Celiac.com Disease & Gluten-Free Diet Support Since 1995 - Articles

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 02/26/2024 - A recent study, conducted by researchers Bodil Roth and Bodil Ohlsson, sheds light on the association between celiac disease and microscopic colitis, providing valuable insights into the clinical course, and subtypes of the disease in a female population. Microscopic colitis is characterized by chronic inflammation of the colon, and has long been linked to autoimmune conditions, smoking, and certain medications. Their study aimed to investigate this connection, considering various subtypes of microscopic colitis and their clinical presentations. The research, which involved 240 women aged 73 years or older diagnosed with microscopic colitis, revealed intriguing findings. Out of the 158 women who agreed to participate, half experienced the simultaneous onset of microscopic colitis and celiac disease. Notably, celiac disease was most prevalent in patients with lymphocytic colitis, with a significantly higher incidence compared to other subtypes of microscopic colitis. Analysis of blood samples also revealed the presence of anti-transglutaminase antibodies, a marker for celiac disease, in some participants with one episode of microscopic colitis. Moreover, corticosteroid use was more common in patients with collagenous colitis and refractory microscopic colitis, highlighting the diverse clinical manifestations of the disease. The study also explored the impact of smoking habits on the prevalence of microscopic colitis and associated symptoms. Past smokers showed a higher prevalence of one-episode microscopic colitis, while current smoking was associated with an increased likelihood of experiencing irritable bowel syndrome (IBS)-like symptoms. Significant Association Found Between Celiac Disease and Lymphocytic Colitis Upon adjusting for smoking habits, the researchers found a significant association between celiac disease and lymphocytic colitis, suggesting a potential link between these conditions. However, further research is needed to elucidate the nature of this relationship and whether lymphocytic colitis in conjunction with celiac disease should be classified as a distinct entity or a variant of celiac disease. These findings underscore the complex interplay between autoimmune conditions and gastrointestinal disorders, emphasizing the importance of comprehensive clinical evaluation and tailored management approaches. As researchers continue to unravel the intricacies of these diseases, advancements in diagnosis and treatment hold promise for improving the lives of individuals affected by celiac disease and microscopic colitis. Read more in BMC Gastroenterology volume 24, Article number: 70 (2024)

Celiac.com 02/24/2024 - A recent poll conducted by Celiac.com shed light on various aspects of celiac disease knowledge and experiences among respondents. However, one finding stands out starkly: 18% of respondents admitted to cheating on their gluten-free diet. This revelation underscores the critical importance of emphasizing the necessity of strict dietary compliance for individuals with celiac disease. Cheating on a gluten-free diet can have serious consequences, ranging from uncomfortable symptoms to long-term health complications such as intestinal damage, malnutrition, and an increased risk of other autoimmune conditions. In this article, we explore the implications of this poll result and why maintaining a gluten-free diet is paramount for the health and well-being of individuals living with celiac disease. Question 1: Celiac disease is an autoimmune disorder. Celiac.com's poll revealed that 100% of respondents correctly identified this statement as true. This is an essential fact about celiac disease. When individuals with celiac disease consume gluten, their immune system mistakenly attacks the lining of the small intestine, leading to various symptoms and potential long-term complications. The autoimmune nature of the condition underscores the seriousness of adhering to a strict gluten-free diet to manage symptoms and prevent further damage. Question 2: Celiac disease is primarily a genetic condition. While 58% of respondents recognized this statement as true, it's crucial to emphasize that genetics play a significant role in celiac disease. Having certain genetic markers, such as the HLA-DQ2 and HLA-DQ8 genes, increases the likelihood of developing the condition. However, genetics alone do not determine who will develop celiac disease, as environmental factors also play a role. Question 3: Cross-contamination with gluten can trigger symptoms in individuals with celiac disease. Nearly all respondents (98%) correctly identified this statement as true. Cross-contamination occurs when gluten-free foods come into contact with gluten-containing products or surfaces, leading to the inadvertent ingestion of gluten. Even trace amounts of gluten can provoke symptoms in individuals with celiac disease, highlighting the importance of strict dietary adherence and careful food preparation practices. Question 4: What is the name of the protein in wheat that triggers the immune response in celiac disease? The majority of respondents (76%) correctly selected gliadin as the protein in wheat responsible for triggering the immune response in celiac disease. Understanding the specific components of gluten, such as gliadin, is crucial for individuals with celiac disease to effectively identify and avoid gluten-containing foods. Question 5: Celiac disease is more common in people of European descent. A significant majority of respondents (68%) correctly identified this statement as true. While celiac disease can affect individuals of any ethnicity, it is more prevalent among those of European descent. This highlights the importance of considering genetic predisposition when assessing the risk of celiac disease in different populations. Question 6: Dermatitis herpetiformis is a skin manifestation associated with celiac disease. A vast majority of respondents (92%) correctly recognized this statement as true. Dermatitis herpetiformis is a chronic, blistering skin rash that is strongly associated with celiac disease. It is caused by the same immune response to gluten that damages the intestinal lining in individuals with celiac disease. Question 7: What percentage of people with celiac disease may go undiagnosed? 