Study under review: Gluten Introduction to Infant Feeding and Risk of Celiac Disease: Systematic Review and Meta-Analysis
Gluten, which is depicted in Figure 1, has become a hot topic ever since the gluten-free food industry exploded in the last decade. Gluten consumption can be an extremely serious issue for a little less than 1% of the US population who have celiac disease. Celiac disease is an autoimmune disorder caused by a combination of genetic factors and environmental exposure to gluten. It causes the body’s immune system to overreact in the presence of gluten and attack the tissue of the small intestine, eventually leading to long-term damage. However, most people with a genetic predisposition to celiac disease will not actually develop the disease, despite being exposed to gluten-containing foods.
Current EU recommendations suggest introduction of gluten between 17 and 26 weeks of age (about 4-6.5 months), ideally while an infant is still being breastfed. However, this recommendation was based on a single review that provided no calculation of the risk of actually developing celiac disease.
The authors wanted to provide an updated review of the literature analyzing the timing of the introduction of gluten, and to calculate the associated risk for the development of celiac disease in infants by conducting a meta-analysis of existing studies.
Celiac disease, an autoimmune disorder that causes inflammation in the small intestine after exposure to gluten, affects a little less than 1% of the US population. Development of celiac disease is due to a combination of genetic and environmental factors, and while it is currently recommended that infants are introduced to gluten between four to six months of age, there is not a lot of evidence supporting a reduction in risk by adhering to those guidelines.
Source: Fasano, A. Physiol Rev. 2011 Jan.
Other Articles in Issue #20 (June 2016)
D-fending against dermatitis
Atopic dermatitis, otherwise known as eczema, isn’t an easily treatable condition. This systematic review looked at whether vitamin D supplementation may help reduce the symptoms of atopic dermatitis
Interview: Rick Miller, MSc, RD
Most cows provide milk that contains at least some of a protein called A1 betacasein. Rick explains the difference between A1 and A2 beta-casein, and what benefits may be associated with A2 milk.
Do probiotics alter gut microbiome composition?
Probiotic ads tout the number of live bacteria they contain, typically numbering in the billions. But our guts already contain trillions of bacteria. Do probiotics actually change the makeup of our microbiomes?
Fattening up breakfast for weight loss
Calories are the most important weight loss factor, but not the only one. It turns out that the type of fats you eat may impact your appetite, and this trial tested two fats (CLA and MCT) for that purpose.
Dead, yet active probiotics?
We know that the gut microbiome can play a major role in a variety of conditions, but the specifics are still being teased out. This study tested the effect of one particular strain called Pediococcus pentosaceus LP28, in a heatkilled formulation.
Carnosine for blood sugar control
If you join together the amino acids l-histadine and beta-alanine, you get the dipeptide called carnosine. Carnosine may have a variety of benefits, and this trial tested carnosine’s specific effect on insulin dynamics.
Coenzyme Q10 and chronic fatigue syndrome
Chronic fatigue syndrome is a life-changing condition without many effective treatments. Could daily supplementation with coenzyme Q10 be a simple way to improve symptoms?
Can arachidonic acid work as a bodybuilding supplement?
There isn’t nearly as much research on potential benefits of omega-6 fatty acids as there is on omega-3s. This study looked at the effect of the omega-6 known as arachidonic acid on resistance exercise