-
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
Search the Community
Showing results for tags 'celaic disease'.
-
Celiac.com 05/22/2024 - A breakthrough in gluten-free technology promises to revolutionize the world of baked goods for individuals with celiac disease. An Edinburgh-based startup has unveiled a pioneering enzyme technology that could transform gluten-free products, such as bread, to taste and feel like the real thing. Lead scientist Austin Burroughs, along with co-founders Ioannis Stasinopolous and Niki Christopoulou, are at the forefront of this innovation. Their research focuses on degrading gliadin, the protein in gluten responsible for triggering reactions in those with celiac disease, while preserving the harmless components that contribute to the taste and texture of traditional wheat-based goods. Prozymi Biolabs, the biotechnology firm behind this groundbreaking technology, is testing the enzyme on various baked goods, aiming to create gluten-safe alternatives without compromising on sensory experience. By deactivating gliadin, the products remain safe for consumption by individuals with gluten intolerance. The implications of this discovery extend beyond baked goods, with potential applications in pharmaceuticals, beverages, and even pet food. Moreover, the use of locally sourced ingredients could significantly reduce the carbon footprint associated with gluten-free substitutes. The startup's efforts have garnered recognition and support, receiving funding from the Scottish EDGE Awards and Innovate UK bio-based manufacturing Launchpad competition. Dr. Stasinopoulos expressed excitement about the technology's potential impact, citing the opportunity to explore gluten-safe beer and high-quality supplements for celiacs. With tailored support from the Biotech Innovators program and collaborations with industry experts, Prozymi Biolabs is poised to lead the way in creating healthier and more sustainable food options for individuals with celiac disease. This advancement not only addresses the challenges of existing gluten-free products but also underscores the adaptability of enzyme technology across various sectors, paving the way for a healthier and more inclusive bioeconomy. Read more at news.stv.tv
- 11 comments
-
- bread
- celaic disease
-
(and 6 more)
Tagged with:
-
Celiac.com 02/08/2021 - Anti-tissue transglutaminase antibodies (tTG) are a strong indicator of celiac disease, but positive anti-tTG antibodies have also been reported in some non-celiac patients. A team of researchers recently set out to examine positive anti-tTG antibodies that are not related to gluten intake. The research team included Mónica Garcia-Peris, Ester Donat Aliaga, María Roca Llorens, Etna Masip Simó, Begoña Polo Miquel, and Carmen Ribes Koninck. They are variously affiliated with the Pediatric Service, Lluís Alcanyís Hospital, Xàtiva (Valencia), Spain; the Pediatric Gastroenterology Unit, Hospital Universitari i Politécnic La Fe, Valencia, Spain; and the Celiac Disease and Digestive Immunopathology Unit, Instituto de Investigación Sanitaria La Fe in Valencia, Spain. The research team performed a review and follow up of suspected celiac patients, who showed increased anti-tTG levels and gastrointestinal symptoms, but atypical blood screens, positive anti-tTG with gluten-free diet, along with decreased anti-tTG levels, independent of gluten intake. They reviewed cases for a total of 9 patients, all of whom were positive for HLA DQ2/DQ8. In 5 cases (Group A), patients showed Marsh 3 involvement in the initial biopsy, and were diagnosed with celiac disease. Cow's Milk Protein Raises anti-tTG Levels Study subjects began diets that were both gluten-free, and free of cow's milk protein. When cow's milk protein was re-introduced, anti-tTG increased, and returned to normal after it was withdrawn again. CMP-Free Diet Normalizes anti-tTG Levels Because the clinicians suspected a non IgE mediated CMP allergy in the other four patients with normal initial biopsy (Group B), that group did not eat a gluten-free diet, but did begin a cow's milk protein free diet. In this group, symptoms disappeared, and anti-tTG normalized on a non-gluten-free, cow's milk protein free diet. Consuming cow's milk protein after an exclusionary diet can elevate anti-tTG levels in some celiac patients. The elevation of anti-tTG levels by cow's milk protein can happen even without gluten ingestion. Researchers have seen this response in non-IgE mediated CMP allergy patients with positive HLA DQ2/DQ8. Discovering that consuming cow's milk protein after an exclusionary diet can elevate anti-tTG levels in some celiac patients gives clinicians one more thing to look for in their quest to diagnose and treat celiac disease. Read more at ScienceDirect.com
- 4 comments
-
- anti-tissue transglutaminase antibodies
- anti-ttg
- (and 6 more)
-
Celiac.com 06/22/2020 - Since 2004 data collected prospectively by The Environmental Determinants of Diabetes in the Young (TEDDY) study group has helped researchers to better understand T1D, and associated autoimmune conditions, like celiac disease. TEDDY is funded by the National Institute of Diabetes and Digestive and Kidney Diseases (NIDDK). Celiac disease and T1D share a number of genetic factors. Seeking to explain why some children with high-risk genes develop T1D or celiac disease, while most do not, the TEDDY team monitors study subjects for both T1D and celiac disease. TEDDY research has already shown that genetically predisposed children who eat gluten at, or above, certain levels in early childhood, had higher rates of celiac disease. "An interesting finding from TEDDY has been how early the autoimmune destruction of insulin-producing cells begins–often in the initial two years of life," said study TEDDY co-chair Marian Rewers, MD, PhD, a professor of pediatrics and medicine and executive director of the Barbara Davis Center for Diabetes at the University of Colorado School of Medicine. The TEDDY study follows infants with high T1D risk factors for 15 years to look for certain beta-cell autoantibodies and diabetes. TEDDY has also looked at biomarkers that indicate faster or slower progression to diabetes after autoimmune destruction begins. "While T1D and celiac disease share a lot of genetic characteristics, there are intriguing differences in the ways these diseases develop and progress," says Dr. Rewers, adding that "TEDDY research and discovery will help drive the "design of future trials to prevent both T1D and celiac disease." TEDDY is looking to uncover viruses and nutritional factors that work with genes to initiate destruction of the beta cells by the immune system, which is signaled by the appearance of islet autoantibodies. Ultimately, TEDDY investigators are looking to uncover a way to prevent both diabetes and celiac disease in children. The latest information from TEDDY highlights potential "triggers" for the autoimmune process that generates type 1 diabetes (T1D), and how those triggers engage in children with with genetic risk factors for T1D. That information is highlighted in the "Update from the TEDDY Study" symposium today at the American Diabetes Association's (ADA's) 80th Virtual Scientific Sessions. Among TEDDY's latest findings are two new papers, Longitudinal Metabolome-Wide Signals Prior to the Appearance of a First Islet Autoantibody in Children Participating in the TEDDY Study; and Distinct Growth Phases in Early Life Associated With the Risk of Type 1 Diabetes. Read the original press release at PRNewswire.com. Stay tuned for more on TEDDY and related stories.
- 16 comments
-
- celaic disease
- celiac
-
(and 7 more)
Tagged with:
-
Hi everyone I'm new to the fourms, I've been diganosed with celaic diease last year about a year in half now. I suspected I had it since I was little just like my grandmother. i hate this disease not being able to eat out like I use to and it comes with other problems too. Can't eat dairy or drink soda eat soy or seeds. Been feeling sick for no good reason like today ha. But the best thing is I lost a lot of weight cutting so much out I was 230 pounds a year in a half ago I'm down to 170 now. thats about the only good thing from having this diease in my opinion. It forces you to eat healthier or suffer.
Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8-M):
Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8-M):