Gluten May Soon Be On The Table for Celiac Patients

 Cassidy DeMasi

Dr. Barbato

11/26/2025

                                           Gluten May Soon Be On The Table for Celiac Patients 

Celiac disease is an autoimmune disorder where the body reacts abnormally to gluten. Gluten is a protein found in wheat, barley, and rye. When someone with celiac disease eats this protein, their immune system attacks something called the villi in the lining of the small intestine. These are tiny structures that help absorb nutrients. This damage not only makes it hard for the body to get the nutrients it needs but also can deteriorate the intestinal lining. 

Researchers are believed to have found a way to control these proteins from binding to each other using the identification of genes in genetics. They have found a new drug that could potentially block this protein from binding. This was done using genetic testing.

"In celiac disease, gluten causes inflammation and damage to the intestines. This happens because gluten attaches to specific proteins in the body called human leukocyte antigens (HLA). Before gluten can attach to HLA, an enzyme in the small intestine called transglutaminase 2 (TG2) changes the structure of gluten through a process called deamidation. In people with celiac disease, this deamidation makes gluten more harmful, leading to damage and inflammation in the small intestine. The drug ZED1227 could help by blocking TG2, preventing the harmful changes to gluten, and reducing intestinal damage. (New Hope for Celiac Disease: Promising Drug Shows Progress in Clinical Trials | Celiac Disease Foundation, 2024).

The patients who received the drug in the clinical trial were able to reintroduce gluten back into their diets with no issue. This science is groundbreaking because, unfortunately, even when trying to keep gluten out of a patient's diet, they are inadvertently exposed. This new finding could help save patients who are accidentally exposed to gluten.

Sources 

Celiac Disease - Allergy & Asthma Network. (2024, October 22). Allergy & Asthma Network. https://allergyasthmanetwork.org/health-a-z/celiac-disease/?gad_source=1&gad_campaignid=22862937281&gbraid=0AAAAADoPaAJhxa7QG5BQag22V_I9uw1_7&gclid=CjwKCAiA55rJBhByEiwAFkY1QG_27D-Fo0HKAZUs6uoH5i_W9Xp_kzc8XqMqb2A6OYFkpIO28xhBahoCDPoQAvD_BwE

‌New Hope for Celiac Disease: Promising Drug Shows Progress in Clinical Trials | Celiac Disease Foundation. (2024, July 24). Celiac Disease Foundation; Celiac. https://celiac.org/2024/07/24/maki-trial-2024/

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Gluten-Free Wheat?

Who would've thought gluten-free wheat could become a reality...

    A recent article published in July 2023 by the European Union details plans to utilize genomic techniques to alter the genome of an ingredient found in many of our delicious foods: wheat. Those with Celiac Disease and gluten-intolerance have been struck with the unfortunate loss of eating wheat-containing foods, and at an unfortunate price (almost 200% more than what the average person spends on food/groceries). For reference, gluten is a protein found in wheat, which those who are sensitive to/allergic to gluten cannot consume. Recently scientists in the EU; however, have proposed using cisgenesis -- a method to cross beneficial alleles from one plant to another -- to not only make wheat grown in the EU gluten-free, but also pesticide free as well. This is an immense step forward in the field of economic agriculture and the environmental well-being of citizens everywhere, as food for those who are gluten-free can become more affordable and levels of pesticide toxicity will slowly cease to impact those in the EU, in addition to the rest of the world who consumes their agricultural products. Cisgenesis has greater implications than just gluten-free wheat and pesticide-free plants, and as a matter of fact, this is what humans have been doing for centuries, except it has now become more mainstream due to pertinent implications in our everyday lives. 

