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Since having my vaccine in Feb 21 I have had severe celiac symptoms, still waiting to be diagnosed officially through British NHS. With it being such a shock for me, suddenly having symptoms I wanted to pull people together to chat and support each other. If you search this forum you can see there is evidence looking at the covid virus being a trigger, yet this is the only forum I can find that is discussing it, across the whole of the Internet. I suspect the worlds media would hesitate to report on these instances. For me it has lead to many questions that are not being acknowledged by the medical profession. Maybe this forum can start to shape a way for this acknowledgment so people do not continue to feel ignored through such a transition.
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Can COVID-19 Pandemic Increase Diabetes and Celiac Disease?
Scott Adams posted an article in Latest Research
Celiac.com 05/10/2021 - A top physician in Turkey recently warned that rates of autoimmune diseases like Type 1 diabetes and celiac will likely rise in the wake of the coronavirus pandemic. Autoimmune diseases, including thyroid issues, happen when the body attacks its own tissues. The coronavirus causes the body's immune system to produce “attacking” antibodies. Because "[v]iruses serve as a mechanism that pull the trigger for autoimmune diseases,” an increase in rates of autoimmune diseases was unavoidable after a year of pandemic," says Professor Tufan Tükek, head of the Faculty of Medicine at Istanbul University. Lingering COVID-19 symptoms Impede Autoimmune Disease Management Ongoing coronavirus symptoms have been a problem for numerous recovered patients, and can impair the management of autoimmune diseases. For example, in diabetes patients, studies show that the symptoms influence blood sugar levels, and impede its management by causing fatigue and memory issues. In March 2020, Istanbul University became one of the first institutions in the country to establish an observation center for recovered coronavirus patients. Since then, they have monitored nearly 4,000 patients. Professor Tükek says that, in the early days of the pandemic, diarrhea was the main "long COVID-19" symptom, and then, after a second COVID-19 wave last summer, their team began seeing more memory issues and hair loss. Lately, Tükek said, they are seeing more cases of blood clots. COVID-19 Symptoms Can Linger for Months Dr. Huzeyfe Arıcı, a physician working at the observation center, said that COVID-19 symptoms can linger for up to eight weeks, in many cases. “We have patients suffering from back pain that long, something that cannot be cured by painkillers. We also see an increasing number of cases with memory lapses,” he stressed. With COVID-19 survivors numbering in the millions, it is an open question as to how many will be affected by lingering symptoms, for how long, and what can be done to help them. The idea that coronavirus could increase rates of diabetes, celiac or other autoimmune conditions is bit alarming. Quantifying and describing the problems and then creating a way to address them is crucial. Look for more information as other observation centers share their observations on COVID-19 survivors. Read more in Dailysabah.com -
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To All, I just wanted to start a thread so these research articles on B-Complex and Magnesium for support care in COVID-19 patients is in one thread and easier to find if some one wanted to research them some more. See this entitled "Be well: A potential role for vitamin B in COVID-19" https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7428453/ And two on Magnesium for supportive care for COVID-109 patients. Entitled "The COVID-19 pandemic: is there a role for magnesium? Hypotheses and perspectives" https://pubmed.ncbi.nlm.nih.gov/32554340/ And the second one Magnesium Entitled "Possibility of Magnesium supplementation for supportive treatment in patients with COVID-19" https://pubmed.ncbi.nlm.nih.gov/32931782/ I hope this is helpful but it is not medical advice. Posterboy, -
