0
Kelly&Mom

Which French Fries Can We Have?

Rate this topic

Recommended Posts

My daughter was diagnosed in Sept. and me in February. She's 14 and of course loves fast food but we're still figuring out what we can have and can't have. We knew we could have In n' Out fries because they don't fry anything else and used to eat Del Tacos but now they are serving chicken fingers..... Rats! I've seen some debate on whether McDonald's fries are OK. Any answers?

  • Upvote 1

Share this post


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


Burger King should be using a dedicated fryer. Double-check at the particular restaurant you visit.

McDonald's does declare a wheat ingredient in the seasoning used in a processing step to make their fries. The finished fries have been independently tested and do not contain enough residual gluten to show up on an ELISA assay. That means they shouldn't cause damage, but not everyone can tolerate them without any GI symptoms. (They're probably safer than Amy's pizza! :P)

Share this post


Link to post
Share on other sites

Five Guys is supposed to be good. They only fry fries. They keep the buns away from the grill according to my son.

Chick fill a says their waffle fries are.

I like to get Ore-Ida frozen fries. The plain crinkle ones come out good if you cook them a little longer. They probably have less fat by baking them then a fast food place.

  • Upvote 1

Share this post


Link to post
Share on other sites

We actually had a Mcdonalds employee tell us not to get the fries as the oil is absolutely cross contaminated . If asked The manager is required to say the FF are gluten free and they take great care in cleanliness, but cannot guarantee with 100% certainty the CC will not occur.

I have heard Red Robin is very clean, considerate and have a designated gluten-free cooking area. We stick with Ore-Ida to be safe. But we indulge in the Outback for meals (never ever had a problem there).

Share this post


Link to post
Share on other sites

... but cannot guarantee with 100% certainty the CC will not occur.

Nobody can honestly guarantee that, and anyone who claims to is at best mistaken and at worst lying.

  • Upvote 1

Share this post


Link to post
Share on other sites
Ads by Google:


LOVE me some Chik-fil-A fries!! There are none where we live, so when I see one in our travels... I always have to stop!!

I don't eat them anywhere else tho. I've heard that McD's are gluten-free and have enjoyed them twice w/o problems in the past, but I don't trust 'em at all!

Share this post


Link to post
Share on other sites

Nobody can honestly guarantee that, and anyone who claims to is at best mistaken and at worst lying.

I believe YOU misread the statement .

Share this post


Link to post
Share on other sites

My point is that, no matter how hard an establishment tries, they can never guarantee 100% against cross-contamination. Nobody can, because there are too many possible sources. Anyone who makes such a claim is either misinformed or lying outright.

Share this post


Link to post
Share on other sites

We'll do ChicFilet fries from time to time and In N Out when we travel to states w/ an In N Out. We avoid BK, Wendy's, and McD's fries. Even with dedicated fryers, I've seen chicken nuggets and onion rings sneak into the friers an I don't trust McD's as far as I can throw them.

For sit down meals, we go to Red Robin for fries (ask for no seasoning).

Share this post


Link to post
Share on other sites

I've just about given up on fast food fries being safe. I've gotten sick from Chick-fil-a and McDonalds. The best I have found is Cheeseburger in Paradise, but I got sick once out of the two times I ate there. No way to tell if it was the fries or not. SO it's a 50-50 gamble to me. I like to make oven fries at home. It's really simple to do, just time consuming.

Share this post


Link to post
Share on other sites


Ads by Google:


The McD's controversy is pretty well documented. My son eats them regularly with no problem (and his tTg is tested once a year). Red Robin's are independantly owned so you'd need to ask. (We were once asked to leave a Red Robin in Harrisburg PA; the manager didn't want us to "risk illness" by even being inside). BK is notorious for their poorly run deep fryers (how many people get a "free" onion ring or chicken nugget in their fries?) Some Wendy's are dedicated fryers, but most are not. Outback fries are not gluten-free, neither are Ruby Tuesday's or EatNPark.

No restaurant will guarantee food is free of CC. They are opening themselves to a lawsuit if they do --- you just have to ask, and fries are high on the list of hard-to-find

Share this post


Link to post
Share on other sites

My son can't eat McD's fries. We only eat In& Out fries. Otherwise we make them at home. Like someone else said...fries are difficult to find without CC issues. I can say that we recently went to Disneyland and there are quite a few of the places in the park that have a specially dedicated fries fryer specifically for gluten-free guests.

