Eating gluten early in life increases the risk of celiac disease for some children

Swedish researchers followed 6,605 children from birth to 5 years. They recorded each child's gluten intake over a 3-day period every few months during these early years.

At the end of the observation period, researchers found that children who consumed more gluten were more likely to develop autoimmunity for celiac disease (the presence of antibodies in the blood indicating that celiac disease could develop) and celiac disease itself.

In fact, children who had consumed a lot of gluten during this period had an increased risk of 6.1 percent showing the immunological response to gluten. In addition, children who ate more than usual amounts of gluten had an increased risk of developing celiac disease by 7.2%.

In addition, for every gram of gluten ingested per day, the risk of developing the disease increased.

During the study, which ran from 2004 to 2010, 1,216 children, or about 20% of the study participants, developed autoimmunity against celiac disease. About 7%, or 450 children, developed celiac disease. Most diagnoses arrived between 2 and 3 years old.

"Our study shows a clear association between the amount of gluten consumed by children and the risk of developing celiac disease or pre-celiac disease," said Dr. Daniel Agardh, associate professor at Lund University in Sweden, in a statement.

Agardh and his colleagues had previously found similar results in a small study group consisting of only Swedish children. This new study confirmed these preliminary findings.

Gluten and your genes

According to Dr. Gina Posner, a pediatrician at MemorialCare Orange Coast Medical Center in Fountain Valley, Calif., It is important to note that children participating in the experiment were already predisposed to the development of celiac disease and gluten sensitivity. .

"These are children who all have the genotype associated with type 1 diabetes and celiac disease, so they're more likely to get celiac disease than the general population," Posner said. "Consume more gluten probably triggers the formation of antibodies.The study does not target people without genotype."

For this reason, the results of the study could be a little more dramatic than those likely to occur in a group that did not include all predisposed individuals.

"The incidence of [celiac disease] the general public represents 1%, but among young people with type I diabetes, the incidence increases significantly between 5 and 10%, "said Dr. Robert Hamilton, pediatrician at Providence Saint John Health Center in Santa Monica, California. and author of "7 Secrets of the Newborn". "In other words, 5 to 10% of young people with type I diabetes will also have [celiac disease]. This is, of course, a big increase. "

Gluten is a protein found in grains such as wheat, rye and barley. It helps form the "glue" that keeps these foods together and is an essential part of many carbohydrate foods like pasta, bread and cakes.

Protein-sensitive people are often unable to eat these foods because they suffer from cramps, bloating, diarrhea, and gastrointestinal disorders.

Celiac disease, on the other hand, is an autoimmune disease. In people with celiac disease, the body attacks and damages the lining of the small intestine. Over time, this can prevent the absorption of nutrients.

The focus on gluten has increased in recent years as diagnoses of gluten sensitivity and celiac disease have increased. According to the Celiac Disease Foundation, it is estimated that 1 in every 100 people in the world suffer from celiac disease.

The organization also claims that more than 2 million adults in the United States have the disease and do not know it. If they are not diagnosed, these people may face health complications throughout their lives.

Children with celiac disease and undiagnosed may develop a condition called growth retardation. This happens when children do not meet standard development criteria due to an illness or disorder that leaves them malnourished.

Recognizing the risk factors or possible triggers, such as increased gluten intake during a child's developing years, can help doctors and parents to devise a diet that can reduce the risk of developing diabetes. ;a child.

Children should avoid gluten?

Celiac disease and gluten sensitivity do not have a cure. However, painful and uncomfortable symptoms can be largely avoided if you also avoid gluten.

But Dr. David Blanco, pediatric gastroenterologist of the St. Luke University Health Network in Bethlehem, Pennsylvania, said parents should "absolutely not" avoid giving gluten to their children during these times. first years.

"Gluten-free alternatives are not fortified with B vitamins and are not considered healthier alternatives unless [you’re] diagnosed with one of the three diagnoses, "explained Blanco.

Mr. Posner added, "A lot of gluten-free products are high in calories and have lower nutritional value – unless you're at high risk I will not stop giving your child gluten."

Although the results of the recent study suggest that gluten exposure may result in the occurrence of conditions associated with gluten, it is possible that the results do not apply at all to your child.

Hamilton explained that since this study was conducted with children with specific genes for celiac disease, it is not recommended to infer that its results apply to children in general.

"The vast majority of the population is not at risk of [developing a gluten-related condition], "he said." Thus, for healthy children who do not have these HLA genotypes, there is no reason to stop eating foods containing gluten. They will be fine "

In other words, unless you or your child's parent has a genetic background, your child can eat all the crackers, chips and bread you want to give him.

The final result

When it's time for your child to start eating solid foods, check with your pediatrician. The doctor may suggest testing your child for genotypes related to celiac disease and type 1 diabetes if there is a family history in one or the other of these conditions.

If the results show that your child is predisposed, you can work with the doctor to create a diet that could help your child avoid gastric distress and possibly avoid a future diagnosis.

But even in this case, the solution might not be to completely avoid gluten at all costs. Only further research will determine if it is possible to extinguish genes by adopting a gluten-free diet.

"Taking gluten-free before talking to a health professional will make management much more difficult – patients must be screened for celiac disease before they become gluten-free, because after several months screening will no longer be valid "Hamilton said.