    As someone with Celiac Disease and (unfortunately) not living in the EU, I found this article to be really promising and I am secretly hoping the U.S. starts taking some notes. I personally like this approach of utilizing genomic techniques that are not harmful like some GMOs, and don't require the introduction of chemicals into the food we consume on a daily basis. The European Union has clearly thought this decision out, and I appreciate that they have considered the economic burden of this autoimmune disease as it is not really discussed in the media. Having this representation makes those of us with Celiac more inclined to speak up and condone the improvements being made on the agricultural forefront. As I mentioned previously, the United States should truly consider implementing this in our domestic crops, especially considering how expensive gluten-free food is (for reference, try buying a $10 loaf of bread that needs to be frozen, with only 10 slices, and half of which have holes in them so they become useless anyways...doesn't sound so appealing, right?). I also believe this becomes a public health concern due to 1) the prevalence of the disease and 2) the food available and the affordability factor that comes with it. The EU is taking things in the right direction, and I can only hope that the U.S. will consider using similarly effective genomic techniques in our wheat sometime soon! 

To read up more on this topic:

1) https://joint-research-centre.ec.europa.eu/jrc-news-and-updates/new-genomic-techniques-can-help-cut-pesticides-use-or-shield-celiac-disease-2023-07-05_en 

2) https://www.frontiersin.org/articles/10.3389/fpls.2014.00389/full

Say Sayonara to Celiac Complications

Celiac disease is commonly known as the "gluten allergy." This disease causes an immune reaction when one consumes gluten. Gluten is a protein found in wheat, rye and barley. A recent article in New Scientist, written by Michale Le Page, explains a new strain of wheat that may bring these harmful immune reactions to an end. For those people effected by the celiac disease, baking and carb consuming can be a pretty difficult thing to do. The gluten causes an attack on the small intestine, which results in unwelcoming side effects, some of which can be severe. Gliadins are the key group of gluten that causes the celiac disease to flare up. With that being said, a group of people from the Institute for Sustainable Agriculture in Spain have come up with a plan to do without. By genetically modifying a strain of wheat, they were able to remove approximately 90% of the gliadins. A technique known as RNA interference was used at first trial, which is a process that stops certain proteins from forming. CRISPR gene-editing was used second. This was a more promising approach, since this technique was able to eliminate the genes all together. The team in Spain states that they have already done away with 35 of the 45 genes of the gliadin protein genes. Thankfully, I don't have celiac disease, but I know people that do. From what I understand, gluten free products are not very appetizing. Although this is still a rather new experiment with less than 50 people participating in Mexico, I believe that this could really change things for those suffering from celiac disease in the future.

23andMe Can Predict Your Health Risks

http://www.latimes.com/business/la-fi-23andme-reports-20170414-htmlstory.html

The FDA recently approved the website 23andMe to use people's genetic analysis to provide them with possible health risks that are "detected" in their genome. The FDA said that 23andMe "provided sufficient data to show that the tests are accurate". This means that they can identify SNPs that correlate with health risks with reproducible results. These new reports cost the user $199 compared to the standard ancestry report that is $99. These new tests check for 10 diseases including late on-set Alzheimer's, celiac disease, Parkinson's, and a few others. They use the participant's saliva to look for genetic mutations that are associated with these diseases. The test does not determine a person's overall risk for getting the disease, just their genetic risk. This means that a person who shows no risk could get the disease and one that shows a great amount of genetic risk could not get the disease. I think that this testing is not a good idea because it is not accurate. 23andMe only testing a few populations and ethnic groups, so the genes they are looking for have only been observed in small sample. Although the company states that they inform their customers before and after the testing not to take the results too seriously, people are bound to worry about their results, especially in terms of Alzheimer's and Parkinson's. I think especially after we looked at the 23andMe reports in class, that this kind of testing can only need to negative outcomes. If a person wants to know their genetic risk for specific diseases, they should go to genetic counseling, not to the internet.