Share this post


Link to post
Share on other sites

Just check the McD's website if you really want to know the officially published ingredients.

French Fry ingredients currently listed on the McDonald's website:

Ingredients (Allergen statement in ALL CAPS.)

Potatoes, vegetable oil (canola oil, hydrogenated soybean oil, natural beef flavor [wheat and milk derivatives]*, citric acid [preservative]), dextrose, sodium acid pyrophosphate (maintain color), salt. Prepared in vegetable oil (Canola oil, corn oil, soybean oil, hydrogenated soybean oil with TBHQ and citric acid added to preserve freshness). Dimethylpolysiloxane added as an antifoaming agent.

CONTAINS: WHEAT AND MILK *(Natural beef flavor contains hydrolyzed wheat and hydrolyzed milk as starting ingredients).

Share this post


Link to post
Share on other sites

I must be lucky. Fries at the BK near work have not made me sick. It's actually one of the "safer" foods when I don't bring lunch.

Share this post


Link to post
Share on other sites

BK fries make me sick within hours of eating them every time. However, I seem to do just fine with the McD's fries.

Share this post


Link to post
Share on other sites

There's only Red Robin here that I trust. I know it's a gamble every time you eat out, but-knock on wood-the kids have never gotten sick there from anything. Also, wherever we go, we ALWAYS make sure it is NOT peak meal times. Definitely more dangerous!

Share this post


Link to post
Share on other sites

My daughter was diagnosed in Sept. and me in February. She's 14 and of course loves fast food but we're still figuring out what we can have and can't have. We knew we could have In n' Out fries because they don't fry anything else and used to eat Del Tacos but now they are serving chicken fingers..... Rats! I've seen some debate on whether McDonald's fries are OK. Any answers?

McDonald's french fries are not only cross-contaminted but they also contain wheat in the basic ingredients list.

Share this post


Link to post
Share on other sites

McDonald's french fries are not only cross-contaminted but they also contain wheat in the basic ingredients list.

Much discussion has taken place over the last four years. McDonalds fries have been independently tested and found to contain no detectable gluten using the most sensitive ELISA test available. Cross-contamination is on a case-by-case basis and cannot accurately be generalized.

Share this post


Link to post
Share on other sites

Much discussion has taken place over the last four years. McDonalds fries have been independently tested and found to contain no detectable gluten using the most sensitive ELISA test available. Cross-contamination is on a case-by-case basis and cannot accurately be generalized.

Given the declared ingredients, and the statements on their website regarding allergies and even the link to a Celiac organization's website, I don't care what any tests might suggest. Is the ELISA test so reliable that it can be depended upon so much?

I have reacted to numerous products which state gluten-free right on the label, and aren't supposed to contain any gluten, wheat, etc, etc. So I could care less what any test says. My immune system knows better.

And for those who don't get sick, I just hope that there isn't any reaction going on undetected. After all, not feeling or noticing the effects is common enough to be a concern.

I just did a quick search for documentation about the ELISA test, and it turns out that it DOES NOT TEST FOR THE PRESENCE OF GLUTEN. It is apparently supposed to detect immune response of a blood sample to a given allergen. That means if you test with blood from someone who isn't sensitive to a given substance, the result will be negative! According to this article, ELISA testing is plagued with various problems.

As far as I can tell, trusting such a test is like trusting a room full of people eating the fries, saying they don't feel sick. It has nothing to do with actually measuring the presence or absence of a substance within the food, but rather the reaction of a blood sample to a food sample. Read the article and decide for yourself.

Share this post


Link to post
Share on other sites

Given the declared ingredients, and the statements on their website regarding allergies and even the link to a Celiac organization's website, I don't care what any tests might suggest. Is the ELISA test so reliable that it can be depended upon so much?

I have reacted to numerous products which state gluten-free right on the label, and aren't supposed to contain any gluten, wheat, etc, etc. So I could care less what any test says. My immune system knows better.

And for those who don't get sick, I just hope that there isn't any reaction going on undetected. After all, not feeling or noticing the effects is common enough to be a concern.

I just did a quick search for documentation about the ELISA test, and it turns out that it DOES NOT TEST FOR THE PRESENCE OF GLUTEN. It is apparently supposed to detect immune response of a blood sample to a given allergen. That means if you test with blood from someone who isn't sensitive to a given substance, the result will be negative! According to this article, ELISA testing is plagued with various problems.

