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Celiac.com 12/05/2024 - Over the past five decades, the prevalence of celiac disease and gluten sensitivity has increased dramatically, leading researchers to investigate the underlying causes. While no single theory can explain the rise in gluten-related disorders, several supported by scientific research offer insights into why these conditions are becoming more common. Here are the most popular theories. 1. The Hygiene Hypothesis The hygiene hypothesis posits that modern improvements in hygiene have led to reduced exposure to pathogens, which in turn weakens the immune system’s ability to distinguish between harmful and harmless substances. This theory suggests that reduced contact with bacteria, viruses, and other microorganisms early in life leaves the immune system more prone to overreaction, including triggering autoimmune diseases like celiac disease. Several studies support this hypothesis, showing a correlation between increased hygiene practices in developed nations and the rise in autoimmune disorders. For example, a 2016 study found that children raised in environments with higher exposure to microbes, such as on farms or in large families, have lower rates of autoimmune conditions, including celiac disease . The theory suggests that early immune system training helps prevent overreaction to proteins like gluten later in life. 2. Changes in Wheat Cultivation Modern agricultural practices have altered wheat's genetic composition over the last century. Through selective breeding, wheat varieties have been developed that are more resilient, produce higher yields, and contain higher levels of gluten. Some researchers propose that these genetic changes have made modern wheat more likely to trigger gluten sensitivity or celiac disease. Although no genetically modified (GMO) wheat is commercially available, modern wheat varieties do contain higher levels of gluten, especially the types of gluten proteins most harmful to those with celiac disease. A study published in the American Journal of Clinical Nutrition in 2013 compared ancient wheat varieties like einkorn with modern wheat and found that older varieties contained less of the gluten peptides that trigger immune responses in celiac disease . 3. Increased Gluten Consumption in Modern Diets Another popular theory is that people today are consuming more gluten than previous generations. The proliferation of processed and convenience foods has led to gluten being added to a wide range of products beyond bread and pasta. As gluten is often used as a thickener, stabilizer, or flavor enhancer in processed foods, people may be unknowingly consuming more gluten, which could contribute to the rise in gluten-related disorders. A 2020 review in the journal Nutrients highlighted how the increased use of gluten in processed foods has raised overall gluten consumption. The study found that the modern diet includes gluten in unexpected places, such as sauces, soups, and even supplements. This increased exposure, combined with genetic predisposition, might lead to higher rates of gluten sensitivity and celiac disease. 4. Microbiome Alterations and Gut Health The human gut microbiome, which consists of trillions of bacteria and other microorganisms, plays a key role in regulating immune function and digestion. Changes in diet, widespread use of antibiotics, and other environmental factors have disrupted the balance of the gut microbiome in many individuals. Some researchers believe this disruption contributes to the increase in autoimmune diseases like celiac disease by weakening the immune system's ability to tolerate gluten. A growing body of research connects gut health and celiac disease. A 2021 study in Frontiers in Microbiology found that individuals with celiac disease often have distinct microbiomes compared to healthy individuals, with fewer beneficial bacteria and higher levels of pathogenic strains . This altered microbiome may influence the body's immune response to gluten, increasing the risk of developing celiac disease. 5. Early Introduction of Gluten to Infants There is ongoing debate about whether the timing of gluten introduction in infancy affects the development of celiac disease. Some researchers believe that introducing gluten too early or too late during a child’s development could increase the likelihood of triggering an autoimmune response. The "window of tolerance" hypothesis suggests that introducing gluten during a specific developmental window might help the immune system develop tolerance to it. A large study known as the PreventCD project, conducted in Europe, examined how the timing of gluten introduction affected celiac disease risk in genetically predisposed children. The results, published in The New England Journal of Medicine in 2014, indicated that neither early nor delayed gluten introduction significantly affected the risk of developing celiac disease, but other studies still explore whether a small window may exist. 6. Environmental Factors and Chemical Exposure Some researchers believe that increased exposure to environmental chemicals, pesticides, and additives may contribute to the rise in autoimmune conditions, including celiac disease. Glyphosate, a common herbicide used in modern agriculture, has been speculated to contribute to intestinal permeability (also known as leaky gut), which could increase the risk of developing autoimmune diseases like celiac disease. Although this theory is more controversial, some research suggests that environmental chemicals may play a role in the development of autoimmune diseases. A 2013 paper in Interdisciplinary Toxicology argued that glyphosate's effects on gut bacteria could impair digestion and immune regulation, potentially increasing the risk of gluten sensitivity . However, further research is needed to confirm the link between glyphosate and celiac disease. Conclusion The increased prevalence of celiac disease and gluten sensitivity is a complex issue with multiple contributing factors. Theories ranging from changes in wheat cultivation and higher gluten consumption to microbiome disruption and the hygiene hypothesis offer plausible explanations for why more people are developing gluten-related disorders today. While no single theory has been definitively proven, ongoing research continues to shed light on the factors driving this rise, helping scientists and healthcare providers better understand, diagnose, and treat these conditions. As awareness grows and research advances, a deeper understanding of the relationship between gluten and autoimmune disease will help individuals manage and prevent the development of celiac disease and gluten sensitivity in future generations. Watch the video version of this article:

Celiac.com 10/21/2024 - Wheat has been a staple in human diets for centuries, but for individuals with celiac disease and gluten sensitivities, consuming wheat can lead to serious health complications. The culprit? Gluten, particularly the gliadin fractions found in wheat, which trigger immune responses in those affected by celiac disease. A new study presents groundbreaking advancements in the field of gluten-free wheat production. Researchers have successfully used CRISPR/Cas9 technology to target and reduce gluten content by editing the genes responsible for the immunogenic gliadin proteins. Targeting Gliadin Genes with CRISPR/Cas9 The researchers in this study focused on two major groups of gliadin proteins: gamma (γ) and omega (ω) gliadins. These proteins are known to contain key epitopes that trigger adverse immune reactions in people with celiac disease. By designing eight specific single guide RNAs (sgRNAs), they were able to target and introduce mutations into these gliadin genes. Through the use of CRISPR/Cas9 multiplexing, a total of 59 wheat lines were produced, with 20 showing successful mutations in the target genes. This step marked a significant advance in reducing the gluten content of wheat. Massive Reduction in Gluten Content One of the most striking findings of the study was the 97.7% reduction in gluten content in the edited wheat lines. This was confirmed through various methods, including Reverse Phase High-Performance Liquid Chromatography (RP-HPLC) and monoclonal antibodies. The reduction was most noticeable in γ-gliadins and ω1,2-gliadins, while α-gliadins saw smaller decreases. These reductions make the modified wheat an incredibly promising candidate for gluten-free food products, although some limitations remain when it comes to fully eliminating all immunogenic components. Combining Multiple Mutations In addition to targeting γ- and ω-gliadins, the researchers took an extra step by crossing these modified lines with CRISPR/Cas9 lines that had already been edited for α-gliadins. This approach resulted in wheat lines with multiple mutations across different gliadin families, further enhancing the reduction of gluten content. By combining multiple edits, the research has moved closer to producing wheat that is significantly safer for people with celiac disease or gluten sensitivities. Quantifying the Success: R5 and G12 Monoclonal Antibody Tests To measure the gluten content in the edited wheat lines, the study used two monoclonal antibody tests, R5 and G12, which are standard in the food industry for detecting gluten in products. The R5 antibody is specifically raised against rye ω-secalins, which are similar to wheat ω-gliadins, while the G12 antibody targets α-gliadins. Both tests showed significant reductions in gluten, with some lines showing up to 97.7% less gluten. However, there were discrepancies between the two tests, with the G12 test showing slightly higher gluten content. This suggests that while the wheat lines are substantially gluten-reduced, there is still room for further refinement in achieving a completely gluten-free product. Future Implications: The Path to Non-Transgenic, Immune-Safe Wheat While previous efforts had been made to develop low-gluten wheat, this study is notable for demonstrating the feasibility of using CRISPR/Cas9 to edit multiple genes simultaneously in polyploid bread wheat. The result is a collection of wheat lines with drastically reduced levels of immunogenic proteins, moving closer to the goal of producing wheat that is safe for individuals with celiac disease. Importantly, these modified wheat lines are non-transgenic, meaning they do not contain foreign DNA, which may make them more acceptable to consumers and regulators. The next steps involve further testing, including stimulation assays using peripheral blood mononuclear cells (PBMCs) from individuals with celiac disease. These tests will help researchers identify which wheat lines cause the least immune response, with the ultimate goal of producing wheat that can be safely used in gluten-free products. A Step Toward Gluten-Free Wheat for Celiac Disease Patients For individuals with celiac disease, the promise of gluten-free wheat represents a potential game-changer. This study has made significant strides toward that goal by reducing the immunogenic gliadin proteins that cause adverse reactions. While further testing and development are necessary, the application of CRISPR/Cas9 technology in wheat breeding holds great promise for the future of gluten-free diets. The study does not specifically address the baking properties of the new wheat varieties with reduced gluten content. However, this is an essential consideration when developing gluten-free or gluten-reduced wheat. Gluten plays a critical role in baking, as it provides dough with its elasticity, structure, and ability to trap air during fermentation, leading to the light and airy texture of bread and other baked goods. When gluten is removed or reduced, it can significantly alter these properties, resulting in denser, less cohesive baked products. Therefore, it's crucial that any new gluten-free wheat varieties maintain similar baking characteristics, or alternative methods, such as adding binders like xanthan gum or psyllium husk, may be needed to replicate the qualities gluten imparts in baking. Balancing the reduction of immunogenic proteins with maintaining functional qualities is key to making the wheat practical for food production. This research is especially meaningful for those with celiac disease because it offers hope for a future where they can enjoy wheat-based foods without fear of triggering harmful immune responses. By creating wheat with drastically reduced gluten content, researchers are opening doors to new gluten-free food options that could improve the quality of life for millions of people worldwide. Read more at: academic.oup.com