28% of respondents correctly identified 50% as the percentage of people with celiac disease who may go undiagnosed. This statistic sheds light on a concerning reality within the celiac disease community. Despite increased awareness and diagnostic tools, a significant portion of individuals with celiac disease remain undiagnosed. There are several factors contributing to this high rate of underdiagnosis. Firstly, the symptoms of celiac disease can vary widely and overlap with those of other gastrointestinal disorders, making it challenging for healthcare providers to recognize the condition. Additionally, some individuals with celiac disease may experience mild or atypical symptoms, leading them to dismiss their symptoms or attribute them to other causes. Cultural and societal factors may also play a role, as misconceptions about celiac disease and gluten sensitivity persist, leading to delays in seeking medical attention or reluctance to undergo testing. Furthermore, lack of access to healthcare, particularly in underserved communities, can further exacerbate the problem of underdiagnosis. Addressing these barriers to diagnosis and increasing awareness among both healthcare providers and the general public are crucial steps in improving the identification and management of celiac disease. Question 8: Medications can sometimes contain gluten as an inactive ingredient. An overwhelming majority of respondents (96%) correctly identified this statement as true. It's essential for individuals with celiac disease to carefully check the ingredients of medications, as gluten can sometimes be present in inactive ingredients or as a coating on tablets. Question 9: The terms "wheat-free" and "gluten-free" are interchangeable. While 91% of respondents correctly identified this statement as false, it's worth emphasizing the important distinction between "wheat-free" and "gluten-free." While a wheat-free diet excludes wheat and its derivatives, a gluten-free diet eliminates all sources of gluten, including wheat, barley, and rye. Question 10: Which nutrient deficiency is commonly associated with untreated celiac disease? A significant majority of respondents (70%) correctly selected vitamin D deficiency as a common nutritional consequence of untreated celiac disease. Malabsorption of nutrients due to damage to the intestinal lining can lead to deficiencies in various vitamins and minerals, highlighting the importance of proper nutritional management in individuals with celiac disease. Question 11: Celiac disease can affect the neurological system, leading to issues such as gluten ataxia. An overwhelming majority of respondents (96%) correctly identified this statement as true. Neurological manifestations of celiac disease, such as gluten ataxia, underscore the systemic nature of the condition and the potential for diverse symptoms beyond gastrointestinal issues. Question 12: What is the most reliable treatment for celiac disease? An overwhelming majority of respondents (98%) correctly selected a gluten-free diet as the most reliable treatment for celiac disease. Strict adherence to a gluten-free diet is essential for managing symptoms, promoting intestinal healing, and preventing long-term complications associated with celiac disease. Question 13: Celiac disease has been linked to an increased risk of osteoporosis. A vast majority of respondents (90%) correctly identified this statement as true. Malabsorption of calcium and vitamin D, along with chronic inflammation associated with celiac disease, can contribute to decreased bone density and an increased risk of osteoporosis. Question 14: Quinoa is a grain that contains gluten. 86% of respondents correctly identified this statement as false. Quinoa is a gluten-free grain that can be safely consumed by individuals with celiac disease as part of a gluten-free diet. Question 15: What is the medical term for the biopsy procedure used to diagnose celiac disease? The majority of respondents (79%) correctly selected endoscopy as the medical term for the biopsy procedure used to diagnose celiac disease. During an endoscopy, a small tissue sample is taken from the small intestine to assess for characteristic changes associated with celiac disease. Question 16: Do you cheat on your gluten-free diet? This question delves into a significant issue within the celiac disease community: adherence to a gluten-free diet. While 82% of respondents reported not cheating on their gluten-free diet, 18% admitted to doing so. This highlights the challenges that individuals with celiac disease may face in maintaining strict dietary compliance and underscores the need for ongoing education, support, and access to gluten-free resources to help individuals effectively manage their condition and prevent potential health complications. Additionally, it's worth noting the significant advancements in gluten-free food options in recent years. With the increasing awareness of celiac disease and gluten sensitivity, there has been a proliferation of gluten-free products available in grocery stores and online retailers. Moreover, many whole foods are naturally gluten-free, including fruits, vegetables, meats, fish, dairy, and gluten-free grains like quinoa and rice. Restaurants have also responded to the demand for gluten-free options, with many establishments now offering dedicated gluten-free menus or clearly labeling gluten-free choices on their regular menus. With such wide availability of gluten-free alternatives, individuals with celiac disease have more options than ever to enjoy delicious and safe meals without the need to compromise their dietary restrictions. This accessibility underscores the importance of making informed choices and prioritizing health by adhering to a strict gluten-free diet. In 2002 Celiac.com ran a similar poll question where ~42% of people reported cheating regularly on their gluten-free diets, so in comparison to 22 years ago there has been a significant decrease in the number of people who cheat on their gluten-free diets. In conclusion, Celiac.com's latest poll provides valuable insights into the knowledge, experiences, and challenges faced by individuals living with celiac disease. From understanding the autoimmune nature of the condition to recognizing the importance of dietary adherence and vigilance in avoiding gluten, these findings underscore the multifaceted nature of managing celiac disease and the ongoing need for education, support, and advocacy within the celiac disease community.

