Celiac Disease

Discussing the latest advances in celiac disease

May 13th, 2016

Mayo Clinic Dietitian Weighs in on Diet and the Celiac Patient

By Kanaaz Pereira kanaazpe

The only current treatment for celiac disease is a strict, lifelong gluten-free diet. The Internet can be a great help, but can also be a source of confusion and misinformation. In this Q and A discussion, Dr. Joseph Murray, M.D., and Jacalyn See, clinical dietitian, talk about the benefits of medical nutrition advice provided by a registered dietitian, and strongly recommended it for individuals with celiac disease.

For more information about celiac disease, visit mayoclinic.org/celiac disease

Dr. Murray is a gastroenterologist and celiac disease expert at Mayo Clinic.

Jacalyn See is a registered clinical dietitian at Mayo Clinic.

Tags: celiac disease awareness, diet, dietitian, Gluten Free Diet, Jacalyn See, Joseph Murray, medical nutrition

May 11th, 2016

The Oats Conundrum

By Kanaaz Pereira kanaazpe

A plethora of questions surrounds patients with celiac disease, regarding the consumption of oats while following a gluten-free diet. Dr. Joseph Murray, M.D., and Jacalyn See, clinical dietitian, take an in-depth look and discuss some of the misconceptions about oats and the celiac patient.

Points to consider:

In response to numerous queries concerning the use of oats in various products, the North American Society for the Study of Celiac Disease (NASSCD) has developed this statement: "Based on the available scientific evidence, the use of oats uncontaminated by wheat, barley or rye by individuals with celiac disease and dermatitis herpetiformis in North America has been endorsed by most experts. Oats can add diversity and offer many nutritional benefits to the gluten-free diet."

Oats do not naturally contain gluten. The main problem with oats in gluten-free eating is contamination during harvest and storage. Many commercial oats are processed in facilities that also process wheat, barley, and rye. The gluten in these ingredients can contaminate oats, and with most gluten intolerances, even a trace amount of gluten can cause severe discomfort. Therefore,  it has been stressed that the oats be certified as pure.

Oats contain a protein called "avenin" that has the same properties as gluten. However, adverse reactions to this oat protein are very rare. More commonly, some patients may react to the fiber content or the fermentable carbohydrates in oats, both of which can cause gas, bloating and diarrhea.

There have been extensive studies done in adults and children, and clinical reports now provide strong evidence that pure oats very rarely cause damage to the gut mucosa in people with celiac disease.

Jacalyn See urges patients to check with their doctor and dietitian before introducing oats, and to start very slowly. It is important to ensure the oats are labelled gluten-free, but if there is suspicion of contamination, See advises patients to contact the FDA's MedWatch; save all packaging so that the source of contamination can be traced.

Oats are a great source of nutrients that are often lacking in the gluten-free diet, such as iron and fiber. Dr. Murray concludes that, "There is renewed hope and new opportunity for celiac disease patients to expand their diet to an area of the past where they felt uncomfortable doing so before."

Read more about the oats statement by NASSCD, here

For more information about celiac disease, visit mayoclinic.org/celiac disease

Dr. Murray is a gastroenterologist and celiac disease expert at Mayo Clinic.

Jacalyn See is a registered clinical dietitian at Mayo Clinic

Tags: celiac disease, FDA, Gluten Free Diet, Jacalyn See, Joseph Murray, MedWatch, oats

May 10th, 2016

Ultra-short Celiac Disease

By Kanaaz Pereira kanaazpe

Celiac disease primarily affects the small intestine, which is about 25 feet long. When celiac disease affects the duodenal bulb, the topmost part of the duodenum, it is diagnosed as ultra-short celiac disease. A recent study, published in Gastroenterology, found that a single biopsy of the duodenal bulb significantly increases the diagnostic yield for celiac disease. Dr. Joseph Murray, M.D., explains the prevalence and clinical implications of ultra-short celiac disease.

Read the full study online here.

For more information about celiac disease, visit mayoclinic.org/celiac disease

Dr. Murray is a gastroenterologist and celiac disease expert at Mayo Clinic.

