Celiac Disease Triggered by Intestinal Proteins
Celiac disease is caused by an autoimmune disorder that triggers an allergic reaction in the small intestine when a person eats gluten. When a person eats products containing gluten, they provoke an inflammatory response which interferes with the absorption of nutrients. Common symptoms of Celiac are chronic diarrhea and fatigue. However, the disease can be asymptomatic (displaying no symptoms) and may only be diagnosed when a patient is specifically screened for it. The primary way Celiac disease is treated is through nutritional therapy where the patient switches to a gluten free diet.
It is believed in the medical community that Celiac disease is the result of a combination of a genetic predisposition for its development and environmental factors. A set of researchers at the University of Chicago Department of Medicine, however, have published a paper in Nature that details what they believe triggers the inflammation characteristic of the disease.
Specifically two molecules appear to be the most likely culprits: interleukin 15 and retinoic acid. Interleukin 15 is a protein which activates T lymphocytes (immune cells). Retinoic acid is acquired from vitamin A and is responsible for helping cells grow. When the researchers exposed intestines of patients with the disease to these two substances the digestive tract became inflamed.
According to the Center for Disease Control, up to 3 million people in America have been diagnosed with Celiac disease. This research could lead to better treatment options for sufferers as well as insight into other types of food allergies.
The most common grains that cause inflammation in people with Celiac disease are wheat, barley, and rye. Most people are able to control their condition by following a gluten free diet. Enzymes, such as prolyl endopeptidase, medication, and surgical intervention may be necessary for patients who do not respond to nutritional therapy.