Celiac.com 02/23/2024 - Wondering if Hawaiian BBQ is gluten-free and safe for people with celiac disease? The short takeaway is that the gluten-free status of your Hawaiian BBQ very much depends on where you plan on eating. Some do a better job than others. Either way, your options can be limited. Communication is key. Some Hawaiian BBQ places offer gluten-free meat options, typically the grilled chicken breast and/or the Kalua pork. For side dish stick with rice or fresh side salad. Many of the sauces are NOT gluten-free. It's always best to check with the individual establishment where you hope to dine. What is Hawaiian BBQ? Hawaiian BBQ is a unique style of barbecue that originated in Hawaii and combines elements of traditional Hawaiian cooking with influences from other cultures, such as Japan, China, Korea, and the Philippines. Hawaiian BBQ is basically broken down into marinated meats, side dishes and rice. The hallmark of Hawaiian BBQ is the use of a traditional grill called a “huli huli” that allows the meat to be cooked evenly on all sides while retaining its juices and tenderness. The meats commonly used in Hawaiian BBQ include pork, chicken, and beef, which are marinated in a special blend of soy sauce (which usually contains gluten!), ginger, garlic, and other seasonings that give it its distinctive flavor. In addition to the meats, Hawaiian BBQ often incorporates fresh fruits such as pineapple and coconut, as well as traditional side dishes like rice, macaroni salad, and taro. This unique combination of flavors and ingredients sets Hawaiian BBQ apart from other styles of barbecue, and has earned it a devoted following around the world. What makes Hawaiian BBQ different from other BBQ? Hawaiian BBQ stands out from other styles of barbecue due to its unique fusion of flavors and ingredients that are influenced by a variety of cultures, including traditional Hawaiian, Japanese, Chinese, Korean, and Filipino. This results in a diverse range of dishes that are unlike anything you’ve ever tasted before. What are some common side dishes served with Hawaiian BBQ? Some common side dishes served with Hawaiian BBQ include rice, macaroni salad, and taro, as well as fresh fruits such as pineapple and coconut. These side dishes complement the meats perfectly and add a refreshing and satisfying element to your meal. Obviously macaroni salad is not traditionally gluten-free, while steamed white rice is usually fine. Hawaiian BBQ Sauces Here's where things get a bit tricky. While the grilled meats and basic sides are generally safe, many Hawaiian BBQ sauces may not be gluten-free. Gluten can lurk in soy sauce and other flavor-enhancing additives. It's crucial to inquire about the ingredients in the sauces or, if uncertain, avoid them altogether. For a safer experience, consider requesting your meat without sauce and, instead, explore gluten-free condiment options if available. Communication is Key When dining out with celiac disease, communication with restaurant staff becomes paramount. Calling ahead is never a bad idea. Don't hesitate to ask questions about ingredients, preparation methods, and the potential for cross-contamination. A knowledgeable and accommodating staff can significantly enhance your dining experience and ensure your safety. Some Hawaiian BBQ establishments are attuned to the gluten-free needs of their patrons. Look for those that explicitly label gluten-free options on their menu, or inquire whether they can modify dishes to accommodate dietary restrictions. Restaurants with a clear commitment to gluten-free practices can be more reliable choices for individuals with celiac disease.

Celiac.com 02/22/2024 - For people with celiac disease, every morsel that passes their lips can be a potential source of concern. The vigilant scrutiny of food labels is a ritual, and questions about the gluten-free status of various foods abound. One common query is whether shredded cheese is gluten-free and safe for those with celiac disease. We get more than a few question about cheese. We've done articles about how most cheese is gluten-free, and safe for people with celiac disease. We've even done an article specifically addressing gluten-free shredded cheese. Still, the questions keep coming. Most recently, we've seen more people asking: Is shredded cheese gluten-free? The Basics: Cheese and Gluten In essence, cheese is a dairy product crafted from milk, cultures, and often rennet to solidify it. The good news for those with celiac disease is that most cheeses are inherently gluten-free, making them a welcome addition to a gluten-free diet. Trusted resources like celiac.com include cheese on their list of safe foods and ingredients. Unless gluten-containing ingredients are intentionally introduced during or after the cheese-making process, it's generally considered safe for individuals with celiac disease. This includes the intriguing world of moldy cheeses such as Blue, Gorgonzola, and Roquefort. Shredded Cheese: A Deeper Dive Shredded cheese, a convenient and popular form of this dairy delight, is typically just cheese that has been shredded and bagged. Most shredded cheeses maintain their natural gluten-free status, although it's not always explicitly stated on the packaging. Anti-Caking Agents It's essential to be aware that some shredded cheeses use anti-caking agents to prevent clumping and sticking. These agents can include substances like corn or potato starch. Here are examples of common anti-caking agents: Anti-Caking Blend (Potato Starch, Tapioca Starch) Potato Starch (to Prevent Caking) Powdered Cellulose (to Prevent Caking) Crucial Checks and Balances While the majority of shredded cheeses are gluten-free, the mantra "always check the label" rings true. Carefully scrutinize the ingredients to ensure that no wheat or gluten elements have been introduced during processing. Manufacturers often provide comprehensive information on packaging, but it's the responsibility of those with celiac disease to be discerning consumers. In conclusion, the shredded cheese you sprinkle on your favorite dishes is likely to be gluten-free and safe for individuals with celiac disease. The key lies in being an informed consumer. Read labels diligently, familiarize yourself with common anti-caking agents, and embrace the vast world of naturally gluten-free cheeses. With these precautions, you can savor the goodness of cheese without worry, adding a dash of delight to your gluten-free journey.