Celiac.com 08/27/2024 - Tempura is a popular Japanese dish known for its light and crispy texture. It typically consists of seafood or vegetables coated in a batter and deep-fried until golden brown. While tempura may seem straightforward, the ingredients used in the batter can raise concerns for those who need to avoid gluten. Traditionally, tempura batter is made from wheat flour, which contains gluten, making the dish unsafe for individuals with celiac disease or gluten sensitivity. Understanding the components of tempura and how it is prepared is crucial for anyone following a gluten-free diet. Gluten in Traditional Tempura The primary ingredient in traditional tempura batter is wheat flour, which is mixed with cold water and sometimes an egg to create a smooth coating. Wheat flour is a significant source of gluten, a protein that provides elasticity and structure to baked goods. In tempura, gluten contributes to the batter's ability to adhere to the food and maintain a crispy texture after frying. However, for those with celiac disease, consuming even small amounts of gluten can lead to serious health issues, making traditional tempura off-limits. Additionally, cross-contamination is a risk when preparing tempura in shared kitchens or restaurants that also handle gluten-containing foods. Even if a gluten-free batter is used, the oil or frying equipment could be contaminated with gluten, posing a hidden danger to those with strict dietary restrictions. Gluten-Free Tempura Alternatives For individuals who love tempura but must avoid gluten, there are alternatives available. Several gluten-free flours can be used to make a similar batter, such as rice flour, corn flour, or a gluten-free all-purpose flour blend. These substitutes can mimic the texture and lightness of traditional tempura without the gluten. However, it's important to ensure that these flours are certified gluten-free, as cross-contamination during processing is a common issue. Some restaurants and home cooks have embraced gluten-free tempura recipes, offering options that cater to those with gluten sensitivities. When dining out, it is essential to ask about the preparation methods and whether gluten-free ingredients and practices are used. Additionally, there are pre-made gluten-free tempura batters available in stores, which can be a convenient option for those wanting to recreate this dish at home. Why This Matters for Those with Celiac Disease For individuals with celiac disease, avoiding gluten is not just a dietary choice but a medical necessity. Even trace amounts of gluten can trigger an immune response that damages the small intestine, leading to various health problems. The prevalence of gluten in traditional tempura means that those with celiac disease must be vigilant when ordering this dish at restaurants or preparing it at home. The availability of gluten-free alternatives provides an opportunity for people with celiac disease to enjoy foods like tempura without compromising their health. By being informed about ingredients and preparation methods, those on a gluten-free diet can safely indulge in their favorite dishes. Conclusion: Making Safe Choices The question of whether tempura is gluten-free depends largely on how it is prepared. Traditional tempura batter contains wheat flour, making it unsuitable for those with celiac disease or gluten sensitivity. However, with the right ingredients and precautions, it is possible to enjoy a gluten-free version of this popular dish. The key is to use certified gluten-free flours and to be aware of potential cross-contamination risks, especially when dining out. For those with celiac disease, the ability to identify and choose safe, gluten-free options is essential for maintaining their health and quality of life. Here's a simple and delicious gluten-free tempura recipe that you can make at home: Gluten-Free Tempura Recipe Ingredients: ½ cup gluten-free rice flour ½ cup gluten-free cornstarch ¼ cup gluten-free potato starch 1 tsp baking powder (ensure it's gluten-free) ¼ tsp salt 1 cup ice-cold sparkling water (or club soda) Vegetable oil (for frying) Assorted vegetables or seafood (e.g., shrimp, zucchini, sweet potatoes, mushrooms, broccoli) Instructions: Prepare the Ingredients: Wash and cut your vegetables into bite-sized pieces. If using seafood like shrimp, clean and devein them, leaving the tail on if desired. Pat the vegetables and seafood dry with paper towels to ensure the batter sticks well. Heat the Oil: Pour vegetable oil into a deep pan or pot, filling it to a depth of about 2-3 inches. Heat the oil to 350°F (175°C). Use a thermometer to maintain the right temperature throughout frying. Make the Batter: In a mixing bowl, combine the gluten-free rice flour, cornstarch, potato starch, baking powder, and salt. Stir until well mixed. Gradually add the ice-cold sparkling water, gently stirring with chopsticks or a fork. Be careful not to overmix; the batter should be lumpy and light. Fry the Tempura: Dip the prepared vegetables or seafood into the batter, allowing any excess to drip off. Carefully place the battered items into the hot oil, frying a few pieces at a time. Do not overcrowd the pan. Fry each piece until golden and crispy, about 2-3 minutes. Remove with a slotted spoon and drain on paper towels. Serve: Serve the gluten-free tempura hot with a dipping sauce like gluten-free soy sauce or a simple tempura sauce (mix soy sauce, mirin, and dashi). Enjoy your crispy, gluten-free tempura with a side of rice or salad. Tips: Keep it cold: The key to crispy tempura is using cold sparkling water and keeping the batter cold. If needed, place the mixing bowl in a larger bowl filled with ice to maintain the temperature. Batter consistency: The batter should be thin and light, so avoid overmixing, which can make it heavy. This gluten-free tempura recipe allows you to enjoy the classic Japanese dish without worrying about gluten, making it safe and delicious for those with celiac disease or gluten sensitivity.