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Celiac.com 03/01/2021 - Although COVID-19 mainly affects the respiratory system, growing evidence indicates that the GI tract also plays a role in the disease. A team of researchers recently set out to determine if the gut microbiome is connected to disease severity in patients with Covid-19, and whether changes in microbiome composition might return to normal with the clearance of the SARS-CoV-2 virus. Here's what they found. The research team included Yun Kit Yeoh; Tao Zuo; Grace Chung-Yan Lui; Fen Zhang; Qin Liu; Amy YL Li; Arthur CK Chung; Chun Pan Cheung; Eugene YK Tso; Kitty SC Fung; Veronica Chan; Lowell Ling; Gavin Joynt; David Shu-Cheong Hui; Kai Ming Chow, Susanna So Shan Ng; Timothy Chun-Man Li; Rita WY Ng; Terry CF Yip; Grace Lai-Hung Wong; Francis KL Chan; Chun Kwok Wong; Paul KS Chan; and Siew C Ng. For their study, the team reviewed blood, stool and data from 100 patients with laboratory-confirmed SARS-CoV-2 infection. They collected serial stool samples from 27 of the 100 patients up to 30 days after clearance of SARS-CoV-2. To assess gut microbiome compositions, they shotgun sequenced total DNA extracted from stools. They measured concentrations of inflammatory cytokines and blood markers from plasma. Compared with non-Covid-19 individuals. Patients with COVID-19 showed substantially changed gut microbiome composition, with or without taking medication. Several gut bacteria with known immunomodulatory potential, such as Faecalibacterium prausnitzii, Eubacterium rectale and bifidobacteria, were significantly reduced in patients and remained low for up to a month after Covid-19 resolution. This altered gut microbiome displayed stratification with disease severity via elevated concentrations of inflammatory cytokines and blood markers such as C reactive protein, lactate dehydrogenase, aspartate aminotransferase and gamma-glutamyl transferase. The connections between gut microbiota levels, cytokines and inflammatory markers in Covid-19 patients indicate that the gut microbiome plays a significant role in Covid-19 severity possibly by modulating host immune responses. The researchers suggest that gut microbiota imbalance after Covid-19 resolution could contribute to ongoing symptoms, making it important to determine the role of gut microorganisms in inflammation and Covid-19. Read more in Gut. The researchers are variously affiliated with the Department of Microbiology, The Chinese University of Hong Kong, Shatin, Hong Kong; the Center for Gut Microbiota Research, Faculty of Medicine, The Chinese University of Hong Kong, Shatin, Hong Kong; the Department of Medicine and Therapeutics, The Chinese University of Hong Kong, Shatin, Hong Kong; the State Key Laboratory for digestive disease, Institute of Digestive Disease, Li Ka Shing Institute of Health Science, The Chinese University of Hong Kong, Shatin, Hong Kong; the Stanley Ho Centre for Emerging Infectious Diseases, Faculty of Medicine, The Chinese University of Hong Kong, Shatin, Hong Kong; the Department of Medicine and Geriatrics, United Christian Hospital, Kwun Tong, Hong Kong; the Department of Pathology, United Christian Hospital, Kwun Tong, Hong Kong; the Department of Anaesthesia and Intensive Care, The Chinese University of Hong Kong, Shatin, Hong Kong; the Department of Chemical Pathology, The Chinese University of Hong Kong, Shatin, Hong Kong; and the Li Ka Shing Institute of Health Sciences, The Chinese University of Hong Kong, Shatin, Hong Kong. -
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Celiac.com 02/23/2021 - People with celiac disease face a higher risk for developing pneumococcal pneumonia, and certain types of viral infections. Because of this, many people with celiac disease have wondered if they may have a higher risk of developing Covid-19, or of developing complications or severe Covid-19-related outcomes, if they do get it. The question was serious enough for a team of researchers to take a close look at the data to see whether people with celiac disease face an increased risk of hospitalization for Covid-19, intensive care unit admission, and/or death from Covid-19. The research team included Benjamin Lebwohl, Emma Larsson, Jonas Söderling, Bjorn Roelstraete, Joseph A Murray, Peter HR Green, and Jonas F Ludvigsson. They are variously affiliated with the Celiac Disease Center, Department of Medicine, Columbia University Medical Center, New York, NY, USA; the Department of Epidemiology, Mailman School of Public Health, Columbia University, New York, NY, USA; the Department of Physiology and Pharmacology, Karolinska Institute, Stockholm, Sweden; the Department of Medical Epidemiology and Biostatistics, Karolinska Institute, Stockholm, Sweden; the Department of Gastroenterology and Hepatology, Mayo Clinic, Rochester, MN, USA; and the Department of Pediatrics, Örebro University Hospital, Örebro University, Örebro, Sweden. To get the answers they needed, the team put together a population-based group study from data gathered by 28 Swedish pathology departments from 1969-2017. They first identified nearly 41,000 patients with celiac disease, defined as small intestinal villus atrophy, who were still alive on February 1, 2020. They then compared data for these patients against data for nearly 184,000 controls matched by sex, age, county, and calendar period. Using Cox proportional hazards with follow-up through July 31, 2020, they first assessed