http://www.ncbi.nlm.nih.gov/pubmed/23291460
Changed gluten immunity in celiac disease by Necator americanus provides new insights into autoimmunity.
Croese J, Gaze ST, Loukas A.
Source
The Department of Gastroenterology, The Townsville Hospital, Townsville, Australia. mcroese@bigpond.net.au
Abstract
We recently completed clinical trials in people with diet-treated celiac disease who were purposefully infected with the ubiquitous human hookworm, Necator americanus. Hookworm infection elicited not only parasite-specific immunity but also modified the host's immune response to gluten. After infection, mucosal IL-1β and IL-22 responses were enhanced, but IFNγ and IL-17A levels and circulating regulatory T cells following gluten challenge were suppressed, and the adaptive response to gluten acquired a helper T cell type-2 profile. In this review, we briefly, (i) highlight the utility celiac disease offers autoimmune research, (ii) discuss safety and personal experience with N. americanus, (iii) summarise the direct and bystander impact that hookworm infection has on mucosal immunity to the parasite and gluten, respectively, and (iv) speculate why this hookworm's success depends on healing its host and how this might impact on a propensity to autoimmunity.
Copyright © 2013 Australian Society for Parasitology Inc. Published by Elsevier Ltd. All rights reserved.
What do you think???
Moderators: Rosie, Stanz, Jean, CAMary, moremuscle, JFR, Dee, xet, Peggy, Matthew, Gabes-Apg, grannyh, Gloria, Mars, starfire, Polly, Joefnh
I wonder if it could have an impact on other food intolerances??? I've always wondered something. With all the food intoleranceson this board, if they were tested individually, do you think they would all show antibodies? If they do are we ever safe to eat them? I guess my question from this has started with eggs and how some reintroduce them succesfully after some healing.
Deb,
I can only guess, but I'm pretty sure that the treatment would suppress all food sensitivities.
IMO (and this is only my opinion), untreated gluten sensitivity is by far the greatest contributor to the development of cancer and additional autoimmune diseases. I wouldn't rule out the possibility that other food sensitivities might contribute to the development of autoimmune disease, but I truly believe that this risk is secondary to the risk imposed by gluten (and it's probably an order of magnitude beneath the risk imposed by gluten).
So in my mind at least, eating eggs is probably not that great a crime against overall health, as long as we tolerate them well (even though we might produce antibodies to them). Diabetics have to face a similar problem, every day of their lives. Since the insulin they take is perceived by their body as a foreign "invader", they produce antibodies to it. But there's not much they can do about it — they have to have the insulin to survive.
Tex
I can only guess, but I'm pretty sure that the treatment would suppress all food sensitivities.
Sure they would, except for those members who have selective IgA deficiency, because they can't produce adequate amounts of immunoglobulin A. More than that, many of us who do not show clinical symptoms would also show antibodies, because we have developed a tolerance for certain food sensitivities. For example, I am tolerant of casein, but I produce antibodies to it.Deb wrote:I've always wondered something. With all the food intolerances
on this board, if they were tested individually, do you think they would all show antibodies?
That's the 64 thousand dollar question. I've seen research that concluded that asymptomatic celiacs have no greater risk of developing non-Hodgkin's lymphoma than celiacs who follow a GF diet. We have to remember though, that research also shows that roughly half of all celiacs do not actually follow a rigid GF diet (many of them eat a diet that is cross-contaminated, and others cheat on a somewhat regular basis). Therefore, that research is conpromised, and it says virtually nothing about the risk of asymptomatic celiacs developing non-Hodgkin's lymphoma when compared with the general population (or celiacs who are truly gluten-free). Even so, the absolute risk of developing lymphoma is still quite low. IMO, the greater risk is the risk of developing additional autoimmune disease. I'm convinced that constitutes a substantial risk.Deb wrote:If they do are we ever safe to eat them? I guess my question from this has started with eggs and how some reintroduce them succesfully after some healing.
IMO (and this is only my opinion), untreated gluten sensitivity is by far the greatest contributor to the development of cancer and additional autoimmune diseases. I wouldn't rule out the possibility that other food sensitivities might contribute to the development of autoimmune disease, but I truly believe that this risk is secondary to the risk imposed by gluten (and it's probably an order of magnitude beneath the risk imposed by gluten).
So in my mind at least, eating eggs is probably not that great a crime against overall health, as long as we tolerate them well (even though we might produce antibodies to them). Diabetics have to face a similar problem, every day of their lives. Since the insulin they take is perceived by their body as a foreign "invader", they produce antibodies to it. But there's not much they can do about it — they have to have the insulin to survive.
Tex
It is suspected that some of the hardest material known to science can be found in the skulls of GI specialists who insist that diet has nothing to do with the treatment of microscopic colitis.
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MBombardier
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Both my parents had/have non-Hodgkins lymphoma. So for many years I figured my chances were 100%. Then I was diagnosed, went gluten-free, found this board, and now I would be extremely surprised if I got it.
