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. Wheatwacked
      - Wheatwacked replied to Scott Adams's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      50

      Supplements for those Diagnosed with Celiac Disease

      Raising you vitamin D will increase absorption of calcium automatically without supplementation of calcium. A high PTH can be caused by low D causing poor calcium absorption; not insuffient calcium intake. With low D your body is not absorbing calcium from your food so it steals it from your bones. Heart has priority over bone. I've been taking 1...
    2. knitty kitty
      - knitty kitty replied to catnapt's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      3

      results from 13 day gluten challenge - does this mean I can't have celiac?

      @catnapt, Wheat germ has very little gluten in it. Gluten is the carbohydrate storage protein, what the flour is made from, the fluffy part. Just like with beans, there's the baby plant that will germinate ("germ"-inate) if sprouted, and the bean part is the carbohydrate storage protein. Wheat germ is the baby plant inside a kernel of wheat...
    3. knitty kitty
      - knitty kitty replied to Scott Adams's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      50

      Supplements for those Diagnosed with Celiac Disease

      Hello, @asaT, I'm curious to know whether you are taking other B vitamins like Thiamine B1 and Niacin B3. Malabsorption in Celiac disease affects all the water soluble B vitamins and Vitamin C. Thiamine and Niacin are required to produce energy for all the homocysteine lowering reactions provided by Folate, Cobalamine and Pyridoxine. Weight...
    4. Florence Lillian
      - Florence Lillian replied to Jane02's topic in Gluten-Free Foods, Products, Shopping & Medications
      11

      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      Hi Jane: You may want to try the D3 I now take. I have reactions to fillers and many additives. Sports Research, it is based in the USA and I have had no bad reactions with this brand. The D3 does have coconut oil but it is non GMO, it is Gluten free, Soy free, Soybean free and Safflower oil free. I have a cupboard full of supplements that did not agree...
    5. catnapt
      - catnapt replied to catnapt's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      3

      results from 13 day gluten challenge - does this mean I can't have celiac?

      highly unlikely NOTHING and I mean NOTHING else has ever caused me these kinds of symptoms I have no problem with dates, they are a large part of my diet In fact, I eat a very high fiber, very high vegetable and bean diet and have for many years now. It's considered a whole foods plant based or plant forward diet (I do now eat some lean...
  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      133,355
    • Most Online (within 30 mins)
      7,748
    Amy Immerman
    Newest Member
    Amy Immerman
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):

  • Forum Statistics

    • Total Topics
      121.6k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):

  • Upcoming Events

  • Posts

    • Wheatwacked
      Supplements for those Diagnosed with Celiac Disease

      By Wheatwacked · Posted

      Raising you vitamin D will increase absorption of calcium automatically without supplementation of calcium.  A high PTH can be caused by low D causing poor calcium absorption; not insuffient calcium intake.  With low D your body is not absorbing calcium from your food so it steals it from your bones.  Heart has priority over bone. I've been taking 10,000 IU D3 a day since 2015.  My doctor says to continue. To fix my lactose intolerance, lots of lactobacillus from yogurts, and brine fermented pickles and saurkraut and olives.  We lose much of our ability to make lactase endogenosly with maturity but a healthy colony of lactobacillus in our gut excretes lactase in exchange for room and board. The milk protein in grass fed milk does not bother me. It tastes like the milk I grew up on.  If I drink commercial milk I get heartburn at night. Some experts estimate that 90% of us do not eat Adequite Intake of choline.  Beef and eggs are the principle source. Iodine deficiency is a growing concern.  I take 600 mcg a day of Liquid Iodine.  It and NAC have accelerated my healing all over.  Virtually blind in my right eye after starting antihypertensive medication and vision is slowly coming back.  I had to cut out starches because they drove my glucose up into the 200+ range.  I replaced them with Red Bull for the glucose intake with the vitamins, minerals and Taurine needed to process through the mitochodria Krebs Cycle to create ATP.  Went from A1c 13 down to 7.9.  Work in progress. Also take B1,B2,B3,B5,B6. Liquid Iodine, Phosphatidyl Choline, Q10, Selenium, D and DHEA.     Choline supplemented as phosphatidylcholine decreases fasting and postmethionine-loading plasma homocysteine concentrations in healthy men +    
    • knitty kitty
      results from 13 day gluten challenge - does this mean I can't have celiac?