Tags: celiac disease, duodenum, gastroenterology, Joseph Murray, ultra-short celiac disease

May 10th, 2016

New Drug Shows Promise for Celiac Patients

By Kanaaz Pereira kanaazpe

So far, treatment for celiac disease has been limited to a gluten-free diet, but as clinicians and researchers understand more about the causes of this disease, it has opened up many avenues for development of new treatment. There are at least 3 drugs that have shown hints of promise in small clinical trials, and larazotide acetate is the first one that will soon advance to the final stage of testing. Researchers observed that the compound reduces the permeability of the gut, and found that the combination of the drug with a gluten-free diet reduces the symptoms of celiac disease better than a gluten-free diet on its own. Dr. Joseph Murray, M.D., provides some insight into this exciting development that may hold the key to a better future for patients living with celiac disease.

Read more about the study here.

For more information about celiac disease, visit mayoclinic.org/celiac disease

Dr. Murray is a gastroenterologist and celiac disease expert at Mayo Clinic.

Tags: celiac disease, Joseph Murray, Larazotide Acetate, Phase-3 clinical trial

May 6th, 2016

Liver Involvement in Celiac Disease

By Kanaaz Pereira kanaazpe

Although celiac disease primarily affects the gut, the clinical spectrum of celiac disease is remarkably varied, and the disease can affect many extraintestinal organs, including the liver. Dr. Joseph Murray, M.D., reviews a study published in the World Journal of Gastroenterology, which identifies strategies for the diagnosis and treatment of these disorders in childhood.

Celiac disease is increasingly reported in children who are symptomless or present atypical symptoms and signs. As the medical community learns more about the far reaches of celiac disease, its association with liver ailments is receiving greater attention. Liver abnormalities can range from mild hepatic injury to severe liver disease. Although rarely, celiac disease may be also associated with severe liver involvement requiring liver transplant. All of these findings confirm the importance of early diagnosis and treatment of celiac disease-associated liver diseases.

Read the full study online here.

For more information about celiac disease, visit mayoclinic.org/celiac disease.

Dr. Murray is a gastroenterologist and celiac disease expert at Mayo Clinic.

Tags: celiac disease, Joseph Murray, liver disease, Pediatric, World Journal of Gastroenterology

May 5th, 2016

The Gluten-Free Diet: A Practical Look

By Kanaaz Pereira kanaazpe

Celiac disease is a global disease, and currently the only available treatment is a gluten-free diet. In the developed world there are a lot of resources for people with celiac disease who need to be on a gluten-free diet, but it is still a substantial challenge. As celiac disease is being diagnosed in other countries, social, financial, cultural differences come into play, and can impact the ability of the celiac patient to follow a gluten-free diet. Dr. Joseph Murray, M. D., co-author of a recent paper published in Nature Reviews, Gastroenetrology and Hepatology, reviews some of these challenges and suggests strategies to maximize successful treatment, achieve healing, and prevent complications.

Some important highlights from the article:

  • The goals of treatment are best achieved when patients are managed by a team approach, including expert physicians and dietitians and community support.
  • The grains to be avoided on a gluten-free diet are wheat, barley and rye.
  • Patients with celiac disease must become expert label readers, and, because product ingredients change, must re-check labels at each purchase.
  • Worldwide, the availability of gluten-free foods is limited, especially in less-developed areas. Patients with celiac disease might access standard gluten-free foods by prescription and, in developed countries, many supermarkets now provide gluten-free sections.
  • The requirement for a strict gluten-free diet often affects social interactions. The burgeoning interest in gluten-free foods has led restaurants to offer gluten-free options on their menus. Many travel websites and mobile apps identify gluten-friendly restaurants, hotels, cruises and grocers near one's travel destination.
  • Once the diagnosis of celiac disease has been made, patients should be taught about the gluten-free diet with appropriate follow-up according to the individual's needs until a good understanding is achieved.
  • Dietary adherence is essential to achieve small bowel mucosal healing and alleviation of gastrointestinal symptoms.

Dr. Murray concludes that, "Central to success is engagement of the public health system, of doctors and dietitians who can support celiac patients in achieving wellness through a gluten-free diet."

Read the full journal review online here.

For more information about celiac disease, visit mayoclinic.org/celiac disease.

Dr. Murray is a gastroenterologist and celiac disease expert at Mayo Clinic.