As far as I can tell, trusting such a test is like trusting a room full of people eating the fries, saying they don't feel sick. It has nothing to do with actually measuring the presence or absence of a substance within the food, but rather the reaction of a blood sample to a food sample. Read the article and decide for yourself.

There are two types of ELISA tests. The one you have mentioned is the clinical test for antibodies against ingested or environmental proteins. That is not the test used by food manufacturers to determine gluten levels in foods. There are indeed tests that directly measure gluten levels in foods and these are the ones that people refer to when they are discussing foods that have been determined to be gluten-free by ELISA.

Share this post


Link to post
Share on other sites


Ads by Google:


Topic: Five Guys only fries potatoes in their fryer. I ate there (bunless cheeseburger and fries) and had no problems other than a temporary bout of indigestion from the grease and soda.

Share this post


Link to post
Share on other sites

The McDonald's fry issue has been hashed and rehashed. Foods that are below the 3 ppm ELISA detection limit have been shown to be safe for celiacs in terms of not causing serum markers or villous damage by multiple studies. This includes things like <20 ppm wheat starch (NOT 200 ppm codex stuff), "gluten-free" products like Amy's pizza, and McDonald's fries. Not all celiacs will be able to TOLERATE them though, as the threshold for uncomfortable symptoms in some folks seems to be lower than the threshold for damage. If you only tolerate naturally gluten-free foods, you would avoid the McDonald's fries. Remember that some people are so sensitive they even react to distilled vinegars or whisky, even though most celiacs eat them fine.

This does NOT address CC in the fryers. All bets are off if breaded foods are put into the french fry fryer. Back when I worked at McDonalds doing that was grounds for disciplinary action, as the fryers were at different temperatures and it would have ruined the food. I never saw anything other than hash browns and fries at the french fry station.

@RiceGuy ELISA stands for "Enzyme Linked ImmunoSorbent Assay". There are a number of different ELISA formats (direct, sandwich, competitive) and the assay is used widely to measure all sorts of proteins, small molecules and antibodies. That article you linked is trying to address the current consumer scam of mail order IgG4 "food allergy" ELISAs. People send off hundreds of dollars and a blood sample and get back a bunch of difficult-to-interpret information that is often misrepresented as an absolute result. (People reading that article would do well to keep the Enterolab fecal antibody tests in mind...)

This wikipedia article explains ELISA assays pretty well and might help you understand the difference between serum antibody assays and gluten ELISAs. Gluten is usually measured with a sandwich ELISA or competitive ELISA.

http://en.wikipedia.org/wiki/ELISA

Share this post


Link to post
Share on other sites

There are two types of ELISA tests. The one you have mentioned is the clinical test for antibodies against ingested or environmental proteins. That is not the test used by food manufacturers to determine gluten levels in foods. There are indeed tests that directly measure gluten levels in foods and these are the ones that people refer to when they are discussing foods that have been determined to be gluten-free by ELISA.

I've searched, and every single ELISA test I found, including both the industrial and home test kits for food testing, rely upon antibodies. Please post a link to an ELISA test which doesn't use antibodies.

Share this post


Link to post
Share on other sites

I've searched, and every single ELISA test I found, including both the industrial and home test kits for food testing, rely upon antibodies. Please post a link to an ELISA test which doesn't use antibodies.

Perhaps I misunderstood your post. When you wrote:

I just did a quick search for documentation about the ELISA test, and it turns out that it DOES NOT TEST FOR THE PRESENCE OF GLUTEN. It is apparently supposed to detect immune response of a blood sample to a given allergen. That means if you test with blood from someone who isn't sensitive to a given substance, the result will be negative!

I though you were confused as to how an ELISA could test for a protein like gluten, rather than testing for the presence or absence of antibodies in someone's blood. The Wikipedia I article I linked above explains how the various ELISAs work in great detail. Antibodies used in an ELISA where you are testing for a hapten like gliadin are laboratory-produced monoclonal antibodies. They are very different from serum polyclonal antibodies and are extremely sensitive and specfic.

Share this post


Link to post
Share on other sites

I've searched, and every single ELISA test I found, including both the industrial and home test kits for food testing, rely upon antibodies. Please post a link to an ELISA test which doesn't use antibodies.

