https://www.celiac.com/rss/7-celiaccom-articles.xml/This feed includes all articles published by Celiac.comenhttps://www.celiac.com/articles.html/celiac-disease-gluten-intolerance-research/lactobacilli-degrade-amylase-trypsin-inhibitors-and-reduce-intestinal-symptoms-caused-by-immunogenic-wheat-proteins-r4743/Celiac.com 03/20/2019 - Sensitivities to gluten are becoming more common. Patients with celiac disease have wheat-specific immune responses, but researchers have remained uncertain about the potential role of non-wheat proteins in triggering symptoms in celiac or gluten-sensitive patients. A team of researchers recently set out to assess the role of non-gluten proteins that may trigger symptoms in celiac or gluten-sensitive patients. Specifically, the team wanted to determine if lactobacillus degrades and/or reduces the inflammatory effects of amylase trypsin inhibitors (ATI). The research team included Alberto Caminero, Justin L. McCarville, Victor F. Zevallos, Marc Pigrau, Xuechen B. Yu, Jennifer Jury, Heather J. Galipeau, Alexandra V. Clarizio, Javier Casqueiro, Joseph A. Murray, Stephen M. Collins, Armin Alaedini, Premysl Bercik, Detlef Schuppan, and Elena F. Verdu. The researchers put mice on a gluten-free diet, with or without wheat amylase trypsin inhibitors (ATI), for one week. Mice included a control group of C57BL/6 mice, and groups of Myd88–/–, Ticam1–/–, and Il15–/– mice. The team then collected small intestine tissues and measured intestinal intraepithelial lymphocytes (IELs). They also looked at gut permeability and intestinal transit times. Control mice fed ATI for one week were fed daily with Lactobacillus strains with either high or low ATI-degrading capacity. The team sensitized NOD/DQ8 mice to gluten, and then fed them an ATI diet, a gluten-containing diet or a diet with ATI and gluten for two weeks. Mice were also treated with Lactobacillus strains that had high or low ATI-degrading capacity. The team took samples of intestinal tissues, and measured IELs, gene expression, gut permeability and intestinal microbiota profiles. Intestinal tissues from control mice show that ATI triggered an innate immune response by activating TLR4 signaling to MD2 and CD14, and impaired barrier function even in the absence of mucosal damage. Gluten-sensitized mice carrying HLA-DQ8 showed increased intestinal inflammation in response to dietary gluten. The team found that lactobacillus degraded and reduced the inflammatory effects of ATI. In conclusion, amylase trypsin inhibitors influence gluten-induced intestinal symptoms in wild-type mice and increase inflammation to gluten in genetically susceptible mice. Lactobacillus degrades and reduces the inflammatory effects of ATI. Strategies to alter the gut microbiome, such as the ingestion of bacteria that can degrade and reduce ATI, may be helpful for people with various wheat-sensitivities, including celiac disease. Read more at Gastroenterology The researchers are variously affiliated with the Farncombe Family Digestive Health Research Institute, McMaster University, Hamilton, Ontario, Canada; the Research Center for Immunotherapy, University Medical Center, Johannes Gutenberg University, Mainz, Germany; Institute of Translational Immunology, University Medical Center, Johannes Gutenberg University Mainz, Mainz, Germany; the Department of Medicine, Columbia University, New York, NY, USA; the Institute of Human Nutrition, Columbia University, New York, NY, USA; the Department of Microbiology. Universidad de Leon, Leon, Spain Division of Gastroenterology and Hepatology, Department of Immunology, Mayo Clinic College of Medicine, Rochester, Minnesota; the Research Center for Immunotherapy, University Medical Center, Johannes Gutenberg University, Mainz, Germany; Institute of Translational Immunology, University Medical Center, Johannes Gutenberg University Mainz, Mainz, Germany; and the Division of Gastroenterology, Beth Israel Deaconess Medical Center, Harvard Medical School, Boston, MA, USA.Wed, 20 Mar 2019 15:31:02 +0000https://www.celiac.com/articles.html/miscellaneous-information-on-celiac-disease/additional-celiac-disease-concerns/allergy-friendlyorg-certifies-restaurants-for-people-with-celiac-disease-and-food-allergies-r4746/Tue, 19 Mar 2019 15:30:01 +0000https://www.celiac.com/articles.html/celiac-disease-gluten-intolerance-research/young-people-with-celiac-disease-have-a-substantially-higher-risk-for-bacterial-pneumonia-r4745/Celiac.com 03/18/2019 - There have been a few studies linking celiac disease to a higher risk of pneumonia and other related bacterial infections, but good data is still lacking. In an effort to clarify the picture a team of researchers recently set out to assess the risk of hospitalization for bacterial pneumonia or pneumococcal infections in a cohort of young individuals with celiac disease, compared to matched references. In all, the team looked at 213,635 residents of Friuli-Venezia Giulia, Italy, who were born in between 1989 and 2012. The team used various medical records to identify 1,294 celiac patients, along with 6,470 control patients, and to match them by age and sex. The team looked for hospital admissions for first-time cases of bacterial pneumonia and pneumococcal infection. They used Cox regression to calculate hazard ratios (HRs) for cases after celiac diagnosis, and conditional logistic regression to calculate odds ratios (OR) for cases prior to celiac diagnosis. They conducted further analyses of periods of unvaccinated follow-up. They found a total of 14 celiac patients, from a data pool totaling 9,450 person-years, who had suffered a first episode of bacterial pneumonia, compared with 42 reference subjects from nearly 50,000 person-years. People with celiac disease showed a much higher risk of bacterial pneumonia before celiac diagnosis. This risk is especially high in the year before celiac diagnosis. Celiac patients showed an insignificantly higher risk of pneumococcal infection. Children and youth with celiac disease show a substantially higher risk of bacterial pneumonia, especially in the year before celiac diagnosis. Based on the data, the researcher recommend anti-pneumococcal vaccination for all young celiac patients. Read more at Digestive and Liver Disease. The research team included Cristina Canova, Jonas Ludvigsson, Vincenzo Baldoa, Claudio Barbiellini Amideia, Loris Zanierf, and Fabiana Zingoneg. They are variously affiliated with the Department of Cardiac, Thoracic and Vascular Sciences and Public Health, University of Padua, Padua, Italy; the Department Medical Epidemiology and Biostatistics, Karolinska Institutet, Stockholm, Sweden; the Department of Pediatrics, Örebro University Hospital, Örebro University, Örebro, Sweden; the Division of Epidemiology and Public Health, School of Medicine, University of Nottingham, Nottingham, UK; the Department of Medicine, Columbia University College of Physicians and Surgeons, New York, USA; the Department of Cardiac, Thoracic and Vascular Sciences and Public Health, University of Padua, Padua, Italy; the Department of Surgery, Oncology and Gastroenterology, Gastroenterology Section, University Hospital of Padua, Padua, Italy; and with the Epidemiological Service, Health Directorate, in Udine, Italy.Mon, 18 Mar 2019 15:34:02 +0000https://www.celiac.com/articles.html/gluten-free-recipes/gluten-free-recipes-american-amp-international-foods/gluten-free-italian-recipes/italian-style-fifteen-bean-soup-gluten-free-r4748/Celiac.com 03/16/2019 - It's spring, and that means it's time for leafy greens! Kale is on the menu in this rich, hearty and delicious Italian-style bean soup that's a perfect way to get more fiber into your diet. I use Hurst HamBeens 15 bean soup mix, but you can conceivably make this without it. Regarding the spice packet, a note in the FAQ section of the Hurst website says: "All of our seasonings are completely gluten-free. All of our dry beans are naturally gluten free as well. We do occasionally package barley in our facility." Ingredients: 2 cups (1/2 bag) Hurst HamBeens 15 Bean Soup (spice packet is gluten-free) 2 cups chicken stock 1 cup water 1 can stewed