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

Celiac.com 06/28/2023 - This recipe for Creamy Key Lime Pie delivers a perfect balance of sweet and tart, creating a harmonious symphony of flavors that will leave you craving more. From the first bite to the last, you'll experience the zing of freshly squeezed key lime juice, and the silky smoothness of the filling, perfectly balanced with the gluten-free almond meal crust. Whether you're hosting a summer gathering, celebrating a special occasion, or simply treating yourself to a slice of tropical paradise, this gluten-free Creamy Key Lime Pie is sure to be a crowd-pleaser. It's a dessert that brings a burst of sunshine to any table and leaves a lasting impression on everyone lucky enough to savor it. Ingredients: 4 cups heavy whipping cream ¼ cup confectioners' sugar 1 teaspoon coconut extract 1 package (8 ounces) cream cheese, softened 1 can (14 ounces) sweetened condensed milk ½ cup Key lime juice ¼ cup sweetened shredded coconut, toasted Sliced Key limes, optional Gluten-free almond meal crust (See recipe below) Directions: In a small bowl, mix crushed cookies and butter. Press onto bottom and up side of a greased 9-in. deep-dish pie plate. In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar and extract; beat until stiff peaks form. In another large bowl, beat cream cheese, condensed milk and lime juice until blended. Fold in 2 cups whipped cream. Spoon into prepared crust. Top with remaining whipped cream; sprinkle with toasted coconut. Refrigerate until serving, at least 4 hours. If desired, garnish with sliced Key limes. Gluten-Free Nut Crust Ingredients: ¾ cup finely crushed almonds ¾ cup almond meal 2 tablespoons granulated sugar 2-3 tablespoons butter, room temperature Directions: Heat oven to 300F. Place all nut crust ingredients in a mixing bowl and mix well. Lightly coat the bottom and sides of a pie pan with oil. Pour the nut crust mixture into the pan. Use the bottom of a measuring cup or glass to press the crumbs down into the bottom and slightly up the sides of the pan. Place crust in oven and bake about 5 minutes, or until the crust is slightly browned. Remove and cool.

Celiac.com 06/27/2023 - Some individuals with celiac disease experience liver complications such as elevated liver enzymes, liver cirrhosis, and autoimmune hepatitis. A group of researchers conducted a systematic review with meta-analyses to determine the combined prevalence of celiac disease in patients with different liver conditions. Here's what they found. The research team included Yoosuf, Shakira MD; Singh, Prashant MD; Khaitan, Ashank MBBS; Strand, Tor A. MD; Ahuja, Vineet MD, DM; and Makharia, Govind K. MD, DM, DNB. They are variously affiliated with the Department of Gastroenterology and Human Nutrition, All India Institute of Medical Sciences, New Delhi, Delhi, India; the Chettinad Hospital and Research Institute, Chennai, Tamilnadu, India; the Division of Gastroenterology, University of Michigan, Ann Arbor, Michigan, USA; the Department of Global Public Health, Innlandet Hospital Trust, Lillehammer, Norway. Medical Databases Searched for Relevant Liver and Celiac Diesase Studies They searched medical databases for relevant studies up to January 2022. Studies that performed serological tests and/or intestinal biopsy for celiac disease on patients with cryptogenic cirrhosis, all-cause cirrhosis, cryptogenic hypertransaminasemia (elevated liver enzymes), and all-cause hypertransaminasemia were included. The researchers calculated the pooled estimates of seroprevalence (presence of celiac antibodies in the blood) and the rates of biopsy-confirmed celiac disease in these four groups. Out of the many articles screened, 20 articles were included in the final analysis for cryptogenic cirrhosis, all-cause cirrhosis, and cryptogenic hypertransaminasemia. However, for all-cause hypertransaminasemia, a qualitative review of four studies was conducted due to significant differences in the studies. Patients with Cryptogenic Cirrhosis ~5% and Cryptogenic Hypertransaminasemia 6% The results showed that the pooled prevalence of biopsy-confirmed celiac disease in patients with cryptogenic cirrhosis was approximately 5%. For all-cause cirrhosis, the prevalence was less than 1%. In the case of cryptogenic hypertransaminasemia, the pooled prevalence of biopsy-confirmed celiac disease was nearly 6%. These findings suggest that approximately 1 in 20 patients with cryptogenic cirrhosis or cryptogenic hypertransaminasemia have celiac disease. Therefore, individuals with these liver conditions should be considered high-risk groups for celiac disease and may benefit from screening. Although the prevalence of celiac disease in individuals with all-cause cirrhosis is similar to the general population, it may still be worth conducting celiac screening the, because the liver damage in these cases has the potential for reversal. Read more in The American Journal of Gastroenterology 118(5):p 820-832, May 2023.

