The media is full of stories right now poking fun at gluten-intolerance and Celiac disease. Restauranteurs are complaining about accommodating food allergies and intolerances. Joy Behar stated on TV today that Celiac disease is baloney and people ordering gluten free in restaurants are irritating. Why is Celiac disease funny? Do you joke about cancer? How about infertility? Do you think that’s hysterical? How about chronic, unexplained vomiting? That’s a hoot, right? Or what about anemia so severe a blood transfusion is ordered? You’re rolling on the floor laughing now, I just know it…. Wait, you’re not? Oh, good, I’m not the only one who doesn’t find the humor in Celiac disease, who doesn’t find anything about Celiac disease to be funny. All of those medical issues I mentioned, those are part of my family’s history with Celiac disease. None of them are funny.
Gluten free is going mainstream.
The maker of Coors Light and Miller Light is launching its first gluten-free beer in February, calling it Coors Peak.
The lager is a brand new beer that will be a little more full-bodied and more flavorful than a standard Coors Light, a spokesman said.
The company, MillerCoors, will only make the beer available in Portland and Seattle at first as it tests the market. Expect to see it in grocery stores and some restaurants and bars.
Gluten is the dietary boogeyman du jour.
And for people with celiac disease, a serious autoimmune disorder, gluten — a protein found in wheat, rye and barley — really is the boogeyman, triggering painful gastrointestinal inflammation and other symptoms. For these people, the phenomenal popularity of gluten-free diets has been both a blessing and a curse.
Over the last 20 years, celiac disease, an autoimmune reaction to gluten, has tripled among children in the United Kingdom, a new study shows.The new data, published in the journal Archives of Disease in Childhood, shows that while 1% of all kids in the U.K. have blood markers for the disease, there are socioeconomic disparities among who gets diagnosed.
The age at which babies are introduced to foods with gluten doesn’t affect their risk of developing celiac disease, a new study finds.
Earlier studies had suggested that introducing gluten between the ages of four and six months might lower the risk of celiac disease, a condition in which gluten in food triggers a damaging immune response in the small intestines.
But in this new study, children introduced to gluten before age 17 weeks or after 26 weeks were not at an increased risk of developing celiac disease, compared to those who were introduced to the protein between those ages, researchers found.
Researchers at Columbia University Medical Center have found that, in addition to gluten, the immune systems of patients with celiac disease react to specific types of non-gluten protein in wheat. The results were reported online in the Journal of Proteome Research.
Gluten proteins, which represent about 75 percent of the total protein content of wheat grain, are known to be the primary triggers of the immune response in celiac disease. While the role of gluten in celiac disease has been extensively studied since the 1950s, the possible involvement of wheat non-gluten proteins has not been characterized and is poorly understood.
“This work is the first to attempt mapping of the B cell response to non-gluten proteins of wheat in celiac disease,” said the study’s principal investigator, Armin Alaedini, PhD, assistant professor of medicine (in the Institute of Human Nutrition and the Celiac Disease Center) at Columbia University.
ImmusanT is trying to prove that a vaccine it’s developing can help celiac patients eat gluten without getting sick. Today, the Cambridge, MA-based company got enough dough to test that theory in real patients.
ImmusanT has raised a $12 million Series B round from Vatera Healthcare Partners, the New York backer that helped get the startup off the ground in 2011 with a $20 million equity financing. ImmusanT will use the cash to take Nexvax2, the company’s experimental immunotherapy for celiac disease, through a Phase 2 proof-of-concept study. It’s the first time Nexvax2 will be tested in patients with the disorder—a critical moment in the company’s progression. Those studies are expected to begin in early 2015.
No matter how hard a host tries to please every guest who walks through their door, unfortunately not everyone is adept at what it means to eat gluten-free. “As a hostess, the biggest problem is understanding where a given allergen lurks,” says Carol Fenster, author of two new books in 2014: Gluten-Free 101: The Essential Beginner’s Guide to Easy Gluten-Free Cooking and 100 Best Quick Gluten-Free Recipes, and a blogger at www.CarolFensterCooks.com. “With gluten, it seems pretty clear that wheat flour would be in any baked goods, but not everyone understands this, and gluten can be an ingredient in so many foods. Fortunately, we have better labels today but not everyone is practiced in label-reading.”
Delaware has become the latest state to have a restroom access bill that prohibits businesses from denying access to their bathrooms if the customer has a serious medical condition. In the U.S., 14 states have similar laws to give people with celiac disease, inflammatory bowel disease, ulcerative colitis, Crohn’s disease and other conditions the right to use the bathrooms. In most states, the customer is required to show a medical note from a doctor that identifies the disease and the need for urgently using a restroom.
There are more indicators for celiac disease than just the typical “textbook” symptoms, according to a new study from Italy.
The symptoms most commonly related with celiac disease are diarrhea and weight loss, but research published in the medical journal BMC Gastroenterology confirms what gastroenterologists have been saying anecdotally: that there are now a diverse range of signs of the autoimmune disorder.
Researchers examined trends among the 770 patients diagnosed with celiac disease at St. Orsola-Malpighi University Hospital in Bologna, Italy from January 1998 to December 2012. There was a significant increase in the number of cases of celiac diagnosis during the study, and researchers found that two-thirds of the patients diagnosed exhibited signs that were considered “atypical”, such as anemia, constipation, bloating, nausea, and vomiting.
Dr. Umberto Volta, one of the study’s co-authors, said that the most striking result of the study was the indication that leading indicators of the disease are changing.