The reported increase in the incidence of allergic diseases over the last decade has prompted a number of research studies aimed at identifying treatments and potential strategies of prevention. Now, a new study published in Acta Pediatrica by researchers from the Linkoping University (Sweden), suggests that Maternal intake of omega-3 (through fish iol supplementation) may decrease the risk of food allergy and eczemas during the first year of life in infants with a family history of allergic disease.

To conduct the study, the swedish researchers recruited one hundred and forty-five pregnant women, affected by allergy themselves or having a husband or previous child with allergies. Half of the women received the supplementation (omega-3 fatty acid, corresponds to a meal of approximately 100 g salmon daily) during pregancy (25th week of gestation onwards) and lactation (first 3-4 months of breastfeeding), whereas the other half received placebo (a daily capsule  for the same period.

Their results showed that the risk of developing food allergy in the first year of life was reduced 10 times in the children whose mother received the supplements. The prevalence of eczemas was also lower for the children whose mothers received the supplements. These results highlight the importance of an appropriate nutrient intake of omega-3 during pregnancy, but please not that you should never take any dietary supplements and undergo dietary changes – especially during pregnancy and lactation – without consulting a health professional.

For more information: Furuhjelm C, Warstedt K, Larsson J, Fredriksson M, Böttcher MF, Fälth-Magnusson K, Duchén K . 2009. Fish oil supplementation in pregnancy and lactation may decrease the risk of infant allergy. Acta Paediatr. Similar Posts:

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A review article just published in the last issue of Alimentary Pharmacology & Therapeutics by researchers from the Universities of Sunderland and Durham in the UK reveals that adherence to a gluten-free diet is still poor even by those with a confirmed diagnose of celiac disease.

After a literature review which considered 38 articles of relevance mostly in the United Kingdom and other European countries, the authors found out that, although complete non-adherence is rare in celiac patients, up to 60% of the patients investigated in these studies showed some level of non-adherence (intentional and unintentional) to the gluten-free diet (as measured by self-reports, dietary interviews, histological and serological tests). According to the authors, this number could be even higher, as people who do not follow a strict gluten-free diet might be less likely to agree to participate in research or return questionnaires, leading to an overestimation of rates of adherence to the diet.

The review suggests that the ability to comply with the gluten-free diet is most strongly associated with cognitive, emotional and socio-cultural influences. For example, the ability to follow the diet when travelling, dining out, at work or at social events has been found to be significantly associated with adherence. Membership of an advocacy group and regular dietetic follow-up also seemed to increase the likelihood of compliance with the diet. Although other factors – such as demography, age at diagnosis, socio-economic status and education – were also examined, no firm conclusions could be drawn due to variable existing evidence in each case.

The researchers conclude their study by highlighting that further research is needed to characterise those individuals most likely to be non-adherent in order to better assist them with their treatment. Hopefully the higher availability of gluten-free products, better regulations and increased level of awareness about the disease can soon change this scenario.

More information: Hall NJ, Rubin G, Charnock A. 2009. Systematic review: Adherence to a gluten-free diet in adult patients with coeliac disease. Aliment Pharmacol Ther.Similar Posts:

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They make a very yummy treat. As a special tip, Jennifer says that, after cooled, she cuts them up into squares and individually freezes them.  When frozen, they don’t crumble.

Ingredients

Crust
1 cup GF flour blend (Bob’s or Better Batter Flour work well)
1 cup GF oats (Gifts of Nature work well)
1/2 cup packed brown sugar
1/4 teaspoon baking soda
1/2 teaspoon ground cinnamon
6 tablespoons margarine, melted
3 tablespoons orange juice

Filling
1 1/2 cups dried cranberries
3/4 cup soy sour cream
1/2 cup sugar
2 tablespoons gluten free flour blend
1 teaspoon vanilla
1 teaspoon grated orange rind
1 large egg white, beaten 

 Preparation

Preheat the oven to 325. Combine the flour and next five ingredients in a medium bowl. Mix in the butter and juice and stir until moistened slightly. Reserve 1/2 cup of the oat mixture for the toppiing. Press the remaining mixture into a 11×7 baking pan, coated with cooking spray.

Combine the cranberries, sour cream, sugar and remaining ingredients in a bowl. Stir well. Spread the cranberry mixture over the crust. Sprinkle the remaining oat mixture over the cranberries. Bake at 325 for 40 minutes or until the edges are golden. Cool completely in pan.

Photo: Becky Luigart-Stayner; Styling: Cindy Barr, Jan Gautro, Leigh Ann RossSimilar Posts:

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A new social network – GlutenFreeFaces.com - dedicated exclusively for Celiacs and the gluten-free lifestyle has just been launched. It is similar to Facebook, with the important difference that everything on the network is gluten-free! There you can share recipes, stories, information, search gluten-free blogs, create your own groups, upload photos and videos, join discussion groups, connect with Celiacs in your area and even chat live with other gluten-free individuals from around the globe. The social network was launched less than a month ago and is growing really quickly. Chad Hines, the founder of GlutenFreeFaces.com, explains, “after living with Celiac for almost 20 years, and visiting a seemingly infinite number of doctors, I understand the frustration and confusion that happens upon being diagnosed with Celiac. Therefore, I wanted to create an online community where gluten-free individuals from around the world could gather to share information, stories and recipes with one another.”

