Gluten is a protein found mostly in cereals like wheat, known to be the main reason for triggering Celiac disease. According to a new study, non-gluten wheat proteins are not the only ones that cause the Celiac disease to appear. The new study revealed that patients who suffered from Celiac disease reacted after they consumed non-gluten foods.
One of the authors of the new study, Armin Alaedini, an assistant professor at the Columbia University in New York, said that the new findings could help researchers everywhere better understand the Celiac disease, thus leading to the discovery of new and more efficient treatments.
Celiac disease is an autoimmune disease triggered by a certain cause (gluten foods), which causes our body to react and attack what it believes as being harmful to us. The immune system attacks the body’s tissue, especially a part of the gut. The most common trigger, until now, was gluten, which can be found in cereals like wheat, barley and rye.
Professor Alaedini said that the gluten is about 75% of the proteins wheat is made of.
The only treatment against Celiac disease recommended to those who suffer from this condition is to avoid all the foods that contain gluten. The authors of the new study say that there are few studies on the effects of non-gluten foods on celiac disease patients, so they decided to further investigate the problem.
They used serum samples coming from celiac disease patients and from a rash that is associated with the disease, called dermatitis herpetiformis. The researchers also gathered samples from healthy controls and tested the patients’ reaction to a various non-gluten products.
After they’ve made the experiment, the authors found that:
“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.”
The authors of the new study recommend that when scientists and researchers work on possible treatments against celiac disease, they shouldn’t overlook the non-gluten proteins.
According to a recent statistics, more than 2.5 million American suffer from celiac disease without even knowing it.
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