Tags: celiac disease, Gluten Free Diet, Joseph Murray, mucosal healing, Nature Reviews

April 19th, 2016

The Gluten ELISA Test Kit

By Kanaaz Pereira kanaazpe

If you have celiac disease, you may rely on commercial test kits for detecting gluten in food. But how reliable are these test kits for gluten detection? Dr. Joseph Murray, M.D., evaluates the ELISA test kits, based upon a study published in Cereal Chemistry.

The team of researchers who set out to evaluate the accuracy of 14 ELISA kits for gluten detection found that none of the currently available ELISA methods can accurately detect and quantify gluten in all cases. In the face of these results, Dr. Murray has the following recommendations for individuals who use the kits:

  • The FDA allows food products containing less than 20 parts per million of gluten to be labeled as gluten-free.
  • Be very cautious, and repeat the test multiple times.
  • Pay attention to the quality of the test.
  • Make sure that the test is appropriate for the matrix of the food type.

The authors of this study conclude that further improvements are urgently needed, and recommend focusing on competitive formats, improving extraction methods, and the detection of relevant gluten peptides.

Read the full study online here.

For more information about celiac disease, visit mayoclinic.org/celiac disease.

Dr. Murray is a gastroenterologist and celiac disease expert at Mayo Clinic.

 

 

Tags: celiac disease, Cereal Chemistry, ELISA test, FDA, gluten, Gluten Free, Joseph Murray

April 11th, 2016

Following Opportunity: Dr. Joseph Murray, Recipient of the NUI Galway 2016 Alumni Award

By Kanaaz Pereira kanaazpe

NUI Galway, in Ireland, ranked among the top 2% of universities in the world recently presented the Alumni Awards, recognizing individual excellence and achievements among the University’s more than 80,000 graduates worldwide. Amongst an impressive roll call of outstanding graduates who have gone on to honour their alma mater, Dr, Joseph Murray, M.D. received the 2016 Alumni Award for Medicine, Health Science and Nursing. Here is a brief look into Dr. Murray's passion for his work on celiac disease:

https://www.youtube.com/watch?v=gRb6siXcH7k&app=desktop

For more information about celiac disease, visit mayoclinic.org/celiac disease.

Dr. Murray is a gastroenterologist and celiac disease expert at Mayo Clinic.

Tags: awards, celiac disease, Joseph Murray, NUI Galway

April 5th, 2016

Could Sourdough Bread be the Answer to the Gluten Sensitivity Epidemic?

By Kanaaz Pereira kanaazpe

 

“I would bet that if you took a dozen people who claimed gluten intolerance and you gave them Richard’s bread, they’d be fine,” says Michael Pollan in the third episode of his new Netflix food documentary, Cooked.

The bread he is referring to is a sourdough made the old fashioned way, with hours of fermentation and naturally occurring yeast found in the air by a baker named Richard Bourdon in rural Massachusetts. Bourdon and Pollan go on to explain the importance of proper fermentation of grains to aid in digestion. Pollan says a long fermentation process allows bacteria to fully break down the carbohydrates and gluten in bread, making it easier to digest and releasing the nutrients within it, allowing our bodies to more easily absorb them. Pollan hypothesizes that the speeding up of the bread-making process for mass consumption has so radically altered what we know as bread in the last century that it’s no longer as easily digested.

The idea of sourdough being easier to digest is an intriguing one, and has been making the rounds on blogs devoted to gluten-free eating. In 2011, a small study conducted in Italy tried giving volunteers with celiac disease a small amount of specially prepared sourdough bread. The subjects in the study seemed to react well to the sourdough, which had been fermented until the gluten within it was degraded. The study authors concluded it was not toxic to the celiac disease subjects.

So could bread prepared the slow old fashioned way, the way it was made before added gluten and fast-rising yeast became the norm, be a solution to the gluten intolerance epidemic? Maybe, is the short version of the complicated answer, according to leading celiac experts.

For those with true celiac disease, it is too soon to extrapolate the findings of a small study to changes in diet, cautions Joseph Murray, professor of medicine at the Mayo Clinic. “It may provide options for celiacs in the future,” says Murray, adding that he is not hopeful because of the safety margins needed. Just baking sourdough would not be enough. For the bread to be an option, there would have to be a way to work out the baking process so that the gluten is guaranteed to have uniformly degraded to the point where the bread could be tolerated in each batch.