Celiac.com 06/26/2023 - Grab your tongs, fire up the grill, and get ready to dive into all the deliciousness of summer—joyfully gluten-free! Whether you're an aspiring grill master dedicated to the craft of cooking low and slow, you're a fan of fast and easy grilling on-the-go, or you happily dabble in a little of both depending on the day, a great gluten-free bun can make or break your dish. Soft, Sturdy, and Delicious What does it take to make a gluten-free bun a worthy base for summer's best eats? A top-notch bun is sturdy even when it's slathered with your family's secret barbecue sauce. If your famous barbecue burger is a 5-napkin affair because it's so saucy it's dripping down your arm—and not because it got so soggy it falls apart two bites in—that's the mark of a first-rate bun. But a truly terrific gluten-free bun also needs to be soft and delicious enough to hold its own with the ketchup-only crowd. If the bun is only enjoyable when your hot dog is piled high with condiments—but it's a dry disappointment that tastes like sadness when served without sauce—that's an insult to everyone who eats gluten-free. Baking gluten-free burger buns and hot dog buns that are equal parts soft and sturdy and delicious sounds like a tall order. And Little Northern Bakehouse is up for the challenge! The Joy of the Real Thing: Why You'll Love Little Northern Bakehouse At Little Northern Bakehouse, we believe in sharing the joy of exceptionally delicious baked goods with everyone—whether you or your loved ones are celiac, have gluten intolerance, wheat sensitivities, or food allergies, or gluten-free eating simply helps you feel your best. Gluten-free bread—and gluten-free burger and hot dog buns!—shouldn't be hard to find or less tasty than regular ones. We want you to experience the joy of the real thing in every gluten-free bite! Everyone deserves an equally delicious plate at the picnic table. That's why Little Northern Bakehouse buns and breads aren't just certified gluten-free. They're also plant-based and allergy-friendly—which means they're egg- and dairy-free, peanut- and tree nut-free, and free of the top 9 allergens. (And they're Non-GMO Project Verified, too). We taste like the real thing because we are! So you and your loved ones can enjoy a safe and deliciously gluten-free welcome no matter what you serve on a bun this summer! BBQs, Burgers, Bunwiches, and Hot Dogs: The Tasty Possibilities are Endless! Your favorite homemade plant-based patties and your go-to gluten-free veggie dogs are just the beginning. With Little Northern Bakehouse's soft and sturdy Millet & Chia Burger and Hot Dog Buns to build on, there's no shortage of summer fare you can grill up gluten-free! Smoky barbecue flavor doesn't end with burgers—our Easy Vegan Pulled BBQ Jackfruit Sandwich with Slaw recipe may be one of the most scrumptiously saucy summer meals you can put on a gluten-free bun! Classics like ketchup, mustard, relish, and mayo never go out of style. And chili dogs are a timeless topping at any well-stocked vegan hot dog bar. But our Easy Plant-based Greek Dog recipe is proof that a fluffy gluten-free bun is an invitation to put sunny flavors from far away shores on your summer menu. From backyards to balconies, from burgers to hot dogs, the best flavors of summer are served between two buns. So pick up a bag of Little Northern Bakehouse gluten-free buns, and let us support your hottest barbecue ambitions, all season long. Find our buns near you!

Celiac.com 06/26/2023 - Primary sclerosing cholangitis (PSC) is a progressive bile duct disease often associated with inflammatory bowel disease (IBD). Managing these conditions can be challenging, and researchers are constantly exploring new approaches to improve patient outcomes. A team of researchers recently set out to investigate whether patients with PSC-IBD could benefit from a gluten-free diet combined with the exclusion of amylase trypsin inhibitors (ATIs). Study Design The team conducted a prospective clinical pilot study on 15 patients diagnosed with PSC-inflammatory bowel disease. The participants were placed on an eight-week gluten-free diet. The study aimed to evaluate primary outcomes such as colonic inflammation, assessed through proctosigmoidoscopy, and liver stiffness, measured as a surrogate for fibrosis, inflammation, and cholestasis, using transient elastography. The researchers also examined secondary outcomes including changes in colonic mucosal and serum cytokines/chemokines, intestinal microbiome composition, transcriptome dynamics, and serum markers of hepatic fibrogenesis. Results and Findings - Improvement in Gut Barrier Function Although the study did not demonstrate a clinical improvement in the primary outcomes of colonic inflammation and liver stiffness, several noteworthy findings emerged. The expression of pro-inflammatory mucosal cytokines and chemokines, including IL6, IL8, CCL2, and TNFα, was significantly down-regulated. Additionally, two critical markers of liver fibrosis and matrix remodeling, thrombospondin-2 and -4, showed significant decreases. Furthermore, the composition of the intestinal microbiota underwent slight changes, with a decrease in the pathogen Romboutsia ilealis. Analysis of the intestinal transcriptome suggested an improvement in gut barrier function. However, factors such as pruritus, fatigue, overall well-being, faecal calprotectin levels, and serum alkaline phosphatase did not exhibit significant changes. Implications and Future Research Although the short-term gluten-free diet did not lead to noticeable clinical improvements in patients with PSC-inflammatory bowel disease, the study revealed potential benefits. The down-regulation of pro-inflammatory cytokines and chemokines, as well as the reduction in markers associated with liver fibrosis, indicate potential for mitigating intestinal inflammation, and improving liver health. Moreover, the slight alterations in the intestinal microbiota composition and improved gut barrier function offer further insights into the complex interplay between diet, gut health, and disease progression. While the findings are promising, it is important to note that this study was a pilot investigation with a small sample size. Therefore, further research with larger cohorts and longer durations is necessary to fully understand the therapeutic potential of a gluten-free diet in managing PSC-inflammatory bowel disease. Read more in Global Pediatric Health. 2021;8. The research team included Timur Liwinski; Sina Hübener; Lara Henze; Peter Hübener; Melina Heinemann; Marcus Tetzlaff; Marie I. Hiller; Bettina Jagemann; Rambabu Surabattula; Diana Leeming; Morten Karsdal; Erika Monguzzi; Guido Schachschal; Thomas Rösch; Corinna Bang; Andre Franke; Ansgar W. Lohse; Detlef Schuppan; and Christoph Schramm. They are variously affiliated with the Department of Medicine, University Medical Center Hamburg-Eppendorf, Hamburg, Germany; the Center for Affective, Stress and Sleep Disorders (ZASS), University Psychiatric Clinics (UPK) Basel, University of Basel, Basel, Switzerland; the Institute of Translational Immunology and Research Center for Immunotherapy, University Medical Center, Johannes Gutenberg University, Mainz, Germany; the Research and Development, Nordic Bioscience, Biomarkers and Research A/S, Herlev, Denmark; the Department of Interdisciplinary Endoscopy, University Medical Center Hamburg-Eppendorf, Hamburg, Germany; the Institute for Clinical Molecular Biology, Christian Albrechts University of Kiel, Kiel, Germany; the Hamburg Center for Translational Immunology, Hamburg, Germany; the Division of Gastroenterology, Beth Israel Deaconess Medical Center, Harvard Medical School, Boston, Massachusetts, USA; and the Martin Zeitz Center for Rare Diseases, University Medical Center Hamburg-Eppendorf, Hamburg, Germany.