Yes, they do all use antibodies. They don't all measure antibodies. ELISAs use specific antibodies to measure levels of any protein, including gluten or other antibodies. Here's a brief explanation:

Gluten in food is probably measured using a standard quantitative sandwich ELISA (I say probably because I don't know for sure). In this assay, an antibody specific for gluten (or whatever is the protein of interest) is coated on test plates in a known quantity. Then the test food dissolved in buffer is applied to the plates in a known amount. After an incubation (in my lab, we let our ELISAs incubate from three hours to overnight), the excess sample is washed off and a second antibody that binds to a different part of the gluten molecule is applied. This second antibody has a reporter molecule attached to it. After that binds, the excess is washed off and a chemical that will react with the reporter molecule is added. In our lab, we use a colorimetric reagent- the more color change we see, the more second antibody is bound and thus the more target protein was in our original sample. We read these using plate readers that measure light absorbance at specific wavelengths. These assays are nice because you can set up extra plate wells and add known quantities of your target protein, so then you can compare your sample wells to your known wells and extrapolate how much target protein is in the sample wells. These assays are highly sensitive and are limited only by the lower detection limit of the plate reader (and user error, but that's why there is value in repeating the same sample several times).

The ELISAs used in the clinic to measure, say, TTG are a little different. I'm guessing (again, I don't know for sure as I'm a research immunologist and not a clinician) that in these assays, a known quantity of TTG is bound to the test plate. Then patient serum is added. Any TTG-specific antibodies in that patient's serum will bind to the TTG on the plate. The excess serum is washed off, and then a reporter antibody (like the one described above) can be added. The reporter antibody can be specific for the Fc or tail region of human antibody and will depend on what the clinic wishes to test- there are antibodies against human IgG, IgA, and IgE. The rest of it proceeds as described above. I don't know how the labs quantitate this, or what control samples are used, as I don't run these in my lab.

Hope this helped.

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   14 Members, 2 Anonymous, 378 Guests (See full list)

  • Top Posters +

  • Recent Articles

    Jefferson Adams
    Celiac.com 07/21/2018 - These easy-to-make tortilla wraps make a great addition to your lunchtime menu. Simply grab your favorite gluten-free tortillas, a bit of cream cheese, some charred fresh sweet corn, creamy avocado and ripe summer tomato. Add a bit of sliced roast beef and some mayonnaise and hot sauce, and you’re in business. And it's all ready in about half an hour. If you cook the corn the night before, they can be ready in just a few minutes.
    Ingredients:
    12 ounces thinly sliced cooked beef, sliced 6 burrito-sized gluten-free tortillas 1 ripe medium avocado, diced 1 large tomato, diced ½ medium red onion, thinly sliced ¼ cup mayonnaise 2 ears sweet corn, husks and silk removed 1 teaspoon olive oil ¾ cup soft cream cheese spread 1-2 teaspoons gluten-free hot sauce of choice Sprouted pea greens, as desired fresh salsa, as desired Directions:
    Heat grill to medium-hot. 
    Brush corn with olive oil. 
    In a small dish, blend mayonnaise and hot sauce. Adjust mixture, and add fresh salsa, as desired.
    Grill corn for 8 to 12 minutes, turning as it browns and lowering heat as needed until corn is tender and charred in some places. 
    Cool slightly; cut kernels from cobs.
    Spread 2 tablespoons cream cheese on one side of each tortilla to within ½-inch of edge; arrange beef slices to cover.
    Spread beef with mayonnaise hot sauce mixture as desired.
    Place a bit of grilled corn kernels, avocado, tomato and red onion in a 3-inch strip along one edge of each tortilla. 
    Fold ends and roll into a burrito shape, and serve. I like to add sweet, crunchy pea greens for some extra crunch and nutrition.

    Christina Kantzavelos
    Celiac.com 07/20/2018 - During my Vipassana retreat, I wasn’t left with much to eat during breakfast, at least in terms of gluten free options. Even with gluten free bread, the toasters weren’t separated to prevent cross contamination. All of my other options were full of sugar (cereals, fruits), which I try to avoid, especially for breakfast. I had to come up with something that did not have sugar, was tasty, salty, and gave me some form of protein. After about four days of mixing and matching, I was finally able to come up with the strangest concoction, that may not look the prettiest, but sure tastes delicious. Actually, if you squint your eyes just enough, it tastes like buttery popcorn. I now can’t stop eating it as a snack at home, and would like to share it with others who are looking for a yummy nutritious snack. 
    Ingredients:
    4 Rice cakes ⅓ cup of Olive oil  Mineral salt ½ cup Nutritional Yeast ⅓ cup of Sunflower Seeds  Intriguing list, right?...
    Directions (1.5 Servings):
    Crunch up the rice into small bite size pieces.  Throw a liberal amount of nutritional yeast onto the pieces, until you see more yellow than white.  Add salt to taste. For my POTS brothers and sisters, throw it on (we need an excess amount of salt to maintain a healthy BP).  Add olive oil  Liberally sprinkle sunflower seeds. This is what adds the protein and crunch, so the more, the tastier.  Buen Provecho, y Buen Camino! 

