Celiac disease is an autoimmune disorder where the ingestion of gluten leads to damage in the small intestine and it occur in genetically predisposed people.

It is estimated that it affects 1 in 100 people worldwide. According to statistical data, there are two and one – half million Americans are undiagnosed and are at risk for long – term health complications.

Gluten is protein that is found in wheat, rye and barley and there are more than 55 diseases linked to gluten.

It is estimated that 99% of the people who have either gluten intolerance or celiac disease and are never diagnosed. Additionally, it is estimated that as much as 15% of the US population is gluten intolerant. Could you be one of them?


Fast facts about celiac disease

There are about 83% of Americans with celiac disease are undiagnosed or misdiagnosed with other conditions.

Gluten – free diet is the only existing treatment for celiac disease.

There are from 5 to 22% of people with celiac disease have a first – degree relative with this condition.

Now, the question of the investigators that are interested in celiac disease, a chronic gastrointestinal disorder caused by an immunologic response to the ingestion of gluten is: why only 2% to 5% of genetically susceptible individuals develop the disease? Their attention is focused on whether environmental determinants, including gut microorganisms, contribute to the development of celiac disease.

New study in The American Journal of Pathology found that the gut microbiome can play an important role in the body’s response to gluten and in the study was used humanized mouse model of gluten sensitivity. What is more, the germ – free mice experienced increased death of cells that line the gastrointestinal tract, called enterocytes, alongside anatomical alterations of the small, fingerlike projections that line the small intestine, known as the villi.

In this study was identified the development of antibodies in response to a component of gluten called gliadin. Among the germ – free mice and these mice also demonstrated T – cell responses specific to this component. Interestingly, the team found that development of gluten-induced pathology was halted in the clean SPF mice compared with the germ – free mice, but this was not the case when the clean SPF mice received enteroadherent Escherichia coli from a patient with celiac disease.

Increasing Proteobacteria worsened gluten – induced pathology

American Journal of Pathology published results from investigate where early bearing to antibiotics, ensuing in microbial imbalance, exacerbates response to gluten. Gluten sensitivity can show as IgG and/or IgA antibody responses to gluten, and gluten – containing grains. It may also show as anti – gliadin antibodies, but not in all cases.

Also, it is recommended to check food sensitivities to other foods, because with gluten sensitivity, and the symptoms mentioned above, it is quite likely that you may also be reacting to such foods as dairy products, eggs, beans, and other grains. Note that gluten sensitivity will NOT show with an intestinal biopsy. That is considered to be the standard way to diagnose Celiac disease, but does not show gluten sensitivity.

So, what is the next step?

When you find out that you have gluten sensitivity, you should adjust your diet to ensure that you avoid gluten and enjoy continued good health. On increasing the presence of Proteobacteria among conventional SPF mice by administering an antibiotic called vancomycin around the time of their birth, the researchers found that gluten – induced pathology got worse. Specifically, the team identified an increase in levels of IELs.


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