Jump to content

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.



  • Celiac.com Sponsor (A1):

    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Anyone Hear Of This Study?

T.H.

Recommended Posts

T.H. Community Regular
T.H.
Posted

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.

:blink: 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? :D

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. :)

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


pixespirit Rookie
pixespirit
Posted

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? :D

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 Collaborator
lovegrov
Posted

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 Contributor
cassP
Posted

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!!!!! :angry:

lisa25 Rookie
lisa25
Posted

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

mushroom Proficient
mushroom
Posted

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

Same here - knew it was a problem before gluten.

Ahorsesoul Enthusiast
Ahorsesoul
Posted

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

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


mushroom Proficient
mushroom
Posted

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 :angry:

Ahorsesoul Enthusiast
Ahorsesoul
Posted

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 Proficient
jerseyangel
Posted

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! :D

lucia Enthusiast
lucia
Posted

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

lynnelise Apprentice
lynnelise
Posted

mushroom,

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

Soylent Green?!?!

T.H. Community Regular
T.H.
Posted
  • Author

That salmon is no laughing matter :angry:

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. :blink:

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 Enthusiast
Ahorsesoul
Posted

Cartoon about genetically modified fish from newspaper:

Open Original Shared Link

dilettantesteph Collaborator
dilettantesteph
Posted

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 Rookie
i-geek
Posted

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. Community Regular
T.H.
Posted
  • Author

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 Collaborator
Skylark
Posted

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. Community Regular
T.H.
Posted
  • Author

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.

Archived

This topic is now archived and is closed to further replies.

Go to topic listing

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate
  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):



    Celiac.com Sponsors (A17-M):



  • Recent Activity

    1. xxnonamexx
      - xxnonamexx replied to xxnonamexx's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      18

      My journey is it gluten or fiber?

      I looked further into Thiamax Vitamin B1 by objective nutrients and read all the great reviews. I think I will give this a try. I noticed only possible side affect is possibly the first week so body adjusts. Life Extensions carries Benfotiamine with Thiamine and the mega one you mentioned. Not sure if both in one is better or seperate. some reviews state...
    2. olivia11
      - olivia11 replied to olivia11's topic in Gluten-Free Foods, Products, Shopping & Medications
      2

      suggest gluten free food

      Thanks I am mostly looking for everyday staples and easy meal ideas nothing too specialty if possible.
    3. knitty kitty
      - knitty kitty replied to Roses8721's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      16

      GI DX celiac despite neg serology and no biopsy

      There are other Celiac genes. HLA DQ 2 and HLA DQ 8 show up in people from Northern European descent. People of Mediterranean descent have HLA DQ 7. People of Asian descent have HLA DQ 9. There's other Indigenous populations that have other HLA genes that code for Celiac disease. Are you still having symptoms? What do...
    4. knitty kitty
      - knitty kitty replied to xxnonamexx's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      18

      My journey is it gluten or fiber?

      There are eight essential B vitamins. They are all water soluble. Any excess of B vitamins is easily excreted by the kidneys. Thiamine is Vitamin B 1. Thiamine is safe and nontoxic even in high doses. Benfotiamine and TTFD are forms of Thiamine that the body can utilize very easily. The form of Thiamine in the supplements you mentioned is...
    5. xxnonamexx
      - xxnonamexx replied to xxnonamexx's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      18

      My journey is it gluten or fiber?

      Thanks very interesting I have to see if I should take these 2 vitamins along with my multi and super Vit B complex or if its too much or would hurt me. I don't have any other health issues but would love to see if this improves anything especially to feel stronger build muscle.
  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      132,749
    • Most Online (within 30 mins)
      7,748
    UnkleWheez
    Newest Member
    UnkleWheez
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):

  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):

  • Upcoming Events

  • Posts

    • xxnonamexx
      My journey is it gluten or fiber?

      By xxnonamexx · Posted

      I looked further into Thiamax Vitamin B1 by objective nutrients and read all the great reviews. I think I will give this a try. I noticed only possible side affect is possibly the first week so body adjusts. Life Extensions carries Benfotiamine with Thiamine and the mega one you mentioned. Not sure if both in one is better or seperate. some reviews state a laxative affect as side affect. SHould I take with my super B complex or just these 2 and multivitamin? I will do further research but I appreciate the wonderful explanation you provided on Thiamine.
    • olivia11
      suggest gluten free food

      By olivia11 · Posted

      Thanks I am mostly looking for everyday staples and easy meal ideas nothing too specialty if possible.
    • knitty kitty
      GI DX celiac despite neg serology and no biopsy

      By knitty kitty · Posted

      There are other Celiac genes. HLA DQ 2 and HLA DQ 8 show up in people from Northern European descent.   People of Mediterranean descent have HLA DQ 7.  People of Asian descent have HLA DQ 9.   There's other Indigenous populations that have other HLA genes that code for Celiac disease.   Are you still having symptoms?   What do you include in your diet?  Are you vegetarian? Are you taking any prescription medication?  Omeprazole?  Metformin?   Do you have anemia?  Thyroid problems? Are you taking any vitamins or herbal supplements?  
    • knitty kitty
      My journey is it gluten or fiber?

      By knitty kitty · Posted

      There are eight essential B vitamins.  They are all water soluble.  Any excess of B vitamins is easily excreted by the kidneys.   Thiamine is Vitamin B 1.  Thiamine is safe and nontoxic even in high doses.  Benfotiamine and TTFD are forms of Thiamine that the body can utilize very easily.   The form of Thiamine in the supplements you mentioned is Thiamine Mononitrate, a form that the body does not absorb well and does not utilize well.  Only about thirty percent of the amount on the label is actually absorbed in the small intestine.  Less than that can actually be used by the body.  Manufacturers add thiamine mononitrate to their products because it's cheap and shelf-stable.  Thiamine and other B vitamins break down when exposed to light and heat and over time.  Thiamine Mononitrate is a form that does not break down over time sitting on a shelf waiting for someone to buy them.  What makes Thiamine Mononitrate shelf stable makes it difficult for the body to turn into a useable form.  In fact, it takes more thiamine to turn it into a useable form.   Gastrointestinal Beriberi is a localized shortage of Thiamine in the gastrointestinal tract.  High carbohydrate meals can result in gastrointestinal symptoms of Gastric Beriberi.  Fiber is a type of carbohydrate.  So, high fiber/carbohydrate snacks could trigger Gastric Beriberi.   Since blood tests for Thiamine and other B vitamins are so inaccurate, the World Health Organization recommends trying Thiamine and looking for health improvement because it's safe and nontoxic.  
    • xxnonamexx
      My journey is it gluten or fiber?

      By xxnonamexx · Posted

      Thanks very interesting I have to see if I should take these 2 vitamins along with my multi and super Vit B complex or if its too much or would hurt me. I don't have any other health issues but would love to see if this improves anything especially to feel stronger build muscle.
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.