How much do you know about celiac disease? Experts debunk common myths

By Siddharth Valecha | Clinical Care Research, Communicating Science, Gastroenterology | 0 comment | 16 May, 2023 | 0

May is Celiac Awareness Month, a time to highlight the importance of addressing misinformation and providing the facts about celiac disease and ongoing research efforts.

The prevalence of celiac disease, an autoimmune reaction to eating gluten in genetically predisposed individuals, has significantly increased in the Western world during the past 50 years. The Center for Celiac Research and Treatment at Massachusetts General Hospital is at the forefront of the latest research, advancements and public education about celiac disease.

Alessio Fasano, MD, Director of the Center for Celiac Research and Treatment, is dedicated to improving the quality of life for patients with celiac disease and other gluten-related disorders. The Center includes a multidisciplinary team of gastroenterologists, pediatricians, dietitians and nurses working together to develop individualized treatment plans for people with celiac disease.

With three decades of celiac disease research, Fasano also heads a research team focused on alternative treatments and eventual prevention of the condition. Maureen Leonard, MD, MMSc, the clinical director of the center, leads a long-term, multi-center study (CDGEMM) of infants and children to identify the complex causes and mechanisms of celiac disease.

Fasano and the Center’s team also provide programs and positive messaging to educate the public about celiac disease and to debunk common myths about celiac diseases, such as the ones listed below:

MYTH #1

MYTH: Celiac disease only affects young children.

FACT #1

FACT: Celiac disease can develop any any age. If you have a family history, it’s important to get tested routinely.

MYTH #2

MYTH: Sourdough bread is safe for individuals with celiac disease.

FACT #2

FACT: The gluten content in sourdough bread does not reach the threshold to be gluten free or safe for people with celiac disease.

MYTH #3

MYTH: A gluten-free diet means simply avoiding wheat.

FACT #3

People who have been diagnosed with celiac disease must avoid products with wheat, barley, rye, malt and brewer’s yeast.

MYTH #4

MYTH: It is okay to start a gluten-free diet before diagnostic testing is done.

FACT #4

FACT: You should wait to start the gluten-free diet until all diagnostic procedures are done and your doctor tells you to start. Starting earlier can result in a false negative result.

Center Currently Recruiting Newborns to Study Celiac Disease

The Center for Celiac Research and Treatment at MGfC is currently recruiting for the CDGEMM study. Newborns and infants who have a first-degree relative (father, mother or sibling) with diagnosed celiac disease are eligible to participate. This multi-center effort is aimed at identifying patterns in gut bacteria that may one day be able to predict and/or prevent the onset of celiac disease.

A 14-Day Gluten Challenge Research Study

What happens to a celiac patient if or when they are re-exposed to gluten? Researchers are uncovering answers through a number of initiatives, including exposing study participants to gluten during a 14-day challenge. The center is enrolling patients ages 18 to 75 with biopsy-proven celiac disease who have been on a gluten-free diet for at least 6 months. Participation includes six visits over 15 weeks.