risk of hospital admission with a primary diagnosis of laboratory-confirmed Covid-19. They then assessed risk of a Covid-19 admission to intensive care unit and/or death attributed to Covid-19. They found that the overall risk of hospital admission for Covid-19 was 2.9 and 2.2 per 1000 person-years respectively. After adjusting for comorbidities, they found no significantly higher risk of hospitalization for Covid-19, or of severe Covid-19, among celiac patients. Lastly, they saw no significant difference in mortality between celiac patients and control subjects who were hospitalized with Covid-19. From this data, the team concludes that people with celiac disease are not at higher risk of hospitalization for Covid-19, or for Covid-19- related intensive care admission and/or death. Read more at DovePress.com -
Celiac.com 12/28/2020 - With the outbreak of the SARS-CoV-2 virus, and cases of COVID-19 spreading worldwide, a number of people have been worried about celiac disease as a risk factor. A team of clinicians recently compiled a list of guidelines to help gastroenterologists and nutritionists in supporting their celiac disease patients during the COVID-19 outbreak. Among their insights, the team reminds readers that there is currently no data on the risk of COVID-19 and its outcomes in celiac disease. But, there is no evidence that celiac disease in itself represents a COVID-19 risk factor. Proven risk factors for COVID-19 remain old age, hypertension, diabetes, coronary artery disease, pulmonary disease, chronic kidney disease, and high body mass index. Depending on local recourses, the team encourages clinicians managing celiac patients during Covid-19 to initiate a rapid online service to address the patients’ doubts about a gluten-free diet, along with the use of POC tests for urinary gluten peptides and serological antibodies. One potential impact of COVID-19 restrictions can be reduced access to gluten-free food, which celiacs require as treatment. The paper provides helpful advice on this, and numerous other topics, including: What about hyposplenism? The team advise doctors to reassure patients that functional hyposplenism does not pose any greater risk for Covid-19. Refractory celiac disease Patients with refractory celiac disease and/or taking immunosoppressive/chemotherapic agents could face a higher risk for COVID-19, and so they should be vigilant about social distancing and shielding. Telecon clinics Telemedicine and gastroenterological/nutritional video-consulting is very helpful to patients with celiac disease. Dietary advice including Mediterranean and gluten-free dietary regimens The paper offers helpful tips on improving patient diet, especially by following a gluten-free Mediterranean diet, and consuming more antioxidant micronutrients. Read the full recommendations in BMC Gastroenterology volume 20, Article number: 387 (2020) The clinicians team included Luca Elli, Donatella Barisani, Valentina Vaira, Maria Teresa Bardella, Matilde Topa, Maurizio Vecchi, Luisa Doneda, Alice Scricciolo, Vincenza Lombardo & Leda Roncoroni. They are variously affiliated with the Center for Prevention and Diagnosis of Celiac Disease, Gastroenterology and Endoscopy Unit, Fondazione IRCCS Ca' Granda Ospedale Maggiore Policlinico, Milan, Italy; the Department of Pathophisiology and Transplantation, University of Milano, Milan, Italy; the School of Medicine and Surgery, University of Milano-Bicocca, Monza, Italy; the Department of Pathophisiology and Transplantation, University of Milano, Milan, Italy; the Division of Pathology, Fondazione IRCCS Ca' Granda Ospedale Maggiore Policlinico, Milan, Italy; the Center for Prevention and Diagnosis of Celiac Disease, Gastroenterology and Endoscopy Unit, Fondazione IRCCS Ca' Granda Ospedale Maggiore Policlinico, Via F. Sforza 35, 20122, Milan, Italy; and the Department of Biomedical, Surgical and Dental Sciences, University of Milan, Milan, Italy. -
Celiac.com 08/18/2020 - In the last decade or so, cases of celiac disease have been on the rise globally. Is the disease itself becoming more common, or are more people being diagnosed? A recent podcast by The People's Perspective on Medicine explores the potential surge of celiac disease with guests, Dr. Joseph Murray, MD, and Leonardo Trasande, MD, MPP. The episode also covers Covid-19, and its risks and effects in those with celiac disease, Show 1221 is called: What Explains the Recent Increase in Celiac Disease? The program explores the dramatic increase in celiac disease in the last decades, and the rise may be explained by the fact that many more people are now aware of the condition and eating gluten-free, or other facts. Dr. Murray is with the Division of Gastroenterology and Hepatology at the Mayo Clinic in Rochester, Minnesota. Dr. Murray directs a