For those with a less severe reaction, with what Pollan calls “gluten intolerance”, which is more commonly known as non-celiac gluten sensitivity, the sourdough process may increase tolerance for consuming the bread, says Alessio Fasano, director of the Center for Celiac Research at Massachusetts General Hospital. The long fermentation process to make sourdough bread the old fashioned way does reduce some of the toxic parts of gluten for those that react to it, says Peter Green, director of the Celiac Disease Center at Columbia University.

While sourdough’s degraded proteins are promising, gluten sensitivity remains mysterious. It’s a relatively new concept, and experts still aren’t sure what causes it. Celiac disease, on the other hand, has been thoroughly studied, says Murray, who refers to it as one of the best understood autoimmune disorders. Gluten sensitivity is another matter. People claiming gluten sensitivity started showing up at celiac centers within the last ten years or so, says Green. When patients first started coming into the clinic, saying they got sick from eating gluten and felt better when they stopped consuming it, with no evidence that they have celiac disease, doctors were skeptical.

Raising awareness of celiac disease has been a blessing and a curse, says Fasano. “We created this monster,” he says, referring to what happened when doctors tried to educate the public about celiac disease. While people now understand the autoimmune disease, and gluten-free products are readily available, the idea that gluten could be responsible for myriad health problems has grown out of control, says Fasano.

Celiac disease affects an estimated 1% of the population, though there is concern that the rate is rising. By comparison, an estimated 29% of people in the US are avoiding gluten in their diets. Gluten-free products are a huge business. Everywhere you go, everyone seems to know the name of a wheat protein no one outside the medical and science community could name twenty years ago.

Seizing on growing public awareness of celiac disease, books like Wheat Belly: Lose the Wheat, Lose the Weight, and Find Your Path Back to Health, and Grain Brain: The Surprising Truth About Wheat, Carbs, and Sugar – Your Brain’s Silent Killers further popularized the idea that gluten was the culprit in many ills. Popular books like these tend to generalize and skimp on the science, says Murray. When asked to comment on or review books like Wheat Belly, Murray simply says, “I am a scientist, it is not for me to make literary criticisms on works of fiction.”

Public awareness and self help are not the only culprits. Another reason the gluten-free movement has taken off has been the appeal of the idea of a simple fix to so many health issues, says Fasano. The appeal lies in the fact that no diagnosis or pill is needed, he explains. All a person needs to do is go on a diet, without even needing to see a doctor. At the same time, many alternative practitioners have started to prescribe gluten-free diets to their patients for a variety of ills, touting its health benefits, says Fasano, further popularizing the idea that someone could be sensitive to gluten without having celiac disease. The bulk of people on a gluten-free diet don’t have a reason to be on it, says Green, who points out that eating a lot of bread can make a person bloated without it being a “disease state”.

While a placebo effect seems to be at work for a lot of people, there are those that really do seem to be reacting to something in wheat without having celiac disease. Some people may experience bloating and flatulence in response to FODMAPs (fermentable oligosaccharides, disaccharides, monosaccharides and polyols) instead of gluten. FODMAPs are a type of carbohydrates that are not well absorbed in the small intestine and are present in bread along with a number of other foods. For people with irritable bowel syndrome, which has some overlap in gastrointestinal symptoms with celiac disease, FODMAPs can exacerbate symptoms, says Murray.

The idea of FODMAPS as the possible culprit came from an Australian research group who accidentally helped popularize the idea of gluten sensitivity, adding fuel to the fire. In 2011, a study of people with irritable bowel syndrome found that subjects felt better when they ate a gluten-free diet. The same research group did a follow-up study, in which they put gluten sensitive subjects on a diet free of both gluten and FODMAPs until they felt better. They then gave some of the subjects gluten and found that they did not react to it, suggesting the problem was FODMAPs and not gluten.

But, says Murray, by that time “it was too late to stop this gluten sensitivity train: it had left the station”.

Fermentation during the sourdough process, intriguingly, also reduces FODMAP levels, according to Monash University, where the Australian studies of FODMAPs and gluten sensitivity took place. Breads made in the traditional sourdough process that are made with flours that are low in FODMAPs, like spelt – which does contain gluten – can be tolerated by people who have been shown to have FODMAP sensitivity. FODMAPs may not be the only explanation for the rise in people claiming gluten sensitivity. Wheat itself has not changed in the past 100 years, says Fasano, but there are a lot of vital gluten and enzymes being added to food, so it may be something else in bread or highly processed food that might be causing sensitivity to gluten. There are also theories that changes in our gut microbes could be causing increased reactions to wheat. Another theory is that people who claim gluten sensitivity are actually reacting to another protein in wheat – Murray points out that wheat is a “complicated food”, made up of many proteins.

