Articles tagged with Celiac Disease
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Researchers at Stanford have discovered how a disease-associated protein gets inactivated, potentially paving the way for new treatments for celiac disease. The discovery of ERp57, an enzyme that re-forms a disulfide bond to turn off TG2, raises questions about its functions in healthy people and could lead to targeted therapies.
A large-scale study involving over 3 million Danish and Swedish adult women found no association between HPV vaccination and serious chronic diseases. However, the vaccine may increase the risk of developing celiac disease, particularly in Denmark where the condition is underdiagnosed.
A large-scale Canadian study found that nearly one percent of the population has elevated antibodies indicating celiac disease. Despite a strong genetic link to Caucasians, South Asian individuals were surprisingly affected by a specific genetic variant, suggesting other factors may play a role in who develops the disease.
Researchers have successfully developed gluten-free beer using Witkop teff grains, which could provide an alternative to traditional barley beers. The study found that custom malting equipment would be required to produce the beer on an industrial scale.
Positive data from Phase 1 trials of Nexvax2 in celiac disease demonstrate safety, tolerability, and bioactivity. The vaccine reduces gluten-specific T cells' responsiveness to antigenic stimulation without apparent duodenal injury.
A study published in The BMJ found no association between long-term gluten intake and the risk of coronary heart disease in people without celiac disease. However, restricting dietary gluten may lead to a low intake of whole grains, which are associated with cardiovascular benefits.
A study of over 100,000 participants found that dietary gluten is not associated with an increased risk of heart disease in people without celiac disease. Limiting whole grains as part of a low-gluten diet may actually increase the risk of heart disease in these individuals.
A new study links common reovirus infection with the development of celiac disease, an autoimmune disorder caused by an improper immune response to gluten. Reovirus-induced immune responses can lead to the loss of oral tolerance to gluten, setting the stage for celiac disease.
Researchers discovered that viral infections can break oral tolerance to dietary antigens, leading to celiac disease. The study highlights the previously unexplored connection between viral infection and immune responses in mice.
The US Preventive Services Task Force found inadequate evidence on celiac disease screening accuracy, benefits and harms of screening, and treatment effects. Current evidence is insufficient to assess balance of benefits and harms of screening for asymptomatic individuals.
A new study suggests that low gluten diets may increase the risk of developing type 2 diabetes. Researchers analyzed data from over 199,000 participants and found that those who consumed more gluten had lower risk of type 2 diabetes during a 30-year follow-up period.
A new study reveals that individuals with Type 1 diabetes exhibit distinct gut inflammation and microbiome changes compared to those without diabetes or celiac disease. The research found specific genes associated with gut inflammation and unique combinations of gut bacteria in patients with Type 1 diabetes.
A new study by MassGeneral Hospital for Children-led team found that nearly one in five children with celiac disease sustained persistent intestinal damage despite a gluten-free diet. The study suggests that current guidelines need to be revised to include more aggressive monitoring of mucosal healing in all patients, not just adults.
Scientists have developed a more reliable method for detecting gluten in purified wheat starch, a common ingredient in gluten-free foods. The new technique identified higher amounts of gluten in 19 out of 26 starch samples than current testing methods.
A recent study analyzing data from the National Health and Nutrition Examination Surveys (NHANES) 2009-2014 found that celiac disease prevalence remained stable at 0.70%, while adherence to a gluten-free diet increased from 1.08% in 2009-2010 to 1.69% in 2013-2014.
Researchers found that certain gut bacteria, such as Pseudomonas aeruginosa, metabolize gluten differently than beneficial bacteria like Lactobacillus. This variation can either stimulate inflammation in individuals with genetic risk or detoxify gluten, potentially influencing celiac disease development.
Researchers at Columbia University Irving Medical Center found a biological explanation for wheat sensitivity, which is not related to celiac disease. People with non-celiac gluten or wheat sensitivity have a weakened intestinal barrier that leads to a body-wide inflammatory immune response.
A new study published in Clinical Gastroenterology and Hepatology found that celiac disease is most common among Americans from the Punjab region of India. The study analyzed over 400,000 intestinal biopsies and identified significant differences in celiac disease rates across various ethnic groups.
A joint project by universities in Mainz and Hohenheim aims to find better-tolerated wheat varieties. The researchers are studying the causes of non-celiac-non-allergy wheat sensitivity (NCWS) and its connection to wheat proteins called alpha-amylase-trypsin inhibitors.