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 02/20/2024 - Bob Moore, the visionary founder behind Bob’s Red Mill, known for its wholesome products and iconic packaging featuring his friendly, bearded visage, passed away peacefully at the age of 94, as announced on the company’s website. Moore's legacy is deeply etched into the fabric of the natural foods industry, inspiring countless individuals with his passion for whole grains and unprocessed foods. Established in 1978 in the verdant landscapes of Portland, Oregon, Bob’s Red Mill started as a humble endeavor, offering whole grains to health-conscious consumers in the local community. Under Moore's guidance, the company flourished and expanded its reach, now boasting a diverse portfolio of over 200 products available in more than 70 countries worldwide. A visionary entrepreneur with a heart of gold, Moore initiated an employee stock ownership plan on his 81st birthday, ensuring that the company's success would be shared by its dedicated workforce. Today, Bob’s Red Mill stands as a testament to his unwavering commitment to quality, purity, and the well-being of both consumers and employees alike. Born on February 15, 1929, in Portland, Oregon, Moore's journey into the world of natural foods was inspired by his wife, Charlee, who introduced him to the transformative power of whole grains in the 1960s. Together, they embarked on a mission to promote the benefits of unprocessed foods, laying the foundation for what would become Bob’s Red Mill. Driven by a deep sense of purpose, Moore's entrepreneurial spirit led him to establish Moores’ Flour Mill in Redding, California, before eventually founding Bob’s Red Mill in Milwaukie, Oregon. Despite facing challenges along the way, including the devastating loss of the company's original store in a fire, Moore's resilience and determination never wavered. Beyond his contributions to the natural foods industry, Moore and his beloved wife, Charlee, were staunch supporters of nutrition education and preventive health initiatives. Their philanthropic efforts led to the establishment of the Moore Family Center for Whole Grain Foods, Nutrition, and Preventive Health at Oregon State University, and the Bob and Charlee Moore Institute for Nutrition & Wellness at Oregon Health & Science University. While the loss of Bob Moore is deeply felt by all who knew him, his legacy will continue to inspire generations to come. His sons, Ken, Bob Jr., and David, along with their families, carry forward his vision, ensuring that Bob’s Red Mill remains a beacon of integrity, quality, and wholesomeness in the world of natural foods. To honor his memory, friends and fans are invited to visit the Bob’s Red Mill Whole Grain Store in Milwaukie, Oregon, and share their cherished memories of Bob Moore, a true pioneer in the pursuit of health and wellness through whole foods. Read more: nbclosangeles.com, bobsredmill.com

Celiac.com 02/19/2024 - A recent study presented at the 2023 annual meeting of the American College of Gastroenterology has raised concerns about the increasing incidence of enteropathy-associated T-cell lymphoma (EATL) – a rare and aggressive form of T-cell, non-Hodgkin lymphoma. This alarming trend has prompted researchers to explore the possible connection between EATL and celiac disease, shedding light on the risks faced by individuals with this autoimmune condition. Lead investigator Dr. Isabel Hujoel, Clinic Director of the Celiac Disease Center at UW Medical Center, Seattle, highlighted the strong association between EATL and celiac disease. While EATL is rare, most cases are observed in patients with celiac disease, suggesting a potential link between the two conditions. The study, utilizing data from the Surveillance, Epidemiology, and End Results (SEER) program database, identified 463 cases of EATL between 2000 and 2020, with an age-adjusted incidence rate of 0.014 per 100,000 people. Alarmingly, the incidence of EATL increased by 2.58% annually over this 20-year period. Despite advancements in medical treatment, the prognosis for EATL remains poor, with a median survival of approximately six months. Findings from the study revealed that most cases were treated with a combination of surgery and chemotherapy. However, survival outcomes did not improve over the study period, underscoring the urgent need for more effective treatment strategies. Dr. Sophia Dar, a gastroenterology fellow at Southern Illinois University School of Medicine, emphasized the importance of early detection and treatment. While chemotherapy showed promising results, the overall mortality rate remained high, highlighting the challenges in managing this aggressive cancer. Researchers emphasized the need for further investigation into the factors contributing to the high mortality rate associated with EATL. Understanding these factors could pave the way for more efficient treatment plans and improved outcomes for patients. Debra Silberg, MD, PhD, Chief Scientific Officer of the nonprofit Beyond Celiac, emphasized the rarity of EATL and the need for targeted screening. Screening for EATL should be considered in cases of refractory celiac disease or when there is suspicion of complications related to celiac disease. The rise in cases of EATL serves as a sobering reminder of the potential complications associated with celiac disease. Heightened awareness, early detection, and improved treatment options are crucial in addressing this rare but deadly cancer among individuals with celiac disease. Read more at gastroendonews.com

Celiac.com 02/17/2024 - In the quest for healthier alternatives to sugar, artificial sweeteners have become a ubiquitous presence in our food and beverages. Marketed as low-calorie or sugar-free options, these sweeteners promise to satisfy our cravings without the guilt. However, for individuals with celiac disease, navigating the world of artificial sweeteners can be fraught with challenges. While these sugar substitutes may seem like a boon for those following a gluten-free diet, they can often trigger gastrointestinal issues and exacerbate symptoms associated with celiac disease. In this article, we'll delve into the hidden complexities of artificial sweeteners and explore their impact on digestive health, shedding light on why individuals with celiac disease should approach them with caution. While sugar alcohols are generally considered gluten-free, it's essential to verify the gluten status of any product you consume, as some products may contain trace amounts of gluten due to manufacturing processes or cross-contamination. Fortunately, many manufacturers produce gluten-free versions of products that contain artificial sweeteners, clearly labeling them as such for consumers' convenience. Individuals with celiac disease or gluten sensitivity should carefully read ingredient labels and choose products that are naturally gluten-free and don't