Coeliac disease begins at infancy

BY JULIE SEAMER
MONDAY, JULY 14, 2008

The findings of recent studies suggest that 3 factors most likely predict coeliac disease ocurance: vitamin D deficiency, gut bacteria and the timing of gluten introduction during infancy.

Research demonstrates that certain species of gut bacteria may have combined affects with gluten, causing an increased immune response, which spurs on coealic disease. However adequate vitamin D levels in the body can suppress this response, either reducing the effects of the immune response, or on the other hand; eliminating it to prevent onset of coealic disease.

It has been shown that vitamin D plays a role in preserving the intestinal mucosal barrier. As such, in Sweden it was found that children born in summer-time have a higher incidence of coealiac disease. Reasons for this are claimed to be due to the introduction of gluten at around 6 months old, in the midst of winter, when ultra-violet sunlight is at its lowest (hence affecting vitamin D availability).

Gut bacteria is a key factor influencing susceptibility to gluten intolerance. A study in 2004 found rod-shaped bacteria attached to the small intestinal epithelium of untreated and treated children with coealiac disease, but not to the epithelium of healthy controls. Other studies have indicated that an immune response in the gut occurs when undigested gluten peptides found inside pathogenic gut bacteria have ingested short chains of gluten peptides resistant to breakdown. It is suggested that the immune system is unable to determine that the ingested gluten peptides are not part of the pathogenic bacteria and thus gluten would be treated by the body as if it were a foreign agent (resulting in the typically uncomfortable symptoms of coeliac disease).

It has been consistently found that the incidence of coeliac disease in children is the same as in adults. Hence, the condition is not something that develops with age; it can start early in life. Evidence supporting this involves research on identical twins, where one twin gets coealiac disease and the other never experiences it in their lifetime. Differences in the makeup of gut bacteria of the twins (not genetics) and differences in vitamin D levels are a reasonable explanation as to why one twin would become coeliac and not the other. Factors that could impact this are incidence of early childhood illness and antibiotic use which impact the gut flora.

These explanations are not yet conclusive or final however they may shed some light on possibilities in preventing coeliac disease to enjoy optimum health and well-being.

Healtheries Simple has a range of wheat and gluten free foods to incorporate into your low-allergen diet for the management of coeliac disease and/or general wellness. Whether you prefer sweet or savoury options, we cater to your needs.