Researchers found a common variant in a non-coding RNA that may contribute to intestinal inflammation in people with celiac disease. The study suggests factors outside of protein-coding genes play a role in the development of celiac disease.
Researchers at the University of Granada have developed a non-invasive method to detect celiac disease in children aged 2-4. The test uses capillary blood and detects disease markers, allowing for early diagnosis without the need for blood extraction or intestinal biopsy.
A study published in Clinical Gastroenterology and Hepatology found that feeding at-risk infants gluten until two years of age increases the risk of developing celiac disease. The research suggests that early gluten intake plays a role in disease course, particularly in children with genetic risk factors for celiac disease.
Researchers at Columbia University Irving Medical Center analyzed data from 8,846 individuals over 50 years old with celiac disease, finding no increased risk of dementia before or after diagnosis. However, a small increase in vascular dementia was observed in patients with celiac disease.
Researchers found that a humanized mouse model of gluten sensitivity showed increased immune responses and gut damage when exposed to gluten, but protection was seen in mice with a balanced microbiome. The study suggests that microbial imbalance may contribute to the development of celiac disease.
University of Alberta researchers have created a natural supplement from chicken egg yolks that prevents the absorption of gliadin, a component of gluten causing damage to the small intestine in people with celiac disease. The supplement aims to improve the quality of life for those affected by gluten intolerance.
A nationwide observational cohort study found that spouses and first-degree relatives of celiac disease patients are at a higher risk of developing nonceliac autoimmune diseases. The most common conditions were systemic lupus erythematosus, type I diabetes mellitus, and sarcoidosis. Genetic, environmental, and ascertainment bias mechan...
A new study found that over half of popular probiotics contain traces of gluten, raising concerns for patients with celiac disease. The study tested 22 top-selling probiotics and found 12 had detectable gluten levels, posing a potential hazard to those with gluten intolerance.
A nationwide sample of patients in Sweden with biopsy-certified celiac disease were examined to identify the risk of developing neuropathy. The study found a significant association between celiac disease and an increased risk of neuropathy, with absolute risks of 64 per 100,000 person-years for those with celiac disease.
A study found that growth screening parameters can accurately detect celiac disease in children. Girls with CD were shorter than their peers two years prior to diagnosis, while boys were shorter one year prior.
The Life Sciences Discovery Fund has awarded $1.2 million in Proof of Concept grants to five Washington-based organizations, focusing on new therapies for cancer, diabetic macular edema, hepatitis B, and severe epilepsy. Additionally, the fund has announced two commercialization-focused awards totaling $600,000.
Researchers at Columbia University Medical Center have found that the immune systems of patients with celiac disease react to specific types of non-gluten protein in wheat. A group of molecules known as serpins, along with four other types of wheat protein, are identified as novel non-gluten immunogenic proteins.
A large cohort study found that women with celiac disease do not report fertility problems more often than women without the condition. However, rates of infertility were slightly higher among women diagnosed with celiac disease at a younger age, likely due to increased concern prompting earlier consultations.
A Danish/Norwegian research team has discovered new details about celiac disease, potentially leading to the development of a drug against the disease. The study reveals how antibodies react to an enzyme in the body and how it changes shape in response to environmental stimuli.
Scientists discover that people with celiac disease also react to non-gluten wheat proteins, which could lead to improved understanding and treatments of the disease. The study identifies five groups of non-gluten proteins causing immune reactions in patients, suggesting a broader range of potential triggers.
Researchers found that some rice-based products for people with celiac disease contain high amounts of total and inorganic arsenic, which can be carcinogenic. The European Union is working to establish maximum quantities of arsenic in these products.
An international study found that introducing gluten at different ages has no effect on developing celiac disease, and genetic factors are the primary risk factor. The study's results suggest a blood test for HLA genotype could determine high-risk infants, paving the way for preventive interventions.
A new study reveals that a lifelong gluten-free diet may not be enough to control the complications of celiac disease. Researchers found that patients with celiac disease may experience metabolic disorders and functional abnormalities due to inflammation, which can lead to malnutrition and impaired glucose metabolism.
Researchers have identified genetic markers that can predict the development of celiac disease in infants. The study found a significantly higher risk for celiac disease among Swedish children compared to their European counterparts.
A recent NIH-funded study found that children with two copies of a high-risk variant in specific genes have a 26% chance of developing early signs of celiac disease by age 5. The study also revealed higher rates of celiac disease in Sweden compared to the US and other European countries.
