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Celiac.com 10/14/2023 - Celiac disease is a complex autoimmune condition that affects millions of people worldwide. For those with celiac disease, gluten, a protein found in wheat, barley, and rye, is the primary antagonist. When individuals with celiac disease consume gluten, their immune system mounts an attack on the lining of the small intestine, causing a range of digestive and systemic symptoms. The cornerstone of managing celiac disease has traditionally been a strict gluten-free diet. However, the landscape of celiac disease research is evolving. While gluten remains a central focus, emerging studies suggest that the triggers for celiac-related symptoms may extend beyond gluten-containing grains. Researchers and healthcare professionals are now exploring a broader spectrum of substances that may provoke adverse reactions in individuals with celiac disease. These lesser-known triggers and cross-reactive substances warrant closer examination to better understand their potential impact on those living with celiac disease. While gluten's central role in celiac disease is well-established, the emerging field of celiac research is shedding light on additional factors that might influence the disease's course and symptomatology. This expanded perspective acknowledges that, for some individuals, celiac-related symptoms may persist even in the absence of overt gluten exposure. Understanding these complexities requires exploring non-gluten triggers and cross-reactive substances that may affect individuals with celiac disease. Here we will to delve into these lesser-known sources of potential harm and offer insights into their significance within the celiac community. Non-Gluten Triggers Beyond gluten, there is increasing recognition that other components within grains or cross-reactive substances may trigger symptoms in certain individuals with celiac disease. For some, these non-gluten triggers are essential to consider when managing the condition and understanding why certain individuals continue to experience symptoms even on a strict gluten-free diet. One of the most debated non-gluten triggers in the celiac community is oats. Oats themselves are gluten-free, however, they are often processed in facilities that also handle wheat, barley, or rye. This cross-contamination can result in significant levels of gluten on the oats, which can lead to relapses and failure to recover in celiac individuals. To address this concern, certified gluten-free oats are available in many markets, providing a safe alternative for those who react to regular oats. Oats and Celiac Disease Oats, often hailed as a nutritious and versatile cereal grain, have become a topic of both excitement and contention within the celiac community. On one hand, oats are a naturally gluten-free grain, and their inclusion in the celiac diet can provide much-needed dietary diversity. On the other hand, concerns have arisen regarding the potential for oats to cause adverse reactions in individuals with celiac disease. As mentioned earlier, the primary issue with oats lies in their propensity for cross-contamination. Oats are frequently processed in facilities that also handle wheat, barley, or rye—the notorious gluten-containing grains. During processing, oats can come into contact with these gluten-containing grains, leading to contamination with gluten traces. For many years, this cross-contamination was a significant source of anxiety for individuals with celiac disease, prompting them to avoid oats altogether. However, research and the development of certified gluten-free oats have offered a glimmer of hope. These oats are produced under strict conditions to minimize the risk of cross-contamination, making them safe for most individuals with celiac disease. Additionally, General Mills has developed and patented technology that sorts oats and removes gluten grains to make the end product test below 20ppm. Despite this, oats remain a controversial topic within the celiac community. Some individuals with celiac disease can consume gluten-free oats without issue, enjoying the nutritional benefits they offer. For others, even certified gluten-free oats may trigger symptoms, raising questions about the role of non-gluten compounds in these reactions. One theory suggests that it's not the gluten in oats but rather the protein avenin that may cause some individuals with celiac disease to react. Avenin is a protein specific to oats, and while it shares some structural similarities with gluten proteins, it is distinct. Research indicates that most individuals with celiac disease can tolerate avenin, but a small percentage may react to it. The takeaway here is that oats can be a safe and nutritious addition to the celiac diet, provided they are gluten-free and well-tolerated. However, for those who continue to experience symptoms, even with gluten-free oats, it may be worth exploring other potential triggers and cross-reactivities in their diet. This underscores the importance of individualized care and monitoring for those with celiac disease, as responses to specific foods can vary widely among individuals. Cross-Reactivity with Other Grains While gluten-containing grains like wheat, barley, and rye are the primary culprits for individuals with celiac disease, it's essential to recognize that cross-reactivity can occur with other grains as well. Cross-reactivity refers to the phenomenon where the immune system mistakenly identifies a protein from another source as similar to gluten, triggering a response similar to what occurs with gluten ingestion. The Role of Other Proteins In addition to the well-known gluten proteins found in wheat (gliadin), barley (hordein), and rye (secalin), there are other proteins within grains that may contribute to celiac-like symptoms in some individuals. These lesser-known proteins have been the focus of recent research as scientists seek to unravel the complexities of celiac disease and its triggers. As mentioned earlier, one such protein is avenin, which is specific to oats. Avenin shares some structural similarities with gluten