Gluten, a protein that is found in wheat and many other cereals is thought to be the trigger for celiac disease. However, recent findings have revealed that it may not be just gluten containing foods after all- some foods that do not contain gluten may also trigger the symptoms associated with the disease.
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 disorder where a trigger factor (mostly products that contain gluten) triggers the immune system to attack its own body tissues, specifically a part of the gut. Up until now, a certain protein found in cereals such as wheat, barley and rye were believed to trigger an immune system response.
However, this new study has something else to say- the researchers found that the gluten group makes up for around 75% of all proteins that are found in wheat.
Avoiding all the foods containing gluten is the only treatment against Celiac disease recommended who suffer from this condition. 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.
Dermatitis herpetiformis is used as serum samples coming from celiac disease patients and from a rash that is associated with the disease. Samples from healthy controls were gathered by the researchers and the patients’ reaction was tested 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, ?-amylase/protease inhibitors, globulins and farinins.”
When scientists and researchers work on possible treatments against celiac disease, they shouldn’t overlook the non gluten proteins, the authors of the new study recommend.
More than 2.5 million Americans suffer from celiac disease without even knowing it according to a recent statistics.