Celiac.com 02/27/2024 - For people with celiac disease, finding gluten-free alternatives to traditional wheat flour has been a challenge. That is until now. Enter Bread Free, a Spanish biotech start-up breaking barriers with its groundbreaking creation: gluten-free wheat flour. But how does it work, and what does it mean for those of us who need to avoid gluten? Let's dig in. A Game-Changer for Those with Celiac Disease Bread Free has pioneered the development of gluten-free wheat flour, making them the first company to achieve this feat. Traditionally, wheat flour is off-limits for those with celiac disease due to its gluten content. However, Bread Free's innovative approach removes the gluten while preserving the flour's essential qualities. Benefits of Bread Free Flour Juan Garrido, co-founder of Bread Free, explains that their product maintains all the organoleptic properties of conventional wheat flour. Translation? It looks, feels, and tastes like the real deal. This is fantastic news for individuals with celiac disease who miss the taste and texture of wheat-based products. Why It Matters Celiac disease is a serious autoimmune condition triggered by the consumption of gluten, a protein found in wheat, barley, and rye. Symptoms can range from mild discomfort to severe digestive issues and nutrient deficiencies. With approximately 0.7% of the EU population affected by celiac disease, finding safe and affordable gluten-free options is crucial. Addressing Price Concerns One of the main challenges for individuals with celiac disease is the high cost of gluten-free products. Shortages of ingredients like rice flour have further strained prices in recent years. However, Bread Free's manufacturing process, similar to that of ordinary wheat flour, helps mitigate these price pressures without compromising quality or nutrition. Translation: The price should be reasonable. Nutritional Quality Despite concerns about the nutritional quality of gluten-free products, Bread Free flour maintains the nutritional benefits of wheat. This means individuals can still enjoy the dietary advantages of wheat flour while adhering to a gluten-free diet. Is It Safe for Celiacs? The company touts the product as gluten-free. If the final product is under 20ppm gluten, then it's likely safe for people with celiac disease. Utilizing Artificial Intelligence and Biotechnology to Remove Gluten, Not Genetic Modification Bread Free utilizes biotechnology, not genetic modification, to remove gluten from their flour. By leveraging artificial intelligence (AI), they optimize their production process to ensure product safety and efficiency. The result? A gluten-free wheat flour that meets food regulations and exceeds expectations. Looking Ahead Bread Free plans to launch its product first in Spain and then expand throughout Europe. This exciting development promises to revolutionize the gluten-free market and provide new options for individuals with celiac disease. Bread Free's gluten-free wheat flour offers hope and opportunity for those living with celiac disease. With its ability to deliver the taste, texture, and nutrition of traditional wheat flour without the harmful effects of gluten, it represents a significant step forward in gluten-free innovation. Stay tuned for more updates as Bread Free makes its mark on the world of gluten-free baking!

Celiac.com 02/21/2024 - We get a lot of questions about the gluten-free status of numerous products and ingredients. Recently, one of the most common product questions we've seen is: Is modified food starch gluten-free and safe for people with celiac disease? The short answer, at least in the United States, is yes! Modified Food Starch and Celiac Disease For people with celiac disease, navigating food labels can feel like deciphering a complex code. One common ingredient that often raises questions is modified food starch. Let's delve into the intricacies of modified food starch to understand whether it is gluten-free and safe for those with celiac disease. Understanding Modified Food Starch Modified food starch is a widely used food additive with various applications in the food industry. It is derived from a variety of sources, including corn, potatoes, wheat, and tapioca. The modification process involves altering the starch's physical or chemical structure to enhance its functionality in food products. Modified Food Starch can go by many names, including: Modified Food Starch Modified Starch Food Starch Food Starch Modified Starch Is Modified Food Starch Gluten-Free? The primary concern for people with celiac disease is whether modified food starch contains gluten. The good news is that, in the U.S., most modified food starch is generally made from corn, potato, tapioca, or waxy maize. By federal law, the single word "starch" as an ingredient means cornstarch. In the U.S. all modified food starch not made with wheat, and labeled as such, is gluten-free. If modified food starch is derived from wheat, the Food and Drug Administration (FDA) mandates that it must be explicitly labeled as "wheat starch." So modified food starch containing gluten must be clearly labeled. This transparency allows people with celiac disease to easily identify and avoid products containing wheat-derived modified food starch. As a result, most modified food starches found in grocery stores are considered gluten-free and safe for individuals with celiac disease. Modified food starch appears on celiac.com's List of Safe Gluten-Free Foods. So don't worry if you see "modified food starch" as an ingredient. As long as there is no wheat or gluten warning, the product should be safe for people with celiac disease. Read Labels To ensure that modified food starch is gluten-free, it's crucial to become a vigilant label reader. Check the ingredient list on packaged foods, and if the source of modified food starch is not clear, reach out to the manufacturer for clarification. With the increasing awareness of gluten-related disorders, many manufacturers are responsive to consumer inquiries, and provide detailed information about their products. Certified Gluten-Free For an extra layer of assurance, look for products with gluten-free certifications. These certifications indicate that the product has undergone testing to meet specific gluten-free standards. However, it's important to note that not all gluten-free products carry certifications, so relying on a combination of label reading and certifications can be an effective strategy. The Takeaway on Modified Food Starch In general, modified food starch is often gluten-free, especially when derived from common gluten-free sources like corn or potatoes. However, due diligence in reading labels and, if necessary, contacting manufacturers is crucial. As always, when in doubt, it's best to consult with healthcare professionals or registered dietitians specializing in gluten-related disorders for personalized advice.

Celiac.com 07/24/2023 - Researchers at Clemson University's Pee Dee Research and Education Center are studying how to develop wheat varieties with reduced gluten content to help individuals with gluten sensitivities or intolerances. Gluten, found in wheat, barley, and rye, can be harmful to those with certain food sensitivities, such as celiac disease. The research aims to manipulate genes using conventional and genome-editing methods to breed for wheat varieties that do not produce immunogenic-gluten proteins, which cause negative health effects and can lead to autoimmune disorders in some individuals. The study focuses on altering genes responsible for producing glutenins and gliadins, the two main protein types in gluten. The project also aims to fortify wheat with lysine, an essential amino acid necessary for human health. By providing wheat with reduced content of immunogenic proteins, researchers believe they can offer affordable solutions to the millions of people suffering from gluten-related diseases. The prevalence of celiac disease is high in India, affecting about 1.04% of the population. To improve plant nutritional and yields, the researchers are conducting the study in Clemson's Advanced Plant Technology Program, growing wheat in fields and testing in laboratories. They also plan to assess public opinion on using genome editing for developing reduced-immunogenicity, high-lysine wheat lines. Interns from local high schools will be recruited to work on the project, providing training in science, technology, engineering, and math (STEM). The study aims to develop a highly skilled future workforce and improve producer literacy about genome editing technology. Funding for this research is part of a $16.2 million investment from the United States Department of Agriculture National Institute of Food and Agriculture's Innovative Plant Breeding Research program. The program supports agricultural innovations to produce more food with less impact on the environment. By developing wheat varieties that are better suited for individuals with gluten sensitivities, the researchers hope to contribute to a healthier and more inclusive food system. Read more at news.clemsen.edu