have wheat listed as an allergen, or products that have been certified gluten-free by reputable organizations to minimize the risk of gluten exposure. By staying informed and vigilant, individuals can enjoy artificial sweeteners as part of a gluten-free diet without compromising their digestive health, but it's important to understand that some can cause gastrointestinal discomfort. Advantame Advantame, a high-intensity artificial sweetener approved by the FDA in 2014, is chemically similar to aspartame but is much sweeter. While advantame is considered safe for consumption by regulatory agencies, its potential impact on digestive health in individuals with celiac disease is not well understood. Some individuals with celiac disease report experiencing gastrointestinal symptoms such as bloating, gas, and diarrhea after consuming products containing advantame. However, more research is needed to elucidate the specific effects of advantame on digestive health in individuals with celiac disease and gluten sensitivity. Acesulfame Potassium (Ace-K) Acesulfame potassium, often referred to as Ace-K, is a calorie-free artificial sweetener commonly used in a variety of sugar-free and low-calorie products. While Ace-K is generally recognized as safe for consumption by regulatory agencies, its potential impact on digestive health, particularly in individuals with celiac disease, is not well understood. Some individuals with celiac disease report experiencing gastrointestinal symptoms such as bloating, gas, and diarrhea after consuming products containing Ace-K. However, further research is needed to determine the specific effects of Ace-K on digestive health in individuals with celiac disease and gluten sensitivity. Aspartame Aspartame, a popular artificial sweetener found in diet sodas, sugar-free gum, and various other products, has been a subject of controversy regarding its potential effects on gastrointestinal health. While the FDA and other regulatory bodies have deemed aspartame safe for consumption, some individuals with celiac disease report experiencing digestive discomfort after consuming products containing this sweetener. Although research on the specific impact of aspartame on celiac disease is limited, anecdotal evidence suggests that it may exacerbate symptoms such as bloating, gas, and diarrhea in susceptible individuals. Therefore, those with celiac disease may choose to exercise caution and limit their intake of products containing aspartame to avoid potential digestive disturbances. Cyclamate Cyclamate, another artificial sweetener, was banned in the United States in 1969 due to concerns about its potential carcinogenicity. While cyclamate is no longer used as a sweetener in the US, it is still permitted in many other countries and is found in a variety of food and beverage products worldwide. Some individuals with celiac disease report experiencing gastrointestinal symptoms after consuming products containing cyclamate, although scientific evidence linking cyclamate to digestive issues in celiac disease is limited. Nonetheless, individuals with celiac disease may choose to avoid products containing cyclamate to minimize the risk of potential discomfort. Erythritol Erythritol is a sugar alcohol commonly found in fruits and fermented foods. It's known for its sweet taste, similar to sugar, but with fewer calories and a lower glycemic index. While erythritol is generally well-tolerated, consuming large amounts may lead to gastrointestinal issues such as bloating, gas, and diarrhea, especially in individuals with digestive sensitivities like celiac disease. Hydrogenated Starch Hydrolysates (HSH) HSH is a group of sugar alcohols produced by hydrogenating corn syrup. They are commonly used as sweeteners in sugar-free candies and chewing gum. Like other sugar alcohols, HSH may cause gastrointestinal issues such as bloating and diarrhea, particularly in individuals with digestive sensitivities like celiac disease. Monitoring HSH intake can help minimize digestive discomfort in susceptible individuals. Isomalt Isomalt is a sugar alcohol derived from sugar beets and commonly used as a sweetener in sugar-free candies and diabetic-friendly foods. While it's low in calories, excessive consumption of isomalt can cause gastrointestinal symptoms like bloating and diarrhea. People with celiac disease may experience heightened sensitivity to isomalt, necessitating moderation in its consumption. Lactitol Derived from lactose, lactitol is used as a sugar substitute in sugar-free products and as a laxative. While it's generally well-tolerated, some individuals may experience gastrointestinal side effects such as bloating and diarrhea after consuming lactitol. Individuals with celiac disease should monitor their lactitol intake to avoid exacerbating digestive discomfort. Maltitol Maltitol is a sugar alcohol with about half the calories of sugar. It's commonly used as a sweetener in sugar-free candies and baked goods. Like other sugar alcohols, maltitol may cause gastrointestinal issues such as bloating and diarrhea, particularly in sensitive individuals. People with celiac disease should be cautious when consuming maltitol-containing products to avoid exacerbating digestive symptoms. Mannitol Found naturally in seaweed and mushrooms, mannitol is used as a sweetener in sugar-free products and as a coating for medications. While it's generally considered safe, consuming large amounts of mannitol may lead to gastrointestinal discomfort, including bloating and diarrhea. Individuals with celiac disease should be mindful of mannitol intake to prevent digestive issues. Neotame Neotame, a relatively newer artificial sweetener approved by the FDA in 2002, is chemically similar to aspartame but is significantly sweeter. While neotame is considered safe for consumption by regulatory agencies, its potential impact on digestive health, particularly in individuals with celiac disease, remains a topic of interest and debate. Some individuals with celiac disease report experiencing gastrointestinal symptoms such as bloating, gas, and diarrhea after consuming products containing neotame. However, more research is needed to determine the specific effects of neotame on digestive health in individuals with celiac disease and gluten sensitivity. Saccharin Saccharin, the oldest artificial sweetener on the market, has been used in various foods and beverages for over a century. Despite its long history of use, saccharin remains a subject of debate regarding its potential impact on digestive health. While saccharin itself is gluten-free and generally recognized as safe for consumption, some individuals with celiac disease report experiencing gastrointestinal symptoms after consuming products containing this sweetener. Although scientific evidence linking saccharin to digestive issues in celiac disease is limited, individuals with gluten sensitivity may choose to