Anyone Hear Of This Study?

[T.H.]

Has anyone read this study: Open Original Shared Link

It's an old one - 2005 - and a small one. I haven't heard of it before at all. As I've only been able to read the abstract, I'd love to hear what anyone else has figured out about this, what you might have heard about it, etc... Partly because I'm wondering if it's saying what I think it's saying, or if I'm just completely misinterpreting the information.

If I understand right what this study said, they introduced gluten from the hind end, as it were, to celiacs and a control group and measured the results of some of the indicators of a gluten reaction, like the production of Nitric Oxide. Then they measured the same reaction for corn. They were looking for information on what order certain symptoms happened, etc...

All the celiacs had a gluten reaction to gluten, no big surprise. All the control group didn't. But half the celiacs had a gluten reaction to corn too! A lesser reaction, but the control group didn't react to this either.

Really? Anybody hear of this before? I've heard nothing whatsoever, so I'm wondering if I'm just wrong in what I think it means, or if it was proven to be a poor study, etc...

If it's actually saying that corn sets off a gluten reaction in some folks, however, it would completely change my life, I think. I've been avoiding corn because it seems to do bad things to me, even teeny, tiny amounts. (and yet, sometimes I still cheat and eat it, because I'm an idiot )I'm not allergic to it, however, and now, looking at this...I'm wondering if I've found out something about this.

Although honestly, even if I'm wrong, I may decide to pretend this is the case anyway, at least with myself. For whatever reason, I have no trouble avoiding gluten and not cheating on THAT diet. But corn I have a harder time with. I wonder, if I can make myself think it's gluten, will I have an easier time avoiding it?

I wonder if there's a way to make my brain think procrastination is gluten so I can avoid that too, LOL.

In any case, thank you for reading and hope someone has heard of this and knows a little more about it.

[pixespirit]

Has anyone read this study: Open Original Shared Link

Although honestly, even if I'm wrong, I may decide to pretend this is the case anyway, at least with myself. For whatever reason, I have no trouble avoiding gluten and not cheating on THAT diet. But corn I have a harder time with. I wonder, if I can make myself think it's gluten, will I have an easier time avoiding it?

Good morning,

While I have not read your article, I too had read where some celiacs have a corn sensitivity. I thought "not me!!" I love corn way too much to have a sensitivity. Then a colleague at work suggested I go off corn as his wife has the same thing and said...most celiacs have a corn sensitivity. So, I reluctantly quit all corn products. All I can say is that since going off corn, I have found energy I once had as a child. The lethargy is slowly disappearing although I have gained 40lbs...that I need work off from this frustrating diet. While it makes me frustrated---I would much rather have the energy over the gluten symptoms.

Good luck!

[lovegrov]

I don;'t think you can tell anything at all from an abstract of a 5-year-old study. It certainly hasn't produced any concern or shockwaves in the celiac community, including among celiac experts.

[cassP]

i didnt read the study (im lazy). but i DO KNOW that there is so much controversy online over corn containing its own kind of gluten, corn intolerances for celiacs, and corn being completely safe.

i just want to share with u guys, that while corn products sometimes bother me (with different reactions-> gut & sinus).... i had the WORST reaction EVER the other day to HIGH MALTOSE CORN SYRUP!!!!!!!!!!!! it was HORRIFIC... worse than gluten..

now i know the OFFICIAL word from the scientific community and the moderators here- is that HMCS is SAFE with no gluten. but i would like to add- that MAYBE HMCS has a similar molecular structure to gluten- because i am 100000% convinced that once that warm High Maltose Corn Syrup hit my stomach- my body registered "gluten"!!!! my stomach began THROBBING, i got NAUSEAUS, my face and neck and elbows turned HOT and RED, and then i got hives over my right forearm (where i had DH last year), and over my stomach (where i have a small patch of DH now)... this lasted for an hour- i was PISSEEDDDD...

so i suspect that my body confused it, thinking it was gluten (cause the body does get confused sometimes with viruses and its own cells)-> and because it was a warm syrup- it probably absorbed right thru my stomach into my bloodstream. i will NEVER eat HMCS again!!!!!

[lisa25]

I don't know about the study, but my body doesn't like corn

[mushroom]

I don't know about the study, but my body doesn't like corn

Same here - knew it was a problem before gluten.