    Jefferson Adams
    Celiac.com 07/19/2018 - Maintaining a gluten-free diet can be an on-going challenge, especially when you factor in all the hidden or obscure gluten that can trip you up. In many cases, foods that are naturally gluten-free end up contain added gluten. Sometimes this can slip by us, and that when the suffering begins. To avoid suffering needlessly, be sure to keep a sharp eye on labels, and beware of added or hidden gluten, even in food labeled gluten-free.  Use Celiac.com's SAFE Gluten-Free Food List and UNSAFE Gluten-free Food List as a guide.
    Also, beware of these common mistakes that can ruin your gluten-free diet. Watch out for:
    Watch out for naturally gluten-free foods like rice and soy, that use gluten-based ingredients in processing. For example, many rice and soy beverages are made using barley enzymes, which can cause immune reactions in people with celiac disease. Be careful of bad advice from food store employees, who may be misinformed themselves. For example, many folks mistakenly believe that wheat-based grains like spelt or kamut are safe for celiacs. Be careful when taking advice. Beware of cross-contamination between food store bins selling raw flours and grains, often via the food scoops. Be careful to avoid wheat-bread crumbs in butter, jams, toaster, counter surface, etc. Watch out for hidden gluten in prescription drugs. Ask your pharmacist for help about anything you’re not sure about, or suspect might contain unwanted gluten. Watch out for hidden gluten in lotions, conditioners, shampoos, deodorants, creams and cosmetics, (primarily for those with dermatitis herpetaformis). Be mindful of stamps, envelopes or other gummed labels, as these can often contain wheat paste. Use a sponge to moisten such surfaces. Be careful about hidden gluten in toothpaste and mouthwash. Be careful about common cereal ingredients, such as malt flavoring, or other non-gluten-free ingredient. Be extra careful when considering packaged mixes and sauces, including soy sauce, fish sauce, catsup, mustard, mayonnaise, etc., as many of these can contain wheat or wheat by-product in their manufacture. Be especially careful about gravy mixes, packets & canned soups. Even some brands of rice paper can contain gluten, so be careful. Lastly, watch out for foods like ice cream and yogurt, which are often gluten-free, but can also often contain added ingredients that can make them unsuitable for anyone on a gluten-free diet. Eating Out? If you eat out, consider that many restaurants use a shared grill or shared cooking oil for regular and gluten-free foods, so be careful. Also, watch for flour in otherwise gluten-free spices, as per above. Ask questions, and stay vigilant.