exercise caution and limit their intake of saccharin-containing products to avoid potential discomfort. Sorbitol Sorbitol is another sugar alcohol naturally present in fruits and vegetables. It's frequently used as a sweetener in sugar-free candies and gums. Like erythritol, sorbitol can cause gastrointestinal discomfort, including bloating and diarrhea, particularly when consumed in excess. Individuals with celiac disease may be more susceptible to these effects due to underlying digestive issues. Stevia Stevia, a natural sweetener derived from the leaves of the Stevia rebaudiana plant, has gained popularity as a healthier alternative to sugar and artificial sweeteners. While stevia is generally considered safe for consumption and is naturally gluten-free, some individuals with celiac disease may still experience gastrointestinal symptoms after consuming products containing stevia. Although rare, allergic reactions to stevia have been reported, which may manifest as digestive discomfort in susceptible individuals. Therefore, individuals with celiac disease should be mindful of their intake of stevia-containing products and monitor their digestive response accordingly. Sucralose Sucralose, marketed under the brand name Splenda, is another widely used artificial sweetener found in a variety of sugar-free and low-calorie products. While sucralose itself is considered gluten-free and safe for most people, individuals with celiac disease may still experience gastrointestinal issues when consuming foods or beverages containing this sweetener. Some studies suggest that sucralose may alter gut microbiota composition and disrupt the balance of beneficial bacteria in the digestive system, potentially leading to digestive discomfort. Therefore, individuals with celiac disease should be mindful of their intake of sucralose-containing products and monitor their digestive response accordingly. Xylitol Derived from various fruits and vegetables, xylitol is a popular sugar substitute found in chewing gum, candies, and oral care products. While it's considered safe for most people, some individuals may experience gastrointestinal symptoms like bloating and diarrhea after consuming xylitol-containing products. For those with celiac disease, monitoring xylitol intake can help mitigate potential digestive discomfort. Conclusion While sugar alcohols offer a tempting alternative to traditional sugar for those with celiac disease or gluten sensitivity, it's crucial to approach them with caution to prevent exacerbation of digestive symptoms. While they can be a useful tool for managing blood sugar levels and reducing calorie intake, their potential to cause gastrointestinal discomfort cannot be overlooked. Individuals should be mindful of their tolerance levels and consumption patterns, opting for products labeled gluten-free and certified by reputable organizations whenever possible. By making informed choices and listening to their bodies, individuals can strike a balance between enjoying the benefits of artificial sweeteners and maintaining their digestive well-being on a gluten-free diet.

Celiac.com 02/16/2024 - In addition to the humanitarian crisis resulting from the Israeli invasion of the Gaza Strip, a separate humanitarian crisis has unfolded among Israeli hostages in Gaza, who have gone without essential medical treatment for over 100 days. The situation has raised serious concerns about the health and well-being of these individuals, many of whom are grappling with chronic illnesses. Reports from Maariv highlight the severity of the conditions, with some individuals suspected to have succumbed to infectious diseases amid the harsh living conditions in the strip. In a significant development, talks between Israel and Qatar have included plans to transfer life-saving medicine to address the health issues faced by the Israeli hostages. This collaborative effort is a response to the urgent need for medical intervention and aims to provide much-needed drugs to those in captivity, including those with inflammatory bowel disease and endocrine disease. The critical medical support includes a range of medications targeting various health conditions prevalent among the hostages. Some of the key medications expected to be transferred include: Celiac Disease and Asthma Several individuals among the hostages, including 21-year-old Amir Shem Tov from Herzliya, suffer from asthma. Shem Tov, who has been using inhalers since childhood, also battles celiac disease, which brings symptoms such as anemia, weakness, and severe stomach pains. Crucial medications for asthma, such as Ventolin inhalers and corticosteroids like Felixotide, are vital for managing acute attacks with oral or intravenous steroids. It's unclear, but very doubtful, that Shem Tov has had access to gluten-free food, which is crucial in treating his celiac disease. Diabetes Diabetes is another significant health concern among hostages in Hamas captivity, requiring medication through pills and insulin injections. Without proper treatment, these patients face elevated blood sugar levels, increasing the risk of heart attacks, blindness, and amputation. The planned medical support includes oral drugs like metformin and insulin injections to regulate blood sugar levels. Additionally, glucose meters for self-monitoring are expected to be provided. Nearsightedness Many hostages are dealing with myopia, exacerbating their vision problems due to poor lighting conditions in captivity. Estimates suggest that glasses will be provided based on the degree of nearsightedness or farsightedness and the specific lens prescription, known as "diopter." Cardiovascular Diseases Hypertension, a prevalent chronic disease, affects some older hostages. Interruption in drug treatment can lead to life-threatening increases in blood pressure. Israel plans to deliver blood pressure medications, including "beta blockers," "calcium blockers," or "angiotensin inhibitors." Additionally, some patients may receive aspirin to reduce the risk of heart attack and stroke, along with cholesterol-lowering drugs from the "statins" group. Inflammatory Bowel Diseases Omer Vankert, a 22-year-old from Gadera, suffers from ulcerative colitis, a type of inflammatory bowel disease. The expected medical support includes the transfer of the Rafcel drug, crucial for preventing serious digestive system disorders such as abdominal pain, fluid loss, bleeding, and anemia. Endocrine Diseases Some hostages with chronic illnesses also face hormonal system disorders, like 42-year-old Hanan Yablonka from Tel Aviv, who has hypothyroidism and Addison's disease. The medications "Altroxin" and corticosteroids are vital to preventing life-threatening dysfunction in the thyroid and adrenal glands. As the international community closely watches these developments, the delivery of these medications is seen as a crucial step in addressing the medical crisis faced by the hostages in Gaza. The collaboration between Israel and Qatar provides hope for improved health outcomes for those in captivity. The humanitarian effort emphasizes the importance of prioritizing the health and well-being of individuals, even in challenging geopolitical situations. Read more in the JPOST

