The cause of neurological conditions in individuals with Celiac Disease remains unknown. Although previous studies cited copper deficiency as a possible culprit, doctors from the Department of Neurology at St. Luke’s-Roosevelt Hospital at Columbia University have recently ruled it out.
After identifying 18 individuals with both Celiac Disease and peripheral neuropathy, the group of specialists at Columbia reviewed their medical history and assessed their serum copper levels.
Of the 18 patients, 16 had normal copper levels and 2 had mild hypercupremia, but none had a full copper deficiency.
Copper plays a key role in the development and maintenance of the nervous system. Possible symptoms of a copper deficiency include anemia or a low white blood cell count. Doctors wanted to study the link to Celiac Disease after they observed no improvement in celiac neuropathy following vitamin therapy.
“Just as it is important to know what factors might be relevant to the etiology of neuropathy in CD, we believe it is also important to establish which are not,” doctors who worked on the study reported in the Journal of Clinical Neuromuscular Disease.
Expecting parents often cite genetics and diet when it comes to their baby’s risk for Celiac Disease. But experts in Sweden say something else may be a determining factor.
Out of a recent study of over 350,000 Swedish babies, those born in the summer season faced a small increased risk of later developing CD.
The increased risk was minor (less than 2 percent), but doctors found that children born in the summer months are likely to be introduced to gluten during the winter season, when viral infections are more frequent.
Another concern is the low level of vitamin D that pregnant women were exposed to during their baby’s main fetal development during the winter. Summer babies also lack exposure to sunlight during the time of gluten introduction in the winter.
Because the increased risk for CD is so small, doctors say there is no reason for parents expecting this summer to be concerned. But it’s important to keep factors like viral infections and exposure to sunlight in mind, no matter what season you’re expecting.
Read more about the study now at: http://adc.bmj.com/content/98/1/48.abstract
A new study from Sweden looks at the rise in Celiac Disease diagnosis rates in children under 2 years of age. The researchers looked at 475 children and found that kids who experienced three or more parental reported infections, regardless of the type of infection during their first 6 months, were much more likely to then be diagnosed with Celiac Disease later in life.
The study – which was published in the journal BMC Pediatrics – also showed that children were affected at a higher rate if their parents introduced large amounts of gluten into their diet soon after they ended breast feeding.
Read more about the study now at: http://www.biomedcentral.com/1471-2431/12/194/abstract
New research signals that undiagnosed Celiac Disease and gluten intolerance may play a role in the development of glaucoma, a slowly progressing eye disease that damages the eyes optic nerve and can cause blindness sometimes due to hypoperfusion or inadequate circulation.
Gluten is known to cause hypoperfusion in the brain, which could concurrently affect eye vessels and contribute to eye disease. Food sensitivities in general can also affect eye health.
Read more about the relationship between gluten and glaucoma here: http://www.healthnowmedical.
New research shows that patients with stomach problems are more likely to suffer from head aches and migraines than those who don’t suffer from digestive issues.
Up to 30% of people with Celiac Disease and 56% of people with gluten sensitivity reported either having chronic long term headaches or migraines and 72% of those would classify their head aches as severe. Patients with Irritable Bowel Syndrome also had a higher percentage of head ache sufferers than healthy people.
Read more about the connection between gluten and head aches here: http://www.dailyrx.com/ibd-and-celiac-disease-patients-more-likely-have-headaches
Up to 20 million Americans may be affected by Non-Celiac Gluten Sensitivity and many are children. Some scientists believe that gluten can act as an opioid which increases the normal level of endorphins the body produces in response to stress or pain. This can explain the “bread addiction” and why people are so comforted by it.
However some researchers believe that in children this effect can be harmful and especially in autistic or epileptic children a gluten-free diet can be beneficial.
Read more about children and how they may be affected by gluten here: http://www.empowher.com/
A new study from the Celiac Disease Center at Columbia shows that 6% of women with unexplained infertility had Celiac Disease. Advocates are now pushing for women struggling with fertility issues to get tested for Celiac and if they test positive to begin a gluten-free diet.
Celiac Disease can present itself in many ways and sometimes skip the obvious symptoms of stomach cramps, diarrhea, and bloating. It’s possible that you could have had Celiac for years and not know it.
Read more about this study and other ongoing research at: http://www.sheknows.com/
A new study suggests that chemicals used to purify tap water could possibly be linked to the development of food allergies. The chemicals in question are called dichlorophenols and can also be found in pesticides used to treat fruits and vegetables.
The study involved more than 2,000 participants ranging in age from 6 through adulthood. The researchers discovered that people who had one or more allergies to food had higher levels of dichlorophenol in their urine compared to people without any allergies. However the study does not provide conclusive evidence and more testing is needed to determine the effect of the chemical in tap water.
Read more about the research now at: http://m.healthday.com/iphone_
There are many diet plans and schools of thought as to the healthiest way of eating for our body. Some of the most popular diets include the Paleo diet which suggests we should cut out all processed foods and grains and eat only according to the paleolithic period of human time namely wild meats, nuts, fruit, and vegetables.
The blood type diet focuses on “what foods go best with your blood type” though this theory may or may not be accurate. Many people eat a vegan diet which has shown to help with cancer risk and some buy into the raw food diet which can be very difficult since it requires never eating food cooked over 120 degrees.
Of course the gluten-free diet is making headlines and is a necessary lifestyle for those with Celiac Disease or Non Celiac Gluten Sensitivity. Many people without either condition have also reported feeling better and less fatigued after going on the diet.
What all of these diets have in common is that they largely encourage eliminating highly processed foods and sticking to natural, whole ingredients.
Scientists have recently debated if eating gluten-free affects heart disease in a positive or negative way. Since heart disease is the number one killer in many countries the effect of diet is an important point of discussion.
So far results have shown that there are two very different hypothesis: one is that eating gluten-free lowers the risk of heart disease and on the other side that it increases risk. This has to do with how people follow the diet. If you follow the diet by eating lean meats, fish, and fresh fruit and vegetables while cutting out heavy carbs normally associated with gluten consumption then chances are that your risk will be lower. If you follow the diet by substituting gluten-free foods that tend to be higher in fat and sugar to make up for taste then your risk may be higher.
The gluten-free diet can also reduce body inflammation by cutting out food irritants that can lead to other problems and thus lowering the risk of heart disease.
Read more: http://www.triumphdining.com/