tomatoes, with juice (14.5 ounce) 1 tablespoon bacon grease or olive oil 1 medium onion, chopped 3 cloves garlic, minced 1/2 teaspoon garlic powder 1/2 teaspoon cumin powder 1/2 teaspoon onion powder 1/2 teaspoon turmeric 1 bay leaf 2-3 cups fresh kale, loosely chopped Ham hock 2 cups gluten-free macaroni, prepared al dente Instructions: Soak beans overnight in water. Prepare macaroni al dente, according to instructions. Drain, add a bit of olive oil to the pasta and stir to prevent sticking, and set aside. In a large stock pot, sauté onions in bacon grease until clear. Add garlic and sauté until fragrant. Add spice packet and other spices and stir. Add chicken stock and water. Add beans and bay leaf. Bring pot to a boil, and then reduce to a simmer a few hours, until beans are tender. Be sure to taste all the bean sizes to be sure they are uniformly cooked through and tender. Add kale in the last 15-20 minutes of cooking. When beans are all tender, serve over gluten-free macaroni, or over rice.Sat, 16 Mar 2019 19:38:02 +0000https://www.celiac.com/articles.html/miscellaneous-information-on-celiac-disease/additional-celiac-disease-concerns/periodontists-get-certified-on-impact-of-celiac-disease-on-dental-health-r4723/Fri, 15 Mar 2019 15:32:01 +0000https://www.celiac.com/articles.html/celiac-disease-gluten-intolerance-research/nlrp3-inflammasome-may-play-important-role-in-celiac-development-r4740/Celiac.com 03/14/2019 - Researchers still don’t know much about the mechanisms driving inflammatory responses against certain antigens in food. To get more information, a team of researchers recently set out to see if p31-43 peptide (p31-43) from α-gliadin can trigger an innate immune response in the gut, and whether this might trigger pathological adaptive immunity. The research team included María Florencia Gómez Castro, Emanuel Miculán, María Georgina Herrera, Carolina Ruera, Federico Perez, Eduardo Daniel Prieto, Exequiel Barrera, Sergio Pantano, Paula Carasi, and Fernando Gabriel Chirdo. They are variously affiliated with the Instituto de Estudios Inmunológicos y Fisiopatológicos (CONICET), Universidad Nacional de La Plata, La Plata, Argentina, the Instituto de Fisicoquímica y Químicas Biológicas, Dr. Alejandro Paladini (CONICET), Universidad de Buenos Aires, Buenos Aires, Argentina, the Laboratorio de Nanoscopía y Fisicoquímica de Superficies (CONICET), Universidad Nacional de La Plata, La Plata, Argentina, and the Biomolecular Simulations Group, Institut Pasteur de Montevideo, Montevideo, Uruguay. Researchers do not currently understand the receptors and mechanisms responsible for the induction of innate immunity by p31-43. In their recent paper on the subject, the research team offers evidence that conformational changes in the peptide may allow it to activate the NLRP3 inflammasome. When researchers treated normal mice with p31-43, but not with scrambled or inverted peptides, the mice developed enteropathy in the proximal small intestine, which is associated with higher levels of type I interferon and mature IL-1β. P31-43 demonstrated a sequence-specific spontaneous ability to form structured oligomers and aggregates in vitro and to activate the ASC speck complex. The enteropathy caused by p31-43 in live mice occurred only in the presence of NLRP3 or caspase 1, and was restricted by treatment with caspase 1 inhibitor Ac-YVAD-cmk. Together, the data show that p31-43 gliadin naturally forms oligomers, which trigger the NLRP3 inflammasome. Moreover, this pathway is necessary for intestinal inflammation and pathology when p31-43 is given orally to mice. This innate activation of the NLRP3 inflammasome could play a key role in the early stages of celiac disease development. Read more at Front Immunol. 2019Thu, 14 Mar 2019 15:31:00 +0000https://www.celiac.com/articles.html/miscellaneous-information-on-celiac-disease/additional-celiac-disease-concerns/vegemite-goes-gluten-free-r4742/If you like Vegemite, you’re likely Australian, or some sort of culinary oddball. Until now, you very likely did not have celiac disease. That’s because Vegemite was simply not gluten-free. Those days are over. In what is sure to be great news for Australians with celiac disease, and culinary oddballs everywhere, that only-in-Australia favorite is finally going gluten-free, and due on store shelves in a flash. A tweet from the company reads: “Happy little Vegemites rejoice! Australia’s favourite spread is now available in Gluten Free! 🙌 The same great taste you love, now gluten free, FODMAP friendly and @CoeliacAust approved. ✅ Coming soon to a store near you! #TastesLikeAustralia #Vegemite #GlutenFreeVegemite” The company confirmed that the product is the result of two years of product development. Nearly one in four Australians currently avoids gluten in their diets, so the company behind the Australia’s culinary delight said it felt an obligation to develop the gluten-free version afters thousands of requests from fans. The company promises Gluten-Free Vegemite will have the same great taste Vegemite fans crave. Go ahead, do your victory dance.Wed, 13 Mar 2019 15:30:02 +0000https://www.celiac.com/articles.html/celiac-disease-amp-related-diseases-and-disorders/irritable-bowel-syndrome-and-celiac-disease/people-with-irritable-bowel-syndrome-dont-usually-have-celiac-disease-r4735/Celiac.com 03/12/2019 - Some doctors routinely conduct celiac testing in irritable bowel syndrome (IBS) patients, but it is not currently accepted practice. A team of researchers recently set out to compare the rates of undiagnosed celiac disease in a large group of patients both with and without IBS. The research team included AE Almazar, NJ Talley, JJ Larson, EJ Atkinson, JA Murray, and YA Saito. They are variously affiliated with the Department of Medicine, the Division of Gastroenterology and Hepatology, the Department of Health, Division of Biomedical Statistics and Informatics, and the Department of Immunology at the Mayo Clinic in Rochester, Minnesota, USA, and with the Faculty of Health and Medicine at the University of Newcastle in Callaghan, New South Wales, Australia. The team performed their family case-control IBS study at a single US academic medical center. They accessed serum and DNA, and conducted tissue transglutaminase (TTg) immunoglobulin A, followed by indirect immunofluorescence testing for endomysial antibodies with positive or weakly positive TTg results. The team defined patients with celiac disease only when both results were positive. They used χ and Fisher's exact tests to compare celiac rates between the two groups. The team looked at serum samples for 533 cases and 531 control subjects. Eighty percent of study subjects were women, with a median age of 50 years. A total of 65% of cases and none of the control subjects met the Rome criteria for IBS. Overall, the team found no difference in rates of celiac disease between patients with IBS and patients without IBS. Based on these results, the researchers see no need for universal celiac serologic or genetic testing in patients with IBS. Stay tuned for more information on IBS and other issues related to celiac disease. Read more at: Eur J Gastroenterol Hepatol. 