Celiac.com 06/10/2019 - Gluten-free wheat is surely an oxymoron, right? How can wheat be gluten-free? Well, researchers are currently creating wheat strains that exclude the proteins that trigger immune reactions in people with celiac disease and gluten-sensitivity. The result could be the first wheat that is safe for people with celiac disease. The omega-1,2 gliadins are a group of wheat gluten proteins that contain immunodominant epitopes for celiac disease and also have been associated with food allergies. The research team recently set out to reduce the toxicity of gliadin proteins in wheat. To reduce the levels of these proteins in the flour, the team used an RNA interference plasmid, which targeted a 141 bp region at the 5′ end of an omega-1,2 gliadin gene, to genetically transform a strain of bread wheat known as Triticum aestivum cv. Butte 86. They used quantitative two-dimensional gel electrophoresis and tandem mass spectrometry to conduct a detailed analysis of flour proteins from two transgenic lines. In the first line, the omega-1,2 gliadins were missing from an otherwise normal proteome. In the second line, the team saw significant changes in the proteome, with nearly all gliadins and low molecular weight glutenin subunits (LMW-GS) missing. The second line showed a rise in high molecular weight glutenin subunits (HMW-GS), with the largest increase seen in those with molecular weights slightly below the non-transgenic, possibly due to post-translational processing. The team also saw a rise in non-gluten proteins such as triticins, purinins, globulins, serpins, and alpha-amylase/protease inhibitors. When tested with serum IgG and IgA antibodies from a group of celiac patients, both flour types showed reduced reactivity. Now, there's a big difference between 'reduced reactivity' and 'no reactivity,' but it's a solid step in the right direction. The line without omega-1,2 gliadins showed improved mixing time and tolerance, while the line missing most gluten proteins showed inferior mixing properties. The data suggest that biotechnology approaches may be used to create wheat lines with reduced immunogenic potential in the context of gluten sensitivity without compromising end-use quality. The data say it's possible to create wheat lines with reduced gluten toxicity that are safe for people with gluten sensitivity. Such lines could give rise to celiac safe gluten-free or gluten-safe flours with excellent baking properties. Of course, such line would have to be tested on people with celiac disease. However, if celiac-safe lines can be developed, the landscape could change quickly for gluten-free bread and baked goods. Read more in Frontiers in Plant Science, 09 May 2019 The research team included Susan B. Altenbach, Han-Chang Chang, Xuechen B. Yu, Bradford W. Seabourn, Peter H. Green and Armin Alaedini. They are variously affiliated with the Western Regional Research Center, United States Department of Agriculture-Agricultural Research Service, Albany, CA, United States; the Department of Medicine, Columbia University, New York, NY, United States; the Institute of Human Nutrition, Columbia University, New York, NY, United States; the Hard Winter Wheat Quality Laboratory, Center for Grain and Animal Health Research, United States Department of Agriculture-Agricultural Research Service, Manhattan, KS, United States; the Celiac Disease Center, Columbia University, New York, NY, United States; and the Department of Medicine, New York Medical College, Valhalla, NY, United States.

Celiac.com 04/18/2023 - The collective wisdom is that people with celiac disease should avoid eating French fries cooked in fryers shared with wheat products. But what's the real story? Is there any science to back up the idea? It turns out, there is. A research team recently assessed gluten levels in French fries that were free of gluten-containing ingredients, but were cooked in shared fryers with wheat-containing foods. Here's the rundown. To do so, researchers bought 20 orders of fries from 10 different restaurants and tested them for gluten levels using two different ELISA tests. All the restaurants confirmed that their fryers were used to cook both gluten-free and wheat-containing foods. Study Results Showed Gluten Contamination is Common when Gluten-Free Foods are Cooked in Shared Wheat Food Fryers According to the sandwich ELISA test, gluten was found in 9 out of 20 fry orders, ranging from 7 to over 80 ppm gluten. The competitive ELISA test found gluten in 3 out of 20 fry orders, ranging from 14 to over 270 ppm gluten. However, the study also noted that ELISAs may underperform when analyzing for gluten that has been heated. The findings suggest that one out of four French fry orders would not be considered gluten-free, which suggests that individuals with celiac disease may risk gluten exposure when eating fried foods cooked in fryers shared with wheat-containing foods. The study emphasizes the importance of informing individuals with celiac disease and other gluten-related disorders about the potential risks of consuming fried foods cooked in shared fryers, and the need for food service establishments to adopt policies to prevent gluten contamination. This study is important for people with celiac disease, who must avoid gluten completely to manage their condition, and for whom even trace amounts of gluten can cause harm. The results suggest that many restaurants may not fully understand the risks of cross-contamination when cooking gluten-free foods in shared fryers. Unreliable ELISA Results for Heated Foods This study also highlights the limitations of using ELISA tests to detect gluten in heated foods, as the tests may underperform in these situations. This may suggest that the actual gluten levels in the fries could be higher than what was detected in the study. Because of this, people with celiac disease need to be aware of this risk and probably want to avoid French fries, or any other products, cooked in shared fryers. More research is probably needed to determine the exact extent and conditions of gluten contamination in shared fryers, and to develop better testing methods to accurately measure gluten levels in heated foods. But even in the absence of further data, cross-contamination of gluten-free foods cooked in shared fryers is definitely an issue for people with celiac disease, and those affected should avoid eating any food that is cooked in a fryer that is also used to cook products that contain wheat. Here's an article on where people with celiac disease or gluten sensitivity can get decent fast food French fries.

Celiac.com 04/21/2023 - If you're trying to lose weight, you might want to think about the amount of gluten in your diet. A study from 2015 found that wheat gluten intake can contribute to weight gain and fat accumulation, at least in mice. The study sheds some light on the relationship between gluten and weight gain by investigating the effects of gluten intake on weight gain, fat metabolism, and energy expenditure in mice. The Study For the study, researchers fed mice different diets for eight weeks. The diets included a control-standard diet, a standard diet with added wheat gluten, a high-fat diet, and a high-fat diet with added wheat gluten. Mice that had wheat gluten added to their diets gained more weight, and had more fat deposits, despite having the same energy intake as mice in the control group. The Findings Tests also found gluten in the blood, liver, and visceral adipose tissue, suggesting that it can reach organs beyond the intestinal tract. The study found that gluten intake reduced thermogenesis-related protein expression in subcutaneous and brown adipose tissues and lowered oxygen volume consumption, which points to reduced energy expenditure. Mice on a high-fat diet with added gluten also had lower levels of adiponectin, peroxisome proliferator-activated receptor (PPAR)-α and PPARγ, and hormone-sensitive lipase in cultures of isolated adipocytes. By contrast, in mice on a standard diet, added gluten intake increased interleukin-6 expression, and tended to increase tumor necrosis factor expression. This suggests that gluten may have different effects on fat metabolism and inflammation, depending on the diet. Conclusions: Wheat Gluten Intake Can Lead to Increased Weight Gain and Fat Deposits Overall, the study suggests that wheat gluten intake can lead to increased weight gain and fat deposits, along with reduced thermogenesis and energy expenditure, especially in mice on a high-fat diet. The study also highlights the potential systemic effects of gluten, which can reach organs beyond the intestine. While the study was conducted in mice, the findings suggest that gluten may play a role in human weight gain as well. While more research is needed to better assess any connection between these findings and gluten consumption in humans, the study does offer some interesting food for thought. Stay tune for more on this and related stories. Read more at Int J Obes (Lond)

I don't know how much gluten wheat germ and wheat bran contain, but it is likely to be more than you would find in wheat starch. The key is that wheat germ and wheat bran are not gluten-free. The same is true of barley and rye germ and bran. These ingredients are on our Unsafe Non-Gluten-Free list, and should be avoided by people with celiac disease. For safe gluten-free ingredients, be sure to consult our Safe Gluten-Free Food and Ingredients list.

