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| Science & Technology |
| Gluten-Free Generation: Children With Celiac Disease Doubles In 25-Years |
| 2021-06-15 |
| [Study Finds] ANCONA, Italy — The number of gluten intolerant children has doubled over the last 25 years, according to a new study. Children who suffer from celiac disease, one of the most common lifelong conditions in Europe, may not be getting the treatment they need because many have not been diagnosed, say scientists. People with celiac disease produce antibodies to gluten, a protein found in wheat, barley and rye, ingredients which are commonly used to make a variety of tasty foods such as bread, cakes, biscuits, pasta and some breakfast cereals. If they accidentally feast on gluten packed foods, these antibodies damage the gut lining and can lead to symptoms, including bloating, stomach pain, diarrhea and fatigue. It can also cause blood diseases, fertility problems and osteoporosis, if they do not follow a strict gluten-free diet. In children, the condition has also been linked to poor growth and can delay puberty. Now, researchers at Marche Polytechnic University in Ancona, Italy, have found the problem is much bigger than previously thought. "Our study showed that prevalence of celiac disease in schoolchildren has doubled over the past 25 years when compared to figures reported by our team in a similar school age group," says study author Elena Lionetti, a professor at the university, in a statement. "Our sentiment is that there are more cases of celiac disease than in the past, and that we could not discover them without a screening strategy." |
| Posted by:Besoeker |
| #19 because gluten free pasta is The Devil. swksvolFF, the American Test Kitchen team has two gluten free cookbooks. The first one has a recipe for homemade pasta. I’ve not made it, but in my experience all of their recipes work. Check your library — mine has both volumes as well as a nice selection of their other cookbooks, if you don’t want to buy on spec. link. |
| Posted by: trailing wife 2021-06-15 22:22 |
| #18 Could all this have developed from the increased use of GMO varieties by frantically experimenting biotech firms... Ã la Thorn Industries? |
| Posted by: Dron66046 2021-06-15 21:52 |
| #17 That is, if you could please, a recommendation I could pass on to this person, whom I'm sure to eat with again. |
| Posted by: swksvolFF 2021-06-15 18:51 |
| #16 Not the stuff I had. Even worse, it disintegrated into something mealy. |
| Posted by: swksvolFF 2021-06-15 18:47 |
| #15 Actually Italian gluten free pasta is quite good |
| Posted by: Silentbrick 2021-06-15 18:39 |
| #14 I do feel bad, because gluten free pasta is The Devil. Gluten Free in Italy must be like lead eunuch for the Sultan's harem. |
| Posted by: swksvolFF 2021-06-15 18:12 |
| #13 |
| Posted by: M. Murcek 2021-06-15 13:17 |
| #12 I'm disgusted by health martyrs. Look out for yourself, don't expect the world to change to suit your needs. |
| Posted by: M. Murcek 2021-06-15 13:15 |
| #11 allergic person's responsibility to watch out for themselves Yes. I keep reading news items about people with life-threatening food allergies dying suddenly from their own indiscretions. One self-victim was found lying dead on the kitchen floor, her body propping the refrigerator door open. She had consumed a mouthful of someone's Chinese leftovers which (unknown to her) include shrimp, which she already knew could kill her. She had an Epi-pen on her, but died before she could use it or even call for help. Some food allergies are not for the heedless. |
| Posted by: Bubba Lover of the Faeries8843 2021-06-15 13:01 |
| #10 #6 Nope, there's a genetic predisposition |
| Posted by: g(r)omgoru 2021-06-15 12:55 |
| #9 It's the peanut allergic person's responsibility to watch out for themselves. Not everyone else's to go without for them. Same with gluten, sugar, shellfish, alcohol, etc. |
| Posted by: M. Murcek 2021-06-15 12:24 |
| #8 Self-proclaimed martyrs to the food industry. Please. |
| Posted by: M. Murcek 2021-06-15 12:23 |
| #7 Then there's this: https://www.health.harvard.edu/digestive-health/non-celiac-gluten-sensitivity |
| Posted by: Bubba Lover of the Faeries8843 2021-06-15 12:19 |
| #6 I imagine having gluten at a young age prepares you for gluten later and well-meaning parents have created this problem. |
| Posted by: rjschwarz 2021-06-15 11:03 |
| #5 This thing is amusing given that my wife and I have to deal with it. She's not Celiac, she's physically allergic to wheat and barley. My allergy doctor asked her to describe the symptoms one time and when she was done he said, "That's Anaphylaxis, not celiac. Let's do some tests." Sure enough, wheat and barley. Especially barley. But, she will soon be starting oral immunotherapy for it:) So in a couple years, she may be able to eat normal again. |
| Posted by: Silentbrick 2021-06-15 10:59 |
| #4 Professionally diagnosed vs self-diagnosed. That's prolly a rayciss question. |
| Posted by: M. Murcek 2021-06-15 09:32 |
| #3 /\ Could this be a genetic condition ? Evolution of a species and genetics. A connection you say? Human evolutionary genetics? Who knew ? |
| Posted by: Besoeker 2021-06-15 06:51 |
| #2 (people) may not be getting the treatment they need because many have not been diagnosed. The more people diagnosed, the more the numbers are added in, then you say the numbers are double... well of course 1/50000 goes to 1/25000. Could this be a genetic condition ? If so,it is not a disease, what is transmitted is a disease, what is an inherited trait is a physiological condition. |
| Posted by: Ebbiter Clomoter2673 2021-06-15 06:42 |
| #1 I sat next to an antique fair vendor at an annual street sale in New Harmony Indiana on Saturday. We visited and 'people watched' for nearly four hours. Believe me when I tell you it's not just the children who appear to be at risk, and yes, I could stand to lose a few pounds as well. |
| Posted by: Besoeker 2021-06-15 05:58 |