In the meantime, rates of diagnosed celiac disease are on the rise, according to Murray. People continue to show up at celiac centers saying they are sensitive to gluten, while scientists try to figure out what they could be reacting to and narrow down what has changed in our environment or food. Processed foods are not tested for their impact on human health, so when new additives are introduced, their effect on human health is unknown.

The only decisive conclusion available about gluten sensitivity is that more research is needed.

This article was originally published in the US edition of  The Guardian

For more information about celiac disease, visit mayoclinic.org/celiac disease.

Dr. Murray is a gastroenterologist and celiac disease expert at Mayo Clinic.

Tags: bread, celiac disease, FODMAPs, gluten, gluten intolerance, Joseph Murray, non-celiac gluten sensitivity

March 26th, 2016

Simple Gestures Make a Difference

By Kanaaz Pereira kanaazpe

Monique Most, Office of Patient Experience (OPE), was staffing the OPE main office in the Mayo Lobby in Rochester when a patient came in with a concern she wished to share. Most, a patient experience champion since October 2014, took the woman's intake information and invited her to sit in a conference room while she waited to speak with an OPE coordinator.

The woman had a question for Most. She was in Rochester for appointments for the week. She had celiac disease, an immune reaction to eating gluten — a protein found in wheat, barley and rye — and she'd been living on snacks. Could Most help her find a restaurant with a gluten-free menu? "She hadn't had a single good meal," says Most.

The woman gave the name of a restaurant that she'd heard catered to people with celiac disease; however, when Most called, new owners told her that they no longer offered gluten-free options. Most then searched the internet for alternatives and found Twigs Tavern & Grille in the Centerstone Plaza Hotel near Soldiers Field.

"Twigs offers an entire gluten-free menu that I printed for our patient," says Most. She wrote the restaurant's phone and address on the menu — and then noticed that the hotel offered shuttle service to and from Mayo Clinic. She called the restaurant to see if the woman could use the shuttle even though she wasn't a Centerstone guest.

"I didn't know if her medical conditions would prevent her from walking, and I think it always feels better to be taken where you need to go when you're dealing with appointments and stuff," says Most. The restaurant told Most to send the woman to the Gonda Lobby, where General Service employees at the entrance would call the shuttle for her.

The patient called the OPE soon after she met with the coordinator and asked if and how she could submit a compliment about how much she appreciated the menu and the shuttle, and how well cared for she felt.

"It took not even five minutes to do that for her," says Most. "There are simple things we all do routinely that patients really appreciate. Patients are focused on their health concerns. It makes Mayo seem like not such a big, overwhelming place for them when we all work in tandem to help make their experience trouble free.

This story was originally published in the Mayo Clinic News Center.

For more information about celiac disease, visit mayoclinic.org/celiac disease.

Tags: celiac disease, gluten, Gluten Free, restaurant, Twigs Tavern Grille

March 1st, 2016

Evaluating Health News: Dr. Joseph Murray on Mayo Clinic Radio

By Kanaaz Pereira kanaazpe

Are you wondering if eating bacon is as bad as tobacco? Should you be on a gluten-free diet? Do you have gluten-sensitivity, or celiac disease? Although health and medicine news reports provide useful information, there seems to be a "frenzy of misinformation," and it is not uncommon to hear conflicting reports or even exaggerated or hyped-up messages.

Recently on Mayo Clinic Radio, gastroenterologist Dr. Joseph Murray along with preventive medicine specialist Dr. Donald Hensrud offered some guidelines for separating hype from reality in health news reports.

Click here to listen to the program.

For more information on the radio show, visit Mayo Clinic News Network 

Tags: celiac disease, Gluten Free, gluten sensitivity, Joseph Murray

March 1st, 2016

Know Your Lectins

By Kanaaz Pereira kanaazpe

Recent media have suggested that lectins, found in legumes and grains, can be toxic to one’s gut, and may even lead to autoimmune disorders such as Crohn's disease and celiac disease. Jacalyn See, clinical dietitian at Mayo Clinic debunks this myth and explains why we shouldn’t eliminate this nutritious carbohydrate-binding protein from our diet.