Virus may cause celiac disease

A study recently done in mice shows that a very common virus, T1L may cause celiac disease. This goes along with many studies in the past, that viruses can alter the immune systems response to food. This virus when affected could trick the immune system into attacking the food molecules. Terence Dermody did the study at University of Pittsburgh. He found that the virus first blocks the immune systems regulatory response that tells the body the food molecules are safe. After that is blocked, the virus sends a harm inflammatory response. Individuals who are infected with celiac disease, their body sees gluten as a harmful substance and attack it. Dermody says there are more viruses than just the T1L virus that can manipulate the immune system. The key part is when the gluten cells meet the mesenteric lymph nodes. This is where the decision to attack or not happens. The virus effects these nodes and cells and makes them think that the gluten food molecules are dangerous. This article is very relevant to most people today. A lot of people have stopped eating gluten due to the fact that it makes them sick. This may lead to further knowledge on diagnosing  celiac disease, and even preventing it.  

Related article: http://science.sciencemag.org/content/356/6333/44
Article: https://www.sciencenews.org/article/common-virus-may-be-celiac-disease-culprit

F.D.A. Will Allow 23andMe to Sell Genetic Tests for Disease Risk to Consumers

      A company named 2andMe based in Mountain View, California has long sought the green light to sell consumers genetic tests. The Food and Drug Administration is allowing the company 23andMe to sell genetic test kits to consumers, this will allow them to test for the likelihood that they will inherit genetic diseases such  as Alzheimer's. Currently the companies test only include ten diseases including Parkinson , Celiac disease, Alzheimer's, Gaucher disease type 1, etc.  This landmark decision for the FDA is expected to allow more companies to release tests directly to the consumer. The health kit sold by 23andMe is retailed for $199.00 and is a simple process.

   

    After a customer purchases the kit they then spit into a tube and mail it o the 23andMe headquarters. The companies lab will extract DNA from the saliva and test it against genetic markers for certain diseases. The customer can then log into their account and see the report and its interpretation. Although i believe this is a big step in allowing the public to readily know if they are carrying a disease, i also find man drawbacks. Most who have a family history of illness may want to know right away if they too inherited the disease and with the new technology can know in a matter of days without properly preparing themselves mentally for the news. Once you have received the results there is no unknowing and that could lead to depression. Also the tests could confuse customers as the results do not indicate you have the disease but that you have a higher likelihood.

https://www.nytimes.com/2017/04/06/health/fda-genetic-tests-23andme.html?_r=0

https://techcrunch.com/2017/04/06/23andme-is-finally-allowed-to-tell-you-if-you-have-the-genes-for-parkinsons/

https://www.23andme.com

Life With Celiac Disease

Celiac disease is a hereditary disease dealing with the body’s villi getting damaged. Individuals with a parent, child, or sibling with the disease have a 1 in 10 risk of developing the disease themselves. While “disease” sounds scary or contagious, this disease, while rather annoying, is as simply defined as the inability to digest gluten and is not contagious. 

https://www.glutenfreegigi.com/celiac-disease-versus-gluten-sensitivity/

Gluten is a protein found in wheat, rye, and barley. This disease is not easily diagnosed as it is often mistaken for other disorders. One would think that in every case of celiac disease the individual would fall very ill after consuming the gluten protein but this is not always the case. When illness is shown after eating the protein researchers call it classic celiac disease. Non classic celiac disease is when individuals show a variety of health problems, such as infertility, joint pain, osteoporosis, skin rashes, and ADHD, but does not display any gastrointestinal problems. Researchers now state that non-classic celiac disease is more common than the classic form showing gastrointestinal issues. I personally believe that individuals will become more and more aware of this disease. It is not extremely rare, considering one in one hundred people do have it. I am seeing more “gluten free” tags and labels in restaurants, the grocery store, and even on makeup and hair products. I believe it is wonderful for the individuals that do have this disease they can be presented with stronger facts about the disease and have a larger variety of food and daily life products while living with it.

https://ghr.nlm.nih.gov/condition/celiac-disease

http://emedicine.medscape.com/article/1790189-overview

The link between coeliac disease and wheat

When eating at a restaurant in America, one cannot ignore all the items that contain bread or pasta. Wheat is a crop that has become the soul of Americans; however, it can be toxic to people who suffer from coeliac disease. This is because wheat is a type of grain that contains gluten, which is a mixture of proteins that can be toxic to those individuals. When consumed, patients that have coeliac disease experience an immune response in their bodies to the gluten.