celiac disease research and clinical program focused on epidemiology, complications and mouse models of gluten sensitivity. Dr. Trasande is a professor in pediatrics, environmental medicine, and population health at New York University. He serves as Director of the Division of Environmental Pediatrics and Vice Chair for Research in the Department of Pediatrics at NYU School of Medicine. The podcast covers the topic from numerous angles, including: What Is Celiac Disease?; Diagnosing Celiac Disease; Who Gets Celiac Disease?, and Environmental Pollutants and the Increase in Celiac Disease. COVID-19 and Possible Risks Associated with Celiac Disease At about the 30 minute mark Dr. Murray discusses how COVID-19 infection can present as GI symptoms, such as diarrhea, abdominal pain, bloating, and loss of appetite. Those with celiac disease should not assume that their GI symptoms are from gluten exposure, and should consider getting tested for COVID-19. It has been shown that those with celiac disease patients have an immune system that is less responsive to vaccines, which also creates a concern about whether this will also be an issue when a COVID-19 vaccine becomes available. According to Dr. Murray, celiac disease patients also have a higher risk of pneumonia, which is of concern if it develops as a complication of COVID-19, and they also have a higher risk of shingles (herpes zoster), which might be triggered by a COVID-19 infection. Because of the additional COVID-19 risk factors mentioned, those with celiac disease should be more careful than others. Celiac disease is not considered as high a risk factor as diabetes, hypertension, and being over age 65, but those with it should consider themselves at somewhat high risk and take additional precautions, for example: Wear a mask in indoor public places at all times; Don't make unnecessary trips outside your home; Don't go into crowded shopping areas if you don't have to; Minimize your contact with people outside your household. The initial broadcast took place on July 25, 2020. The show can now be streamed online, or downloaded for free. To listed to the show: Show 1221: What Explains the Recent Increase in Celiac Disease? Join our Forum discussion on this podcast. -
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Celiac.com 08/06/2020 - The global pandemic of Covid, caused by coronavirus SARS-CoV2, has caused serious damage to public health and the economy. However, some of the greatest effects may be mental and emotional. Pandemic response measures have necessitated restrictions on medical visits and treatments for non-Covid conditions. The results could include lack of regular follow-up care, or the delay in consulting a doctor about ongoing symptoms, all of which can degrade a patient's quality of life. Researchers just don't know much about how the lockdown is affecting the quality of life in patients with chronic diseases, like celiac disease, and Functional Gastrointestinal Disorders (FGDIs), especially in kids. The cause of FGIDs remains unknown, though most researchers favor a biopsychosocial explanation, in which biological and psychosocial processes drive the development of FGIDs. A team of researchers recently set out to try to get an idea of the influence of the Covid pandemic on the mental health and wellbeing of patients, especially kids, with chronic diseases. The research team included Francesca Fiori Nastro; Carlo Tolone; Maria Rosaria Serra; Daniela Pacella; Angelo Campanozzi; and Caterina Strisciuglio. They are variously affiliated with the University of Naples Federico II, Department of Pediatrics, Naples, Italy; the University of Campania ``Luigi Vanvitelli,'' Department of Woman, Child and General Specialistic Surgery, Naples, Italy; the University of Naples Federico II, Department of Public Health, Naples, Italy; and the University of Foggia, Department of Medical and Surgical sciences, Italy. A number of studies have shown that children with celiac disease, even on a gluten-free diet, have a higher risk for functional abdominal pain disorders, so there was some concern about how those kids might fare during Covid lockdown. For their study, the research team assessed gastrointestinal symptoms in celiac patients at the time of the diagnosis (T0), and rates of reported FGIDs after six months (T1) of gluten-free diet. They also compared rates of FGIDs between T1 and during the lockdown for COVID-19 (T2). Data supports the idea that psychological factors, such as stress or anxiety, may play a role in the development of FGDIs. The team conducted an observational study on 71 children, aged 1 to 18 years, with clinically diagnosed celiac disease. The team also prospectively followed a group of gluten-free celiac children from the time of their diagnosis, between January 2018 