Why celiacs develop osteoporosis

People with celiac disease may be more susceptible to osteoporosis because their own immune system attacks their bone tissue, a new study suggests.

Source: BBC News | Health

Osteoporosis is a known risk of celiac disease and has been explained by a failure to absorb calcium or vitamin D. But a study in the New England Journal of Medicine suggests celiac patients produce antibodies which attack a key protein that maintains bone health.

They could easily be treated with drugs to prevent bone loss, researchers say.

It also explains why osteoporosis in those with the digestive disorder may not respond to calcium and vitamin D.

Celiac disease is caused by a reaction to gluten, a protein found in wheat, barley, rye and oats which damage the small finger-like villi that line the small intestine and play a key role in digestion. When damaged and inflamed, the villi are unable to absorb food properly, causing diarrhoea and malnutrition.

It affects one in 100 people, and of these a significant proportion may go on to develop osteoporosis – a disease of bone that leads to an increased risk of painful and disabling fractures.

Protein clue

Scientists at the University of Edinburgh say it may be a protein called osteoprotegerin which holds the key to the link between celiac disease and osteoporosis.

In 20% of the celiac patients tested, antibodies were produced which stopped this protein – crucial for maintaining bone strength – from working effectively.

Lead researcher Professor Stuart Ralston from the Institute of Genetics and Molecular Medicine, said: “This is a very exciting step forward. Not only have we discovered a new reason to explain why osteoporosis occurs in celiac disease, but we have also found that it responds very well to drugs that prevent bone tissue removal.

“Testing for these antibodies could make a real and important difference to the lives of people with celiac disease by alerting us to the risk of osteoporosis and helping us find the correct treatment for them.”

Sarah Sleet, head of Coeliac UK said: “Osteoporosis is a damaging complication of celiac disease and our traditional understanding of its cause has left some people with the condition with little hope that their symptoms and quality of life will improve.

“This new breakthrough in understanding and treatment will give renewed hope to our members struggling with their condition.”

Dr Claire Bowring, medical policy officer with the National Osteoporosis Society said: “We already know that celiac disease is a risk factor for osteoporosis and that early diagnosis and treatment of celiac disease gives the best chance of improving bone density.

“A better understanding of the relationship between celiac disease and osteoporosis will enable clinicians to manage both conditions more effectively.

“Although this research is at an early stage it is certainly interesting and we look forward to more extensive work to identify how prevalent this antibody is in people with celiac disease.”

Cow’s milk allergy in children

Cow’s milk (protein) allergy is one of the most common food allergies in children in their first years of life, with diverse manifestations such as urticaria, wheeze, vomiting, skin problems and gastrointestinal symptoms. It affects 2-3% of children in their first your of life, usually with symptoms beginning within the first month of life, or within a week after introduction of cow’s milk formula.

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A step-by-step guide for travelling gluten-free, dairy-free, allergen-free on a cruise

Imagine a heavenly destiny like the Caribbean or Bermuda; or an exotic place like Tierra del Fuego or Alaska. Or a trip to know the South American or the Mediterranean coast on board of a floating hotel, with all the services, amenities and luxury that a cruise can offer. In this number of the magazine we’ve gathered tips and suggestions for great and safe cruise holidays for those with food restrictions.

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Gluten-free, dairy-free carrot cake

This is a delicious recipe from our friend Debora Pusebon, from the blog Without Gluten and Lactose.

 

Ingredients

2 carrots (grated)
1 cup corn oil
3 eggs
2 cups sugar
1 cup soy flour
1 cup rice flour
1 tea spoon salt
2 (full) spoons baking powder
Margarine and rice flour to grease the mold

Topping

4-5 spoons soy milk
4 spoons cocoa powder
1-2 spoons sugar
1 spoon margarine

Preparation
Mix the carrot with the oil, eggs and sugar in a blender until obtaining a homogeneous batter. Then in a medium bowl combine the batter with the soy and rice flour, the salt and baking powder. Fill the molds (coated with margarine and rice flour) with the batter and bake in a preheated 400 oF (200 oC) oven for approximately 35 minutes.

Topping
In a saucepan over a medium heat melt the margarine together with the soy milk, cocoa powder and sugar. Mix well until obtaining and homogeneous mixture. Pour over the hot cake and enjoy!

Chocolate cake: gluten-free, dairy-free!

This is a naturally flourless and dairy-free recipe of chocolate cake from Corina Della Villa!

Ingredients

350 g dark chocolate
3/4 cup sugar
1/2 cup margarine
4 eggs
1 spoon hot water de água quente
1 fullspoon potato starch

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Preparation

Pre-heat the oven. In a bowl suspended over a saucepan of simmering water (bain marie), melt the dark chocolate, the margarine and water until obtaining a homogeneous and shiny mixture. Beat the egg yolks with the sugar, and when fluffy add the molten chocolate mixture. Sprinkle the potato starch with the help of a sieve over the batter. Beat the egg whites in a separate bow, and when firm gently mix the beaten egg whites with the batter.

Bake in a mold with a loose bottom, greased with a bit of margarine and some potato starch sprinkled over it. Bake for approximately 40-50min, until the center of the cake is still wet, but the surface is already crusty. Before taking the cake out of the oven, leave the over door slightly opened, so the cake can cool down slowly. As the cake has no baking powder, it will reduce slightly in size while cooling down. You can add the topping of your choice!