Celiac.com 06/24/2023 - Celiac disease is a serious autoimmune disorder that affects approximately 1 in 100 people worldwide. It is a condition in which the body's immune system reacts to gluten, a protein found in wheat, barley, and rye, causing damage to the lining of the small intestine. This damage can lead to a range of symptoms, including abdominal pain, bloating, diarrhea, and malnutrition. The only treatment for celiac disease is a strict gluten-free diet, which can be challenging, especially when eating out. Fortunately, many restaurants in the USA offer gluten-free menus, making it easier for those with celiac disease to enjoy a meal out with friends and family. In this article, we will explore 10 major USA restaurant chains that offer a gluten-free menu, providing examples of items from their menus that are safe for those with celiac disease to consume. Outback Steakhouse Outback Steakhouse is a popular chain that specializes in steak and seafood. Their gluten-free menu includes a range of appetizers, salads, entrees, and sides, such as the Victoria's Filet, the Queensland Chicken and Shrimp Pasta, and the Garlic Mashed Potatoes. PF Chang's PF Chang's is an Asian-themed restaurant chain that offers a dedicated gluten-free menu, which includes a variety of starters, soups, salads, entrees, and sides. Some examples of gluten-free dishes at PF Chang's include the Chang's Spicy Chicken, the Ginger Chicken with Broccoli, and the Vegetable Fried Rice. Red Robin Red Robin is a casual dining restaurant chain that specializes in gourmet burgers. Their gluten-free menu includes a range of burgers, salads, sides, and entrees, such as the Royal Red Robin Burger, the Grilled Turkey Burger, and the Whiskey River BBQ Chicken Salad. Chili's Chili's is a Tex-Mex themed restaurant chain that offers a gluten-free menu, which includes a variety of starters, entrees, and sides. Some examples of gluten-free dishes at Chili's include the Margarita Grilled Chicken, the Ancho Salmon, and the Loaded Sweet Potato Fries. Olive Garden Olive Garden is an Italian-themed restaurant chain that offers a gluten-free menu, which includes a variety of appetizers, entrees, and sides. Some examples of gluten-free dishes at Olive Garden include the Grilled Chicken Parmigiana, the Herb-Grilled Salmon, and the Garden Salad. Carrabba's Italian Grill Carrabba's Italian Grill is a chain of Italian restaurants that offers a gluten-free menu, which includes a range of appetizers, salads, entrees, and sides. Some examples of gluten-free dishes at Carrabba's include the Chicken Bryan, the Filet Fiorentina, and the Sautéed Broccoli. Maggiano's Little Italy Maggiano's Little Italy is another Italian-themed restaurant chain that offers a gluten-free menu, which includes a range of appetizers, salads, entrees, and sides. Some examples of gluten-free dishes at Maggiano's include the Grilled Chicken Caprese, the Grilled Salmon Lemon and Herb, and the Garlic Mashed Potatoes. The Cheesecake Factory The Cheesecake Factory is a popular chain of restaurants that offers a gluten-free menu, which includes a range of appetizers, entrees, and sides. Some examples of gluten-free dishes at The Cheesecake Factory include the Fresh Grilled Salmon, the Glamburger, and the Skinnylicious Caesar Salad. Bonefish Grill Bonefish Grill is a seafood restaurant chain that offers a gluten-free menu, which includes a range of starters, salads, entrees, and sides. Some examples of gluten-free dishes at Bonefish Grill include the Grilled Salmon with Mango Salsa, the Saucy Shrimp, and the Steamed Asparagus. Applebee's Applebee's is a popular casual dining restaurant chain that offers a gluten-free menu, which includes a range of appetizers, entrees, and sides. Some examples of gluten-free dishes at Applebee's include the Cedar Grilled Lemon Chicken, the Bourbon Street Chicken and Shrimp, and the Garlic Mashed Potatoes. It's important to note that while these restaurant chains offer gluten-free menus, there is always a risk of cross-contamination, which can be dangerous for those with celiac disease. It's important to communicate your dietary restrictions with your server and ask them to take extra precautions when preparing your food. Furthermore, it's crucial that restaurants train their staff to understand the severity of celiac disease and the importance of following written procedures when preparing and serving gluten-free food. This includes using separate utensils, cookware, and surfaces to avoid cross-contamination. In conclusion, for those with celiac disease, eating out can be a challenge. However, with more and more restaurants offering gluten-free menus, it's becoming easier to enjoy a meal out with family and friends. It's crucial to communicate your dietary restrictions with your server and to be vigilant about the risk of cross-contamination. Ultimately, it's up to the restaurants to train their staff properly and follow written procedures to ensure the safety of those with celiac disease. Please note that it is always a good idea to check each restaurant's website or contact them directly for the most up-to-date information on their gluten-free menu options: Outback Steakhouse - https://www.outback.com Red Robin - https://www.redrobin.com P.F. Chang's - https://www.pfchangs.com/menu/gluten-free The Cheesecake Factory - https://www.thecheesecakefactory.com/menu Chili's - https://www.chilis.com/menu BJ's Restaurant & Brewhouse - https://www.bjsrestaurants.com Carrabba's Italian Grill - https://www.carrabbas.com Uno Pizzeria & Grill - https://www.unos.com/menus/ Bonefish Grill - https://www.bonefishgrill.com Applebee's - https://www.applebees.com/en/menu