and March 2019, through the study. During the Covid lockdown, the team interviewed patients by phone. Patients or their parents then completed the Rome IV, Peds QL 4.0 General Well-Being Scale and Promis anxiety surveys. At T2, during the lockdown for COVID-19, the team found reduced rates of all FGIDs, compared to T1. They also found less constipation, and a decrease in post prandial distress syndrome. The median total score of the General Well-being scale was 80.13 showing good patient quality of life, in general. More than seventy percent of patients showed no anxiety, according to the Promis anxiety questionnaires. The researchers theorize that the improvement in symptoms, wellbeing and social functioning, may result from reduced exposure to stressful events, such as school, coupled with an increased parental closeness. The study results did show that a large number of children with gastrointestinal symptoms at the time of celiac diagnosis went on to develop FGIDs when they follow a gluten-free diet. The researchers suspect that this may be due to low grade inflammation, even with negative tests for serum tissue transglutaminase IGA antibody. They suspect that these levels may fall after a year on a gluten-free diet, as reflected in the decreased frequency of FGIDs observed after one year of GFD, compared to six months. Even though this is a small study, it's a rigorous one, with solid data. Italy has been hard hit by the Covid pandemic, and even a bit of good news about kids with celiac disease seeing some overall improvements in quality of life under Covid lockdown is welcome news. Hopefully our celiac children here in the U.S. are seeing similarly improvements under the Covid lockdown. Read more at: dldjournalonline.com -
One Celiac Man's Harrowing Covid-19 Survival Story
Scott Adams posted an article in Additional Concerns
Celiac.com 05/19/2020 - A Kentucky man with celiac disease has shared his experience with Covid-19 with the local press. His story is both illuminating and quite sobering. The man's name is Greg Pritchett, and his story of Covid-19 infection and survival is harrowing. Pritchett says that in the beginning, he didn't feel too bad. The sturdy 6-foot-3, 62-year-old Henderson, Kentucky resident was in reasonably good shape and good health, except for having asthma and celiac disease. He watched his diet carefully, did regular yoga and worked out a couple of days a week. By his own account, he was “in very good shape compared to the norm for people in Kentucky my age.” That may be why he is still alive. Part one of Pritchett's story begins on Saturday, March 14, when he began to suffer from body aches, and runs until his wife took him to the local medical clinic, only to be forced to say goodbye to him as they sent him over to St. Vincent Hospital in Evansville on Wednesday, April 1. In between, Pritchett describes the progression of Covid-19, and his struggles as his condition continued to worsen and the first crucial symptom of COVID-19 appeared as he had a fever of 101.7 degrees. He also recounts his bouts of vomiting and significant abdominal pain. Covid-19 left him unable to eat. Fortunately, his wife was able to bring him some protein shakes to provide nourishment and help keep him hydrated. He managed to keep the shakes down. He tells of the difficulty he had in simply walking twenty steps to the bathroom, and how coughing would leave him exhausted. Fever. Coughing. Shortness of breath after the short walk from bed to his bathroom. At one point, he noticed that he showed all three major symptoms of COVID-19. Eventually, he would test positive. Part two of Pritchett's story details his hospitalization and recovery from Covid-19, beginning on April 1st, and ending with his discharge from the hospital on Good Friday, April 10. At the time of the interview, Pritchett was recovering at home and using the steps leading to his front door to rebuild his strength after more than a month of being ill. Pritchett shares his two-part story of Covid-19 infection and survival with The Gleaner: Coronavirus Survivor Diary, PART I Coronavirus Survivor Diary, PART II -
