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Showing results for tags 'avoiding'.
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Celiac.com 08/03/2017 - Some evidence indicates that feeding in the first months of life might have an impact on the risk of later celiac disease. Numerous patients with celiac disease or type 1 diabetes show high levels of antibodies against cow milk proteins. For infants with genetic susceptibility for type 1 diabetes, avoiding of cow’s milk-based formula can lower the levels of diabetes-associated autoantibodies. Could the same be true for celiac disease? To find out if weaning to an extensively hydrolyzed formula lowered the risk of celiac disease of celiac disease autoimmunity, a research team performed a randomized controlled trial. The research team included Mila Hyytinen, Erkki Savilahti, Suvi M. Virtanen, Taina Härkönen, Jorma Ilonen, Kristiina Luopajärvi, Raivo Uibo, Outi Vaarala, Hans K. Åkerblom, and Mikael Knip for the Finnish TRIGR Pilot Study Group. For their double-blind controlled trial, they enrolled 230 infants with HLA-defined predisposition to type 1 diabetes and at least 1 family member with type 1 diabetes. The infants were randomly assigned to groups, with 113 fed a casein hydrolysate formula, and 117 receiving a conventional formula whenever breastmilk was not available during the first 6–8 months of life. The team collected serum samples over an average of 10 years, and screened for antibodies to tissue transglutaminase (anti-TG2A) using a radiobinding assay, to endomysium using an immunofluorescence assay, and antibodies to a deamidated gliadine peptide using an immunofluorometry assay. In patients with anti-TG2A levels over 20 relative units, the team conducted duodenal biopsy. They measured cow’s milk antibodies during the first 2 years of life. Their results showed that about 13% of the 189 participants they analyzed for antiTG2A 25 tested positive. Just ten of the 230 study participants were diagnosed with celiac disease. The team found no significant differences in total cases of anti-TG2A positivity (hazard ratio, 1.14; 95 % CI, 0.51–2.54) or celiac disease (hazard ratio, 4.13; 95% CI, 0.81–21.02) between the casein hydrolysate and cow's milk group. Interestingly, children who developed celiac disease did show higher levels of cow's milk antibodies before the appearance of anti-TG2A or celiac disease. This study of infants with genetic risk factors for celiac disease showed evidence that weaning to a diet of extensively hydrolyzed formula compared with cow’s milk-based formula would lower the risk for celiac disease later in life. Elevated levels of cow's milk antibody before anti-TG2A and celiac disease indicates that many people may experience increased intestinal permeability before they develop celiac disease. Source: GASTROENTEROLOGY
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Celiac.com 01/20/2017 - A team of researchers recently investigated trends in the prevalence of diagnosed celiac disease, undiagnosed celiac disease, and people without celiac disease avoiding gluten (PWAG) in the civilian non-institutionalized US population from 2009 to 2014. The research team included Rok Seon Choung, MD, PhD, Aynur Unalp-Arida, MD, PhD, Constance E. Ruhl, MD, PhD, Tricia L. Brantner, BS, James E. Everhart, MD, and Joseph A. Murray, MD. They are variously affiliated with the Division of Gastroenterology and Hepatology, Mayo Clinic, Rochester, MN; the Department of Health and Human Services, National Institute of Diabetes and Digestive and Kidney Diseases, National Institutes of Health, Bethesda, MD; Social & Scientific Systems, Inc., Silver Spring, MD; and with the Division of Cancer Epidemiology and Genetics, National Institute of Diabetes and Digestive and Kidney Diseases, National Institutes of Health, Bethesda, MD. Their team studied the occurrence of celiac disease and PWAG in the 2009 to 2014 National Health and Nutrition Examination Surveys. They tested serum of all participants aged 6 years or older from the National Health and Nutrition Examination Surveys from 2009 to 2014 for celiac disease serology at Mayo Clinic. They also interviewed participants for a diagnosis of celiac disease, and the use of a gluten-free diet (GFD). They incorporated the design effects of the survey and sample weights into all statistical analyses. Results They found that, in the US general population, rates of celiac disease did not change significantly from 0.7% (95% CI, 0.6%-0.8%) in 2009 to 2010 to 0.8% (95% CI, 0.4%-1.2%) in 2011 to 2012 to 0.7% (95% CI, 0.3%-1.0%) in 2013 to 2014. However, rates of undiagnosed celiac disease decreased from 0.6% in 2009 to 2010 to 0.3% in 2013 to 2014. In contrast, the prevalence of PWAG increased significantly from 0.5% (95% CI, 0.2%-0.9%) in 2009 to 2010 to 1.0% (95% CI, 0.6%-1.4%) in 2011 to 2012 to 1.7% (95% CI, 1.1%-2.4%) in 2013 to 2014 (P=.005 for trend). Their data shows that, even though rates of celiac disease remained largely stable from 2009 to 2014, the percentage of individuals with hidden celiac disease decreased substantially. Moreover, the proportion of individuals who follow a gluten-free diet without celiac disease rose sharply during that period. Long-term health consequences of a GFD warrant further investigation. Source: Mayo Clinic Proceedings. DOI: http://dx.doi.org/10.1016/j.mayocp.2016.10.012
