Bones loss in children with celiac disease does not depend on the presence of symptoms

Given (intentional or non-intentional) dietary gluten exposure, growing children with celiac disease may experience poor absorption of nutrients, negatively affecting bone health. Now a new study published in the Journal of Pediatric Gastroenterology and Nutrition by Canadian researchers from University of Alberta and the Alberta Health Services shows that loss of bone density in celiac children does not depend on the presence of symptoms at diagnosis. Moreover, the research revealed that the older the age at which the child was diagnosed, the higher the likelihood of bone loss.

The researchers studied 74 children aged between 3 and 16 years, and analyzed bone mineral density of the spine to determine the presence and degree of bone loss. An equivalent reduction in spine bone mass was observed in children with celiac disease at diagnosis regardless of the presence of symptoms. However, bone density was inversely correlated with age at diagnosis.

The researchers conclude their study by suggesting that delayed diagnosis of children with celiac disease may increase the risk of adult osteoporosis and that, even in the absence of symptoms, appropriate screening of children at risk of celiac disease for the purpose of early diagnosis, as well as routine evaluation of bone mineral density in such children, are important to prevent long-term complications associated with poor bone health.

Source: Prevalence of Metabolic Bone Disease in Children With Celiac Disease Is Independent of Symptoms at Diagnosis. Journal of Pediatric Gastroenterology and Nutrition. Turner, Justine; Pellerin, Genevieve; Mager, Diana. 2009 Jul 28. [Epub ahead of print]

Celiac disease may strike the elderly too

Celiac disease doesn’t only affect the young, new research from Finland confirms, but can strike a person for the first time in later life.

Source: Reuters Health, July 24,2009

In people with celiac disease, eating gluten-a protein found in many types of grain-causes the immune system to launch an attack on the small intestine.  While people may think of the condition as a problem for children and young adults, they add, Vilppula and her team recently identified cases of celiac disease in elderly people. In some individuals, the condition had not been detected.

In the current study, the researchers investigated whether some older people had actually developed celiac disease later in their lives, or the disease had simply gone undetected. They looked at 2,815 people over 55 who had undergone blood tests for celiac disease in 2002, 2,216 of whom were screened again in 2005. The researchers also did biopsies of patients’ small intestines to confirm the blood test findings.

In 2002, 2.13% of the study participants had biopsy-confirmed celiac disease, while 2.34% did in 2005. There were five new cases among people whose blood tests had initially been negative for the disease, and only two of these individuals had symptoms. That led the researchers to conclude that the elderly could develop the disease late in life.

Past research has shown that undetected celiac disease can lead to significant health problems in older people, the researchers note; in one study including 35 people 60 and older, 15 had been seeing their doctor for 28 years, on average, with symptoms without being diagnosed.

Doctors should be aware of the possibility that their older patients may have or develop celiac disease, Vilppula and colleagues say, and they should use blood tests to confirm the diagnosis-even though a negative test doesn’t mean a person won’t develop the condition later on.

SOURCES:
Reuters Health, July 24,2009
BMC Gastroenterology, online June 29, 2009.

Discovery can reduce the severity of allergic reactions and save lives

A new method to reducing the impact or symptoms of anaphylactic shock has been identified by researchers from Glasgow University (Scotland)

Source: University of Glasgow News

A team of researchers from Glasgow University are the first in the world to pinpoint a molecule which amplifies the allergic reaction and have successfully developed a biological agent to reduce the symptoms. The breakthrough could lead to a huge reduction in the number of fatal cases of anaphylactic shock across the world.

Anaphylaxis is a severe allergic reaction – the extreme end of the allergic spectrum. Symptoms may include generalised flushing, difficulty in breathing and can result in cardiac arrest and death.
Common causes of anaphylaxis include foods such as peanuts, tree nuts, sesame, fish, shellfish, dairy products and eggs. Non-food causes include wasp or bee stings, natural latex (rubber), penicillin or any other drug or injection.