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Celiac.com 06/15/2020 - Usually, when a food manufacturer makes an ingredient change, even a minor one, to a food product, they must produce a new label for all the changed products. However, Covid-19 has changed that. Responding to calls from food manufacturers facing supply chain problems in the wake of the Covid-19 pandemic, the Food and Drug Administration (FDA) is relaxing some labeling requirements for certain ingredients in food in the U.S. The move will give food manufacturers the ability make small changes to the ingredients in a product without making label changes. That may mean adding, omitting, or blending ingredients to meet the product needs. The FDA guidance on the matter states that such labeling changes "should not cause any adverse health effect, including those from gluten and food allergens." The guidance states that ingredients used as substitutes should not alter any voluntary nutrient or health claim on the label, such as gluten free, and that ingredients that are the reason for the label should not be changed. Basically, “Manufacturers should avoid substitutions that could result in a safety concern without making a conforming label change or providing other means to inform consumers of the change,” the new guidance says. The FDA wants to avoid any risk of allergic reaction due to any such substitutions, and the temporary rule change reflects that. The safety, claims, and prominence section of the guidance specifically states that no gluten ingredient can be used as a substitute for a gluten-free ingredient. The flexibility in labeling will continue for the duration of the public health emergency declared by the Department of Health and Human Services, including extensions. The FDA notes that it may consider extensions, depending on how quickly supply chains return to normal. For questions, answers, and more information, read the FDA's page on Food Safety and the Coronavirus Disease 2019 (COVID-19) -
Celiac.com 04/10/2020 - Since EpiLynx by Dr. Liia is well known for making all natural, cruelty-free, and gluten-free cosmetics using only organic ingredients, I'll bet you didn't know that they also make an outstanding gluten-free hand sanitizer. Just in time for dealing with covid-19, this hand sanitizer contains 70% alcohol, which is the magic number to deal with this coronavirus outbreak. According to the CDC, alcohol at 70% concentration will simply destroy the coronavirus that causes the covid-19 illness. In fact, it kills more than 99.99% of all germs. Because it also contains moisturizers like aloe vera, hyaluronic acid, and vitamin E, it won't dry your skin, and it will actually help keep your hands stay soft and silky. The full ingredient list includes: Isopropyl Alcohol, Ethyl Alcohol, Aloe Vera Gel (made by EpiLynx by Dr. Liia), Propylene Glycol, Hyaluronic Acid serum, Water, Willow bark, Gold/Silver Particles Mica. The two ounce bottle that it comes in fits perfectly in your purse, your car's glove box, or in your desk at work. Dr Liia Ramachandra, PharmD, PhD directly oversees the production of this hand sanitizer in her Chicago lab, and EpiLynx by Dr. Liia is currently offering free shipping on all USA orders. About EpiLynx by Dr. Liia: Epilynx was founded by Dr. Liia Ramachandra, PharmD, PhD, who founded the company after her struggle with gluten sensitivity. For more info visit their site. -
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Celiac.com 05/20/2020 - After seeing her doors closed and her gluten-free cosmetic production stopped, due to coronavirus, a cosmetics entrepreneur is now making up to 1,000 bottles of gluten-free hand sanitizer every day to fight the coronavirus. Sensitive to gluten, and facing difficulty in finding guaranteed gluten-free skin care products, Dr. Liia Ramachandra used her pharmaceutical background to found gluten-free cosmetics brand, EpiLynx. After the Covid-19 pandemic shuttered her production facility, Ramachandra quickly retooled, and turned her efforts toward producing gluten-free hand sanitizer. Experts say most hand sanitizers do not contain gluten ingredients, are safe for those with gluten allergies. However, because many brands are not labeled gluten-free, some customers who are trying to avoid gluten for health reasons can become confused, and avoid them unnecessarily. Faced with a closed shop, and a shortage of hand sanitizer, Ramachandra decided to switch to hand sanitizer. Being gluten-free herself, and specializing in gluten-free cosmetics, she decided to "start making [gluten-free] hand sanitizers," she told reporters. Using all-natural ingredients, she can produce up to 1,000 bottles of gluten-free hand sanitizer per day. Ramachandra's hand sanitizer is labeled 'gluten-free' and safe for people with celiac disease or other medical gluten intolerances. However, with hand sanitizer in short supply, Ramachandra is stepping beyond the gluten-free market to provide sanitizer to companies like the cleaning service Molly Maid. Do you have any gluten-free Covid-19 stories to share? Comment below. Read more at BusinessInsider.com -