The other side of that is that my brother, who is five years older than me, has the congestive heart failure my mother died of. Both of them were asthmatics before the powers that be figured out how bad for the heart some of the best asthma medicines were. He does not have NHL, and may not live long enough to get it. He is mostly gluten-free, not trying to be, because he thinks I am weird for insisting on it, but because that's how he feels better.
My father thought my going gluten-free was sort of a health kick. Then my girls and I visited my father in March. He was pretty amazed at how young I look, how much weight I've lost, my energy, my positive attitude, and my flexible, pain-free body. I don't think he will ever go gluten-free (he will be 90 in September) but he doesn't think it's a kick anymore.
Obviously, there is no point in me telling him that if he had gone gluten-free when I was very young and he first started having trouble with diarrhea that he may not be dealing with NHL now. He is treated every six months with monoclonal antibodies, and it keeps the cancer at bay.
The other side of that is that my brother, who is five years older than me, has the congestive heart failure my mother died of. Both of them were asthmatics before the powers that be figured out how bad for the heart some of the best asthma medicines were. He does not have NHL, and may not live long enough to get it. He is mostly gluten-free, not trying to be, because he thinks I am weird for insisting on it, but because that's how he feels better.
My father thought my going gluten-free was sort of a health kick. Then my girls and I visited my father in March. He was pretty amazed at how young I look, how much weight I've lost, my energy, my positive attitude, and my flexible, pain-free body. I don't think he will ever go gluten-free (he will be 90 in September) but he doesn't think it's a kick anymore.
Obviously, there is no point in me telling him that if he had gone gluten-free when I was very young and he first started having trouble with diarrhea that he may not be dealing with NHL now. He is treated every six months with monoclonal antibodies, and it keeps the cancer at bay.
Marliss Bombardier
Dum spiro, spero -- While I breathe, I hope
Psoriasis - the dark ages
Hashimoto's Thyroiditis - Dec 2001
Collagenous Colitis - Sept 2010
Granuloma Annulare - June 2011
Dum spiro, spero -- While I breathe, I hope
Psoriasis - the dark ages
Hashimoto's Thyroiditis - Dec 2001
Collagenous Colitis - Sept 2010
Granuloma Annulare - June 2011
Agree Tex - staying GF is more appealing :)........
Regarding cancer, I have 5 older sisters and 3 of them have or had cancer :(. I have double celiac genes, and am sure both my parents were gluten intolerant (mom had colon cancer), as are all my sisters. I've been telling them to at least give GF a trial run, but to no avail. I'm the only one living in this country (they are in Norway), so other than giving them updates on how I'm doing, I've had to let it go:(. The frustrating thing is that all of them have GI symptoms.
Good to "see you" Marliss :).
Love,
Kari
Regarding cancer, I have 5 older sisters and 3 of them have or had cancer :(. I have double celiac genes, and am sure both my parents were gluten intolerant (mom had colon cancer), as are all my sisters. I've been telling them to at least give GF a trial run, but to no avail. I'm the only one living in this country (they are in Norway), so other than giving them updates on how I'm doing, I've had to let it go:(. The frustrating thing is that all of them have GI symptoms.
Good to "see you" Marliss :).
Love,
Kari
"My mouth waters whenever I pass a bakery shop and sniff the aroma of fresh bread, but I am also grateful simply to be alive and sniffing." Dr. Bernstein
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Kari,
I tried to get my mother to change her diet since she complained for years about gi problems. At the time I was following a paleo diet and it was helping me so I thought it might help her but she got angry at me for even suggesting she might change her diet, so I dropped it pretty quickly. My sister also has gi problems but she tends to roll her eyes at me if I mention anything about how I eat so I keep my mouth shut. Strangely, her 17 year old son has recently started eating a paleo diet, nothing to do with me. I suspect that my sister just puts her son and me into the same weird people category.
Jean
I tried to get my mother to change her diet since she complained for years about gi problems. At the time I was following a paleo diet and it was helping me so I thought it might help her but she got angry at me for even suggesting she might change her diet, so I dropped it pretty quickly. My sister also has gi problems but she tends to roll her eyes at me if I mention anything about how I eat so I keep my mouth shut. Strangely, her 17 year old son has recently started eating a paleo diet, nothing to do with me. I suspect that my sister just puts her son and me into the same weird people category.
Jean
Thanks, Tex. One (or two or three) more questions. As you may recall I tested positive for dairy, as well as gluten, soy and eggs. The only thing I had to eliminate to achieve remission was gluten. My readings were all pretty high...30's and 40's but my gluten was off the charts at over 500. I am monitoring possible joint pain from dairy but otherwise don't seem to react to the other foods. Is casein a bigger problem than the rest? If I continue eating eggs might I eventually have problems? I don't purposely eat soy. Might I have a higher threshold than some as I didn't react with gluten until about a month before I quit eating it?