Lectins are found in all foods, but are most concentrated in legumes and grains. They can be toxic, but only if eaten raw! Cooking completely denatures lectins; in fact, boiling legumes in water eliminates almost all lectin activity, and canning beans is just as effective. Moreover, whole grains and legumes are a powerhouse of nutrients, rich in B vitamins, iron, and fiber which are often difficult to get in restrictive diets such as a gluten-free diet.

The lectin-rich foods we consume, like grains and legumes, are almost always cooked in some way beforehand and this leaves only a negligible amount of lectins, making these foods safe to eat for the majority of people. The benefits of these healthy nutrients far outweigh the negative effects of trace amounts of lectins.

Learn more about celiac disease at mayoclinic.org/celiacdisease.

Tags: carbohydrates, celiac disease, diet, grains, Jacalyn See, lectins, legumes, protein

February 16th, 2016

Genetics and Celiac Disease - Who is at Risk?

By Kanaaz Pereira kanaazpe

Genetic predisposition plays a key role in celiac disease (CD), and that could mean as many as a third of the population  are genetically at risk! The great majority however, never get celiac disease. Dr. Joseph Murray explains the results of a recent study that delves deeper into finding the various genomic factors responsible for CD predisposition. The published study can be found in the journal PLOS One.

According to the study: "Although the HLA genotypes are necessary for celiac disease, they are common and insufficient to cause disease, and each individual celiac patient will have a genetic etiology that includes non-HLA disease alleles." 

Considerable progress has been made in identifying these genes, but there are many gaps that need to be filled to fully understand the genetic architecture of celiac disease.

Read the full study online here.

For more information about celiac disease, visit mayoclinic.org/celiac disease.

Dr. Murray is a gastroenterologist and celiac disease expert at Mayo Clinic.

Tags: celiac disease, gene testing, genetic, HLA, Joseph Murray, PLoS One

January 28th, 2016

The Bacterial Connection to Celiac Disease

By Kanaaz Pereira kanaazpe

The increase in celiac disease incidence has led investigators to focus on whether environmental determinants, including gut microorganisms, contribute to the development of the disease. Dr. Joseph Murray discusses a new study which used a humanized mouse model of gluten sensitivity, and found that the gut microbiome can play an important role in the body’s response to gluten.

When an individual with celiac disease consumes gluten, the immune system responds by causing damage to the small intestine. This may lead to abdominal pain, diarrhea, bloating and fatigue, among other symptoms. In an attempt to address this, investigators from McMaster University in Canada, along with Dr. Murray, looked at how the immune responses to gluten varied with different populations of gut bacteria in mouse models of gluten intolerance.

Their findings are published in The American Journal of Pathology.

Read the full study online here.

For more information about celiac disease, visit mayoclinic.org/celiac disease.

Dr. Murray is a gastroenterologist and celiac disease expert at Mayo Clinic.

Tags: American Journal of Pathology, celiac disease, gluten, gluten sensitivity, Joseph Murray, microbiome, small intestine

December 23rd, 2015

New Year. New Name. New Opportunities.

By Kanaaz Pereira kanaazpe

In their continuing pursuit for cure, the National Foundation for Celiac Awareness has announced that the foundation has changed its name to Beyond Celiac. “For the past decade, our primary goal was to increase awareness to ensure the undiagnosed could receive an accurate diagnosis and reclaim their lives and health,” said Alice Bast, President and CEO of Beyond Celiac. “As we listened to the community, it was clear their unmet needs extend far beyond raising awareness. By changing our name to Beyond Celiac, we’re emphasizing the evolution of our programs, services and mission to ensure that celiac disease is known as a serious, genetic autoimmune disease needing an early diagnosis and better treatment options.”

The new name and brand, reflect the evolution of the organization from its early focus on awareness to its expanded role today in increasing the rate of diagnosis, improving care for the community and expanding research of new treatments, ultimately to find a cure for celiac disease by 2025.

For more information, please visit http://www.beyondceliac.org

 

Tags: Alice Bast, Beyond Celiac, celiac disease, cure, NFCA

December 16th, 2015

The Pathways to Celiac Disease

By Kanaaz Pereira kanaazpe

What are the pathways that lead to celiac disease? Although celiac disease is characterized by damage to the small intestine, the actual process is quite complicated. In a recent paper published in Gastroenterology, Dr. Joseph Murray, M.D., examines the mechanism that leads to tissue destruction during the progression of celiac disease.