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05/12/2020 - Finding gluten-free food amid the chaos of panic food buying due to the Covid-19 pandemic can be a challenge for regular folks. For people with celiac disease, that task can be difficult, and failure can mean not having nutritious food. In an effort to help provide gluten-free food for people with celiac disease, the Coeliac Society of Ireland has partnered with baked goods brand Promise Gluten Free to deliver free food to hundreds of celiacs during the coronavirus lockdown. Called “Drive to Care," the program brings gluten-free food directly to house-bound celiacs during the Covid-19 lockdown. The program has already delivered hundreds of gluten-free food packs directly to the homes of elderly celiacs across Ireland. The food packs include bakery basics, such as gluten-free bread, along with little extras, like gluten-free sweet buns and brioche. Soon, the Society hopes to include products by additional food makers in its gluten-free food packets. The Coeliac Society of Ireland initiated the program after numerous reports from members who were concerned that they wouldn't be able to buy gluten-free products as the coronavirus lockdown progressed. These are people who need to follow a gluten-free diet to manage their celiac disease, and their fear of accidental gluten ingestion and adverse immune reaction was profound and real. According to Coeliac Society CEO Gill Brennan: “If people with celiac disease consume gluten they can develop symptoms such as abdominal pains, diarrhea, anaemia, or vomiting which could require medical treatment. This would pose a risk to the individuals and put additional strain on an already under-pressure health system." In addition to delivering these gluten-free care packages to its members, the society continues "to supply our [gluten-free] products to supermarkets and other shops throughout the country that cater for people with celiac disease and other gluten intolerant customers.” You can follow the Coeliac Society of Ireland on their website, or on Facebook. Coeliac Society dietitian Sarah Keogh is also hosting weekly Facebook Live Q&A sessions aimed at helping celiacs cope during the Covid-19 crisis. Keogh's Q&A sessions will cover different health topics that are relevant to celiac sufferers. Anyone wishing to support The Coeliac Society of Ireland can donate here. Read more at IMFM.ie -
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IBD Patients Seem to Have Milder Effects from COVID-19
Scott Adams posted an article in Latest Research
Celiac.com 04/30/2020 - Patients with inflammatory bowel disease (IBD) seem to suffer milder effects in the disease phase of COVID-19 than other patients, according to two new reports. That may be due to their treatment with immunosuppressant drugs, including salicylates. What's going on? Could people with celiac disease share a similar benefit? Because many patients with IBD receive immunosuppressive drugs, doctors have wondered whether those patients might be more susceptible to COVID-19, or its effects. On the other hand, immunomodulatory therapies might also suppress the hyperinflammatory cytokine response associated with the most severe presentations of COVID-19. Dr. Lorenzo Norsa and colleagues observed 522 IBD patients in their clinic at the Papa Giovanni XXIII Hospital in Bergamo, Italy, which was the epicenter of Italy’s outbreak, and suffered some of the highest rates of SARS-CoV-2 infection in the world. All of these patients are on some form of immunosuppressive drug, and more than 60% are being treated only with salicylates. During the observation period, the team saw no cases of COVID-19 in this group, and none of the 522 IBD patients were hospitalized with SARS-CoV-2 infection. However, during the same period, 479 patients with no IBD history were hospitalized for severe COVID-19 and respiratory failure. Based on the team’s calculations using data from the Wuhan region, however, there should have been 21 cases among their IBD patients. The team advised all of their IBD patients to continue their treatments as directed. The team notes that immunosuppressive drug therapy did not emerge as a risk factor in earlier outbreaks of SARS and MERS coronavirus, and no patients with IBD as the only risk factor contracted serious SARS or MERS-related disease. These findings are fascinating. Could immunosuppressant drugs provide some protection against Covid-19? Could IBD itself offer some protection? If the protective effect is real, and due to the drug treatments, then it is unlikely people with celiac disease would get a similar benefit. Still, so many questions arise. Confirmation of these findings could provide some useful insight into the nature of the coronavirus, and may offer a useful tool for treating IBD patients during the Covid-19 pandemic. The team is calling for further study of the issue. Read more in Gastroenterology and bmj.com -
This was just released. Dr. Fasano, a world leading celiac disease researcher, does not recommend a gluten challenge during this COVID-19 pandemic.
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