2018 Feb;30(2):149-154. doi: 10.1097/MEG.0000000000001022.Tue, 12 Mar 2019 15:30:01 +0000https://www.celiac.com/articles.html/celiac-disease-gluten-intolerance-research/study-connects-antibiotics-in-first-year-of-life-with-celiac-disease-r4741/Celiac.com 03/11/2019 - Many researchers believe that intestinal microbiota play a key role in the development of celiac disease. Since gut microbiota are strongly influenced by systemic antibiotics, especially in early life, the role of antibiotics in the development of celiac disease comes into question. Do antibiotics in infancy influence celiac disease rates later on? The team’s observational nationwide register-based cohort study included all children born in Denmark from 1995 through 2012, and Norway from 2004 through 2012. They followed the children born in Denmark until May 8, 2015 and the children born in Norway until December 31, 2013. In all, they gathered medical data on more than 1.7 million children, including 3,346 with a diagnosis of celiac disease. Any patient who received a dispensed systemic antibiotic in the first year of life was defined as having been exposed to systemic antibiotics. In both the Danish and in the Norwegian groups, infants exposed to systemic antibiotics in the first year of life had higher rates of celiac disease than those with no exposure. The team found that the relationship between an increasing number of dispensed antibiotics and the risk of celiac disease was dose-dependent. That is, more antibiotics correlated to higher celiac rates of celiac disease, and vice versa. The data did not single out any one antibiotic, or narrow the age window within the first year of life. Rates were similar for infants who had been hospitalized versus those who had not. This study was both large and comprehensive. The findings provide more evidence that childhood exposure to systemic antibiotics in the first year of life may be a risk factor for later celiac disease. Read more at Gastroenterology The research team included Stine Dydensborg Sander, MD, PhD, Anne-Marie Nybo Andersen, MD, PhD, Joseph A. Murray, MD, Øystein Karlstad, MSci, PhD, Steffen Husby, MD, DMSci, and Ketil Størdal, MD, PhD. They are variously affiliated with the Hans Christian Andersen Children’s Hospital, Odense University Hospital, Denmark, the Department of Clinical Research, University of Southern Denmark, Denmark, the Department of Public Health, University of Copenhagen, Denmark, the Division of Gastroenterology and Hepatology, Mayo Clinic, USA, the Department of Non-Communicable Diseases, Norwegian Institute of Public Health, Norway, and the Department of Pediatrics, Ostfold Hospital Trust, Norway.Mon, 11 Mar 2019 15:32:01 +0000https://www.celiac.com/articles.html/gluten-free-recipes/gluten-free-recipes-american-amp-international-foods/gluten-free-american-britishuk-recipes/roasted-brussels-sprouts-with-pecans-parmesan-gluten-free-r4739/Celiac.com 03/09/2019 - Spring is a great time for root vegetables, and Brussels sprouts are a regular favorite. A little red wine vinegar helps these Brussels sprouts turn a corner. Pecans and Parmesan do the rest. Enjoy! Ingredients: 1 cup pecans, broken 1 pound Brussels sprouts, cleaned and cut in half 2-3 tablespoon extra-virgin olive oil, plus extra 1 tablespoon red wine vinegar ½ cup grated Parmesan Kosher salt and pepper to taste Directions: Heat oven to 350˚F. Toast the pecans on a sheet tray for about 5-6 minutes. Set aside. Increase oven temperature to 450˚F. Toss Brussels sprouts in a bowl with olive oil, and season with salt and pepper. Spread on sheet tray and roast about 20 minutes until fork-tender and some outer leaves caramelize and char. Let sprouts cool, and then toss with pecans. Drizzle with red wine vinegar and olive oil, and season with salt and pepper. Sprinkle with Parmesan cheese and serve.Sat, 09 Mar 2019 20:35:01 +0000https://www.celiac.com/articles.html/journal-of-gluten-sensitivity/spring-2019-issue/mistakes-restaurants-make-in-gluten-free-dining-r4744/Celiac.com 03/08/2019 - How many times have you gone out to dinner and tried to find a gluten-free meal that wouldn't make you sick? How many times have you eaten that gluten-free meal, only to think, "gee, I wouldn't feed this to my dog?" This leads to the question, do restaurants that serve gluten-free menu items taste test their offerings? If not, why not? Why do they think that people with gluten-intolerance or celiac disease want to eat cardboard? These and other questions continue to baffle me. There are a few things that restaurants could do better. The gluten-free wave is sweeping the nation. Restaurants need to learn how to swim, or be swept away with the tide. These are some of my pet peeves when it comes to dining out gluten-free. Running out of gluten free items, such as hamburger rolls or bread It is really easy to buy really good packaged gluten-free hamburger buns or bread. How many times have you been told that the only gluten-free offering is a lettuce wrap? Really? If I want to eat salad, I will order salad! Offering inedible gluten-free items Have you ever had a really awful gluten-free muffin in a restaurant, or for that matter, on a cruise ship? I am sure that if the kitchen staff tried these stale pieces of sawdust, they would not want to eat them. Why do they think someone with celiac disease or gluten-intolerance would? Trying and Failing to do it themselves (especially with dessert) Believe me, I really do appreciate the effort a chef makes to give me a gluten-free dessert other than sorbet or a fruit plate. I had a wonderful experience on a cruise a few years ago. The chef attempted to make me a gluten and dairy free cake (I am also dairy intolerant). It was really great. Unfortunately, they waited until the last night of the cruise, and I could only eat one piece of it. But I have to admit, by that time I was really tired of eating fruit plates. It's not that difficult to buy a ready made gluten-free cake, cookie or muffin mix and give us some options. Removing the "offending" gluten-free items until there's nothing left How many times have you ordered a wonderful sounding dish, only to receive a pale, gluten-free comparison? Believe me, before I go out to eat, I study the allergen menu really closely and try to find something that will not be entirely ruined if it is made gluten-free. I am not always successful. Sometimes the chef goes overboard in the interest of caution, and removes everything that could "possibly" contain anything remotely containing gluten. What I get is a tasteless shadow of the original dish, and resounding disappointment. I don't order certain items, like crab cakes, because even though gluten-free breadcrumbs actually exist, it wouldn't occur to the chef to try to use them. Improperly trained staff I am sure you have all seen the eye-roll and the deer in the headlights look of waitstaff who panic, or sneer at the mere mention that you are gluten-free. Nor do they have a clue about menu items that might contain gluten. It might be obvious to those of us who live this life everyday, but the waitstaff and kitchen staff don't seem to know. It is imperative that waitstaff and kitchen staff know what contains gluten, and what does not. I can't even count how many times I have gotten sick because I was told something was "fine". Cross-contamination with gluten-containing foods If you think your restaurant has a dedicated area to handle your gluten-free meal, you might be sadly mistaken. Using the same fryer, using the same pasta water, using the same utensils; these are just some of the things that are going on in the kitchen. It is far easier for a busy kitchen staff to take shortcuts than to properly prepare a gluten-free meal. I have also noticed that the attention to detail goes up with the price-tag of the meal in question. You are likely to get more attention in a fine-dining restaurant than in a small mom and pop owned one. Of course, there are exceptions to this rule. You are also more likely to get "glutened" on a busy night, as opposed to a slow one. In Conclusion I know in my heart that as the numbers of gluten-intolerant diners grows, so will the improvement of our collective dining experience. My love for dining out has waned since I became gluten-intolerant. I find I can make better food at home. I know this is not an option for everyone. But why should gluten-free be a tradeoff?Fri, 08 Mar 2019 19:29:09 +0000https://www.celiac.com/articles.html/celiac-disease-amp-related-diseases-and-disorders/diabetes-and-celiac-disease/hla-typing-can-help-spot-celiac-disease-in-patients-with-type-1-diabetes-r4726/Celiac.com 03/07/2019 - Researchers don’t have much good data on the distribution of the related alleles in the type 1 diabetes Iranian population. In an effort to generate better data, a team of researchers recently set out to assess the frequency of HLA DQ2 and DQ8 haplotypes in patients with type 1 diabetes, with and without celiac disease, and to compare them to the healthy population. The research team included Ali Moheb-Alian, Flora Forouzesh, Amir Sadeghia, Kamran Rostami, Elham