The Sourdough School

BALM – Proven as one of the healthiest approaches to bread in the world.

Based in the walled gardens of Dr. Vanessa Kimbell's beautiful Victorian home in rural Northamptonshire, UK, we tutor individuals and train bakers and healthcare professionals in Baking as Lifestyle Medicine (BALM). Personalising bread to your lifestyle, gut microbiome, and unique genetics for optimal health—tailoring fermentation, fibre, and diversity so that your daily bread becomes the foundation of your health.

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92 - ‘The Role of gluten in Celiac Disease and Type 1 Diabetes’. Nutrients. 7, 9, (7143-7162)

Reference Number: 92

Year: 2015

Authors: Gloria Serena, Stephanie Camhi, Craig Sturgeon, Shu Yan and Alessio Fasano

Link: Link to original paper

Health: Diabetes

Nutrition: Gluten

Intolerance & Sensitivity: Coeliac

Summary

Introduction

Celiac disease (CD) and type 1 diabetes (T1D) are autoimmune conditions in which dietary gluten has been proven or suggested to play a pathogenic role. In CD; gluten is established as the instigator of autoimmunity; the autoimmune process is halted by removing gluten from the diet; which allows for resolution of celiac autoimmune enteropathy and subsequent normalization of serological markers of the disease. However; an analogous causative agent has not yet been identified for T1D. Nevertheless; the role of dietary gluten in development of T1D and the potentially beneficial effect of removing gluten from the diet of patients with T1D are still debated.

Aim

In this review, we discuss the comorbid occurrence of CD and T1D and explore current evidences for the specific role of gluten in both conditions; specifically focusing on current evidence on the effect of gluten on the immune system and the gut microbiota.

Conclusions

The review focussed on the role of gluten as an important player in the pathogenesis of CD and T1D. The high rate of comorbidity between these two autoimmune diseases and their rapidly increasing prevalence in the last few decades underscore the importance of screening in high risk patients and the need to further explore and detail the contributory role of environmental factors that may be involved.

 

SIGNIFICANCE OF THIS STUDY

The association between Coeliac disease (CD) and Type 1 Diabetes (T1D) was first reported in the late 1960s and the prevalence of CD in patients with T1D is estimated to fall between 1.4% and 19.7%. In some cases, both CD and T1D occur comorbidly or in other words simultaneously. This study reviews the role of gluten as a causative agent for the onset of coeliac disease and type 1 diabetes and provides feedback on the role of gluten free diets in combating both these conditions. Although it is well established that a gluten free diet is beneficial in alleviating the symptoms of coeliac disease, the evidence of it being beneficial in dealing with type 1 diabetes is still unclear. The paper highlights environmental and genetic factors to also be causative factors for the onset of both these conditions and that it isn’t solely triggered by gluten.

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All reasonable care is taken when advising about health aspects of bread, but the information that we share is not intended to take the place of treatment by a qualified medical practitioner. You must seek professional advice if you are in any doubt about any medical condition. Any application of the ideas and information contained on this website is at the reader's sole discretion and risk.

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