Deb,
With a gluten antibody level that high, you had to have been reacting to gluten for many years. That increases the odds that you might have built up some degree of tolerance by then, and that would explain a higher threshold before clinical symptoms develop.
I would guess that a relatively high level of gluten tolerance (a higher threshold at which clinical symptoms are triggered) would help to promote tolerance for other food sensitivities, also.
Ranking them according to damage potential, I would rank gluten as the worst (by far), followed by casein, and then soy, with eggs being a distant fourth, and yeast being only a temporary problem at best, for most of us (apart from any mast cell issues).
You're very welcome,
Tex
With a gluten antibody level that high, you had to have been reacting to gluten for many years. That increases the odds that you might have built up some degree of tolerance by then, and that would explain a higher threshold before clinical symptoms develop.
I would guess that a relatively high level of gluten tolerance (a higher threshold at which clinical symptoms are triggered) would help to promote tolerance for other food sensitivities, also.
Ranking them according to damage potential, I would rank gluten as the worst (by far), followed by casein, and then soy, with eggs being a distant fourth, and yeast being only a temporary problem at best, for most of us (apart from any mast cell issues).
You're very welcome,
Tex
It is suspected that some of the hardest material known to science can be found in the skulls of GI specialists who insist that diet has nothing to do with the treatment of microscopic colitis.
Tex - one thing has always puzzled me - why was my gluten antibody count relatively low on my Enterolab test??? I had been diagnosed with MC and had constant D. for 10 years before I took the test. Could the explanation be that I had stopped eating gluten for about two months before testing???
Thanks in advance for any insight.
Love,
Kari
Thanks in advance for any insight.
Love,
Kari
"My mouth waters whenever I pass a bakery shop and sniff the aroma of fresh bread, but I am also grateful simply to be alive and sniffing." Dr. Bernstein
Hi Kari,
Since the half-life of anti-gliadin antibodies is 4 months, only about a fourth of those existing at the time you adopted the diet would have decayed in 2 months. And because the body continues to produce antibodies for a while after an antigen is removed from the diet, the actual reduction in your antibody level would have been much less than that. So something else must have been going on.
Have you ever had your immunoglobulin A level checked (to determine whether your ability to produce IgA might be sub-par? Since you have double DQ genes, one would think that your antibody level would have been sky high (if your immune system was working normally). I've forgotten — did you have the celiac blood tests? If you have selective IgA deficieincy, the IgA+IgG serum test result would have been low, also (a possible false negative result).
Other than that possibility, I have no idea why your antibody level was so low.
Love,
Tex
Since the half-life of anti-gliadin antibodies is 4 months, only about a fourth of those existing at the time you adopted the diet would have decayed in 2 months. And because the body continues to produce antibodies for a while after an antigen is removed from the diet, the actual reduction in your antibody level would have been much less than that. So something else must have been going on.
Have you ever had your immunoglobulin A level checked (to determine whether your ability to produce IgA might be sub-par? Since you have double DQ genes, one would think that your antibody level would have been sky high (if your immune system was working normally). I've forgotten — did you have the celiac blood tests? If you have selective IgA deficieincy, the IgA+IgG serum test result would have been low, also (a possible false negative result).
Other than that possibility, I have no idea why your antibody level was so low.
Love,
Tex
It is suspected that some of the hardest material known to science can be found in the skulls of GI specialists who insist that diet has nothing to do with the treatment of microscopic colitis.
Hi Tex,
Thanks for your response. Even though my anti-gliadin number was low (I believe it was 18), it still showed a reaction. I also showed reaction to casein and yeast (numbers in the teens). Doesn't that implicitly mean that I produce IgA?
To my recollection, I was never tested for celiac, so I may do that at my next annual check-up. Do you see any point in checking for IgA levels? Even though I have come to accept that my BM's are not normal, I always have this nagging sense that they should be a lot better after all this time (almost 3 years now).
It has been 5 years since my last colonoscopy, so I have finally decided it's time for another one. I will have that done within the next couple of months. My mom had colon cancer, so I definitely am predisposed :(.
Love,
Kari
Thanks for your response. Even though my anti-gliadin number was low (I believe it was 18), it still showed a reaction. I also showed reaction to casein and yeast (numbers in the teens). Doesn't that implicitly mean that I produce IgA?
To my recollection, I was never tested for celiac, so I may do that at my next annual check-up. Do you see any point in checking for IgA levels? Even though I have come to accept that my BM's are not normal, I always have this nagging sense that they should be a lot better after all this time (almost 3 years now).
It has been 5 years since my last colonoscopy, so I have finally decided it's time for another one. I will have that done within the next couple of months. My mom had colon cancer, so I definitely am predisposed :(.
Love,
Kari
"My mouth waters whenever I pass a bakery shop and sniff the aroma of fresh bread, but I am also grateful simply to be alive and sniffing." Dr. Bernstein