Celiac.com 02/14/2024 - Rising celiac disease rates pose a significant health challenge, yet the environmental triggers behind the rise remain elusive. Among the various potential factors, iron deficiency has emerged as a potential contributor to the development of celiac disease. A recent study, employing Mendelian randomization (MR), sought to investigate the intricate relationship between iron status and the prevalence of celiac disease. Understanding Mendelian Randomization Mendelian randomization (MR) is a powerful method that explores potential causal relationships between an exposure and an outcome. In this case, the researchers delved into the connection between genetic variants associated with iron status and the presence of celiac disease. Research Design The study adopted a two-sample MR approach, utilizing single nucleotide polymorphisms (SNPs) linked to iron status. These SNPs were derived from a meta-analysis of three genome-wide association studies (GWAS). The association between these SNPs and celiac disease was then assessed using GWAS summary statistics from the UK Biobank, which included data from 336,638 white British individuals, 1855 of whom had celiac disease. Key Findings - Higher Iron Status Inversely Related to Risk of Celiac Disease The team identified four SNPs strongly associated with systemic iron status. Notably, these were not linked to known risk factors for celiac disease. The harmonized analysis revealed a compelling association: higher iron status was inversely related to the risk of celiac disease. The odds ratio per one standard deviation increase in serum iron was 0.65, with a 95% confidence interval of 0.47 to 0.91. Crucially, leave-one-out analyses consistently supported these findings, and no single SNP disproportionately influenced the association. Importantly, all three assumptions of MR appeared plausible, strengthening the credibility of the study's conclusions. Conclusion and Implications The study's groundbreaking discovery that genetically lower iron levels are associated with an increased risk of celiac disease holds significant implications for prevention strategies. By shedding light on the potential role of iron status in the development of celiac disease, this research opens avenues for targeted interventions and preventive measures. As the scientific community continues to unravel the complex factors contributing to celiac disease, studies like these pave the way for a deeper understanding of the condition and, ultimately, more effective strategies for its prevention and management. This research not only adds valuable insights to the celiac disease puzzle but also underscores the potential impact of addressing iron status in the broader context of preventive healthcare. Read more in BMJ Open Gastroenterology

Celiac.com 07/29/2023 - For many years Gluten Intolerance Group™ (GIG) has advocated on behalf of persons with celiac disease. Advocacy can include the increase of celiac disease awareness, the improvement of knowledge and educational materials distributed by any number of organizations, sitting on boards and committees of coalitions on behalf of persons with celiac disease or dermatitis herpetiformis, and fighting to pass legislation that will improve the quality of life for persons with gluten intolerance. Advocacy is important work. It takes skill and the desire to work as a team. At times the work can also be slow and frustrating. According to Kay Holcombe’s presentation at the 2002 GIG™ Annual Education Conference in Winston-Salem, North Carolina, anyone can learn to be an effective advocate. Ms. Holcombe is a lobbyist with Policy Directions, Inc. in Washington DC. She has years of health care and label reform experience. At the conference Ms. Holcombe offered the following advice for how to become an effective advocate: Keep your agenda short and to the point – When you advocate you should have no more than three agenda items or points to cover. Know what they are, what you want, and how you are going to get your message across. When you try to make too many points during a presentation it can lose its power and influence. Be knowledgeable about the issue – It is important to thoroughly understand an issue before you discuss it with your congressperson. If you do not understand the issue well enough you cannot answer questions about it or understand how it will impact people. The last thing you want to do is to lose your congressperson’s respect because do not know what you are talking about or are confused. Be honest – The rule here is do not try to mislead them. Their staff will do extensive research and will know if you are being less than honest. Have a consistent message – Nothing can hurt your cause more than to have several people who advocate it but do not say the same thing about it. Everyone must use the same words in the same manner. The message should be short, simple and consistent. Even slight deviations in your message could convey to representatives that you are not united. Everyone must ‘Speak with One Voice.’ Ms. Holcombe also advised that success in advocacy work is often measured in small victories, and not necessarily in an all-out victory. A good example of this is the ingredient label reform bill currently being considered by congress. The original bill required that seven major allergens (including wheat) be clearly labeled on all food products. Through an extensive letter writing campaign, partnerships with other influential groups and expert testimony, additional language was added to the bill so that it also included "other grains containing gluten (rye, barley, oats and triticale)." This was a great victory for us— even if the bill does not ultimately pass. We got them to understand that gluten in food is an important issue for many people. Other celiac organizations have also joined GIG™ to do advocacy work. Currently most of our advocacy work is national in scope, but we also work on state issues. To "speak with one voice" in order to be effective advocates is an important lesson that provides celiac organizations in the U.S. with an opportunity to show unity for a common cause. While not always an easy task, it is an important goal that will benefit all persons with gluten intolerance. To learn more about the advocacy efforts of GIG™ contact us at gluten.net. We are currently working on national issues that could affect people with gluten intolerance in the following areas: quality of life, extra cost of food reimbursement, product labeling, research, professional and public awareness and education, and restaurant regulations.