If you would like to find out a little more information about this great online community before you become a member (it’s free to join), there is a quick 1:23 minute video on the home page.Similar Posts:

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Treatment for Autism – a complex disorder that hampers the ability to communicate and behave socially – usually consists of comprehensive educational programs, developmental therapies, and behavioral treatment. Several different nutritional strategies have also been suggested, such as the restriction of food allergens, the yeast-free diet, and the use of probiotics and dietary supplements. Among these, one of the most popular interventions is the gluten-free/casein-free (GFCF) diet, a diet that eliminates gluten (found in wheat, barley and rye) and casein (found in dairy products).

 A recent article, published in Nutrition and Clinical Practice by Dr. Jennifer Elder reviews the current scientific status of the GFCF diet, and provides advice for families and health professionals to use in deciding if a trial of the GFCF diet is in the best interest of their child and family. Here we summarize the main points highlighted by the researcher.

As she describes, one of the main hypotheses behind the adoption of the GFCF diet is the idea that some autistic symptoms and behaviors may be the result of an excess of opioid peptides (a chemical substance that has morphine like action) in the body. The hypotheses postulates that the increased intestinal permeability frequently found in autistic individuals allows large peptides formed from the incomplete digestion of gluten and casein to cross the intestinal membrane. These large peptides derived from the breakdown of gluten and casein would act as opioids produced naturally in the body, entering the bloodstream and then crossing the blood-brain barrier. The resulting excess of opioids within the central nervous system is thought to lead to some behaviors noted in autistic children, with the removal of these substances from the diet hence paralleling a change in autistic behaviors in some children.

Results of the GFCF Diet Trials in Autism

The results from the scientific studies conducted to examine the effects of the diet on the improvement of symptoms are still preliminary, as a larger number of participants, as well as more rigorous control of compliance to the diet and standardized diagnostic measures would be necessary to enable firm conclusions to be drawn. Here is a summary of the main findings reviewed:

- In a study from 2003 involving 50 children with autism, blood analysis revealed that a significant number of the children developed antibodies against casein and gliadin.
- Another study involving 20 participants, showed that, although changes were observed both in the group following the GFCF diet and that following a regular diet (control group), the group following the diet had a significant improvement in autistic behavior, nonverbal cognitive level, and motor problems compared with those in the control group.
- Finally, a study published in the Journal of Autism and Related Disorders involving 13 children and a more rigorous control of the diagnostic measures implemented the diet for a 12-week period. This study showed that, while there were some anecdotal parent and teacher reports of positive dietary effects on language and behavior, the statistical analysis of the group as a whole did not show differences in their behaviors (it is interesting to note here that 7 of the 13 families in the study reported improvements – increased child language, decreased hyperactivity, decreased tantrums – that were not corroborated by the diagnostic measures used by the researchers). The authors acknowledge however that a longer period might be necessary to compensate for the possibility that children following the diet ‘sneak’ food, and the fact that some children may take longer to show improvements.

Implementing the Diet

Although the scientific results are still preliminary, and more research is still needed, Dr. Jennifer considers the GFCF diet as a promising intervention. However, she urges families and nutrition professionals to regularly evaluate the pros and cons of all dietary approaches to treatment, and consider the following questions when weighing the pros and cons of implementing the GFCF diet:

1. Can the family afford the often expensive foods in the GFCF diet, and are these readily available?

2. Has the family considered the extra time and effort that may be needed to prepare the diet?

3. Is there a commitment by at least 1 family member to keep accurate daily records of food intake and behavioral changes?

4. Will it be possible to ensure dietary compliance at home and, when applicable, at school?

5. Is there a family member or professional who can offer practical advice for preparing and implementing the diet?

6. Are there professionals in the geographical area who might assist in evaluating the diet?

7. What is the overall health status of the child?

8. Is there a plan for regular monitoring? (this is important, since reports of bone loss and amino acid deficiencies in children who have been on the GFCF diet suggest that nutrition status should be constantly monitored and that, in some cases, supplemental vitamins and minerals may be indicated)

9. Does the child have a limited food repertoire that, if further limited by the GFCF diet, might result in a dangerously compromised nutrition status?

Future research

Currently there are two studies being conducted, one in Norway (http://clinicaltrials.gov/ct2/show/NCT00614198), and another in the United States (http://clinicaltrials.gov/ct2/show/NCT00090428?term=autism+diet%26rank=2). As scientists await further evidence about the effectiveness of the diet in the improvement of the symptoms, it is important to carefully consider the pros and cons of the diet to ensure the health of children under any dietary intervention.

More information: Elder JH. 2009. The gluten-free, casein-free diet in autism: an overview with clinical implications. Nutr Clin Pract. 23Similar Posts:

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The 2009 Gluten Free Cooking Expo will happen in Lisle, Illinois, on the 15th and 16th of August, and will focus on preparing gluten-free and dairy-free cuisine that is both delicious and easy to create at home. The sessions will be for the novice cook and the experienced professional chef, and will include two full-days of gluten-free/dairy-free cooking demonstrations by notable chefs, cookbook authors and nutritionists, with printed recipes so you can follow along, take notes and ask questions about successful replacement ingredients for common allergens such as soy, sugar, egg, dairy and corn. Nutritionists will also help you understand how to have a balanced diet while living the gluten-free lifestyle

How does the 2009 Expo differ from the 2008 Expo?

• All GFCF (Gluten Free/Dairy Free) Recipes
• More sessions from the nutritionists
• Bread classes
• How to cook gluten-free recipes on a budget
• More healthy eating options
• Sessions on family friendly meals
• Sessions for those that can not attend a full-day session
• The ability to just attend the vendor fair without the rest of the Expo

Gourmet Gluten Free Dairy Free lunch will be provided. And all Expo Attendees will take home a gift bag of great gluten-free products, literature and offers. There will be also special sessions and activities for kids.

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