Celiac
disease is a digestive disorder that occurs in nearly one in 100 Americans, but
only about 150,000 people have been diagnosed formally. It is triggered by an
autoimmune response to a protein in wheat, barley and rye called gluten, and
affects the body’s ability to absorb nutrients in the small intestine.
Research into the causes of celiac disease indicates that this disorder
develops when a person exposed to gluten also has a genetic susceptibility to
celiac disease, and an unusually permeable intestinal wall. The symptoms of
celiac disease were documented as early as the first century A.D. by a Greek
physician Aretaeus of Cappadocia. British physician Samuel Gee is credited as
the modern father of celiac disease. Although he surmised that errors in the
diet may be a cause, identification of gluten as the trigger didn’t occur until
after World War II. Dutch pediatrician Willem-Karel Dicke noticed that a
war-related shortage of bread in the Netherlands led to a significant drop in
the death rate among children affected by celiac disease. Following this
observation, other scientists discovered that gluten was the culprit in celiac
disease.
Celiac disease is associated with higher rates of numerous nutritional
deficiencies. B vitamin supplements were shown in a study by a
team of Dutch researchers to be effective in increasing the levels of vitamin
B6, folate and vitamin B12 in individuals with celiac disease.1
Regular supplementation with B vitamins also resulted in lower levels of plasma
(blood) homocysteine.1
Homocysteine is an amino acid in the blood. Epidemiological studies have shown
that too much homocysteine in the blood is related to a higher risk of coronary
heart disease, stroke and peripheral vascular disease.2
Currently, gluten avoidance is recommended to eliminate symptoms of celiac
disease. However, supplements to support good general digestive health are
suggested.
Digestive enzymes such as protease, amylase and lipase
support optimal digestion in the small intestine. Betaine HCl
helps to support digestion that occurs in the stomach as well as in the small
intestine by supplying diluted hydrochloric acid. The stomach manufactures
hydrochloric acid required for digestion. However, hydrochloric acid levels
often decline with age. Supplementing with HCl helps maintain optimal digestion.
By the time food reaches the large intestine, it is mostly composed of
indigestible material and water. Here excess water and any residual minerals are
absorbed. Fiber aids this process by promoting the movement of
the remaining debris through the intestine and easing the passage of waste also
known as stool. In addition to promoting elimination, fiber also helps to
support friendly bacteria.
About 100 trillion bacteria reside in the digestive system. Friendly
bacteria, or probiotics, perform several essential functions. They
promote good digestion, support the immune system, inhibit the growth of
pathogenic microorganisms, and produce vitamins such as vitamin K and biotin.
Research by Dr. Alessio Fasano, director of the Mucosal Biology Research Center
and the Center for Celiac Research at the University of Maryland School of
Medicine, indicates that the microbiome, or the community of bacteria living in
the digestive tract may have an effect on gluten sensitivity and intolerance.3
Future research may determine which probiotics are involved in delaying the
onset of celiac disease. Until then, supplementing with probiotic
products is a wise choice for supporting digestive health.
References:
- Hadithi M, Mulder CJJ, Stam F, Azizi J, Crusius JBA, Peña AS, Stehouwer
CDA, Smulders YM. Effect of B vitamin supplementation on plasma homocysteine
levels in celiac disease. World J Gastroenterol 2009; 15(8): 955-960.
- American Heart Association. Available at:
http://www.americanheart.org/presenter.jhtml?identifier=535
- Scientific American. Available at:
http://www.scientificamerican.com/article.cfm?id=celiac-disease-insights