Celiac.com 07/26/2023 - We get a lot of questions from celiac community members wondering if certain brands and products are gluten-free. One question we see a lot is about snacks. We've done articles on top brands of gluten-free snacks, but the questions keep coming. Lately we've seen a lot of people asking about Bugle snacks. Specifically, are Bugles gluten-free and safe for people with celiac disease? The short answer is no. Here's the rundown. Bugles are a type of corn snack made by General Mills. This type of snack is primarily corn formed a bugle horn shape, but most people know them as “finger hat” shaped. They have come in a variety of flavors over the years, though their Original is by far the most popular. Original Bugle snacks, and all varieties of Bugle snacks, are either made with wheat flour, or they include a disclaimer that says that they may contain wheat. Original Bugles label reads: The company website notes that all Bugles “May contain milk and wheat ingredients.” For this reason, they are not considered gluten-free, or safe for people with celiac disease. People on a gluten-free diet for celiac disease will do well to avoid Bugles, and choose some other chip or snack that is gluten-free.

Celiac.com 07/25/2023 - Non-celiac gluten sensitivity is a gluten-related disorder that results from immune-mediated reactions in predisposed people. Non-celiac gluten sensitivity usually manifests with gastrointestinal symptoms. However, in rare cases, it might present with psychiatric symptoms that could be severe enough to impair functioning. We've done a number of articles on the psychological and psychiatric manifestations of celiac disease, which can include, anxiety, depression, and eating disorders. There are also studies linked celiac disease to neurological manifestations, along with schizophrenia. Every so often, we cover a case study that may be relevant to celiac disease, in general. Our latest case involves a 15-year-old Sudanese girl, with no prior psychiatric history, who visited the emergency department due to anxiety, behavioral changes, and hallucinations of her deceased father. Girl Treated for Psychosis and Delusions After witnessing her father's burial, she started experiencing flashbacks and intrusive images of him, along with anxiety about death and paranoia towards others. The patient was agitated and psychotic, requiring rapid tranquilization. She was later diagnosed with hyperthyroidism due to Grave's disease. A team of clinicians, including Olfa Selmi, Banan Khalid, and Saleem Al-Nuaimi, present the girl's case report. They are variously affiliated with the Department of Psychiatry and the Mental Health Service at Hamad Medical Corporation and Hospital in Doha, Qatar. Despite receiving appropriate thyroid medication, her psychiatric symptoms did not improve, leading to further investigations. Blood tests revealed positive anti-transglutaminase IgA antibodies, suggesting possible celiac disease. Psychosis Improves on a Gluten-Free Diet A gastroscopy showed mild duodenal changes, and she began a gluten-free diet. Within weeks of starting the gluten-free diet, the patient's psychotic symptoms improved significantly. Whenever she consumed gluten in large quantities, her delusions resurged, and they subsided again with a return to the gluten-free diet. The case suggests a potential link between gluten and psychosis, although the exact mechanism remains uncertain. Prior case reports also show improvements in psychotic symptoms after adopting a gluten-free diet in patients with gluten allergies or sensitivities. As a gluten-free diet is safe and low-cost, it may be considered as part of the treatment plan for reducing psychotic symptoms in patients with gluten-related disorders or autoimmune diseases. This case adds to the growing literature exploring the role of gluten in atypical psychotic presentations and the potential benefits of a gluten-free diet in such cases. It also highlights the importance of considering nonconventional treatments when standard therapeutic interventions do not yield satisfactory results, as aggressive treatments may carry higher risks. The significant improvement of the girl's psychosis upon starting on a strict gluten-free diet suggests a potential connection between gluten ingestion and psychiatric disorders. However, further research is needed to better understand the relationship between gluten and psychiatric symptoms, and to guide the use of a gluten-free diet in appropriate cases. Read more at Cureus 15(7): e41807.

Celiac.com 07/22/2023 - We get a lot of questions from celiac community members wondering if certain brands and products are gluten-free. One question we see a lot is about snacks. We've done articles on top brands of gluten-free snacks, but the questions keep coming. Lately we've seen a lot of people asking about Ritz crackers. Specifically, are Ritz crackers gluten-free and safe for people with celiac disease? The short answer is no, Ritz crackers are not gluten-free. Here's the rundown. Original Ritz crackers, and all varieties of Ritz crackers, are made with wheat flour, so they are not gluten-free, or safe for people with celiac disease. Brands of Gluten-Free Crackers that are Safe for People with Celiac Disease Glutino Mary's Gone Crackers Crunchmaster Simple Mills Blue Diamond Nut-Thins Schar Van's Foods Milton's Craft Bakers Absolutely Gluten-Free Lance Gluten-Free Crackers Schär Table Crackers Simple Truth Organic (Kroger brand) Good Thins (selected varieties) Back to Nature Gluten-Free Crackers FreeYumm Please note that availability may vary based on your location and that it's always important to check the product labels to ensure they are labeled as gluten-free and meet your specific dietary needs.