Aghamohammadi, Mohammad Rostami-Nejad, Mostafa Rezaei-Tavirani, and Mohammad Reza Zali. The team looked at 70 type 1 diabetes patients who did not have celiac disease, 60 type 1 diabetes cases with celiac disease, and compared them with 150 healthy individuals. They collected ten milliliter Gheparinized blood samples, extracted genomic DNA, and genotyped alleles in Real-time PCR using SYBR Green as a low-resolution method. They found HLA-DQ2 genotypes in 51% of type 1 diabetes patients without celiac disease, and HLA-DQ8 in 23% of such patients. Just over twenty percent of those patients carried both alleles, while 5% carried neither allele. More than 70% of type 1 diabetes patients with celiac disease had DQ2, while nearly 12% carried DQ8. Compared to diabetes patients without celiac disease and the control group, 14% carry both alleles, and 3% carrying neither allele. The frequencies of DQ2 and DQ8 alleles in Iranian healthy population were 19 and 5% respectively. The similarities in genetic background for celiac disease and type 1 diabetes show that HLA-typing can be serve as a helpful tool for spotting celiac disease in people with type one diabetes. Read more in the Journal of Diabetes and its Complicationshttps://doi.org/10.1016/j.jdiacomp.2018.10.001 The researchers are variously affiliated with the Gastroenterology and Liver Diseases Research Center, Research Institute for Gastroenterology and Liver Diseases, Shahid Beheshti University of Medical Sciences, Tehran, Iran; the Department of Genetics, Tehran Medical Sciences Branch, Islamic Azad University, Tehran, Iran; the Department of Gastroenterology MidCentral District Health Board, Palmerston North Hospital, New Zealand; the Basic and Molecular Epidemiology of Gastrointestinal Disorders Research Center, Research Institute for Gastroenterology and Liver Diseases, Shahid Beheshti University of Medical Sciences, Tehran, Iran; and the Proteomics Research Center, Faculty of Paramedical Sciences, Shahid Beheshti University of Medical Sciences, Tehran, Iran.Thu, 07 Mar 2019 16:37:00 +0000https://www.celiac.com/articles.html/miscellaneous-information-on-celiac-disease/additional-celiac-disease-concerns/can-low-fodmap-diet-app-help-some-celiac-and-ibs-patients-r4733/Celiac.com 03/06/2019 - FODMAPs is an acronym, short for “fermentable, oligosaccharides, disaccharides, monosaccharides and polyols.” FODMAPs is a single name for a bunch of different molecules, common in many in foods, that are poorly absorbed by some people. People who can’t tolerate FODMAPs can suffer celiac-like gastrointestinal symptoms. A low FODMAP diet has been shown to help reduce symptoms of IBS, and could be helpful to some people with celiac disease. FODMAPs have also been shown to play a role in non-celiac gluten sensitivity (NCGS). Now, a new app can help people zero in on FODMAPs in food. FODMAPS Trigger Celiac-Like Symptoms in Some People In case you didn’t know, there’s a group of carbohydrates called FODMAPs that may play trigger celiac-like symptoms in certain sensitive people. New research shows that reducing or avoiding FODMAPs, which are poorly absorbed by the gastrointestinal tract, can help to alleviate symptoms of IBS. A Low FODMAP diet works by restricting foods that are high in FODMAPs. Some people with celiacs who experience GI symptoms on a gluten-free diet, and some people with IBS may benefit from eliminating FODMAPS. High FODMAP foods include, but are not limited to: apricots avocado beans cherries dairy fruits garlic high fructose corn syrup honey legumes (soy) lentils maltitol mannitol nectarines onion peaches plums sorbitol wheat xylitol FODMAPs and Gluten-sensitivity in IBS? Some research points to a connection or connections between FODMAPs and gluten-sensitivity in IBS. Doctors have been working to figure out the best dietary strategies, including gluten-free, wheat-free and low FODMAP diets, for the management of IBS symptoms. A recent study of IBS patients shows that rye bread low in FODMAPs can reduce hydrogen excretion, lower intraluminal pressure, raise colonic pH, improve transit times, and reduce IBS symptoms, compared to regular rye bread. APP Helps You Avoid FODMAPs Researchers with the Department of Gastroenterology at Monash University in Australia have developed a diet and related smartphone application to help manage gastrointestinal symptoms associated with Irritable bowel syndrome (IBS) The app is available on both iPhone and Android. Users in over 100 countries worldwide have helped the app become the most popular medical app in over 50 countries. Traffic Lights for FODMAPS The app is based on a comprehensive database of FODMAP content in food, and lists FODMAP foods with a traffic light system and by serving size. Foods coded red are high in FODMAPs and should be avoided, orange coded foods are moderate in FODMAPs and may be tolerated by some people. Foods coded green are low in FODMAPs and are safe to eat. The app features specific food serving size suggestions help users know how much of a given food is safe to eat. The app also contains other information about IBS as well as recipes and meal ideas to help IBS patients interpret and follow the diet. Proceeds from the sale of the application will go towards funding further research. More information about the app can be found on the Monash University website. Read more at: Influence of low FODMAP and gluten-free diets on disease activity and intestinal microbiota in patients with non-celiac gluten sensitivityWed, 06 Mar 2019 16:31:00 +0000https://www.celiac.com/articles.html/celiac-disease/celiac-disease-screening-r1092/Celiac.com 03/05/2019 - Doctors commonly suggest celiac screening for anyone with a family history of celiac disease, or of disorders such as thyroid disease, anemia of unknown cause, type I diabetes or other immune disorders or Downs syndrome. Otherwise, patients are generally screened on a case by case basis according to individual symptoms. Genetic Testing Celiac disease is influenced, but not determined, by genetics. That means that susceptibility to celiac disease can be inherited, but the disease itself is not inherited. At least two genes, HLA-DQ2, HLA-DQ8, play a major role in celiac disease susceptibility. About 95% of people with celiac disease have the HLA-DQ2 gene and most of the remaining 5% have the HLA-DQ8 gene. A number of genetic testing services can tell you whether you have these genes. Some will test specifically for celiac genetics, others will test for celiac genetics as part of a general test. Genetic testing can help to indicate whether you might have a greater risk for celiac disease. Antibodies Point to Celiac Disease People with celiac disease have abnormally high levels of associated antibodies, including one or more of the following: anti-gliadin, anti-endomysium and anti-tissue transglutaminase, and damage to the villi (shortening and villous flattening) in the lamina propria and crypt regions of their intestines when they eat specific food-grain antigens (toxic amino acid sequences) that are found in wheat, rye, and barley. Antibodies are the specialized proteins the immune system uses to break down and eliminate foreign substances from the body. In people with celiac disease, the immune system treats gluten as a foreign invader and produces elevated levels of antibodies to get rid of it, causing symptoms and associated discomfort. Testing for Celiac Antibodies A blood test, such as anti-tissue transglutaminase and anti-endomysial antibodies, can detect abnormally high antibody levels, and is often used in the initial detection of celiac in people who are most likely to have the disease, and for those who may need further evaluation. Since the immune system of a person with celiac treats gluten as a foreign substance and increases the number of antibodies, elevated levels of these antibodies are a sign of celiac disease. Clinical Celiac Testing Typically, initial blood screening for celiac disease is done at a doctor’s office or at a clinic. Typically, such tests are ordered by a physician for patients who show symptoms, and/or a family history of celiac disease. If the