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Found 4 results

  1. Celiac.com 10/28/2016 - Researchers still don't know why some people develop celiac disease or gluten intolerance, but a number of studies have focused on factors including breast-feeding, dietary habits, the timing of the introduction of gluten and geographical origin. Sweden is a high-risk country for the development of celiac disease in early life, with rates in some areas approaching 2%, nearly double that of most population baseline levels. Carin Andrén Aronsson is a dietician and doctoral student at Sweden's Lund University. Her research, ahead of her public thesis defense, indicates that the amount of gluten matter more than breast-feeding or the timing of introduction of gluten as a trigger for celiac disease. This is one of the findings from several extensive studies of children with an increased genetic risk of celiac disease conducted by researchers at Lund University in Sweden. "Our findings indicate that the amount of gluten triggers the disease," says Aronsson. Her research team has also observed that the dietary habits among the children they studied vary from one country to another, and that "there are reasons to analyze the significance of this variation more closely," she added. All the research in Aronsson's thesis is based on small children born with an increased genetic risk of celiac disease. Some of her most important conclusions are: Swedish children who reported consuming more than 5 grams of gluten per day up to the age of two years had twice the risk of developing celiac disease compared to children who consumed a smaller amount, while children with celiac disease reported eating more gluten druing that period. The risk of developing the autoimmunity which gives rise to celiac disease was highest in Sweden compared to Finland, Germany and USA, which were also studied. There was no apparent connection between the duration of the period of breast-feeding and the risk of developing celiac disease. Further study could help explain why Swedish children develop celiac disease earlier than children in other countries. Source: Lund University
  2. To cereal scientists, gluten is the same as prolamin, but in some older terminology only the gliadin fraction is termed prolamin. Gliadin makes up about half of the gluten. The other half is often called glutenin, but it is very similar to the gliadin half in composition and structure and I suspect that it is toxic to a large extent. It would be simplest to say that gluten equals gliadin equals prolamin as far as toxicity is concerned.
  3. For 100 units of whole grain wheat, about 70 units of white flour results from the milling process. The rest is separately sold as wheat bran or wheat germ. Those 70 units of flour are about 10%- 15% protein, thus about 7 to 10 units of protein for 100 units of whole wheat. The protein is about 80% gluten, thus about 6 to 8 units of gluten for 100 units of whole wheat. Since one typically sees wheat flour as an ingredient, applying the 70% factor implies 8 to 12 units of gluten per 100 units of wheat flour.
  4. Below is in excerpt from THE SPRUE-NIK PRESS which was sent out on Thursday, 7 Dec 1995 as an Automatic distribution (AFD) of the file CELIAC SPRUENIK. If you would like to get this excellent celiac resource, contact Mike Jones at mjones@digital.net Note that the endomysial test he used correlates well with a damaged mucosa. Less severe forms of gluten intolerance would have an even higher incidence. - Don Wiss Dr. Fasano, from the University of Maryland School of Medicine, began the meeting with some interesting data on celiac research: Over the past 30 years there have been 6,276 papers published on celiac disease and only 10 of these were from the USA. In an effort to quantify the number of celiacs in the USA Dr. Fasano took his own money and purchased 2000 blood samples from the Red Cross. He screened each of the blood samples for celiac disease using the endomysial antibody test. Eight of these samples tested positive. This indicates a potential ratio of 1/250 people in the USA with celiac disease or with the genetic potential to develop celiac disease. If this ratio were to hold true for the entire USA population, it would mean there are over one million celiacs in this country. Remember this is one small study, using samples from the Baltimore area. The point is, we need more studies such as this, using a larger sample size derived from multiple areas around the country, to get a reliable estimate of the incidence of celiac disease in this country. For more information on the incidence of celiac disease see the Research Data On Celiac Disease page.
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