Coeliac disease is common in the US and affects people of all age groups both male and female. It is an autoimmune disease in which the lining of the small intestines becomes inflamed and flatted which leads to bowel damage.

Scientist are on the search for the elements that make gluten toxic. In an article published in the journal "Food Chemistry" scientists wanted to learn about the link between different wheats and their toxicity. They did this by analyzing various kinds of wheat from several countries; specifically epitopes which is a component in wheat that is responsible for the autoimmune response in patients. T-lymphocytes are a type of cell in the immune system that contain an antibody that is capable of recognizing the toxic component in wheat. The scientists look at how the T-cells responded to different wheats to determine its toxicity. Their results revealed that it is difficult to select for a variety of wheat with no toxicity because the genetic diversity is too great. The property of gluten is also related to the strength of the flour and the viscoelasticity of the bread dough. This study is a step towards revealing the potential of production practice for wheat safe for celiacs. It suggests the selective modification of toxic components.

Hopefully, this enables products to be developed that are safe for celiacs. It would improve the nutritional diets and quality of life for those people.

Down-Regulation of Inc13 (IncRNA) May Contribute to Celiac Disease Symptoms

Mostly everyone has heard of Celiac disease, especially due to the rising popularity of gluten-free foods in social media. There has been a notion that eating foods lacking gluten are good for you - however, it's only going to affect you if you have this disease. According to the Celiac Disease Foundation, Celiac disease is an autoimmune disorder that affects about 1 in 100 people worldwide - unfortunately, many people don't even know they have the disease and live their lives undiagnosed. A genetically predisposed condition, Celiac disease is an immune response in the small intestine against gluten, which is a protein commonly found in foods like bread. When people who have Celiac disease ingest bread, the villi in their small intestine become irritated and damaged, leading to bloating, fatigue, diarrhea and weight loss - but can lead to worse problems in the long-term if preventative action is not taken.

[Left, normal villi. Right, damaged villi from ingestion of gluten. Credit: Vanderbilt Health]

Currently, there is no known cure, but a recent study published in Science sheds more light on what may be causing its symptoms. Long noncoding RNAs, abbreviated lncRNAs (or "junk RNA"), regulate various biological processes in our body. The study characterized and studied a specific lncRNA, lnc13, that plays a large part in symptoms of the disease. According to the study,

 "Upon stimulation, lnc13 levels are reduced, thereby allowing increased expression of the repressed genes. Lnc13 levels are significantly decreased in small intestinal biopsy samples from patients with celiac disease, which suggests that down-regulation of lnc13 may contribute to the inflammation seen in this disease. Furthermore, the lnc13 disease-associated variant binds hnRNPD less efficiently than its wild-type counterpart, thus helping to explain how these single-nucleotide polymorphisms contribute to celiac disease." (Castellanos-Rubio et al., 2016)

 [Figures from study. Credit: Castellanos-Rubio et al. 2016, J Sci]

Lnc13 is present in almost half of the global population, but a small fraction - about 1% - develop an immune reaction to gluten. What this study found was that those with Celiac disease have a significantly lower amount of Lnc13 in their small intestine, which indicates two things: 1) So-called "junk RNA" is more important than previously believed, and 2) If those with Celiac disease are supplied with a higher level of lnc13 in their intestine, they may express less severe symptoms, or none at all.

I think this is a great advancement for a more in-depth understanding of this disease, by giving us a better look into the gene expressions that contribute to this disease. Hopefully in the near future, knowing more about lnc13 will allow professionals in the field of health science research to develop a method for targeting and treating, or just diagnosing sequences of DNA that contribute to this disease, possibly leading to a cure.





Original Article: http://www.medicalnewstoday.com/articles/308509.php