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MINNEAPOLIS (KARE 11) – Some good news for people allergic to gluten.
A new vaccine is in preparation that could allow you to eat all the pasta and bread you want.
ImmusanT has announced that its experimental vaccine Nexvax2 is entering phase two trials.
In 2017, the company raised more than $ 40 million for Phase 1 trials and extensive testing.
These first tests showed that the drug was safe to use and the company is now looking to find out more about its effectiveness.
The drug is designed to increase the patient's tolerance to gluten over time through multiple injections.
Doctors say that the number of injections needed by a patient is not clear.
"If it works, it will make a difference for people with celiac disease," says Dr. Jake Matlock, a gastrologist at Hennepin County Medical Center.
Matlock says it is unclear whether the drug will rid a patient of gluten intolerance or simply to weaken their symptoms.
"That's part of what we're going to learn in these trials," says Matlock.
The company plans to enroll 150 patients in the United States, Australia and New Zealand in the coming months.
Gluten allergies have inspired a multi-billion dollar food industry in recent years.
Companies like Sift Gluten Free Bakery, based in Minneapolis, have taken up the challenge of creating food products that are both gluten-free and tasty.
The company has just moved into a new building on Bloomington Avenue last December.
Other gluten-free businesses include apps and websites to help people find gluten-free restaurants, as well as cookbooks and magazines for gluten-free cooking.
"If it works, it will change the game for people with celiac disease."
Sarah Oliha says finding gluten-free foods is a real challenge for her and other people with celiac disease.
"I'm totally in favor of a vaccine because I could eat my pasta, my rice and my pizza," laughs Oliha.
The symptoms of Oliha previously included stomach cramps, nausea, and vomiting before removing gluten from the diet.
She lived with these symptoms for years until a social outing with some colleagues last year.
"We went for a drink and I had a beer and my symptoms were ten times more common," says Oliha.
Beer is made from various grains and is usually loaded with gluten.
Oliha told her story to her doctor and after a few tests she was diagnosed with celiac disease.
"I feel so much better now than I've figured out what it was," says Oliha.
Although she is excited about the possibility of eating pasta and pizza again, Oliha is skeptical about this new vaccine.
She says the claims sound too good to be true, but if the drug passes this phase of testing, she'd better learn more about it.
"I would be a little nervous, I would like to see all the research to see how it will really affect my body."
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