results are positive, doctors will usually seek to confirm the diagnosis with a biopsy. Home Test Kits for Celiac Disease In the last several years, a number of accurate, reliable home test kits for celiac disease have come onto the market. Some of these kits deliver quick results in the home, while others require the consumer to mail the sample to a lab and receive the results later. Some mail-in kits use the same tests and labs as clinics do. Home test kits can offer convenience, confidentiality, and savings to consumers. They can also provide confidence for people, with or without symptoms, who believe they may have celiac disease. It’s not a good idea to use home test kits to diagnose celiac disease. As with clinical test results, positive results from home test kits should be confirmed by a doctor, and proper diagnosis and care should be initiated. Confirming Celiac Diagnosis To confirm a diagnosis of celiac disease, your doctor will likely want to do a biopsy. That’s where they visually examine a the small intestine to check for celiac-related damage. To do this, your doctor inserts an endoscope, a thin flexible tube, through your mouth, esophagus and stomach into your small intestine. The doctor then takes a sample of intestinal tissue to look for damage to the villi, the tiny, hair-like projections in the walls of the small intestine that absorb vitamins, minerals and other nutrients. If the biopsy shows celiac-associated damage, the doctor will confirm the diagnosis and encourage you to adopt a gluten-free diet.Tue, 05 Mar 2019 18:00:00 +0000https://www.celiac.com/articles.html/miscellaneous-information-on-celiac-disease/celiac-disease-research-projects-fundraising-epidemiology-etc/rates-of-gluten-related-disorders-as-high-as-118-in-some-asia-pacific-groups-r4737/Celiac.com 03/05/2019 - The mechanics of how celiac disease and gluten-related disorders develop is still poorly understood. In order to shed light on the subject, a team of researchers recently conducted a systematic review of the current epidemiological knowledge of gluten-related disorders. They focused on variations in reported cases and rates of gluten-related disorders in the Asia-Pacific region. The research team included Sara Ashtari, Mohamad Amin Pourhoseingholi, Kamran Rostami, Hamid Asadzadeh Aghdaei, Mohammad Rostami-Nejad, Luca Busani, Mostafa Rezaei Tavirani, and Mohammad Reza Zali. For their reviews, the team searched Medline, PubMed, Scopus, Web of Science and Cochrane database for material published from January 1991 to January 2018. They searched the following MeSH terms and keywords: celiac disease, wheat allergy, non-celiac gluten sensitivity (NCGS), dermatitis herpetiformis and gluten ataxia and the prevalence studies. Each article was cross-referenced with “Asia-Pacific region” and countries in this region such as Australia, New Zealand, India, Pakistan, Turkey, Iran and others. They found a total of 66 suitable studies that chronicled rates of gluten-related disorders in the Asia-Pacific region. They found celiac disease rates of 0.32%-1.41% in healthy children, and 0.05%-1.22% in the adult population, while rates in the high risk population ran as high as 11.8%. Earlier studies have shown few cases of dermatitis herpetiformis and gluten ataxia. Interestingly, even though wheat allergy is uncommon in most Asian-Pacific countries, it’s the most common cause of anaphylaxis. This review emphasizes how little good information we have, and how much we need more and better epidemiological studies to reveal the origins and development of gluten-related disorders, and to better measure their effects upon health care delivery. Read more at: J Gastrointestin Liver Dis, March 2019 Vol. 28 No 1 They are variously affiliated with the Gastroenterology and Liver Diseases Research Center, Research Institute for Gastroenterology and Liver Diseases, Shahid Beheshti University of Medical Sciences, Tehran, Iran; the Departments of Gastroenterology, Milton Keynes Hospital NHS Foundation Trust, Milton Keynes, UK; the Basic and Molecular Epidemiology of Gastrointestinal Disorders Research Center, Research Institute for Gastroenterology and Liver Diseases, Shahid Beheshti University of Medical Sciences, Tehran, Iran; the Department of Infectious Diseases, Istituto Superiore di Sanità, Roma, Italy; and the Proteomics Research Center, Faculty of Paramedical Sciences, Shahid Beheshti University of Medical Sciences, Tehran, Iran.Tue, 05 Mar 2019 16:34:01 +0000https://www.celiac.com/articles.html/celiac-disease-gluten-intolerance-research/chronic-celiac-inflammation-permanently-changes-tissue-resident-immunity-r4736/Celiac.com 03/04/2019 - Tissue-resident lymphocytes play a key role in immune surveillance, but there’s not much data on how these cells respond to chronic inflammation. A team of researchers recently set out to assess how well tissue-resident lymphocytes respond to chronic inflammation. The research team included Toufic Mayassi; Kristin Ladell; Herman Gudjonson; Jamie Rossjohn; David A. Price; and Bana Jabri. In celiac disease, the team found that gluten-induced inflammation substantially reduced levels of naturally occurring Vγ4 +/Vδ1 + intraepithelial lymphocytes (IELs) with innate cytolytic properties and specificity for the butyrophilin-like (BTNL) molecules BTNL3/BTNL8. Creation of a new niche with reduced expression of BTNL8 and loss of Vγ4 +/Vδ1 + IELs occurred together with the expansion of gluten-sensitive, interferon-γ-producing Vδ1 + IELs bearing T cell receptors (TCRs) with a shared non-germline-encoded motif that failed to recognize BTNL3/BTNL8. Eliminating dietary gluten normalized BTNL8 expression, but was not enough to restore the physiological Vγ4 +/Vδ1 + subset among TCRγδ + IELs. Together, the data show that long-term inflammation permanently changes the tissue-resident TCRγδ + IEL compartment in celiac disease. What exactly does that mean? Some of the takeaways include: • Innate-like Vδ1 + IELs are superseded by interferon-γ-producing Vδ1 + IELs in celiac disease • The Vδ1 + IEL TCR repertoire is permanently reshaped in celiac disease • A molecular signature defines Vδ1 + IEL expansions in active celiac disease • Loss of BTNL8 expression coincides with permanent loss of BTNL3/8-reactive γδ + IELs in celiac disease Even on a gluten-free diet, chronic inflammation causes permanent changes to the tissue-resident TCRγδ + IEL compartment in celiac patients. Further study is needed to determine the full significance of these findings. Read more in: CELLMon, 04 Mar 2019 16:39:01 +0000https://www.celiac.com/articles.html/journal-of-gluten-sensitivity/spring-2011-issue/letters-to-the-editor-r4738/Celiac.com 03/02/2019 - Feedback from readers is increasing. We are therefore establishing a “letters” column where readers can provide commentary on what they have read or what they consider important to the gluten sensitive community for publication in The Journal of Gluten Sensitivity. We will choose some of these comments for publication in the journal. Rheumatoid Arthritis and Gliadin Antibodies (Author’s name withheld at their request): I purchased and read Dangerous Grains over the Christmas break, and I wanted to say thank you for all of your efforts to share information regarding gluten intolerance. Reading your book made me realize what a classic case I am and it made me so sorry that I wasn’t aware it existed sooner. I’ve been anaemic all my life. I went to a gastroenterologist when I was thirty complaining of severe stomach aches. (I had been eating lots of shredded wheat and drinking orange juice as part of a health kick to try to avoid getting colds that I might pass along to my 3 young children.) That is probably the closest I’ve ever come to actual celiac symptoms, but the doctor’s response was that I was not that young anymore and may need to avoid eating certain foods, especially spicy ones. I was diagnosed with an underactive thyroid when I was 34. At the time, I asked the doctor if there were any dietary changes that might help, and he told me no. I believed that my thyroid problems were inevitable since my mother also had them. Her whole