A new phase 2 study found that the enzyme ALV003 reduces gluten-induced injury to the small intestine, decreasing gastrointestinal symptoms in celiac disease patients. The treatment was well-tolerated and appeared to be effective in reducing damage caused by low levels of gluten.
A study by Fernanda Cristofori and colleagues found that 4.4% of children with irritable bowel syndrome (IBS) had celiac disease, compared to 0.3% in those without IBS. The prevalence was highest among IBS patients, who had four times the risk of developing celiac disease.
Researchers at McMaster University have discovered a key molecule, elafin, that could lead to new therapies for people with celiac disease. Elafin decreases the enzymatic reaction that increases the toxicity of peptides derived from gluten, protecting the intestinal lining.
People with celiac disease may have a near two-fold increased risk of coronary artery disease compared to the general population. Researchers found that systemic inflammation and autoimmune processes might influence cardiovascular disease development.
Patients with celiac disease who experience persistent villous atrophy have a heightened risk of hip fractures, according to research. A gluten-free diet may help minimize tissue damage and reduce the risk of complications.
Patients with celiac disease who have persistent intestine damage are at a higher risk of developing lymphoma compared to those whose intestines have healed, according to new research. The study found that the risk of lymphoma is significantly lower in patients with healed intestines, approaching that of the general population.
A study found that patients with Celiac disease and persistent intestinal damage have a higher risk for lymphoproliferative malignancy. Prioritizing USPSTF recommendations based on patient characteristics can improve life-expectancy by identifying the most beneficial interventions for each individual.
A study published in PLOS ONE found that children with autism have higher levels of gluten antibodies than those without autism. The researchers also discovered an association between the elevated antibodies and gastrointestinal symptoms in affected children. However, no connection was found to celiac disease.
Scientists have confirmed a new variety of canary seeds as gluten-free and ideal for people with celiac disease. The 'hairless' seeds lack tiny hairs that made them inedible for humans, providing more protein and nutrients than other common cereals.
A new study found that screening only high-risk patients for celiac disease is more cost-effective than universal screening, preventing bone loss and fractures in patients with undiagnosed or subclinical disease. The strategy also reduces unnecessary endoscopic evaluations of healthy individuals.
Research found pregnant women with mid to high levels of anti-tTG antibodies are at risk for having reduced fetal weight and birth weight. Fetuses of women with positive anti-tTG weighed 16 grams less during the second trimester, while those with intermediate anti-tTG levels were 53 grams lighter.
A new biochemical study confirms sorghum lacks toxic gluten proteins, making it a viable option for those with celiac disease. Sorghum's high nutritional value and traditional use as food in Africa and India also support its potential benefits.
A study found no clear evidence linking increased gluten in new wheat varieties to the rise in celiac disease. Instead, overall gluten consumption has risen due to increased vital gluten and wheat flour consumption.
Scientists have developed a pill that breaks down gluten peptides, making it possible for people with celiac disease to consume gluten-containing foods. The enzyme, called KumaMax, has been engineered to break down over 95% of the offending peptides in acidic conditions like those in the stomach.
Research published in BMC Pediatrics found that repeated infections early in life increases the risk of developing celiac disease. The study revealed a significant association between early-life infections and celiac disease, highlighting the importance of breastfeeding in reducing this risk.
A new gluten and lactose-free ingredient substitute has been created for low-fat white sauces, meeting the growing demand for healthier food options. The innovative formulation replaces traditional ingredients with vegetable protein sources and gluten-free starches, improving stability and consumer acceptability.
A Mayo Clinic-led analysis found that approximately 1.8 million Americans suffer from undiagnosed celiac disease, while 1.6 million use a gluten-free diet without medical confirmation. The study highlights the need for increased awareness and testing to accurately diagnose and treat this common condition.
A recent study found that most celiac disease patients do not receive adequate medical follow-up, which can lead to non-compliance with a gluten-free diet. The study suggests that gastroenterologists need to improve communication with patients to ensure timely follow-up care and improve outcomes in celiac disease.
A new study found that low rates of small bowel biopsy during endoscopy contribute to the underdiagnosis of celiac disease in the US. The study revealed a significant disparity in biopsy rates among men, women, older patients, African-Americans, and Hispanics.
Researchers developed a gluten-free pasta product from green banana flour, which tasters found more acceptable than regular whole wheat pasta. The product has less fat and is cheaper to produce, making it a potential option for patients with celiac disease.
Researchers at Mayo Clinic discovered an association between Olmesartan and severe gastrointestinal issues. Patients taking the medication exhibited symptoms similar to celiac disease, but without typical test results or response to gluten-free diets.