If you have ANY of these symptoms, STOP eating gluten immediately (you may have celiac disease!)

It is known that only a handful of people are genetically prone to celiac disease will eventually develop the condition.

- sponsored links -

- sponsored links -

Why this is so has not been known and research is still ongoing, however scientists believe that it may be caused by how some intestinal bacteria react to gluten.

What is celiac disease?

This disease is an immune system reaction by some people to gluten. It is occasioned by intolerance to gluten by the individual concerned.

Gluten is a type of protein that is found in some grains such as wheat, barley and rye.

It is also estimated that about 1 percent of Americans may have celiac disease.

If a celiac sufferer eats wheat which gas gluten, the sufferers immune system will react by damaging his small intestine causing fatigue, diarrhea, bloating and many other symptoms.

- sponsored links -

- sponsored links -

It has been discovered that certain genetic mutations could trigger the disease but only about 3 percent of people who actually have this mutation will eventually come down with the condition.

Dr. Elena F. Verdu and her colleagues of the Digestive Health Research Institute at McMaster University in Canada examined how the immune system reacts to gluten in a variety of gut bacteria as seen in mice test subjects.

It was observed that germ free mice exhibited signs of celiac disease in reaction to gluten.

The researchers examined three groups of mice with a DQ8 gene also found in human beings which makes them genetically prone to gluten intolerance.


The facts about celiac disease

  • It us known that about 83% of Americans who have celiac disease are either undiagnosed or are misdiagnosed.
  • A gluten-free diet is the only known treatment for celiac disease.
  • It is estimated that between 5-22% of people suffering from celiac disease have a first-degree relative having the same condition.

The researchers stated that each group of mice had gut microbiomes or a variety of gut bacteria compositions.

A group according to them was germ-free and another group of mice was clean specific-pathogen-free (SPF), meaning that their gut microbiomes were totally free of Proteobacteria – which is a group of gram-negative bacteria – and also opportunistic pathogens.

The other group consist of regular SPF mice with a variety of gut bacteria, which includes -- Proteobacteria as well as opportunistic pathogens such as Helicobacter, Staphylococcus and Streptococcus.

The mice were exposed to gluten by the researchers and it was discovered that those germ-free mice exhibited a great increase in the level of intraepithelial lymphocytes (IELs) in their gut.

When the IELs are activated and there is a proliferation as well it is an early symptom of celiac disease.

In the clean SPF mice there was no increase in their IEL levels. Furthermore, it was observed that the cells that line the gastrointestinal tract, known as  enterocytes were destroyed rapidly. The villi which is a small fingerlike projection that also lines the intestine was also anatomically altered as a consequence.

Antibodies called gliadin as a response to the a gluten component by the germ-free mice were also identified by researchers. These mice exhibited T-cell reaction to this component.

In the clean SPF mice there was a development of gluten-induced pathology that was stopped in comparison to the germ-free mice.

However, when the clean SPF mice was given enteroadherent Escherichia coli from a patient with celiac disease the reverse was the case.

Proteobacteria increase is extremely detrimental to gluten-induced pathology

Clean SPF mice exhibited lesser gluten-induced pathology than the conventional SPF mice.

The researchers then tried to find out if the availability of Proteobacteria, such as Escherichia and Helicobacter, were responsible.

Researchers raised the presence of Proteobacteria in conventional SPF mice through the administration of an antibiotic known as vancomycin just after their birth.

It was discovered by researchers that gluten-induced pathology only worsened. There was an increase in the IELs levels.

Dr. Verdu stated that perturbation of early microbial colonization in life and induction of dysbiosis (microbial imbalance inside the body), characterized by an increase in Proteobacteria, and increased the severity of gluten-induced reaction in mice genetically susceptible to gluten sensitivity.

She also said that an increase in celiac disease in the population in the last 50 years could be partially attributed to perturbations in the intestinal microbial ecology.

She stated that certain specific microbiota-based therapies could help in the prevention or even treatment of celiac disease in people with a moderate genetic risk to the condition of the disease.

Dr. Robin G. Lorenz, of the University of Alabama at Birmingham, also commented on the findings and suggested that though the discoveries indicate the presence of Proteobacteria could be influential in celiac disease pathology, it does not signify that Proteobacteria is responsible for the condition.

Source: familylifegoals.com

Another sources linked in Family Life Goals’s article: www.medicalnewstoday.com — Original Article Source

- sponsored links -

- sponsored links -


Leave a Reply