family has a strong history of allergies, asthma, skin conditions, and diabetes as well as the cancer that killed her and one of her sisters. About 5 or 6 years later, I tested positive for gliadin antibodies and was sent for an endoscopy, which was negative. I had never heard of celiac disease before that, but fully expected the test to be positive since I thought it might explain the frequent, if not severe, stomach aches I seemed to get. The endoscopy showed no damage to the villi, and when I expressed surprise the gastroenterologist said I did have a little irritation, maybe some mild gastritis, but definitely not celiac disease. I asked if I should follow the diet anyway, just in case. He said the diet is very difficult and that there is absolutely no reason to follow it if you don’t have celiac disease. I remember feeling uneasy about it, and thinking it was odd that I had antibodies against a specific food but it wasn’t a problem. However, I mistakenly believed that if I had any intolerance to gluten it must obviously be a slight one, and I figured if it really was a problem my digestive symptoms would get worse. They didn’t. I was diagnosed with rheumatoid arthritis last October, and made an appointment with a rheumatologist. During the 3 weeks I had to wait to get an appointment I spent some time on the Internet trying to understand how I could suddenly have something so awful when I thought I was doing everything I could to take good care of myself. I googled “anti-gliadin rheumatoid arthritis” and was surprised at how many hits I got. The first of the most interesting was a paper by Ron Hoggan saying that there is enough anecdotal evidence that every rheumatoid arthritis patient should try going gluten free. My sister is a nurse who has RA and is on Remicade and Methotrexate, and she was not enthused about the diet idea. However, my symptoms got so bad that I could barely button my clothes and the pain was keeping me up at night. The week before the appointment I decided I had to try something. I found the diet not nearly as difficult as predicted and within a few days the pain was starting to lessen so I could sleep. The rheumatologist was not enthused about the diet idea, and prescribed some strong pain medication even though I told him I wasn’t taking anything for pain and I wanted to avoid it as much as possible to try to heal my stomach - I never went back. It’s been a little over a year now and although I’m not completely back to normal, I’m close. I’ve been seeing an MD who treats people with vitamins and supplements for the last 6 months. I plan to get genetic testing done. Assuming that I have the celiac gene, I want to have my children tested. I have a son (healthy, although he struggled through school with symptoms of ADD but I never had him tested because we didn’t want to medicate him) and 3 daughters - the oldest has a long history of stomach aches, the second one has asthma, and the third had elevated ANA and was tested for lupus and juvenile rheumatoid arthritis last year around the time I was diagnosed with RA. Fortunately, her tests came back okay. I told the pediatric rheumatologist that I had been gluten free for a month at that time and was improving, and that if my daughter tested positive, I wanted to treat her with diet rather than medication. Her response was “why would you ever put that child on a gluten free diet”. I really wanted to ask why she would ever put a child on Methotrexate and immune suppressants, but figured there was no point. I’m really angry that this information has been available for some time now and I was in the dark for so long - angry at myself for not spending more time doing reading about my health, and at my doctors who were supposed to be experts and handed out useless and misleading information with confidence. They get such respect in our society, and I don’t care how many body parts and diseases they are able to memorize, if they can’t or won’t look at new information and understand the implications, they aren’t much use to us. The problem is convincing others of that. Thanks for the paper that gave me hope that maybe there was a better way to treat this than immune suppressant (1, 2, 3). http://donwiss.com/gluten-free/Hoggan/ra.htm https://www.amazon.com/dp/B0090QVTLY http://ourgffamily.com/2010/04/nytimes-q-on-gluten-and-gluttony.html/ POST Cereals are Self-Certified as Gluten-Free by Angry Parent in NY (Author’s name withheld at their request): The news on Dec. 22 was exciting! According to a recent announcement by POST FOODS, their Fruit and Cocoa Pebble cereals are “Certified as Gluten Free”. The press release states, “In response to increased concerns over celiac disease and products containing wheat gluten, the brand went through a rigorous process to achieve Gluten Free status on both Fruity and Cocoa Pebbles products.” This is great! My son is going to be excited to have Pebbles cereal. As a parent of a sensitive celiac child, I am very careful about the products I feed to him. I trust products that have third party gluten-free certification because I know those products have to meet stricter standards than those set by the FDA. Once in a while, a special treat in the form of a cereal like Pebbles would be a nice treat for my son. I thought that congratulations were in order for the certifying agency. But when I congratulated the Gluten-Free Certification Organization, I was told they did not work with POST. Something wasn’t right. I could not find out who had certified POST cereals. I am part of a parents group for celiac children and we wanted to thank the organization that made this happen. So we wrote to POST to thank them for certifying their products and to ask who they were working with for their gluten free certification. Jennifer Brain-Mennes, Director of Media and Public Relations for POST made the following reply: “Post followed a gluten free validation procedure that included certification from all ingredient suppliers, outside laboratory testing of all ingredients, testing the production line, and outside laboratory testing of the finished product. In addition, Post has instituted process controls to ensure there is no cross-contact with gluten containing products. We do not have third party verification symbols on the product boxes.” I was upset when I saw this response from POST. I felt cheated by this cereal giant. The same thing happened when Betty Crocker launched their gluten-free mixes. It was very clear that General Mills, their parent company, knew the market potential and their press releases made it sound like they cared more about potential profits and little about my family or me. Now POST has joined in, only POST must also have seen reports that celiacs trust gluten-free certification so they used those words in their advertising. I was excited about giving my son Fruity Pebbles, but now I am not so sure I want to risk it. I was convinced POST was thinking about the celiac children until I saw the response from Ms. Brain-Mennes. Now I feel duped and I don’t trust them. POST tried to gain my trust by feeding me the words I want to hear “certified as gluten-free”. Our little group of parents was also confused by this. We heard another parent got a similar letter in response to the certified Pebbles. He shared the letter he wrote and the response he got from POST: While I deeply appreciate these steps to make sure that your cereals are gluten free, your use of the word certification is confusing and misleading to consumers with gluten intolerance and celiac disease. Certification is interpreted by consumers as an indication that an independent third party has reviewed the facility, production procedures and ingredients. You wouldn’t write that a product is certified organic if you didn’t have independent certification. The gluten free certification procedures and standards from an independent group like The Gluten Free Certification Organization run by the Gluten Intolerance Group of North America is clearly detailed on their web site: http://www.gfco.org Although your use of the word certification in your press release should be corrected