[Ahorsesoul]

I tested this theory this summer with fresh corn. It produced the Big D within 10 minutes...twice since I wanted to make sure it wasn't something else I had eaten. So I am starting to read labels for corn and corn syrup now. Nothing like making it a little more restricting. But it's worth it to feel better.

The corn issue feeds into my theory that it's the genetically engineered foods that are some of the problem. I suppose next it will be salmon. lol

[mushroom]

The corn issue feeds into my theory that it's the genetically engineered foods that are some of the problem. I suppose next it will be salmon. lol

That salmon is no laughing matter

[Ahorsesoul]

mushroom,

So true. I wonder what is next. Soon they could just hand us a pill instead of us eating. Reminds me of the song by Zager And Evans - In The Year 2525. Great song.

[jerseyangel]

mushroom,

So true. I wonder what is next. Soon they could just hand us a pill instead of us eating. Reminds me of the song by Zager And Evans - In The Year 2525. Great song.

I often think the very same thing--great song!

[lucia]

My neuropathy cleared up almost entirely when I stopped eating corn. It comes back immediately if I ingest corn.

[lynnelise]

mushroom,

So true. I wonder what is next. Soon they could just hand us a pill instead of us eating.

Soylent Green?!?!

[T.H.]

That salmon is no laughing matter

I so agree. I heard of that and my jaw dropped. Not even looking at how it may interact with our bodies, I think of interfering with wild salmon populations. We can't even control the spread of genetically modified crops that are grown out in the open. I can't imagine why anyone thinks that genetically modified fish will somehow do better than stationary plants.

And that cheesy part of me wants to yell out: did you not see Jurassic Park, dudes! Because you don't even have the island to keep these suckers separated from everything else.

[Ahorsesoul]

Cartoon about genetically modified fish from newspaper:

Open Original Shared Link

[dilettantesteph]

This is old. I found a link to the full article.

Open Original Shared Link

It has this statement: ""The manufacturer claimed that their corn product was free from wheat or other cereals. We tested the product at the Swedish National Food Administration (Livsmedelsverket) and it was found to be contaminated with 82 μg/g (ppm), which is less than the usual allowed amount in a gluten free diet (<200 ppm) according to the Codex Alimentarius Standard for gluten free foods, and far less than what has been found to be a safe amount of gluten contamination when correlated with histology in oral challenge studies"

That was an old paper when 200 ppm was considered to be the limit for gluten free. Since the corn had 82 ppm gluten, any reaction could have come form the gluten and not the corn.

Corn contains gluten by definition:

Definition of gluten:

a protein substance that remains when starch is removed from cereal grains; gives cohesiveness to dough

wordnetweb.princeton.edu/perl/webwn

That doesn't mean that it contains the type of gluten that bothers celiacs. Some are intolerant to corn. Glad I'm not!!

[i-geek]

That was an old paper when 200 ppm was considered to be the limit for gluten free. Since the corn had 82 ppm gluten, any reaction could have come form the gluten and not the corn.

Yep. That doesn't mean that some people aren't corn-sensitive, but this study had so many confounding factors that I don't consider it particularly reliable. They looked at chemical by-products of inflammatory reactions that could have come from either wheat or corn- there was no distinction made. You'll notice that the corn reactions were less severe than the wheat reactions: there's no way to determine whether this was due to the corn itself or the confounding presence of wheat gluten. The researchers even make note of this in the discussion section.

[T.H.]

Thank you very much - I couldn't make any links to the full study work, so I couldn't see the details. Was wondering if possibly something was contaminated or done poorly, because I hadn't heard a thing on this anywhere else, really. Looks like it was.

Thanks!

[Skylark]

There is a link to the free full article right on the page with the abstract, Shauna.

As Steph says, the corn was contaminated with 82 ppm gluten. You cannot make conclusions about corn from that study.

[T.H.]

Ha, yeah, I saw that after I posted. *hits head* But for some reason, I couldn't get it to work for me, sigh.

There is a link to the free full article right on the page with the abstract, Shauna.

As Steph says, the corn was contaminated with 82 ppm gluten. You cannot make conclusions about corn from that study.