Tag Archives: HLA-DQ2

Non-celiac gluten sensitivity less common than celiac disease

25 Oct

Incidence of non-celiac gluten sensitivity is approximately half that of celiac disease, according to data presented at the 2012 American College of Gastroenterology Annual Scientific Meeting. “A growing number of patients are being found to have non-celiac gluten sensitivity,” Daniel V. DiGiacomo, MPH, research assistant at Columbia University, told Healio.com. “Unfortunately, there is not much clinical data, nor published studies, on non-celiac gluten sensitivity. We thought this would be the perfect opportunity to take an epidemiologic approach and study non-celiac gluten sensitivity on a national level.” From Healio GI

Prezzo and Pizza Hut add gluten-free options, is the industry doing enough? With Prezzo and Pizza Hut the latest branded national operators to up their gluten-free offerings, the rest of the industry needs to ‘get up to speed’ when it comes to catering for customers suffering with coeliac disease. From Big Hospitality

A link between gluten and the immune system has literally been visualized in new research published today in a leading scientific journal, Immunity. The discovery is the collaborative work of research groups in Australia, the Netherlands and ImmusanT Inc. based in Cambridge, Massachusetts, led by Professor Jamie Rossjohn and Dr. Hugh Reid at Monash University,Dr. Bob Anderson of ImmusanT and Professor Frits Koning at the University of Leiden. The use of x-ray crystallography enabled the researchers to visually determine how T cells interact with gluten that causes celiac disease in patients who have the DQ8 susceptibility gene, thereby providing insight into how celiac disease pathology is triggered. About half the population is genetically susceptible to celiac disease because they carry the immune response genes HLA-DQ2 or HLA-DQ8. At least one in 20 people who carry HLA-DQ2 and about one in 150 who have HLA-DQ8 develop celiac disease, but people with other versions of the HLA-DQ genes are protected.  This has led researchers to question how the immune system senses gluten. From ImmusanT.com

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