Celiac.com 08/04/2020 - People with celiac disease need to avoid wheat. That includes ancient Einkorn wheat, even though some folks claim it's easier to digest and less toxic than Durum and other wheat strains. Recent studies suggested that gliadin proteins from the ancient diploid einkorn wheat Triticum monococcum retained a reduced number of immunogenic peptides for celiac disease patients, and is less toxic than other more recent strains of wheat. Some experiments have shown Einkorn to be more easily digested than hexaploid common wheat. But is it really, and how does it compare in terms of toxicity to people with celiac disease? For people with celiac disease, is there a difference in digestibility and toxicity between Durum and Einkorn Wheat? Researchers say there is. A team of researchers recently set out to compare the immunological properties of gliadins from two Triticum monococcum cultivars (Hammurabi and Norberto-ID331) with those of a Triticum durum cultivar (Adamello). The research team included Luigia Di Stasio, Stefania Picascia, Renata Auricchio, Serena Vitale, Laura Gazza, Gianluca Picariello, Carmen Gianfrani, and Gianfranco Mamone. They are variously affiliated with the Institute of Food Sciences, National Research Council, Avellino, Italy; and Institute of Biochemistry and Cell Biology, National Research Council, Naples, Italy; the Department of Translational Medical Science, Section of Paediatrics, European Laboratory for the Investigation of Food-Induced Diseases, University "Federico II", Naples, Italy; the CREA-Research Centre for Engineering and Agro-Food Processing, Rome, Italy. Their team compared the immunological properties of gliadins from two Einkorn strains of Triticum monococcum (Hammurabi and Norberto-ID331) with a Triticum durum strain, called Adamello. To do so, the team digested the gliadins by duplicating in vitro gastrointestinal digestion, including the brush border membrane peptidases. Competitive ELISA, based on R5 monoclonal antibody, showed that gastrointestinal digestion reduced the immunogenicity of Triticum monococcum gliadins, but had little effect on the toxic potential of Triticum durum gliadins. The team also assessed the immune stimulatory activity by detecting the IFN-γ production in gliadin-reactive T-cell lines taken from the small intestinal mucosa of HLA-DQ2+ celiac disease patients. Notably, gastrointestinal digestion sharply reduced the ability of Einkorn gliadins of both strains to activate T cells, while barely affecting the ability of Triticum durum. The team's results clearly show that digestion barely affects Triticum durum at all, while the Einkorn strains break down substantially, resulting in lower toxicity for celiac disease patients. This study does not mean that Einkorn is safe for people with celiac disease to eat, but it does present some interesting possibilities for further study. It would be interesting, for example, to see if Einkorn could be further digested with sourdough cultures, or even enzymes, to render a bread that could be safe for people with celiac disease. The possibilities are intriguing. Stay tuned for more on this and related stories. Read more at: Front Nutr. 2020 May 22;7:56.

Celiac.com 06/16/2022 - The odyssey began four years ago with a one-page bill authored by New York Representative Nita Lowey. It ended on August 2, 2004, when President Bush signed the Food Allergen Labeling and Consumer Protection Act (FALCPA) into law. There have been many questions about when the new law goes into effect, and what it will mean for individuals with celiac disease. Beginning on January 1, 2006, food labels will be required to list the top eight food allergens. This date was the earliest that the law could go into effect. In order to minimize the burden on business, the Food and Drug Administration (FDA) sets periodic effective dates timed in two year cycles. This date also coincides with the labeling changes required for trans-fats. The top eight allergens account for 90 percent of all food allergic reactions. For individuals with celiac disease, it is estimated that 90 percent of food products contain wheat, or a wheat derivative. Of the remaining problematic grains—rye is almost never used as an additive. Barley is sometimes found as a main ingredient, or is listed as “barley malt,” or simply as “malt.” In addition to food ingredient labels, labels on dietary supplements or vitamins will also need to conform to the new FALCPA law. Further, institutional-sized food packaging— such as ten pound cans of tomatoes used by restaurants—must also conform to the new regulations. The bottom-line according to a spokesperson for the FDA, food packaged in any form will have to list the top eight allergens. The new law mandates not just labeling, but various other factors as well. Specifically, it requires: Food labels must list—in everyday language—any of the eight main food allergens (milk, egg, peanuts, tree nuts, fish, shellfish, soy, and wheat) that are in the product. Allergens in flavoring, coloring, or incidental additives to be labeled in accordance with these requirements. The U.S. Centers for Disease Control and Prevention to track food allergy-related deaths. An examination of how to eliminate unintentional contamination and cross-contact of foods. The FDA to consider revisions of the Food Code to provide allergen-free preparation guidelines for restaurants and foodservice establishments. An investigation of consumer preference pertaining to advisory food labeling such as precautionary “may contain” statements. Guidelines to be established for use of the term “gluten-free” on product labels. Again, the changes to food labels go into effect on January 1, 2006. Many food manufacturers have already begun listing allergens in some form or another, but don’t expect to see wholesale changes until then. What Happens Next? While we anxiously wait for the label revisions, there will be a lot happening at the FDA on another key provision of the law—setting standards for the use of the term “gluten-free” on food packages. These standards would be for companies which choose to label their products as gluten-free. The standards will be set out in regulations. Developing regulations is very time intensive. On average, it takes about a year to make a rule; some can take up to four years! The more specific, or detailed a law is, the easier it is to develop the rules for implementing, or putting that law into action. At a regulatory agency like the FDA, there is an annual priority-setting process. Things they want to do are put on a list, along with new laws passed by Congress, which have specific deadlines. Although it is not clear when the FDA will begin work on the regulations for using the term gluten-free on labels, the process is well established. According to sources at the FDA’s Center for Food Safety and Applied Nutrition (CFSAN), they will begin by assembling a multi-disciplinary team with experience in labeling, economics, and enforcement. Based on the law, the team will rough out what the rule should look like, and the issues that should be addressed. This first draft will be reviewed by leaders at CFSAN, and then by the FDA management. Depending on the complexity of the issues involved, it may take several drafts before the document is ready to go to the next step, called “clearance.” Regulations and policy statements are “cleared” through an administrative hierarchy beginning with the center (CFSAN) level, then moving up to the agency (FDA) level. After approval by the FDA, the draft rule must pass review at the Department level—Health and Human Services (HHS)—and the Office of Management and Budget. At any one of these stages the rule could be forced to go back for revision and have to start the process over. The draft rule must be open for public comment. The time allotted for such comments vary, but will be no less than 60 days. Under FALCPA, the proposed rule must be published by August 2, 2006. After the internal clearances are complete, the proposed rule is published in the Federal Register. Comments on the proposal will be requested from the public, interest groups, other government agencies, and members of Congress. The notice in the Federal Register will provide information for when comments are due, and how they must be submitted. We will be closely monitoring this process and any information published by the FDA regarding this rule will be posted to the ACTF website: www.celiaccenter.org/taskforce.asp. Those signed up for the E-Action List will receive a news alert (go to www.capwiz.com/celiac for more information). Once the comment period closes, FDA will review all the comments and the rule may be modified based on the feedback received. In some cases, re-drafting to address the concerns presented can take years. Luckily, FALCPA requires the final rule to be issued no later than August 2, 2008, which will prevent any extreme delays. The final rule, just like the previous draft, must be published in the Federal Register. For rules that have a significant economic impact, Congress has at least 60 days to register its objection. After this waiting period, the rule can take effect. The only way to undo the final rule is to start the process all over again. Many individuals have suggested that the FDA could speed up the process by adopting the proposed Codex Alimentarius gluten-free standard—20 ppm for naturally gluten-free foods, and 200 ppm for foods with ingredients that normally contain gluten but have had the gluten removed, such as Codex quality wheat starch. Others would prefer that it adopt the more stringent Canadian gluten-free standard of 20 ppm for all foods. The FDA is clearly aware of these existing standards. While it might be easy to accept either and just move on, it doesn’t work that way. The agency will review how, and when, these other levels were established. But, in order to set a gluten-free standard for the United States, the FDA will conduct a thorough, independent analysis of the science. Among other things, it will assess research on safe thresholds of gluten contamination for persons on a gluten-free diet; current testing methods for products, the availability and accuracy of such tests; and the impact of different standards on food manufacturers. The FDA has been very supportive of the need for gluten-free labeling for persons with celiac disease. The foremost issue will be the safety of those who will be relying on such labels. It is not possible to set the threshold at zero, in part, because there is no way to determine that level. No test has that level of sensitivity. In all probability, the FDA will settle somewhere between zero and 200 ppm. There is a lot of room in the middle, and our job is to help the FDA find the best possible point within that spectrum. Just as politics drive the legislative process, they also loom over the rulemaking process. Some will argue that these are “our” rules, and therefore the celiac community’s perspective should carry more weight. There are other interests which will need to be balanced against those of persons with celiac disease. If we are to be taken seriously, our views must be supported by science. Individual stories supported solely by anecdotal evidence, will receive little consideration. Reasonableness will also be a major factor in the FDA’s decision making. Demanding a standard which imposes significant burdens on the nation’s multi-billion dollar food industry will not be perceived as reasonable. One FDA staffer noted this could be a real opportunity for the celiac community because, through the rulemaking process, companies will get to see the real potential in developing products for a ripe and relatively untapped market. Thanks to an incredible effort we were instrumental in the passage of FALCPA. The development of the gluten-free rules provides another prime opportunity to demonstrate our collective strength. The same unity, along with strong, scientific-based research, will be necessary to achieve a safe gluten-free standard.