proteins, leading to questions about its potential to trigger reactions in individuals with celiac disease. Research suggests that most people with celiac disease can safely consume oats without adverse effects. However, a small subset may react to avenin, emphasizing the need for individualized dietary guidance. Beyond oats, other grains, such as sorghum and millet, have been investigated for their potential to cause cross-reactivity. While these grains are naturally gluten-free and are considered safe for most individuals with celiac disease, there have been anecdotal reports of adverse reactions. It's important to note that such reactions appear to be rare and not well-documented in scientific literature. Depending on where these grains are grown, and how they are processed, they too might be subject to cross-contamination with wheat, and unfortunately this concept has been understudied to date. In addition to specific grain proteins, other food components may play a role in celiac-like symptoms. Some individuals with celiac disease may be sensitive to fermentation byproducts or other compounds present in certain foods. For example, some alcoholic beverages, particularly those made from grains, may contain residual gluten or other substances that can trigger reactions. It's essential for individuals with celiac disease to exercise caution when consuming alcoholic beverages and to choose gluten-free options whenever possible. Fermentation and Hidden Sources Fermentation is a common process in food production, and it can introduce complexities for individuals with celiac disease. Some fermented foods, such as certain soy sauces and alcoholic beverages, may contain residual gluten or other compounds that can trigger reactions. It's crucial for those with celiac disease to be aware of these hidden sources of potential harm and exercise caution when choosing fermented products. Soy Sauce: Traditional soy sauce is typically brewed using wheat. However, gluten-free soy sauce alternatives are available, typically made with tamari or other wheat-free ingredients. These alternatives offer a safe option for individuals with celiac disease. Alcoholic Beverages: Some alcoholic beverages, particularly those made from grains like beer and certain spirits, may contain traces of gluten. It's advisable for individuals with celiac disease to choose gluten-free alcoholic options, such as gluten-free beer or spirits made from non-grain sources. Medications and Supplements Beyond dietary considerations, individuals with celiac disease must be vigilant when it comes to medications and supplements. Some medications and supplements may contain gluten as a binding agent or filler. While the overall gluten content in these products may be low, it can still pose a risk, especially for those with heightened sensitivity. It's essential for individuals with celiac disease to communicate their dietary restrictions with healthcare providers. Healthcare professionals can prescribe medications that are free from gluten or recommend suitable alternatives. Additionally, individuals should carefully read labels and seek out certified gluten-free supplements to minimize the risk of exposure. This site allow one to search prescription medications and see their inactive ingredients, which is the most common source of hidden gluten in medications. Understanding the potential for hidden sources of gluten in medications and supplements is an essential aspect of managing celiac disease. By working closely with healthcare providers and remaining vigilant about product labels, individuals can mitigate the risk associated with these often overlooked sources of gluten exposure. Cross-Reactivity Beyond Grains Celiac disease's complexity extends beyond gluten-containing grains. Cross-reactivity, where the immune system identifies proteins in non-grain foods as similar to gluten, warrants attention. Spices that Cross-react: Cross-reactivity between anti-gliadin antibodies and certain spice proteins indicates that patients with celiac disease or wheat allergies may also have an intolerance to many spices, even if they are gluten-free. Some spices can also be a source of cross-contamination, as wheat flour may be used as an anti-caking agent. Food Additives: A recent study indicates that Silicon Dioxide (Food additive E551) May Trigger Intestinal Damage and Inflammation in People with Celiac Disease or Gluten Sensitivity. Other studies have shown that meat glue (Microbial transglutaminase) can trigger celiac symptoms in some celiacs, which is used widely in lunch meats and other products. Examining Cross-Reactivity with Non-Grain Foods: Some individuals with celiac disease may experience adverse reactions to foods not typically associated with gluten. These reactions can stem from proteins in foods like dairy, coffee, or chocolate that bear structural resemblance to gluten. While cross-reactivity is a concern, it varies among individuals, highlighting the importance of personalized dietary management. Highlighting Potential Triggers in a Varied Diet: A diverse diet can inadvertently introduce unfamiliar triggers. Celiac patients should maintain a symptom diary to identify potential culprits. Consultation with a dietitian is invaluable for crafting a balanced and safe eating plan. Diagnosis and Testing for Cross-Reactivity Diagnosing cross-reactivity requires careful assessment and monitoring. Methods for Diagnosing Cross-Reactivity: Diagnosing cross-reactivity relies on a process of exclusion. Potential triggers are eliminated from the diet, and symptoms are closely observed. Medical professionals may recommend additional tests like food allergy testing or intestinal biopsies to detect inflammation or damage resulting from specific dietary components. The Importance of Comprehensive Testing for Celiac Patients: It's vital for individuals with celiac disease experiencing persistent symptoms or suspected cross-reactivity to collaborate closely with healthcare providers. Gastroenterologists and dietitians can facilitate thorough testing, including serological tests for celiac disease to verify dietary compliance, and assessments for