Led by Dr Alirio Melendez and Prof Eddy Liew, both of the University of Glasgow, the team found that the novel cytokine (immune hormone) – IL-33 – plays a key role in the development of anaphylaxis. Dr Melendez said: “An anaphylactic shock prompts a massive inflammatory reaction which often is so severe that it constricts breathing. In our study we found that the severity of the shock is linked to the IL-33 molecule, which acts as an amplifier to the inflammatory reaction. This can lead to a fatal constriction of the airway and, ultimately, death.” “Our study suggests that patients with the most severe anaphylactic reactions have very high levels of IL33 in their system”. “In basic terms, without the IL33 molecule, the allergic reaction experienced would be far less severe, greatly reducing the risk of death.”

The findings have been published in the highly respected international journal, Proceedings of the National Association of Sciences of the USA (PNAS). The team successfully used a mouse model to show that blocking the IL-33 molecule reduces the severity of the attack. “This approach does not stop the allergic reaction altogether. It blocks the amplification of the reaction triggered by IL-33, not the allergic response itself.”. “Our current strategy is to utilise the soluble receptor for IL-33 (sST2) to validate as a potential biological agent that can potentially be used to target IL-33 during an anaphylactic shock”.

Lynne Regent, Chief Executive of The Anaphylaxis Campaign (UK), said: “The results of the study, led by Dr Melendez and Prof. Liew at The University of Glasgow, are encouraging. We would hope to see this work developed further to a point where it could be of real benefit to people living with Anaphylaxis or at risk of severe allergic reaction”.

For more information, contact Eleanor Cowie in the University of Glasgow Media Relations Office on 0141 330 3683 or email e.cowie@admin.gla.ac.uk

The cytokine interleukin-33 mediates anaphylactic shock. Pushparaj PN, Tay HK, H’ng SC, Pitman N, Xu D, McKenzie A, Liew FY, Melendez AJ. Proc Natl Acad Sci U S A. 2009 Jun 16;106(24):9773-8. Epub 2009 Jun 8.
University of Glasgow

Over 1400 places suitable for celiacs in Spain

It has been only a year since it was launched, and Specialgourmets now has over 1400 gluten free, allergen free places suitable for celiacs and allergics in Spain.

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Gluten-free, dairy-free nut cake

Delicious and easy to prepare nut cake, prepared with only three ingredients (eggs, nuts and sugar). It’s an old family recipe (a German cake) which originally does not have gluten or milk. It is great for breakfast, tea time, and to take with you on the go. Everybody will love it…

Ingredients
200g sugar
8 eggs (whites + yolks)
200g coarsely ground walnuts

Preparation
Beat the yolks with the sugar until obtaining a light and fluffy batter. Beat the egg whites until very firm, and then mix gently with the yolk+sugar batter. Bake in a greased baking tray (400oF / 200oC) for about 40 minutes.

Gluten free Molten Chocolate Cake!

This is a wonderful recipe of Molten Chocolate Cake which I always prepare on special occasions: a small cake with a tender brownie-like crust and hot melted chocolate inside. I replace the traditional flour used by a gluten free flour mix and it’s always truly delicious!

 

Ingredients
1 + 1/4 cup of butter;
3/4 cup of sugar;
3/4 cup of gluten free flour mix(one that does not have any kind of baking powder, as the cake is not supposed to raise);
250g dark chocolate;
5 whole eggs (yolks + whites);
5 egg yolks;

Preparation

- In a stainless steel bowl suspended over a saucepan of simmering water (bain marie), melt the butter and chocolate;
- Meanwhile, mix the other ingredients with a blender (10 egg yolks, 5 egg white, sugar, gf flour mix);
- Add the melted chocolate to the blender until obtaining a homogeneous batter;
- Fill buttered muffin molds with the batter;
- Bake in a preheated 400 oF (200 oC) oven for approximately 5-6 minutes
- Turn out of molds immediately onto the plate.

IMPORTANT: the secref of this recipe is in the correct baking time. This is basically an undercooked cake where the batter in the middle stays gooey (and truly wonderful). You need to keep an eye in the oven, as one minute makes the whole difference. So here is a tip: the correct moment to take it out of the oven is when you see a ‘darker’ circle in the center of the mold (and the edges are lighter). It may give you the impression that the batter is undercooked in the center, but this is the right moment to remove it. Serve still hot with vanilla ice cream.