Celiac.com 07/31/2013 - People with celiac disease react to specific proteins in wheat, and a team of scientists from Washington State University are attempting to develop new varieties of wheat that suppress those proteins and are safe for those with celiac disease. Currently, they can silence nearly 90 percent of the protein that causes a gluten reaction. They hope their research efforts will lead them to a strain that suppress 100% of the proteins that trigger gluten reactions. Since people with celiac disease react to specific proteins in wheat, the simple solution is to eliminate those proteins to develop an allergy-free wheat. According to the U.S. National Institutes of Health, wheat is made up of three groups of proteins : gliadins, low molecular weight glutenin subunits and high molecular weight glutenin subunits. The majority of people with celiac disease can tolerate the high molecular weight glutenin proteins, so the Washington State scientists attempted to silence the genetic expression of the other proteins in wheat. The high molecular weight glutenins are necessary for baking, so the wheat should produce flour suitable for a variety of breads and dough. The researchers are using a genetic technique called RNA interference, that has enabled them to silence the expression of more than 80 percent of the wheat genes associated with autoimmune reactions. “With our molecular genetic technologies we have wheat plants that silence 85.6 percent of the immunogenic genes,” said Diter von Wettstein, a plant science professor at Washington State. “The chances of getting plants with more than 90 percent silencing is good.” Such wheat hybrids might not work for all people with celiac disease, but could they provide benefits for the majority of people with celiac disease? What do you think? Would you try it? Share your thoughts below. Read More at Producer.com.

Celiac.com 07/29/2021 - Ukko, a company focused on developing artificial-intelligence designed products and solutions to food allergies, just announced a successful $40 million funding round. Their first effort will be to develop non-allergenic gluten protein and gluten-neutralized ingredients that can be used to in baked goods for celiacs and people with gluten sensitivity. At the same time, they are also working on a safe peanut allergy treatment that focuses on creating a safer therapeutic approach for allergic people undergoing desensitization treatment. Ukko plans to develop a safer peanut allergy treatment by using their non-allergenic version of peanut protein. For gluten allergies, Ukko is working on a safe gluten protein that can be used for numerous products in both commercial and manufacturing markets. Interestingly, Ukko also plans to use its flour products to produce their own line of gluten-free bread that will be available commercially. Current investors in Ukko include lead investor Leaps by Bayer, the venture arm of the pharmaceutical giant, Continental Grain Company, PeakBridge Ventures, SkyViews Life Science and Fall Line Capital, Khosla Ventures, Innovation Endeavors, and TIME Ventures. Read more in Food Dive.

Celiac.com 07/02/2021 - Do you suffer from symptoms of abdominal pain, stomach aches, excess bloating, gas, diarrhea, fatigue, bone or joint pain, skin rashes, headaches, difficulty concentrating or irritability? Gluten, the major protein in wheat, barley and rye causes these symptoms in many people but most, including their physicians, are unaware that gluten is the cause and that a gluten-free diet may relieve these symptoms. Though there are diagnostic blood tests available for identifying gluten sensitivity, these test have limitations. Many physicians are unaware these blood tests are available, including genetic tests for the risk. Most physicians are also unaware of the broad manifestations of gluten sensitivity and fail to order tests that could diagnose the cause. Sadly, the condition often goes unrecognized and untreated when it is very common and reversible by simply following a gluten-free diet. No medications or surgery are required. Worldwide nearly 1 in 100 people have the most severe form of gluten sensitivity or intolerance known as Celiac disease though it is estimated that more than 90% are undiagnosed. Startlingly, many more than this, possibly 10-30% of people of northern European ancestry, have lesser forms of gluten sensitivity that causes symptoms that improve on a gluten free diet. The low carbohydrate diets have become popular because many have lost weight but they also frequently experienced dramatic improvements in general feeling of well being, increased energy, relief from fibromyalgia, joint aches, improved skin, fewer headaches, and improved digestive symptoms. However, many fail to gain full benefit because they don’t know they are gluten sensitive and have not completely eliminated gluten from their diet since gluten is present in so many foods that we eat. Gluten is insulinogenic, meaning it stimulates insulin release, and thereby promotes weight gain. Abnormal blood sugar regulation also often occurs. Some people will gain weight despite malabsorbing essential nutrients. It is now known that more than 10% of insulin dependent diabetics have celiac disease. What is not yet known is whether the celiac came first or the diabetes, but that they commonly occur together. Celiac disease is also commonly associated with other autoimmune conditions such as lupus, rheumatoid arthritis and thyroid problems. Celiac disease is a reversible cause of infertility, low birth weight infants, pre-term labor, and recurrent miscarriages. Untreated it is associated with a significantly increased risk of numerous cancers including all GI cancers and lymphoma. It is a common cause of unexplained anemia especially from iron deficiency and causes premature osteoporosis. Dietary elimination of gluten allows the intestine to heal so that absorption is normalized and symptoms are relieved. After five years of a gluten-free diet the cancer risk returns to normal as long as the individual remains gluten-free for life. Classic celiac disease is diagnosed by abnormal blood tests and an abnormal intestinal appearance on biopsy. Blood tests for celiac disease include antibody tests for gliadin (AGA), the toxic fraction of gluten; endomysial antibodies (EMA); and tissue transglutaminase antibody (tTG). High antibody levels to EMA and tTG are generally accepted as diagnostic for celiac disease though some individuals with celiac disease and most with lesser degrees of gluten sensitivity may have normal levels. AGA levels have, in the past, been considered very sensitive but not specific for celiac disease. Newer assays for AGA antibodies for gluten that has undergone a chemical change called deamidation that appears to be more specific for celiac disease (Gliadin II, Inova) may be as or more accurate than EMA and tTG antibody tests. However, lesser forms of gluten intolerance may be missed when any of these blood tests are normal or borderline and/or small intestine biopsy is normal or indeterminate. Stool antibody testing for antigliadin and tTG has been performed in research labs and published in a few studies. The commercial lab, Enterolab, now offers these tests though the former research gastroenterologist Dr. Ken Fine, who patented the test, has yet to publish the results of his findings in a peer reviewed journal. His unpublished data and the clinical experience of some of us who have used his test have indicated the tests are, to date, 100% sensitive for celiac disease. They are highly sensitive for gluten sensitivity of lesser degrees before blood tests or biopsies become abnormal but when symptoms exist. These symptoms reverse on a gluten-free diet instituted by those with abnormal stool antibody levels. Small intestine tissue obtained by biopsy during upper gastrointestinal endoscopy has been considered the “gold standard” for the diagnosis of celiac disease since the 1950s. However, recent studies have demonstrated that some people with gluten sensitivity, especially relatives of celiacs with few or no symptoms, may have changes from gluten injury in the intestine that can only be seen on a small intestine biopsy with special stains not routinely used, or on electron microscopy done in the research setting. Immunohistochemistry stains can detect increased numbers of specialized white blood cells called lymphocytes in the intestinal lining tips or villi as the earliest sign of gluten induced injury or irritation. Electron microscopy also reveals very early ultrastructural changes in some individuals when all other tests are normal. According to published research, when people are offered the option of gluten-free diet based on these abnormalities they have usually responded favorably, whereas those who continued to eat gluten often later developed classic celiac disease. What these studies suggest is that a “normal small intestine biopsy” may exclude celiac disease as defined by strict criteria but it does not exclude gluten sensitivity, a fact appreciated by many individuals who ultimately started a gluten-free diet based on their symptoms, family history, suggestive blood test or stool antibody test(s). Those few physicians who appreciate the concept of the spectrum of gluten intolerance or sensitivity are outnumbered by the medical majority that continues to insist on strict criteria for the diagnosis of celiac disease before recommending a gluten-free diet. Physicians either unfamiliar with the research on celiac or who are holding onto the strict criteria for celiac as the only indication for recommending a gluten free diet unfortunately often leave many gluten sensitive individuals confused or frustrated. Some seek answers on the Internet or from alternative practitioners. Many have their diagnosis missed, challenged, or dismissed. Others are misinformed or receive incomplete information. As a result many may fail to benefit from the health benefits of a gluten-free diet because they are advised that it is not required because they have normal blood tests and/or normal biopsies. Another source of confusion lies in the knowledge that certain genetic patterns are present in over 90% of individuals with celiac disease. Testing for such specific blood type patterns on white blood cells known as HLA DQ2 and DQ8 is increasingly employed to determine if a person carries the gene pattern predisposing to celiac disease. Some use the absence of these two patterns as a way of excluding the possibility of celiac disease and the need for testing or gluten-free diet. However, there are rare reports of classic Celiacs who are DQ2 and DQ8 negative. Moreover, recent studies indicate other DQ patterns may be associated with gluten sensitivity though very unlikely to predispose to classic celiac disease. Testing for all the DQ patterns has been advocated by Dr. Fine based on his experience with stool antibody testing that has revealed that the other DQ types are associated with elevated levels, symptoms, and positive response to gluten-free diet. According to his unpublished data, all the DQ types except DQ4 are associated with a risk of intolerance to gluten. Testing for the DQ types allows a person to determine if they carry one of the two high risk gene types for celiac disease or the other “minor” DQ type associated with gluten sensitivity but low risk for celiac disease. Enterolab also offers the stool testing for gliadin antibodies and tissue transglutaminase antibodies as well as several other stool tests for food intolerance or colitis. Though not widely accepted, these tests have gained favor with the lay public as an option for determining sensitivity to gluten or other food proteins, either despite negative blood tests and/or biopsies, or in place of the more invasive tests. Most recommend the accepted blood tests and small bowel biopsy for confirmation of celiac. The favorable reports in the lay community have been overwhelmingly positive though they can’t be subjected to peer review by the medical community prior to the publication of Dr. Fine’s data. Physicians open to the broader problem of gluten sensitivity are reporting these tests helpful in many patients suspected of gluten intolerance with negative blood tests and/or biopsies, though some are not certain how to interpret the tests. The national celiac organizations have difficulty commenting on their application without published research though a recent article in the British Medical Journal did show stool tests highly specific for celiac. Dr. Fine’s has publicly commented that his unpublished data demonstrates those with abnormal stool tests indicating gluten sensitivity overwhelmingly respond favorably to a gluten free diet with improvement of symptoms and general quality of life. There is no agreed-upon definition for gluten sensitivity or intolerance, especially for those who do not meet the strict criteria for celiac disease yet may have abnormal tests and/or symptoms that respond to gluten-free diet. Those individuals become confused when they realize that because they aren’t diagnosed with celiac disease, they don’t know where to turn for more information. Consensus in the medical community on definitions and more research in this area are greatly needed.

