We already know that gluten (which can be found in wheat, barley and rye) can cause heart problems in people with celiac disease. New research suggests that these individuals can also react negatively to non-gluten wheat proteins as well. The researchers believe that this discovery can change the treatment of celiac as a whole. Authors of the study recommend that when researchers explore potential clinical treatments for celiac disease, they must not overlook non-gluten proteins.
Compared with healthy controls, patients exhibited significantly higher levels of antibody reactivity to non-gluten proteins. The main immunoreactive non-gluten antibody target proteins were identified as serpins, purinins, α-amylase/protease inhibitors, globulins and farinins.”
Gluten proteins, which account for about 75 percent of all proteins in wheat, trigger a reaction in people with celiac disease. The results are symptoms like diarrhea, abdominal pain, anemia and nutritional deficiencies. Currently, the only way to treat celiac is to avoid foods with gluten.
In individuals with celiac disease, the immune system attacks itself (particularly in the gut area) and damages the villi which aids in food digestion. Undiagnosed celiac disease can lead to other autoimmune diseases and long-term health problems such as type 1 diabetes. The disease affects around 1 in 100 people worldwide. Now it is important for health professionals to take this study into account hen treating patients with celiac disease.
Read more here – “Gluten Isn’t the Only Culprit in Celiac Disease, Study Says,” (Robert Preidt, Philly.com).
Anna is a current student at The George Washington University in Washington, DC with a concentration in Marketing and Communication. She specializes in social media outreach and has experience working in government contracting.