potential allergic reactions to other grains or proteins. Managing Lesser-Known Triggers Comprehensive management of celiac disease extends beyond gluten avoidance. Practical Tips for Individuals with Celiac Disease: To navigate the intricacies of non-gluten triggers, individuals should prioritize dietary awareness. Reading labels diligently, inquiring about ingredients when dining out, and opting for certified gluten-free products are essential practices. It's also beneficial to maintain open communication with healthcare providers and maintain a symptom diary. Strategies for Minimizing Exposure to Lesser-Known Triggers: Individuals can minimize exposure to potential triggers by choosing gluten-free alternatives for favorite foods. Additionally, they should exercise vigilance regarding cross-contamination in shared kitchens or dining establishments, select gluten-free alcoholic beverages, and verify the gluten-free status of spirits. Conclusion Understanding celiac disease's intricacies, including non-gluten triggers and cross-reactivities, is paramount for individuals' well-being and ongoing research in the field. In the ever-evolving landscape of celiac disease research and understanding, it's clear that gluten is just one piece of the puzzle. While gluten remains a central concern for individuals with celiac disease, exploring non-gluten triggers and cross-reactive substances is vital to comprehensively manage this complex condition. By acknowledging the potential impact of oats, cross-reactivity with other grains, the role of lesser-known proteins, fermentation, hidden sources, and medication considerations, individuals with celiac disease can better navigate the challenges they may encounter. Additionally, close collaboration with healthcare providers and dietitians is crucial to developing individualized strategies for managing celiac disease effectively. As research continues to shed light on these lesser-known triggers, the celiac community can look forward to improved diagnostic methods and a deeper understanding of the factors that influence celiac-related symptoms. This ongoing exploration underscores the importance of ongoing awareness, education, and support for individuals living with celiac disease.

Celiac.com 05/23/2022 - Many people with celiac disease know to be cautious of possible gluten that might be hidden in selected spices and spice blends. However, there's some evidence to support the notion that some people suffering from celiac disease, wheat allergy or non-celiac gluten sensitivity may react to certain spices. A team of researchers recently set out to see if extracts from selected spices, such as caraway, ginger, chili, sweet peppers, anise, sesame, nutmeg and black pepper, might be harmful to people suffering from celiac disease, wheat allergy or non-celiac gluten sensitivity. For each spice, they looked at the reaction of spice proteins with serum antibodies from celiac patients and rabbit antibodies raised to specific glutamine/proline-containing peptides. The research team included Marta Słowianek, Dorota Mańkowska, and Joanna Leszczyńska. They are affiliated with the Institute of General Food Chemistry, Faculty of Biotechnology and Food Sciences, Lodz University of Technology in Lodz, Poland. The team used ELISA, SDS-PAGE and immunoblotting to assess potential adverse reactions. They found that each of the spice extracts triggered some reaction from antibodies found in sera from two celiac patients, and to sera from rabbits that had been sensitized to the specific peptides, QQQPP, PQQQ and QQQP. The QQQP peptide is one of the α-gliadin tetrapeptides that has been shown to have in vivo activity in the pathogenesis of celiac disease, and, according to the researchers "The highest level of immunoreactivity to anti-QQQP antibodies was reported in sweet (1054 ± 22) and chili pepper (698 ± 9), and "The most intense reactions in anti-QQQPP rabbit serum occurred with anise (61.8 kDa) protein and caraway (58.7, 53.9 and 21 kDa) proteins. The largest number of proteins that reacted with anti-QQQPP antibodies within a single group was among sesame proteins." They noted that these peptides shared sequences that might be included in active epitopes for celiac disease and wheat allergy. The reactions seen by the team indicate that spice proteins could trigger adverse reactions in celiac patients, patients with various wheat allergies or with non-celiac gluten sensitivity, and the study's conclusions are: The researchers are calling for further study to better determine the likelihood of their hypothesis. Certainly, it would be a big deal if research shows that certain spices trigger reactions in people with celiac disease and non-celiac gluten sensitivity. Right now, the evidence does not support that idea enough to warrant any concern or action. Stay tune for more on this and related stories. Read more in Food & Agricultural Immunology

Celiac.com 01/02/2017 - New research shows that a group of proteins in wheat, called ATIs, may be responsible for activating inflammation in such disorders as celiac disease, multiple sclerosis, asthma, and rheumatoid arthritis. Scientists also believe that the proteins may promote the development of non-celiac gluten sensitivity. The findings were presented at UEG Week 2016 in Vienna in Vienna, Austria, a meeting organized by United European Gastroenterology for specialists to communicate the latest research in digestive and liver diseases. One group of proteins found in wheat - amylase-trypsin inhibitors (ATIs) - has been shown to trigger an immune response in the gut that can spread to other tissues in the body. ATIs are plant-derived proteins that inhibit enzymes of common parasites - such as mealworms and mealybugs - in wheat. Interestingly, ATIs also have an important role in metabolic processes that occur during seed development. The finding that ATIs may promote inflammation in the and beyond the gut, is a major step forward in understanding the mechanics of celiac disease and/or gluten-intolerance. Stay tuned for more news on this and other breaking stories in celiac disease research. Read more at MedicalNewsToday.com.