Celiac.com 11/11/2014 - There have been claims that certain strains of wheat, especially ancient strains, such as einkorn, do not trigger adverse reactions in people with celiac disease, or that they trigger less severe reactions. Until now, researchers haven't been able to say for certain that celiac disease patients react adversely to all varieties of wheat, or whether there may be differences in reactions to certain strains. A research team recently evaluated the safety of ancient strains of wheat in celiac disease. The researchers included Tanja Šuligojemailemail, Armando Gregorinidemail, Mariastella Colombaeemail, H. Julia Elliscemail, and Paul J. Ciclitirac To get a better idea of the nature of celiac factions to wheat, the team studied seven Triticum accessions showing different origin (ancient/modern) and ploidy (di-, tetra- hexaploid). In all, they tested ancient Triticum monococcum precoce (AA genome) and Triticum speltoides (BB genome), accessions of Triticum turgidum durum (AABB genome) including two ancient (Graziella Ra and Kamut) and two modern (Senatore Cappelli and Svevo) durum strains of wheat and Triticum aestivum compactum (AABBDD genome). They evaluated small intestinal gluten-specific T-cell lines generated from 13 celiac patients with wheat accessions by proliferation assays. They found that all strains of wheat they tested triggered a range of adverse responses, independent of ploidy or ancient/modern origin. Based on these results, they suggest that all strains of wheat, even ancient strains previously suggested to be low or devoid of celiac toxicity, should be tested for immunogenicity using gluten-specific T-cell lines from multiple celiac patients rather than gluten-specific clones to assess their potential toxicity. They also emphasize the need for celiac patients to follow a strict gluten-free diet, including avoidance of ancient strains of wheat. Source: Clin Nutr. 2013 Dec;32(6):1043-9. doi: 10.1016/j.clnu.2013.02.003

Celiac.com 03/25/2021 - Sometimes, studies can surface that create the appearance of a monumental revelation, but in reality, there isn't much to support their claims. The latest example is an article based on a recent study that appears in Foods magazine. Wheat farmers are using increasing amounts of nitrogen on their fields, which may be stoking the global increase in cases of celiac disease, according to a study published in the Foods magazine, and led by Josep Peñuelas, a researcher at CREAF and the CSIC. The study makes some sweeping conclusions that will likely raise some eyebrows. But at the end of the day, it's long on generalizations and thin on data, and facts. Beginning with little perspective on historical versus modern usage levels, or actual physical impacts, Peñuelas points out that wheat farmers today use ten times more nitrogen to fertilize wheat crops than in the 1960s. Peñuelas points out that celiac rates in the US went from 0.2 to 1% over the last 25 years. However, there are likely many reasons for this, and ascribing the cause to increased nitrogen use seems far fetched. Even ascribing the cause to increased wheat consumption seems a stretch. Because celiac disease testing and awareness have increased substantially over the last couple of decades, it's difficult to get a handle on exactly how widespread the problem is, though evidence points to new rates outpacing increases from testing alone. He then makes some sweeping conclusions. "Nitrogen fertilization translates into a possible direct global health problem," says Peñuelas, although he is cautious about drawing conclusions and admits that very little study has been done in this area. Peñuelas admits that his team did not "carry out the medical study, but we warn of a new consequence. The relationship that we have identified does not imply the existence of a single direct cause: there may be other factors, although this is important." He adds that "the nitrogen fertilization that we ecologists study has very relevant effects on microorganisms and the functioning of the earth, and we add that it also has an effect on human health." This may be true, but the fact is that the actual chemical, biological and environmental triggers that cause the development of celiac disease in genetically susceptible people remain largely unknown. As do the causes of the genetic propensity for celiac disease. Moreover, the level of genetic susceptibility in the general population remains largely unknown, especially relative to previous eras. Overall, the study, while perhaps well intended, seems thin on detail and long on generalizations and claims that are not based on data and solid science. Peñuelas makes a lot of general claims about nitrogen use on wheat fields, increased planting and consumption of wheat, and rises in celiac disease to make some equally general claim that rising nitrogen use has something to do with it all, and possibly other problems. He states: "Everything suggests that we have another risk factor caused by a world richer in nitrogen through the increase of gliadins in wheat, an important risk factor that may explain, at least in part, the increase in the prevalence of celiac disease." "Everything" suggests? Really? Surely if "everything" points to wheat as "another risk factor caused by a world richer in nitrogen through the increase of gliadins in wheat," then surely there's good data to support that claim? But the study offers none. How about let's see some data from an actual scientific study that does more than make some blanket associations about wheat and nitrogen and celiac disease? With all respect to Peñuelas and Foods magazine, these types of claims are unsupported by any hard data, and questionable in their conclusions. Here are some questions that go unanswered: Are wheat farmers dumping more fertilizer on their crops than ever before, or has wheat cultivation expanded ten times in the last 50 years or so? Is there any hard evidence that elevated nitrogen use impacts the physical qualities of wheat, especially the gliadins that trigger celiac reactions? Are there other plausible explanations for a rise in celiac disease rates, such as NSAID use, or dietary shifts? The data so far discounts the idea that wheat, even hybridized varieties common today, are really that much different, or more likely to trigger celiac disease or gluten intolerance than in the past. The reason it's important to clarify such studies is because they can promote misinformation about topics that really matter. Modern wheat is not more toxic than historical varieties This claim is similar to claims that modern wheat is more "toxic" to people with celiac disease than historical varieties, or more likely to trigger the development of celiac disease, neither of which have been shown to be true. In fact, a recent study suggests no connection between celiac antigenicity and modern wheat strains. In fact, both ancient and modern wheat strains trigger reactions in people with celiac disease, and may contribute to its development. Rain levels change gliadin levels more than hybridization Sometimes actual data can yield surprising results. Not too long ago, anew study on old and new wheat varieties shows no evidence for higher immunoreactivity in hybridized wheat strains. In fact, they found that rain changes immunoreactivity of wheat proteins even more than breeding. Think about that: Rain levels change gliadin levels much more than selective breeding. In general, be skeptical of simple answers to complex problems, especially without good detail in the form of data. Demanding good science, solid data, and supportable conclusions will help people avoid reaching the wrong conclusions about important issues.