Celiac.com 06/23/2023 - We've run our share of stories on the occasional horrors of gluten-free travel. In the most recent episode Chloë Chapdelaine, a popular TikTok star, experienced a distressing incident on a 15-hour flight from Dubai to Los Angeles. As she suffers from celiac disease, she carefully selected gluten-free meal options before boarding the Emirates aircraft. However, she was informed halfway through eating a plain croissant that it was a regular one that contained gluten, which she had avoided for nine years. This revelation caused her to become emotional, and she tearfully documented her experience in a viral TikTok video from the plane's bathroom. Chapdelaine believes that celiac disease is not always taken as seriously as other food allergies, and she feels that people with food allergies or sensitivities deserve to be treated with respect and understanding. The video garnered over 1.4 million views and included footage of the croissant that caused the incident. The Canadian TikToker, who is highly sensitive to gluten, immediately felt the effects of consuming it. She took measures to expel the substance from her system by inducing vomiting, spending about an hour in the bathroom. Severe Celiac Disease Symptoms Despite her efforts, she experienced symptoms such as stomach cramps, diarrhea, nausea, and itching skin. Chapdelaine stated that it will take her approximately two weeks to recover from the mental repercussions caused by this incident, including brain fog and depression. She has filed a formal complaint with Emirates, although she acknowledged that the flight attendants were understanding of her situation. This incident highlights the challenges faced by individuals with celiac disease and the need for greater awareness and understanding of food allergies and sensitivities. Have any stories to share about the good, the bad and the ugly of gluten-free air travel? Share them in the comments below Read more in nypost.com

Celiac.com 06/17/2023 - A team at The Royal Melbourne Hospital in Australia is seeking people with celiac disease to test a new product which is potentially capable of rendering gluten innocuous to the lining of the small intestine in celiacs. FOLLOWING a life long research career studying gluten and its damaging effects in celiac patients, Professor Hugh Cornell, recently retired from the RMIT University, has developed an enzyme extract derived from pig intestine which is potentially capable of rendering gluten innocuous to the lining of the small intestine of celiac patients. The product, called 'Glutazyme' is now ready for clinical trial. A team at The Royal Melbourne Hospital is seeking people with celiac disease to test the product in a carefully conducted trial. 'Glutazyme' was developed on the basis of the theory that celiac patients lack an enzyme in the intestine which when present in normal people, is capable of fully digesting gluten. When intestinal enzyme extracts from celiac patients are added to gluten in the test tube, gluten is incompletely digested, leaving gluten fragments that are toxic to the lining of the small intestine. These semi-digested fragments produce flattening of the villi (finger like projections essential for proper absorption of nutrients) and quite a striking immunological reaction in the bowel, both of which are characteristic findings on biopsy specimens from celiac patients consuming a normal, gluten-containing diet However, added gluten does not damage the lining cells in the presence of the enzyme extract, compared in the same test tube system to gluten without the enzyme, when damage occurs. In addition, when a group of celiac patients were given a small dose of gluten together with the enzyme extract, fewer symptoms (diarrhea, bloating, pain) developed compared to what occurred in the same subjects challenged with gluten but not protected with the enzyme extract. Professor Cornell supported his research by characterizing which sequences of amino acids in gluten actually cause the damage in the test tube studies, and showed that these sequences are digested to simpler peptides (short sequences of amino acids) by enzymes present in the extract. Then he showed that these simple peptides were harmless to the intestine of celiac patients in his experimental test tube studies. These peptide sequences are present in wheat, barley and rye - all cereals well known to cause damage in celiac patients. A research consortium has been established which also includes Dr. Ted Stelmasiak (a biopharmaceutical expert), Professor Finlay Macrae from the Department of Gastroenterology and Head of Colorectal Medicine and Genetics at The Royal Melbourne Hospital, and Dr. Bob Anderson from the Walter and Eliza Hall Institute and Department of Gastroenterology, RMH. The team is now ready to further evaluate the product in celiac patients. The research is pitched at testing the product's ability to protect celiac patients from the damaging effects of small amounts of gluten in the diet. At present, it is foreseen that the product might be an adjunct to a gluten free diet, to help celiac patients who are sensitive to trace amounts of gluten, and to protect celiac patients from the effects of gluten introduced by accident, such as can occur while eating away from home. Potentially, the product might add immeasurably to the quality of life of celiac patients and reduce the nutritional consequences and complications of inadvertent exposure to gluten, but carefully controlled trials are needed to be sure of the efficacy of the product. It is essential that the product is thoroughly assessed: hence the trial will involve not only evaluating symptoms and their suppression by the enzyme extract, but also measure transglutaminase antibodies (one of the specific blood tests used to diagnose, and assess dietary compliance in, celiac patients). A smaller group of the participants will also undergo gastroscopy and small bowel biopsy before and after the gluten challenges (with and without the extract), so as to be quite sure that the product is capable of preventing any of the intestinal immune reactions typically seen in celiac patients on gluten-containing diets. By the nature of the research process which addresses the barriers of knowledge, there may of course be a null (no benefit) result. Some symptoms are likely to occur especially in the low gluten challenge (control) period when subjects are asked to add a small amount of gluten without the 'Glutazyme'. However, no long term consequences are expected from such a short challenge. Glutazyme itself is considered nontoxic and harmless. Professor Macrae is keen to interview any biopsy-proven celiac patients in Victoria, Australia who may be interested in participating in the research. The research is clearly dependent upon sufficient interest in the celiac community, and is of course ultimately for the benefit of celiac patients in general. Potential participants are encouraged to discuss the project with their doctor. The project will be approved by The Royal Melbourne Hospital Clinical Research and Ethics Committee before its anticipated commencement date in June. It will be conducted through the Celiac Clinic at The Royal Melbourne Hospital. This article first appeared in the Australian Coeliac newsletter, and is reprinted here by permission of the Australian Coeliac Society.