      By knitty kitty · Posted

      @catnapt, Wheat germ has very little gluten in it.  Gluten is  the carbohydrate storage protein, what the flour is made from, the fluffy part.  Just like with beans, there's the baby plant that will germinate  ("germ"-inate) if sprouted, and the bean part is the carbohydrate storage protein.   Wheat germ is the baby plant inside a kernel of wheat, and bran is the protective covering of the kernel.   Little to no gluten there.   Large amounts of lectins are in wheat germ and can cause digestive upsets, but not enough Gluten to provoke antibody production in the small intestines. Luckily you still have time to do a proper gluten challenge (10 grams of gluten per day for a minimum of two weeks) before your next appointment when you can be retested.    
    • knitty kitty
      Supplements for those Diagnosed with Celiac Disease

      By knitty kitty · Posted

      Hello, @asaT, I'm curious to know whether you are taking other B vitamins like Thiamine B1 and Niacin B3.  Malabsorption in Celiac disease affects all the water soluble B vitamins and Vitamin C.  Thiamine and Niacin are required to produce energy for all the homocysteine lowering reactions provided by Folate, Cobalamine and Pyridoxine.   Weight gain with a voracious appetite is something I experienced while malnourished.  It's symptomatic of Thiamine B1 deficiency.   Conversely, some people with thiamine deficiency lose their appetite altogether, and suffer from anorexia.  At different periods on my lifelong journey, I suffered this, too.   When the body doesn't have sufficient thiamine to turn food, especially carbohydrates, into energy (for growth and repair), the body rations what little thiamine it has available, and turns the carbs into fat, and stores it mostly in the abdomen.  Consuming a high carbohydrate diet requires additional thiamine to process the carbs into energy.  Simple carbohydrates (sugar, white rice, etc.) don't contain thiamine, so the body easily depletes its stores of Thiamine processing the carbs into fat.  The digestive system communicates with the brain to keep eating in order to consume more thiamine and other nutrients it's not absorbing.   One can have a subclinical thiamine insufficiency for years.  A twenty percent increase in dietary thiamine causes an eighty percent increase in brain function, so the symptoms can wax and wane mysteriously.  Symptoms of Thiamine insufficiency include stunted growth, chronic fatigue, and Gastrointestinal Beriberi (diarrhea, abdominal pain), heart attack, Alzheimer's, stroke, and cancer.   Thiamine improves bone turnover.  Thiamine insufficiency can also affect the thyroid.  The thyroid is important in bone metabolism.  The thyroid also influences hormones, like estrogen and progesterone, and menopause.  Vitamin D, at optimal levels, can act as a hormone and can influence the thyroid, as well as being important to bone health, and regulating the immune system.  Vitamin A is important to bone health, too, and is necessary for intestinal health, as well.   I don't do dairy because I react to Casein, the protein in dairy that resembles gluten and causes a reaction the same as if I'd been exposed to gluten, including high tTg IgA.  I found adding mineral water containing calcium and other minerals helpful in increasing my calcium intake.   Malabsorption of Celiac affects all the vitamins and minerals.  I do hope you'll talk to your doctor and dietician about supplementing all eight B vitamins and the four fat soluble vitamins because they all work together interconnectedly.  
    • Florence Lillian
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By Florence Lillian · Posted

      Hi Jane: You may want to try the D3 I now take. I have reactions to fillers and many additives. Sports Research, it is based in the USA and I have had no bad reactions with this brand. The D3 does have coconut oil but it is non GMO, it is Gluten free, Soy free, Soybean free and Safflower oil free.  I have a cupboard full of supplements that did not agree with me -  I just keep trying and have finally settled on Sports Research. I take NAKA Women's Multi full spectrum, and have not felt sick after taking 2 capsules per day -  it is a Canadian company. I buy both from Amazon. I wish you well in your searching, I know how discouraging it all is. Florence.  
    • catnapt
      results from 13 day gluten challenge - does this mean I can't have celiac?

      By catnapt · Posted

      highly unlikely  NOTHING and I mean NOTHING else has ever caused me these kinds of symptoms I have no problem with dates, they are a large part of my diet In fact, I eat a very high fiber, very high vegetable and bean diet and have for many years now. It's considered a whole foods plant based or plant forward diet (I do now eat some lean ground turkey but not much) I was off dairy for years but recently had to add back plain yogurt to meet calcium needs that I am not allowed to get from supplements (I have not had any problem with the yogurt)   I eat almost no processed foods. I don't eat out. almost everything I eat, I cook myself I am going to keep a food diary but to be honest, I already know that it's wheat products and also barley that are the problem, which is why I gradually stopped eating and buying them. When I was eating them, like back in early 2024, when I was in the middle of moving and ate out (always had bread or toast or rolls or a sub or pizza) I felt terrible but at that time was so busy and exhausted that I never stopped to think it was the food. Once I was in my new place, I continued to have bread from time to time and had such horrible joint pain that I was preparing for 2 total knee replacements as well as one hip! The surgery could not go forward as I was (and still am) actively losing calcium from my bones. That problem has yet to be properly diagnosed and treated   anyway over time I realized that I felt better when I stopped eating bread. Back at least 3 yrs ago I noticed that regular pasta made me sick so I switched to brown rice pasta and even though it costs a lot more, I really like it.   so gradually I just stopped buying and eating foods with gluten. I stopped getting raisin bran when I was constipated because it made me bloated and it didn't help the constipation any more (used to be a sure bet that it would in the past)   I made cookies and brownies using beans and rolled oats and dates and tahini and I LOVE them and have zero issues eating those I eat 1 or more cans of beans per day easily can eat a pound of broccoli - no problem! Brussels sprouts the same thing.   so yeh it's bread and related foods that are clearly the problem  there is zero doubt in my mind    
×
×
  • 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.