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Title : Celiac Disease: If You Have ANY of These Symptoms, STOP Eating Gluten Immediately
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Celiac Disease: If You Have ANY of These Symptoms, STOP Eating Gluten Immediately

turns out that only a small number of people who have a genetic predisposition to develop celiac disease actually witness the appearance of this disease. Science does not have an answer why this happens. However, a new study indicates that it is all about reaction to gluten specific intestinal bacteria.


if you did not know, celiac disease is a type of immune disease in which individuals are intolerant to gluten. Gluten is a type of protein that is normally found in grains such as barley, wheat and rye. According to some statistics about 1% of Americans are dealing with celiac disease.

In the case of a person suffering from celiac disease eats gluten, their immune system will create a reaction that can cause damage to the small intestine. As a result of this reaction, people often experience diarrhea, abdominal pain, fatigue, swelling and other similar symptoms. specific genetic mutations can also lead to celiac disease. However, less than 3% of people who have these mutations end up with this health condition.

In order to determine why this happens, Dr. Elena F. Verdu who works at McMaster University in Canada, along with their scientific colleagues, decided to focus on the link between gluten mixed with different types of intestinal bacteria and reactions of the immune system in laboratory mice.

The interesting results obtained were revealed in the American Journal of Pathology. The germ-free mice showing signs and symptoms of celiac disease in response to the presence of gluten. The group of scientists evaluated the results in three different groups of laboratory mice that had DQ8 gene is the same gene found in humans that makes them prone to gluten intolerance.

Things to know about celiac disease

-More than 80% of Americans dealing with celiac disease are misdiagnosed with other health problems or are not diagnosed at all.
-not only treatment for celiac disease recommended by scientists -. Who follow a gluten-free diet
-between 15% and 22% of people who suffer from celiac disease have a close relative with this condition.

Therefore, each of the three groups of mice had different composition of intestinal / microbiomes bacteria. One of the groups was clear SPF (specific pathogen free) and had compositions gut bacteria that had no proteobacteria. The second group was free of germs and the last group consisted of mice with individuals conventional specific pathogen free. They had a huge variety of intestinal bacteria such as proteobacteria and some so-called opportunistic pathogens such as streptococci, staphylococci and helicobacter.

Scientists gave mice gluten at all. They concluded that the germ-free animals have experienced higher levels of intraepithelial lymphocytes in your gut. It is worth mentioning that the activation and production of intraepithelial lymphocytes is considered to be an early sign of celiac disease. Furthermore, the enhanced levels IEL were not observed in mice with clean SPF.

In addition, mice that were free of germs had driven cell death in the gastrointestinal tract known as enterocytes along with anatomical modifications of small protrusions lining the small intestine called villi.

This research has also managed to find the progress of antibody reaction to a compound found in gluten called gliadin in mice Free laboratory germs and also these laboratory mice also shows the responses of this compound closely related to T cells.
What is even more interesting is that the group of scientists concluded that the development of pathology induced by gluten stopped in laboratory mice SPF clean compared to mice that were free of germs. However, the situation was different when laboratory mice SPF clean entero-adherent got a Escherichia coli person suffering from celiac disease.

The highest levels of proteobacteria make the pathology induced the worst gluten
SPF regular mice pathology is higher gluten-induced compared with laboratory mice SPF clean and that is why the team decided to focus their research on the activity and the role of proteobacteria varieties such as helicobacter and Escherichia.
By making the higher level of proteobacteria in laboratory mice SPF regularly with the help of vancomycin (antibiotic) after birth, scientists have concluded that gluten-induced disease becomes worse. They noted that the level of IEL became significantly higher.

Dr. Verdu said his studies show that the deviation of the early stages of colonization of microbes in life and dysbosis induction (imbalance in relation to microbes in the body) resulting in a greater presence of proteobacteria, increases the hardness of the response triggered by gluten in laboratory mice that have a genetic predisposition to gluten sensitivity.

also noted that the data arrived suggests that the marked increase in the presence of celiac disease in people over the past five decades could be induced (at least to some extent) by divation in the intestinal microbial flora. Certain therapies based on microbiota can support the prevention or cure of celiac disease in people with genetic risk for mild to moderate.

A review of this study, conducted by Dr. Robin Lorenz (University of Alabama, Birmingham), highlights the fact that while it is true that these results support the idea that the level of proteobacteria can be directly related to the pathology of celiac disease, it is also true that there is no indication that proteobaceria actually lead to this disease. Dr. Lorenz believes proteobacteria support the immune response to gluten or gliadin to be more precise.

few weeks ago, a scientific study published in the Medical News Today has shown that people who suffer from celiac disease may be more prone to nerve damage.

Source: medicalnewstoday.com and familylifegoals.com

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