Celiac.com 06/16/2023 - The gluten-free market has seen significant growth in recent years. With its continued rapid expansion, it is crucial for food manufacturers to understand the importance of producing gluten-free products safely. Because gluten-free diets are often a medical necessity, that means manufacturers need to adhere to strict processes throughout the entire production and packaging phases. To comply with the FDA's requirement that gluten-free foods contain less than 20 parts per million (ppm) of gluten, manufacturers need to ensure that their products meet official threshold. They also need to avoid intentionally adding any gluten-containing ingredients during production. Recent regulations on fermented and hydrolyzed products further emphasize the need for careful consideration of basic ingredients. Even inherently gluten-free ingredients like oats require attention due to potential cross-contact during growing seasons. Cheeses can also pose risks, as the cultures and enzymes used in their production may contain gluten-containing components. To minimize the risk of cross-contact, manufacturers can follow these four steps: Step 1: Perform a risk assessment Conduct a comprehensive evaluation of the materials used in your facility, assess your production layout, and determine if you have the necessary resources for gluten-free production. Consider segregating the production of gluten-free foods into dedicated areas or scheduling gluten-free manufacturing separately to reduce cross-contact risks. Step 2: Analyze your factory environment Evaluate your factory environment and production lines to see if you need a dedicated facility, or if you can manage with precautions such as dividers or curtains, to prevent cross-contact between gluten-free and gluten-containing products. Step 3: Clean your equipment Regardless of facility type, thorough equipment cleaning is essential to eliminate potential cross-contact. Adapt cleaning protocols to remove gluten, just as you would for other allergens. Pay special attention to hard-to-reach areas, and materials that may retain gluten particles. Step 4: Verify equipment through testing After cleaning, verify that no detectable gluten remains on the equipment. Use specific gluten test kits or protein swabs to check for residue. Avoid ATP swab kits as they are less sensitive to gluten proteins. Train staff to perform gluten-free verification tests, interpret results, and take appropriate actions if positive. Proficiency testing programs can aid in training and verification. With the demand for gluten-free products projected to rise, it is crucial for manufacturers to analyze risks, assess production environments, take necessary precautions, and ensure thorough cleaning and testing of equipment. By following these steps, companies can produce high-quality, safe gluten-free food for consumers adhering to a gluten-free diet due to medical necessity or personal choice. Read more at manufacturing.net

Celiac.com 06/14/2023 - Researchers from Lanzhou University in China, in collaboration with international scientists, say they have developed a promising new method for treating celiac disease. Led by Aman Khan, a Pakistani postdoctoral fellow at Lanzhou University, the team focused on isolating probiotic bacterial strains from Pakistani fermented sourdough bread to prevent the occurrence of celiac disease. Celiac disease is an immune disorder triggered by gluten consumption and is particularly prevalent in Asian countries like Pakistan, where diets high in gluten-containing foods are common. Khan aimed to leverage his expertise to aid those affected by this condition. Inspired by a previous study that isolated a probiotic strain from a traditional Chinese fermented food called jiangshui, which showed the ability to degrade uric acid and regulate gut microbiota, Khan and his team sought to isolate beneficial strains from Pakistani fermented sourdough bread. They successfully extracted probiotic bacterial strains called LZU-GM and conducted experiments on mice. Probiotics from Fermented Sourdough The results of their experiments and integrative analysis indicated that LZU-GM could mitigate the adverse effects of gluten additives in food and restore balance to gut microbiota in mice. However, further clinical trials are required to evaluate the safety and efficacy of these probiotics from fermented sourdough bread as a potential treatment for celiac disease. The team plans to continue their research by creating yogurt using the LZU-GM strains isolated from Pakistani sourdough bread and conducting additional experiments. Their goal is to develop a therapeutic adjunct agent that can be used in conjunction with existing treatments for celiac disease. The researchers believe their innovative solution holds promise for individuals living with this autoimmune disorder. Big Claims But Few Details While the researchers claim to have developed a promising new method for treating celiac disease, it is important to approach their findings with caution. The study focused on isolating probiotic bacterial strains from Pakistani fermented sourdough bread, aiming to prevent the occurrence of celiac disease. The results of experiments conducted on mice showed potential benefits, including the mitigation of adverse effects of gluten additives and restoration of gut microbiota balance. However, it is crucial to note that these findings are based on animal studies, and further clinical trials are necessary to assess the safety and efficacy of these probiotics in treating celiac disease in humans. More Evidence Needed Big claims require robust evidence, and at this stage, the evidence supporting the use of probiotic strains from fermented sourdough bread as a treatment for celiac disease is limited. While the preliminary results sound promising, it is important to emphasize the need for rigorous scientific investigation, including well-designed clinical trials, to validate the potential of these probiotics. Until conclusive evidence emerges from rigorous clinical trials, it is essential to remain cautious and prioritize thorough scientific scrutiny before considering these probiotics as a viable treatment option for individuals living with celiac disease. Read more in chinadaily.com