Read the full paper online here.

For more information about celiac disease, visit mayoclinic.org/celiac disease.

Dr. Murray is a gastroenterologist and celiac disease expert at Mayo Clinic.

Tags: celiac disease, gastroenterology, Joseph Murray

December 14th, 2015

The Strange World of Non-Celiac Gluten Sensitivity

By Kanaaz Pereira kanaazpe

We’ve all met people who say they can’t eat gluten, but don’t have celiac disease. If you’ve been wondering whether non-celiac gluten sensitivity is real, you’re not alone. The term non-celiac gluten sensitivity (NCGS) has been used to describe individuals who cannot tolerate gluten and experience symptoms similar to those with celiac disease, but yet lack the same antibodies and intestinal damage as seen in celiac disease. We asked Dr. Joseph Murray, M.D., to further elaborate on an article published in Clinical Gastroenterology and Hepatology, which features the latest clinical trial investigating the evolving phenomenon of non-celiac gluten sensitivity.

Read the full article online here.

For more information about celiac disease, visit mayoclinic.org/celiac disease.

Dr. Murray is a gastroenterologist and celiac disease expert at Mayo Clinic.

Tags: celiac disease, Clinical Gastroenterology and Hepatology, Joseph Murray, non-celiac gluten sensitivity

December 4th, 2015

Isotretinoin Exposure and Risk of Celiac Disease

By Kanaaz Pereira kanaazpe

Isotretinoin is the standard treatment for certain types of acne. A recent study co-authored by Dr. Joseph Murray, M.D., and published in the journal PLOS One, concludes that there is no increased risk of celiac disease with the use of Isotretinoin.

Read the full paper online here.

For more information about celiac disease, visit mayoclinic.org/celiac disease.

Dr. Murray is a gastroenterologist and celiac disease expert at Mayo Clinic.

Tags: acne, celiac disease, Isotretinoin, Joseph Murray, PLoS One

November 30th, 2015

Gluten in Makeup: Does it Matter?

By Kanaaz Pereira kanaazpe

Currently, the only treatment for celiac disease is lifelong adherence to a strict gluten-free diet. People living gluten-free must avoid foods with wheat, rye and barley. But many patients are questioning if there may be more to a gluten-free lifestyle than just making dietary changes. Gluten is sneaky; it may also be lurking in makeup and toiletries where it's used as a binder to help ingredients stick together, and to add moisture to products through gluten-derived oils. Tara M. Myles, registered  clinical dietitian at Mayo Clinic assures patients that there is no definite link between any gluten in beauty products and harmful effects for those who have celiac disease.

Typically, gluten must be ingested for it to cause a reaction. Unless you accidentally swallow them, gluten-containing skin care products and cosmetics aren't a problem. For this reason, avoid using such products on your lips or around your mouth, and also avoid gluten-containing dental products.

If you use a cosmetic or skin care product that contains gluten, and you develop a skin reaction, see your doctor or dermatologist to identify the cause. It is possible to have an allergy to wheat or another grain that causes a skin reaction. Since there's not any defined science on it yet, opting for gluten-free cosmetics is a very personal decision people need to make.

For more information about celiac disease, visit mayoclinic.org/celiac disease.

Tags: celiac disease, cosmetics, gluten, Makeup, Tara Myles

November 23rd, 2015

Was My Gluten Challenge Too Short?

By Kanaaz Pereira kanaazpe

How do we make the diagnosis of celiac disease in the patient who is already avoiding gluten? Dr. Joseph Murray, M.D., answers this question, and provides valuable insight into the often confounding topic of ‘gluten challenge.’

Dr. Murray explains the science behind this trend, and empahsizes, "A gluten challenge needs to be done deliberately, and under medical supervision, ideally with follow-up tests already scheduled."

Join the discussion on Mayo Clinic Connect, a place to share your experiences with others living with celiac and find support from people like you.

For more information about celiac disease, visit mayoclinic.org/celiac disease.

Dr. Murray is a gastroenterologist and celiac disease expert at Mayo Clinic.

Tags: celiac disease, diagnosis, Gluten Challenge, Gluten Free, Joseph Murray

Contact Us · Privacy Policy