and withdrawn, I would encourage Post to consider another path - adopting independent certification. To give you an indication of consumers of gluten free products view of independently certified products Vs. manufacturers’ own gluten free claims, I have copied some recent comments from the Gluten Intolerance Group of North America Facebook page. Gluten free consumers are very savvy shoppers who spend many hours every week reading labels and calling food companies to ensure that they are avoiding gluten. As you can see, they recognize and deeply appreciate the value of independent certification. [Gluten Intolerance Group Face Book quotes inserted]. Thanks again for your response. (Eric, NY) POST RESPONSE: “Post stands by its statement and had implemented rigorous procedures and testing to insure our Pebbles products are gluten free. Thank you for your inquiry, we value our consumer feedback.” Clearly POST knows celiacs trust the words “Certified Gluten Free”. Even though they have implemented the processes that should keep their products safe, they have not revealed what their testing standard is. And since the FDA has no definition of gluten free, I don’t know if I can trust this product any more than I can trust others who are jumping at the chance to add gluten-free to their label and make a buck. Gluten Free is everywhere and continues to grow. I have heard that when the big companies are labeling gluten-free, the price of gluten-free food will come down. The way that POST is going about advertising the Pebbles as being certified as gluten free makes me angry. They are lining their pockets at the expense of my trust and possibly my child’s health. For me, this announcement by POST bends the truth quite a lot – to the point where it appears to be deceptive advertising. I don’t think we should support products or companies that use this type of misleading advertising. I wonder if the Federal Trade Commission would agree with me that this is not truth in advertising.Sat, 02 Mar 2019 20:34:02 +0000https://www.celiac.com/articles.html/journal-of-gluten-sensitivity/spring-2011-issue/type-1-diabetics-frequently-have-undiagnosed-celiac-disease-r4732/Celiac.com 03/01/2019 - About 30,000 new cases of type 1 diabetes are diagnosed annually in the US, typically in children. If a serious disease affected up to 10% of all type 1 diabetics, wouldn’t you agree that it’s time to sit up and take notice? Perhaps screening for this disease would also make sense. Celiac disease affects 1% of the population, making it a common disease. In the celiac population there is an increased prevalence of type 1 diabetes and this association is well established. Despite celiac disease affecting a much greater percentage of the general population than type 1 diabetes, 90% of the patients suffering from both conditions are first diagnosed with diabetes.[1] Study results vary, but the prevalence of celiac disease among children with diabetes ranges between 4.5% (over 25 studies),[2] to 10%[3] and 12.3%[4] respectively. Opinions on whether screening of all diabetic patients should become part of the medical model are controversial, but fortunately, we are seeing increased support [5,6,9]. It is difficult to overestimate the stress associated with the diagnosis of a severe illness in a child. And perhaps the last thing that a parent wishes to hear is that a second severe illness may be involved. I understand that. But consider the fact that both type 1 diabetes and celiac disease are autoimmune diseases. When a patient has one autoimmune disease they are much more likely to develop another. And obviously the greater the number of such conditions that affect a single individual, the lower their vitality and life expectancy are likely to be. I would recommend to any parent of a child with type 1 diabetes, as well as any adult with the disease, that they get tested for both celiac disease and gluten sensitivity as soon as possible. In my clinical experience we have seen excellent changes when a gluten-free diet was implemented. The facts are these: when celiac disease is diagnosed in diabetics it often occurs within a couple of years of the diabetes diagnosis, but after 5 years the cumulative numbers revealed an estimated 10% incidence of celiac.[3] This is just too common to ignore and the ill effects it creates in these individuals can be dramatic. While it may seem overwhelming to consider, in the long run it could mean the difference between a stable health condition and life-long health challenges. Please let me know if I can be of any assistance. I am here to help. Sources: Ludvigsson JF, “Celiac disease and risk of subsequent Type 1 diabetes” Diabetes Care 29(11), 2483–2488 (2006). Holmes GK. “Screening for coeliac disease in Type 1 diabetes”. Archives of Disease in Childhood. 87(6), 495–498 (2002). Larsson K, et al. “Annual screening detects celiac disease in children with Type 1 diabetes”. Pediatric Diabetes 9(4 Pt 2), 354–359 (2008). Hansen D, et al. “Clinical benefit of a gluten-free diet in Type 1 diabetic children with screening-detected celiac disease” Diabetes Care 29(11), 2452–2456 (2006). Holmes GK. “Coeliac disease and Type 1 diabetes mellitus – the case for screening”. Diabetic Medicine 18(3), 169–177 (2001). Narula P, et al. “Gastrointestinal symptoms in children with Type 1 diabetes screened for celiac disease”. Pediatrics 124(3), E489–E495 (2009). Sanchez-Albisua. “Celiac disease in children with Type 1 diabetes mellitus: the effect of the gluten-free diet. Diabetic Medicine 22(8), 1079–1082 (2005). Goh C. “Prevalence of coeliac disease in children and adolescents with Type 1 diabetes mellitus in a clinic based population”. Postgraduate Medical Journal 83(976), 132–136 (2007). Frohlich-Reiterer EE, et al. “Screening frequency for celiac disease and autoimmune thyroiditis in children and adolescents with Type 1 diabetes mellitus” Pediatric Diabetes 9(6), 546–553 (2008).Fri, 01 Mar 2019 16:31:01 +0000https://www.celiac.com/articles.html/gluten-free-food-specialty-product-companies/mikey%E2%80%99s-for-gluten-free-product-delivery-r4731/Celiac.com 03/01/2019 - Mikey’s is the creator of truly delicious baked goods made with simple, clean ingredients. Inspired by a lack of healthy gluten-free products in the market today, founder Mike Tierney set out to provide great tasting better-for-you products that have the nutritional value consumers are looking for. At 13-years-old, Michael Tierney began working in professional kitchens after school. Following his passion for cooking, Tierney enrolled in the Culinary Institute of America, and eventually worked in some of the best kitchens in the world—including three-Michelin star restaurants, The French Laundry and Eleven Madison Park. Tierney’s entrepreneurial spirit eventually led him to depart the world of fine dining and focus on his own creative ventures—which is when he founded the recipe for what would become Mikey’s English Muffins. The following year, in 2014—the first year of Mikey’s LLC— Tierney singlehandedly financed the business, developed the company’s initial products, sourced commercial co-packers to manufacture the product, and sold the product to national retailers. Today, Mikey’s is one of the fastest growing brands in the better-for-you category—available in over 5,000 stores nationwide—featuring an expanding portfolio of nutritious and delicious baked goods that caters to health-conscious foodies across the country. Packed with flavor and free-from many common allergens, Mikey’s full product line includes: English muffins, muffin tops, sliced bread, pizza crust, tortillas, and Pizza Pockets—perfect as a standalone meal or an on-the-go snack. All products are Certified Gluten-Free, grain-free, dairy-free, soy-free, non-GMO and Certified Paleo, with Certified Vegan and Keto Certified options as well. Be sure to check out eatmikeys.com to learn more about Mikey’s products, find tasty recipes, and order the latest products right to your door! Contact Us: info@eatmikeys.com For more info visit our site.Fri, 01 Mar 2019 16:02:02 +0000https://www.celiac.com/articles.html/gluten-free-food-specialty-product-companies/alcat-medical-researchers-find-a-biomarker-for-non-celiac-gluten-sensitivity-r4662/Fri, 01 Mar 2019 16:02:01 +0000https://www.celiac.com/articles.html/celiac-disease/what-are-the-symptoms-of-celiac-disease-r1090/Wed, 27 Feb 2019 21:30:00 +0000https://www.celiac.com/articles.html/celiac-disease-amp-related-diseases-and-disorders/anorexia-nervosa-bulimia-and-celiac-disease/do-teens-with-celiac-disease-have-more-eating-disorders-r4722/Celiac.com 02/27/2019 - To avoid the chronic inflammation, discomfort and damage associated with celiac disease, celiac patients need to follow a strict, lifelong gluten-free diet. That can be a challenge for teens and young adults, as shown by a number of earlier studies. Some studies have indicated that the challenge of following a gluten-free diet can cause stress and raise the risk for disordered eating behavior in some people. Teens and young adults with disordered eating behaviors face a greater risk of developing full-blown eating disorders. To better understand the issues involved, a team of researchers recently set out to assess the incidence and risk factors for disordered eating behaviors among individuals with celiac disease, and to examine a connection between a gluten-free diet and disordered eating behaviors. The Israeli research team included Itay Tokatly Latzer, Liat Lerner-Geva, Daniel Stein, Batia Weiss, and Orit Pinhas-Hamiel. For their Level V, cross-sectional descriptive study, the team submitted a personal and dietary survey that included questions on gender, age, weight, disease duration, along with two self-rating questionnaires that assessed disordered eating behaviors and adherence to a gluten-free diet: the Eating Attitudes Test-26 and the gluten-free diet questionnaire. They collected a total of 136 responses from celiac disease patients. They found in 7% of male and nearly 20% of female subjects. In general, patients who experienced disordered eating were overweight, older, and female. About one in three patients reported strict adherence to a gluten-free diet, independent of age, disease duration, age at diagnosis of celiac disease, or being overweight. According to this data, a significant number of adolescents with celiac disease experience disordered eating patterns, especially those who are overweight, older and female. Extra attention to this issue might help to disrupt these patterns and to prevent them from becoming worse in the future. Read more at Eating and Weight Disorders - Studies on Anorexia, Bulimia and ObesityWed, 27 Feb 2019 16:33:01 +0000https://www.celiac.com/articles.html/gluten-free-food-specialty-product-companies/bakery-on-main-introduces-an-unsweetened-addition-to-their-organic-oats-happiness-oatmeal-cups-line-r1182/Tue, 26 Feb 2019 19:00:00 +0000https://www.celiac.com/articles.html/celiac-disease-gluten-intolerance-research/does-celiac-disease-influence-appetite-and-gi-hormone-response-to-a-gluten-free-meal-r4716/Celiac.com 02/26/2019 - Researchers don't have much good information on gastrointestinal (GI) hormone response as it relates to appetite and glucose metabolism in celiac patients. To get some answers, a team of researchers recently set out to assess appetite sensation, glycaemia and hormone response induced by a complex meal in patients with celiac disease. The research team included Paola Vitaglione, Fabiana Zingone, Nicolina Virgilio, and Carolina Ciacci. They are variously affiliated with the Department of Agricultural Sciences, University of Naples “Federico II," in Portici, Italy; the Department of Surgery, Oncology, and Gastroenterology, University of Padua, in Padua, Italy; and the Department of Medicine, Surgery, and Dentistry, “Scuola Medica Salernitana” University of Salerno, in Fisciano, Italy. For their single day intervention study, the team enrolled twenty-two women with celiac disease, nine at celiac diagnosis (CeDD), thirteen celiacs following a gluten-free diet (CeDGF), and ten healthy subjects. For the study, each subject ate a gluten-free test meal, recorded their appetite sensations, and gave a blood specimen more than three hours after eating. The after meal data showed less hunger reduction in celiac patients, compared to gluten-free celiacs and healthy subjects. Reported fullness and satiety was about the same for all three groups. The diagnosed celiac group showed lower insulin and glucose-dependent insulinotropic polypeptide (GIP) than the gluten-free celiac group the healthy control subjects. Both the diagnosed celiac group and the gluten-free celiac group showed a lower glucose response post-eating than healthy subjects. The results of this study suggest that people with celiac disease have glucose absorption problems, even after more than a year on a gluten-free diet. Increases in postprandial glucose-dependent insulinotropic polypeptide (GIP) may play a significant role in appetite cues and insulin response to a complex gluten-free meal. The takeaway here is that whether they are eating gluten-free or not, people with celiac disease show a lower glucose response after meals than healthy subjects. Moreover, celiacs who are not gluten-free show less hunger reduction after gluten-free meals than gluten-free celiacs and healthy subjects. Celiac disease definitely influences appetite and gastrointestinal hormone response to a gluten-free meal, but more and larger studies are needed to better understand the implications of these findings. Read more at: Nutrients, 2019 Jan; 11(1): 82. doi: 10.3390/nu11010082Tue, 26 Feb 2019 16:34:02 +0000https://www.celiac.com/articles.html/miscellaneous-information-on-celiac-disease/additional-celiac-disease-concerns/celiacs-are-eating-more-gluten-than-they-realize-r4721/Celiac.com 02/25/2019 - Even when following a gluten-free diet, many people with celiac disease occasionally ingest small amounts of gluten in food. However, researchers don’t have much good data on how that plays out in real life. Testing patient stool and urine is an excellent way to measure the frequency of gluten exposure in celiac patients who are on a gluten-free diet. To get a better picture, a team of researchers recently set out to explore the pattern of fecal and urinary excretion of gluten immunogenic peptide (GIP) during a 4-week period in celiac patients on a long-term gluten-free diet. The research team included Juan P Stefanolo; Martín Tálamo; Samanta Dodds; Emilia Sugai; Paz Temprano; Ana Costa, Ana; María Laura Moreno; María Inés Pinto Sanchez; Edgardo Smecuol; Horacio Vázquez; Andrea F Gonzalez; Sonia I Niveloni; Elena F Verdu; Eduardo Mauriño; and Julio C Bai. They are variously affiliated with the Dr. C. Bonorino Udaondo Gastroenterology Hospital, Buenos Aires, Argentina, Argentina.; the Farncombe Family Digestive Health Research Institute, McMaster University Health Sciences Centre, Hamilton, ON, Canada; and with the Research Institutes at the Universidad del Salvador, Buenos Aires, Argentina. For their descriptive and prospective study, the team enrolled consecutive adult celiac patients who had been following a gluten-free diet for more than two years. All participants filled out a celiac symptom index (CSI) questionnaire to document related symptoms. Patients collected stool and urine samples for 4 weeks. The team designed the collection protocol to measure gluten excretion during week-days and week-ends. For GIP detection, the team used ELISA test for stool (iVYLISA GIP-S ®, Biomedal S.L. Spain) and point-of-care tests (GlutenDetect ®; Biomedal S.L., Spain) for urine. The team found that, regardless of symptoms, celiac patients on a long-term gluten-free diet frequently ingested gluten, especially on weekends. The steady increase in GIP over the month-long study indicate that people may be less vigilant about eating gluten-free, especially on weekends. This study indicates that many people with celiac disease are lowering their vigilance, and accidentally or deliberately eating gluten, whether or not they have symptoms. These results drive home the importance of constant vigilance for people with celiac disease. Source: Digestive Disease Week 2019Mon, 25 Feb 2019 16:38:00 +0000