Celiac.com 06/13/2023 - While the development of gluten-free baked goods has improved in leaps and bounds over the years, food scientists are still hard at work to find an effective alternative to match the bread-friendly properties of gluten. In chemical-physical terms, gluten is a key protein in baking. It plays a crucial role in giving bread its desired texture and structure. However, for individuals with celiac disease or gluten intolerance, consuming gluten can have detrimental effects on their health. But everyone loves bread, so gluten-free bread has become big business, however no brand has yet found the Holy Grail that is a gluten-free bread which is indistinguishable from traditional bread. One of the problems is air. One of the ways to think of gluten is as a net that keeps dough airy until baking stabilizes the open-pore structure. This net is capable of trapping gas bubbles during fermentation; the stronger it is, the more gas it can hold, and the higher the dough can rise. What has been almost impossible to do so far is to keep the many small gas bubbles in the dough without the supporting gluten scaffold, said Prof Dr Mario Jekle, head of the Department of Plant-Based Foods at the University of Hohenheim in Stuttgart. At the same time, the more the gluten develops, the stronger and longer those interconnected strands become, leading to more chewiness and toughness in the final product. Hence the variation of flours for different applications. Although bread begins with many of the same ingredients as cakes, it has a completely different consistency. Bread flour has a protein percentage of 11%-13%, resulting in a product that is airy and satisfyingly chewy. It's hard to imagine enjoying a chewy cake, so cake flour, with a protein percentage of 7%-9%, has a low gluten-development potential. A common misconception is that gluten is part of flour. Yes, flour contains the two proteins - glutenin and gliadin - necessary to form gluten, but these only join to form that miraculous net when a liquid, like water or milk, is added. In gluten-free baking, lathering up ingredients–creating friction to trap air– isn't a problem. This can be achieved by stirring or using a leavening agent like yeast or baking powder. What gluten-free baked goods lack is the supporting network that holds it all together. However, gluten is a problematic protein for about 2%-3% of the global population. Kneading wheat bread dough. Image: CC0 1.0--rawpixel Gluten Means Disease and Discomfort for the Gluten Sensitive We now know three disease patterns that are related to gluten, said Prof Dr Stephan Bischoff of the Institute of Clinical Nutrition at the University of Hohenheim. The first is celiac disease, which is a widespread chronic autoimmune disease in which the body mistakenly reacts to gluten as if it were a poison. The second is wheat allergy, which is triggered by gluten and similar peptides and is similarly widespread. The third clinical picture is non-celiac gluten sensitivity, where essentially no antibodies are produced, and there does not appear to be damage to the gut lining. What triggers wheat sensitivity, and whether gluten also plays a role, is still unclear. According to Celiac UK, two further gluten-related disorders can be added to the mix. Gluten ataxia is one of a number of neurological manifestations of celiac disease, causing clumsiness, incoordination, slurred speech and sometimes jumpy vision. Another condition, dermatitis herpetiformis is the skin presentation of celiac disease, associated with small blisters on the elbows and knees. No matter the level of intensity, people who cannot stomach gluten have only one remedy in everyday life , which to eat only gluten-free foods. High Fiber from Plants The research team the University of Hohenheim are taking a new approach. Instead of supporting the dough with gluten, Bischoff's team is focused on stabilizing the interface between gas bubbles and dough with alternative proteins. The team is working on extracting protein from peas, rapeseed, rice and maize, that can directly replace gluten protein. Prof Dr Jekle also sees further potential in plant breeding. By precisely defining the optimal parameters to meet their needs, the team hopes to work with plant breeding, in order to target new pea varieties, whose proteins are even better suited to their approach. In another approach, the department is trying to link the natural proteins from rice, maize or oats with mucins (referred to as arabinoxylans) to form chains with gluten-like properties. The scientists also found that naturally-occurring compounds called sapponins found in the cells of quinoa seed or mucilages of cereal hulls–along with the stems, leaves and flowers of daisies–additionally support the formation of an airy dough. It is an approach with additional benefits as, in some cases, it can be used to enrich baked goods with valuable dietary fibre. For example, we know that 30g per day of fiber is already good prevention against colon cancer, one of the three most common cancers in men and women, said Prof Dr Bischoff. The scientists are planning to investigate the use of arabinoxylans in other applications, like meat substitutes. The approach not only gives plant-based products a meat-like structure but additional nutrition from the dietary fibre. So far, there are no comparable products on the market, claim the scientists. The bread rolls currently coming off the mini production line at the University's Technical Centre for Food Science are still small - each comprising 30g of dough, but after being steamed and then baked, the results are light, golden and steaming. The experiment, which uses a hand-width conveyor belt, combines technology with materials science and engineering. However, the challenge is to find the best recipe, as the dough is completely gluten-free, and needs to deliver a final product that is fluffy and tastes good. 3D Printed Bread The department is also working to loosen the dough and combine it with the baking process in one step with the help of 3D printers. A nozzle builds up the pastry together with the pores in millimetre-thin layers, above which, a baking unit immediately solidifies each layer. The process is somewhat similar to the way Salzwedel bakers have been baking the classic Baumkuchen (literally translated 2019) for 200 years. Using a ladle, the Baumkuchen batter is applied in millimetre-thin layers onto a rotating roller and baked layer by layer in front of an open flame. The technology at the University of Hohenheim is, of course, much more sophisticated, flexible and can build many different structures, according to Prof Dr Jekle. His team has been experimenting with 3D printing for several years and in principle, almost any food–from bread to meat to plant-based products, can be produced by this piece of equipment. 3D printing also has advantages that extend from personalized nutrition to sustainability and limiting food waste. With printed foods, we can personalize meals, meaning we can tailor the ratio of fats, carbohydrates, proteins and all other components to exactly meet the personal needs of individuals, said Prof Dr Jekle. And I can also obtain some of the raw materials from residual materials that are created during food production, for example. Read more at bakeryandsnacks.com