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Celiac.com 04/29/2015 - In addition to people with celiac disease, a number of people in the U.S. do not have celiac disease, but avoid gluten (PWAG). Researchers don't know much about racial disparities in the rates of celiac disease, and among those without celiac disease, but who avoid gluten. A team of researchers recently set out to investigate and describe racial differences in the prevalence of celiac disease and PWAG, and evaluate the trends of celiac disease in the non-institutionalized civilian adult population of the US between 1988 and 2012. The research team included Rok Seon Choung MD, PhD, Ivo C Ditah MD, MPhil, Ashley M Nadeau, Alberto Rubio-Tapia MD, Eric V Marietta MD, Tricia L Brantner, Michael J Camilleri MD, S Vincent Rajkumar MD, Ola Landgren MD, PhD, James E Everhart MD, MPH, and Joseph A Murray MD. They are variously affiliated with the Division of Gastroenterology and Hepatology, Mayo Clinic, Rochester, Minnesota, USA, Department of Dermatology, Mayo Clinic, Rochester, Minnesota, USA, the Division of Hematology, Department of Medicine, Mayo Clinic, Rochester, Minnesota, USA, the Myeloma Service, Department of Medicine, Memorial Sloan-Kettering Cancer Center, New York, New York, USA, and with the Department of Health and Human Services, National Institute of Diabetes and Digestive and Kidney Diseases, National Institutes of Health, Bethesda, Maryland, USA The team conducted a population-based cross-sectional study using data from the National Health and Nutrition Examination Surveys (NHANES) from 1988 to 1994, 1999 to 2004, and 2009 to 2012. They tested serum samples from the NHANES participants for celiac serology, which included IgA tissue transglutaminase (tTG IgA), and then tested any abnormal findings for IgA endomysial antibodies. They used an interviewer-administered questionnaire to gather information about patient adherence to a gluten-free diet. Their review of NHANES 2009–2012 showed that adjusted rates of celiac disease were significantly higher (P<0.0001) in non-Hispanic whites (1.0%) than in non-Hispanic blacks (0.2%) and Hispanics (0.3%). Meanwhile, blacks showed a significantly higher adjusted prevalence of PWAG of 1.2% (P=0.01), compared with Hispanics at 0.5% and whites 0.7%. In adults aged 50 years and older, seroprevalence of celiac disease rose from 0.17% (95% confidence interval (CI) 0.03–0.33) in 1988–1994 to 0.44% (95% CI 0.24–0.81) in 2009–2012 (P<0.05). Overall rates of celiac disease increased from 1988 to 2012, which is much more common in white Americans than in black Americans. Interestingly, black Americans make up a higher proportion of individuals maintaining a gluten-free diet in the absence of a celiac disease diagnosis. It may be that celiac disease, or non-celiac gluten sensitivity, are more common in the black population that previously understood. Further study will undoubtedly shed some light on this issue. Source: Am J Gastroenterol 2015; 110:455–461; doi:10.1038/ajg.2015.8; published online 10 February 2015
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Celiac.com 04/05/2013 - One in three adults want to avoid or cut down on gluten in their diets, says a survey from the consumer research firm, NPD Group. NDP began asking consumers about gluten-free issues in 2009, and the responses for their January 2013 survey show the highest level of interest in gluten-free diets so far. NDP's chief industry analyst, Harry Balzer, said in a recent press release that avoiding gluten is the "health issue of the day," and compared the current efforts to avoid or reduce dietary gluten to efforts a generation ago to avoid fat, cholesterol, sugar and sodium. Specifically, Balzer said: a "generation ago, health was about avoiding fat, cholesterol, sugar and sodium in our diet. While those desires still exist for many, they no longer are growing concerns…Today, increasingly more of us want to avoid gluten in our diet and right now it is nearly 30 percent of the adult population...and it’s growing." Gluten-free foods are now a $4.2 billion a year industry, and interest has extended to the restaurant industry as well. NPD found that 200 million restaurant visits in the past year included a gluten-free order. “The number of U.S. adults who say they are cutting down on or avoiding gluten is too large for restaurant operators to ignore,” said Bonnie Riggs, a restaurant industry analyst for NDP, in the same release. Currently, some three million Americans have been diagnosed with celiac disease, which is now is four times more common than it was 50 years ago. While the rise in diagnosis and awareness of gluten-intolerance and celiac disease continues to fuel popularity of gluten-free diets, the supposed health benefits of eliminating gluten are also a factor. It is certainly true that some of this gluten-free diet trend has been triggered by pop culture and media celebrities, many of whom are not eating gluten-free out of medical necessity. Still, it's likely that the gluten-free trend will continue into the foreseeable future, at least. Source: http://www.huffingtonpost.com/2013/03/06/gluten-free-diet_n_2818954.html
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