Celiac.com 02/26/2021 - Researchers estimate that 32 million Americans have food allergies, including nearly six million children under age 18. About 40 percent of children with food allergies are sensitive to more than one food. In the U.S., more than 170 foods have been reported to cause allergic reactions. However, new evidence confirms that nearly every allergic reaction to food is caused by one of just eight foods. The food group known by the United States Department of Agriculture as the "Big Eight," includes wheat, peanuts, milk, eggs, tree nuts, fish, crustacean shellfish and soy. These foods account for 90 percent of food allergies in the U.S. Food Allergies on the Rise The Centers for Disease Control & Prevention reports that the number of children with food allergies rose by 50 percent between 1997 and 2011. Even though many people suffer from serious, potentially life-threatening food allergies, most people with food allergies suffer only mild reactions to the offending food. Those people may benefit from efforts to grow and cultivate low allergen versions of many of these foods. Some of the Big Eight foods, such as "[w]heat and peanuts are...major sources of proteins to many, especially those living in resource-deprived conditions, [so]...Finding affordable ways to make wheat and peanuts available for all is very important," says Sachin Rustgi, a member of the Crop Science Society of America, who studies ways to breed less allergenic varieties of the Big Eight foods. Currently No Cure for Food Allergy There is currently no cure for food allergy. Food allergy therapies are under study in clinical trials, but none has been approved yet for general use. Here are the Big Eight major food allergens and some things researchers are working on: Wheat Celiac disease affects more than three million Americans. Researchers are currently using CRISPR gene editing to create wheat varieties that are less allergenic than present strains. "Disrupting the gluten genes in wheat could yield wheat with significantly lower levels of gluten," says Rustgi. Tree nuts Nearly four million Americans suffer from tree nut allergy. Between 1997 and 2008, the prevalence of peanut or tree nut allergy appears to have more than tripled in U.S. children. Peanuts Peanut allergies affect more than six million Americans. In one approach to the problem, researchers are currently testing numerous peanut varieties to find strains that are naturally less allergenic than others. They then hope to use these strains to reduce the allergic sensitivity in people who suffer from peanut allergies. Milk More than six 6.1 million Americans suffer from dairy allergy. Fish Nearly 2.6 million Americans suffer from fish allergy. Crustacean shellfish More than eight million Americans suffer from Crustacean shellfish allergy. Soy Soy allergy affects nearly two million Americans. Egg More than two and a half million Americans suffer from egg allergy. Sesame Sesame is not considered one of the Big Eight major food allergens, but more than a half a million Americans have an allergy to sesame, and it is a growing concern. Researchers are currently trying three different approaches to reducing allergens levels in some, and eventually, all, of those foods. Breeding to Lower Allergens Researchers have been trying to breed varieties of wheat with lower gluten content. The challenge, in part, lies in the complicated nature of gluten genetics. The information needed to make gluten is embedded in the DNA in wheat cells. Gene Editing Offers Promise CRISPR technology allows scientists to make very precise changes to a cell's DNA. Wheat has numerous offending proteins, making gene editing more challenging. Recent improvements in CRISPR technology allow researchers to target many genes at once. By using CRISPR, researchers can change genes so the body's cells no longer 'read' them, and stop making allergenic proteins. Targeting the 'Master Regulator' Another approach includes understanding how gluten production is regulated in wheat cells. As it turns out, in gluten genes, a single protein acts as a 'master regulator.' Targeting a single gene is much easier than trying to disrupt the several gluten genes, so targeting the master regulator could produce low-gluten wheat strains. If researchers can figure out ways to reduce the levels of allergens in these eight foods, they can conceivably make them safe to consume for large numbers of people with food allergies. Read more at News-medical.net

Celiac.com 02/10/2021 - Wheat, peanuts, milk, eggs, tree nuts, fish, crustacean shellfish and soy account for 90 percent of food allergies in the U.S. Imagine if we could just remove the offending allergens from our food. What would that even look like? Armed with the list of offending foods, researchers are using electrophoresis, CRISPR and both traditional and engineered breeding techniques to develop less allergenic varieties of the offending foods. Successfully breeding low allergen varieties could lead to hypo-allergenic varieties in the future. Researchers are currently focused mainly on developing less allergenic varieties of wheat and peanuts, says Sachin Rustgi, a member of the Crop Science Society of America, which studies how breeding can be used to develop less allergenic varieties of these foods. One of the challenges to producing less allergenic varieties is that the culprit in most food allergies is not a single actor, but a group, a conspiracy of allergens, as it were. Gluten contains many potentially offending proteins, while peanuts contain 16 different proteins recognized as allergens. The cells that trigger the production of these proteins are contained within different genes, so effectively neutralizing that production signal means figuring out how to disrupt different parts of wheat and peanut DNA. “When we started this research, a major question was whether it would even be possible to work on a characteristic controlled by so many genes,” says Rustgi. Gene Editing Targets Many Genes But recent improvements in CRISPR gene-editing technology allow researchers to target many genes at once, and the approach has shown early promise. Rustgi has already managed to create a new wheat strain that is safe for people with celiac disease. The new wheat strain relies on two enzymes spliced into the DNA: one from barley that attacks gluten; and another from the bacterium Flavobacterium meningosepticum. Lower Allergens Via Cross Breeding Now, Rustgi and his team are testing wheat and peanut varieties to find those that are naturally less allergenic than others. They are hoping to cross-breed these low-allergenic with crop varieties that have desirable traits, such as high yields or pest resistance. “Disrupting the gluten genes in wheat could yield wheat with significantly lower levels of gluten. A similar approach would work in peanuts,” says Rustgi. Targeting One Gene A third approach targets gluten regulation in wheat cells. Research has shown that just one cell functions as the “master regulator” for many gluten genes. Think of it as the key that starts the gene engines. By disrupting the master regulator, researchers hope to reduce amounts of gluten the wheat produces. Figuring out ways to reduce allergen levels in these eight foods can potentially render them safe to consume for people with food allergies. Certainly, safe hypo-allergenic wheat would be a major step forward for millions of people with celiac disease. Making similar progress with peanuts and potentially with other allergens would be a game changer for people with food allergies. Read more at: laboratoryequipment.com