Celiac.com 06/12/2023 - Celiac disease is an autoimmune disorder characterized by gastrointestinal symptoms and nutrient deficiencies. While genetic factors, particularly HLA association, play a significant role in its development, the exact environmental triggers remain unclear. Recent studies have proposed infections as potential contributing factors. With the Covid-19 pandemic causing a systemic inflammatory response and affecting the gastrointestinal tract, researchers in southern Sweden set out to investigate whether Covid-19 infection could increase the risk of developing celiac disease. The research team included Jesper Lexner, Ylva Lindroth and Klas Sjöberg. They are variously affiliated with the Department of Gastroenterology and Nutrition, Department of Clinical Sciences, Skåne University Hospital, Lund University, Malmö, Sweden; and the Division of Medical Microbiology, Department of Laboratory Medicine, Skåne University Hospital, Lund University, Lund, Sweden. The Covid-19 and Celiac Disease Connection To explore the potential association between Covid-19 infection and celiac disease, the researchers identified all patients, including children and adults, in the county of Skåne with newly diagnosed biopsy- or serology-verified celiac disease or positive tissue transglutaminase antibody tests (tTG-ab) from 2016 to 2021. They also identified individuals who tested positive for Covid-19 using PCR or antigen tests in 2020 and 2021. The Findings During the period from March 2020 to December 2021, there were 201,050 cases of Covid-19 in Skåne, and among them, 568 patients were diagnosed with celiac disease or had positive tTG-ab tests. Interestingly, only 35 of these patients had previously been infected with Covid-19. Contrary to initial expectations, the incidence of verified celiac disease and tTG-ab positivity was lower during the Covid-19 pandemic compared to before. The incidence rates of celiac disease were 21.1 and 22.4 cases per 100,000 person-years for patients with and without prior Covid-19 infection, respectively. Implications of the Study The findings of this study suggest that Covid-19 infection is not a significant risk factor for the development of celiac disease. While previous research has indicated that gastrointestinal infections may play a role in the pathogenesis of celiac disease, respiratory infections, such as those caused by the SARS-CoV-2 virus, appear to have less relevance in this regard. Study Limitations It is important to note that this study focused on a specific region in southern Sweden and the findings may not be generalizable to other populations or geographic areas. Further research involving larger and more diverse populations is warranted to validate these findings. Additionally, the study did not explore potential mechanisms underlying the connection between gastrointestinal infections and celiac disease pathogenesis, highlighting the need for future investigations in this area. Understanding the environmental triggers and risk factors associated with celiac disease is crucial for improving diagnosis, treatment, and prevention strategies. While the Covid-19 pandemic has posed significant challenges worldwide, this study suggests that Covid-19 infection does not increase the risk of developing celiac disease. Read more in BMC Gastroenterology volume 23, Article number: 174 (2023)

Celiac.com 06/10/2023 - If you suffer from celiac disease like I do you are well aware that the current and only treatment recommended for the disease is a lifelong adherence to a strict gluten-free diet. Anyone who has tried a gluten-free diet knows that it works fine as a treatment for the disease, but it also can be difficult to deal with, especially when cooking, dining out, and buying food (it can also be expensive!). According to one line of research done over the past few years, however, there may be hope that one day in the not too distant future we might be able to eat gluten without harm. How—you ask? Immunotherapy In 2001 the Scandinavian Journal of Immunology published an article authored by a group of Italian scientists wherein mice were used to test a new idea called immunomodulation and its ability to treat celiac disease. The scientists purified the protein gliadin (the component of gluten that triggers immune-mediated injury when ingested by people with celiac disease), fractionated it, and then administered the different fragments intra-nasally to laboratory mice (presumably transgenic mice with induced celiac disease, although this is unclear) and noted the results. They found that when a particular fragment of gliadin, which they refer to as alpha-gliadin, was administered intra-nasally it down-regulated T-cell proliferation and interferon-gamma production in response to whole gliadin in vitro. This lead the scientists to make the statement that "these results demonstrate how an immune response to a complex antigen may be controlled by treatment with a purified component and specifically indicate alpha-gliadin to be a good candidate for further identification of short peptides to be used as tolerogens in this model(1)." Although immunomodulation sounds similar to allergy therapy it is not the same since the cells involved are different, as well as the method of induced tolerance. In therapy for allergic reactions tolerance is induced through injections, and the aim is to reduce histamine release, systemic anaphylactic responses, and even severe rhinitis. In immunomodulation the antigen in question is cleaved into smaller antigens, and the mixture of epitopes are used to induce tolerance via mucosal surfaces (i.e., the nose, parts of the respiratory tract, and the alimentary tract, to name a few). From my understanding, these are markedly different approaches, and the mucosal therapy appears to potentially be much more powerful and more selective in immune-suppression resulting ultimately in tolerance to the antigen. It is my hope that this research indicates a new avenue for the treatment of celiac disease, one which may be very soon in coming—possibly within the next decade. Of course, questions arise as to what exactly this particular experiment means, since findings were in vitro (i.e., test tube only, not within the body), were done on mice (murine studies), and do not seem to have been duplicated in humans at this point, suggesting difficulties / logistical problems with the protocol as it exists— using alpha-gliadin as a tolerogen to suppress immune response to dietary gliadin. Nonetheless, at the very least, this research signals that research advances are still being made into the understanding and treatment of celiac disease, and that better therapies and possibly even a cure for this disease may be on the horizon. Reference: Maurano F, Siciliano RA, De Giulio B, Luongo D, Mazzeo MF, Troncone R, Auricchio S, Rossi M. Intranasal administration of one alpha gliadin can downregulate the immune response to whole gliadin in mice. Scand J Immunol 2001 Mar;53(3): 290-5. Istituto di Scienze dell'Alimentazione, CNR, Via Roma 52, 83100 Avellino, Italy.

Celiac.com 06/09/2023 - Natasha Contardi's three-year-old daughter, Teagan, had gluten-related health issues to since birth. Concerned about whether Teagan had celiac disease or was simply gluten intolerant, Contardi sought medical advice. Teagan had already tested positive for the celiac gene, so Contardi decided to have her undergo tests for celiac disease at the Montreal Children's Hospital. To ensure accurate results, doctors advised that Teagan needed to consume gluten for 12 weeks before the blood tests. During this period, Teagan suffered from various symptoms, including loss of appetite, stomach pain, emotional distress, itchy rashes, and discomfort during bowel movements. After enduring the 12-week period and undergoing the blood tests, Contardi faced another setback. Weeks passed without receiving any test results. After persistent inquiries, she discovered that the tests had not been performed due to an error, rendering the samples unusable. The hospital staff then informed a distraught Contardi that Teagan would need to restart the entire process, including another 12 weeks of consuming gluten. Contardi expressed her devastation, both physically and emotionally, upon receiving this news, as her daughter had unnecessarily suffered for three months. "I do not even have the words to get across how physically and emotionally ruined I was when the doctor called me. It was devastating,” Contardi said. “Three full months of suffering for my daughter that did not have to happen." The Montreal Children's Hospital did not comment on Teagan's case specifically, but acknowledged that errors in testing are rare and delays can occur due to staffing issues. Contardi emphasized the importance of advocating for one's child's health, and not accepting prolonged delays or dismissive attitudes from medical professionals. She urged parents to continue fighting and seeking answers to ensure the well-being of their children. Contardi is anxiously awaiting the completion of the second testing process for Teagan, and hopes to find clarity regarding her daughter's condition. Read more at globalnews.ca