    Jefferson Adams
    Celiac.com 07/18/2018 - Despite many studies on immune development in children, there still isn’t much good data on how a mother’s diet during pregnancy and infancy influences a child’s immune development.  A team of researchers recently set out to assess whether changes in maternal or infant diet might influence the risk of allergies or autoimmune disease.
    The team included Vanessa Garcia-Larsen, Despo Ierodiakonou, Katharine Jarrold, Sergio Cunha,  Jennifer Chivinge, Zoe Robinson, Natalie Geoghegan, Alisha Ruparelia, Pooja Devani, Marialena Trivella, Jo Leonardi-Bee, and Robert J. Boyle.
    They are variously associated with the Department of Undiagnosed Celiac Disease More Common in Women and Girls International Health, Johns Hopkins School of Public Health, Baltimore, Maryland, United States of America; the Respiratory Epidemiology, Occupational Medicine and Public Health, National Heart and Lung Institute, Imperial College London, London, United Kingdom; the Section of Paediatrics, Department of Medicine, Imperial College London, London, United Kingdom; the Centre for Statistics in Medicine, University of Oxford, Oxford, United Kingdom; the Division of Epidemiology and Public Health, University of Nottingham, Nottingham, United Kingdom; the Centre of Evidence Based Dermatology, University of Nottingham, Nottingham, United Kingdom; and Stanford University in the USA.
    Team members searched MEDLINE, Excerpta Medica dataBASE (EMBASE), Web of Science, Central Register of Controlled Trials (CENTRAL), and Literatura Latino Americana em Ciências da Saúde (LILACS) for observational studies conducted between January 1946 and July 2013, and interventional studies conducted through December 2017, that evaluated the relationship between diet during pregnancy, lactation, or the first year of life, and future risk of allergic or autoimmune disease. 
    They then selected studies, extracted data, and assessed bias risk. They evaluated data using the Grading of Recommendations Assessment, Development and Evaluation (GRADE). They found 260 original studies, covering 964,143 participants, of milk feeding, including 1 intervention trial of breastfeeding promotion, and 173 original studies, covering 542,672 participants, of other maternal or infant dietary exposures, including 80 trials of 26 maternal, 32 infant, or 22 combined interventions. 
    They found a high bias risk in nearly half of the more than 250 milk feeding studies and in about one-quarter of studies of other dietary exposures. Evidence from 19 intervention trials suggests that oral supplementation with probiotics during late pregnancy and lactation may reduce risk of eczema. 44 cases per 1,000; 95% CI 20–64), and 6 trials, suggest that fish oil supplementation during pregnancy and lactation may reduce risk of allergic sensitization to egg. GRADE certainty of these findings was moderate. 
    The team found less evidence, and low GRADE certainty, for claims that breastfeeding reduces eczema risk during infancy, that longer exclusive breastfeeding is associated with reduced type 1 diabetes mellitus, and that probiotics reduce risk of infants developing allergies to cow’s milk. 
    They found no evidence that dietary exposure to other factors, including prebiotic supplements, maternal allergenic food avoidance, and vitamin, mineral, fruit, and vegetable intake, influence risk of allergic or autoimmune disease. 
    Overall, the team’s findings support a connection between the mother’s diet and risk of immune-mediated diseases in the child. Maternal probiotic and fish oil supplementation may reduce risk of eczema and allergic sensitization to food, respectively.
    Stay tuned for more on diet during pregnancy and its role in celiac disease.
    Source:
    PLoS Med. 2018 Feb; 15(2): e1002507. doi:  10.1371/journal.pmed.1002507

    Jefferson Adams
    Celiac.com 07/17/2018 - What can fat soluble vitamin levels in newly diagnosed children tell us about celiac disease? A team of researchers recently assessed fat soluble vitamin levels in children diagnosed with newly celiac disease to determine whether vitamin levels needed to be assessed routinely in these patients during diagnosis.
    The researchers evaluated the symptoms of celiac patients in a newly diagnosed pediatric group and evaluated their fat soluble vitamin levels and intestinal biopsies, and then compared their vitamin levels with those of a healthy control group.
    The research team included Yavuz Tokgöz, Semiha Terlemez and Aslıhan Karul. They are variously affiliated with the Department of Pediatric Gastroenterology, Hepatology and Nutrition, the Department of Pediatrics, and the Department of Biochemistry at Adnan Menderes University Medical Faculty in Aydın, Turkey.
    The team evaluated 27 female, 25 male celiac patients, and an evenly divided group of 50 healthy control subjects. Patients averaged 9 years, and weighed 16.2 kg. The most common symptom in celiac patients was growth retardation, which was seen in 61.5%, with  abdominal pain next at 51.9%, and diarrhea, seen in 11.5%. Histological examination showed nearly half of the patients at grade Marsh 3B. 
    Vitamin A and vitamin D levels for celiac patients were significantly lower than the control group. Vitamin A and vitamin D deficiencies were significantly more common compared to healthy subjects. Nearly all of the celiac patients showed vitamin D insufficiency, while nearly 62% showed vitamin D deficiency. Nearly 33% of celiac patients showed vitamin A deficiency. 
    The team saw no deficiencies in vitamin E or vitamin K1 among celiac patients. In the healthy control group, vitamin D deficiency was seen in 2 (4%) patients, vitamin D insufficiency was determined in 9 (18%) patients. The team found normal levels of all other vitamins in the healthy group.
    Children with newly diagnosed celiac disease showed significantly reduced levels of vitamin D and A. The team recommends screening of vitamin A and D levels during diagnosis of these patients.
    Source:
    BMC Pediatrics