminase and/or anti-endomysial antibodies. The pooled global prevalence of biopsy-confirmed celiac disease was 0.7% in 138,792 individuals. That means that numerous people with celiac disease potentially remain undiagnosed.
    Rates of celiac disease were 0.4% in South America, 0.5% in Africa and North America, 0.6% in Asia, and 0.8% in Europe and Oceania; the prevalence was 0.6% in female vs 0.4% males. Celiac disease was significantly more common in children than adults.
    This systematic review and meta-analysis showed celiac disease to be reported worldwide. Blood test data shows celiac disease rate of 1.4%, while biopsy data shows 0.7%. The prevalence of celiac disease varies with sex, age, and location. 
    This review demonstrates a need for more comprehensive population-based studies of celiac disease in numerous countries.  The 1.4% rate indicates that there are 91.2 million people worldwide with celiac disease, and 3.9 million are in the U.S.A.
    Source:
    Clin Gastroenterol Hepatol. 2018 Jun;16(6):823-836.e2. doi: 10.1016/j.cgh.2017.06.037.

    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