Celiac.com 06/07/2023 - Picnic and barbecue time is upon us once again, and that means cole slaw. This dish is basically a recipe for creamy, mayo-based dressing that is a simple blend sugar, lemon juice, vinegar, salt, pepper, and of course, mayonnaise, that delivers a perfect balance of sweet, tangy, creamy, with a zing of pepper. You can make your coleslaw dressing up to a week ahead of time, just refrigerate dressing in an airtight container. When you're ready to make slaw, make coleslaw, just mix in a 14-ounce bag of coleslaw mix, or about 8 cups of shredded cabbage and carrots, and voilá, you have delicious creamy, tangy coleslaw in minutes. Ingredients: ½ cup mayonnaise 2 tablespoons white sugar 1½ tablespoons lemon juice 1 tablespoon apple cider vinegar ½ teaspoon ground black pepper ¼ teaspoon salt Directions Gather all ingredients. Whisk mayonnaise, sugar, lemon juice, apple cider vinegar, pepper, and salt together in a bowl until smooth and creamy. Ingredients for easy coleslaw dressing whisked together in a clear bowl Store in an airtight container.

Celiac.com 06/06/2023 - Celiac disease, osteopenia and osteoporosis are conditions that have been found to be connected. A research team recently described celiac disease-induced osteoporosis in an attempt to enlighten new and lesser-known aspects, including the influence of the intestinal microbiome and sex-related differences, on bone health. The team included Lisa Lungaro, Francesca Manza, Anna Costanzini, Marianna Barbalinardo, Denis Gentili, Fabio Caputo, Matteo Guarino, Giorgio Zoli, Umberto Volta, Roberto De Giorgio, and Giacomo Caio. They are variously affiliated with the Department of Translational Medicine, University of Ferrara in Ferrara, Italy; the National Research Council, Institute for the Study of Nanostructured Materials (CNR-ISMN) in Bologna, Italy; the Department of Medical and Surgical Sciences, University of Bologna, in Bologna, Italy; the Mucosal Immunology and Biology Research Center, Massachusetts General Hospital—Harvard Medical School in Boston, MA, USA. Their review describes the role of celiac disease in the development of skeletal alterations, in order to provide physicians with an updated overview on this debated topic, and to improve the management of osteoporosis in celiac disease. It is important to note that not all individuals with celiac disease will develop osteoporosis. The risk varies depending on factors such as the duration and severity of the disease, adherence to a gluten-free diet, and individual variations in bone health and genetics. However, individuals with celiac disease should be aware of the increased risk of osteoporosis and take steps to manage their bone health, including ensuring adequate calcium and vitamin D intake, monitoring bone density through regular screenings, and maintaining strict adherence to a gluten-free diet. Several important connections between the conditions highlighted by the researchers include: Malabsorption Celiac disease is characterized by damage to the small intestine, leading to impaired absorption of nutrients, including calcium and vitamin D, which are essential for maintaining healthy bones. Malabsorption of these nutrients can result in reduced bone mineral density and increased risk of osteoporosis. Inflammatory Response Celiac disease triggers an immune response in the presence of gluten. This immune response involves the production of pro-inflammatory molecules, which can contribute to bone loss and increased bone turnover, leading to osteoporosis. Calcium Imbalance The malabsorption of calcium in individuals with celiac disease can disrupt the balance of calcium in the body. When there is insufficient calcium intake or absorption, the body may draw calcium from the bones, weakening them and increasing the risk of osteoporosis. Calcium intake in the young age is an essential determinant of the bone mass peak. Calcium metabolism defects are common in untreated children with celiac disease, and they return to normal with a gluten-free diet. Vitamin D Deficiency Vitamin D plays a crucial role in calcium absorption and bone health. Celiac disease can lead to reduced vitamin D absorption due to intestinal damage. Vitamin D deficiency further exacerbates the risk of osteoporosis. Gluten-Induced Autoimmunity Celiac disease is an autoimmune disorder, and individuals with autoimmune diseases, including celiac disease, have a higher risk of developing additional autoimmune conditions such as autoimmune osteoporosis. Autoimmune mechanisms may contribute to bone loss and the development of osteoporosis in individuals with celiac disease. Hormonal Imbalance Celiac disease can disrupt the endocrine system, leading to hormonal imbalances. Hormones such as estrogen and testosterone play a crucial role in maintaining bone health. Imbalances in these hormones can accelerate bone loss and increase the risk of osteoporosis. Sex Differences Women with celiac disease are at a higher risk of osteoporosis due to both indirect and direct effects. The indirect effects include factors such as early menopause and amenorrhea (absence of menstruation), which can have a negative impact on bone health. Early menopause refers to the cessation of menstruation before the age of 45, which can occur in women with celiac disease due to various factors, including hormonal imbalances and inflammation. Early menopause is concerning for bone health because estrogen, a hormone that helps maintain bone density, decreases significantly during menopause. Lower estrogen levels can accelerate bone loss and increase the risk of osteoporosis. Therefore, women with celiac disease who experience early menopause should be particularly vigilant about managing their bone health. Physicians should be aware of bone conditions linked to celiac disease that might contribute to the worsening of BMD, and should treat them promptly. There is little evidence regarding osteopenia and pharmacological osteoporosis treatment, specifically in celiac disease. Probiotic supplementation might become a novel strategy in preventing bone alterations, although the role of gut microbiota is still uncertain and not well-established yet. In the full report, the researchers offer a comprehensive dive into each of the areas mentioned above. Read more in Nutrients. 2023 Mar; 15(5): 1089 doi: 10.3390/nu15051089