Exploring the Link Between Processed Foods and Celiac Disease Risk

Potential Link Between Food Additives and Celiac Disease

Overview of Celiac Disease

A recent review published in Frontiers in Pediatrics highlights a potential connection between a common food additive and the promotion of celiac disease. This autoimmune disorder affects approximately one percent of the population. For individuals with celiac disease, the consumption of gluten triggers an immune response in the small intestine, leading to damage in the intestinal lining that is crucial for nutrient absorption. Over time, this damage can result in various symptoms and hinder the body’s ability to absorb essential nutrients.

Understanding Gluten

Gluten comprises proteins typically found in grains such as wheat, barley, and rye. Due to their prevalence in various food products, individuals with celiac disease must diligently avoid hidden sources of gluten and ensure that their food has not been contaminated with gluten-containing ingredients.

Causes of Celiac Disease

The exact etiology of celiac disease remains unclear. While some studies suggest that environmental factors may contribute to its development, research on this topic is limited. However, the recent review by German and Israeli researchers indicates that certain food additives could potentially trigger symptoms associated with celiac disease.

The Role of Food Additives in Gut Health

Prevalence of Food Additives

Food additives have become increasingly common in Western diets, with some studies suggesting they may affect gut function and nutrient absorption. The researchers in the review concentrated on microbial transglutaminase (mTg), a food additive that could play a role in celiac disease development. mTg is widely utilized in the food processing industry for its ability to bind proteins, enhancing food texture, appeal, and shelf-life. It is present in numerous processed foods, including meat, dairy, seafood, and baked goods.

Rising Celiac Disease Rates

The review indicates that the increased use of additives like mTg in baked goods correlates with the rising incidence of celiac disease over the past forty years. While transglutaminase is naturally produced in the human body, its microbial variant differs in structure. Although some gut bacteria generate a small amount of mTg, the addition of mTg from processed foods may exacerbate its harmful effects. The researchers also suggest that mTg could compromise protective barriers in the gut lining, intensifying the immune response.

The Immune Response in Celiac Disease

Natural vs. Microbial Transglutaminase

The transglutaminase produced in the human body, known as tTg, is a recognized trigger for immune responses in individuals with celiac disease. Consequently, the body identifies this compound as foreign and targets it for attack. The researchers demonstrated that mTg might also elicit an immune response in celiac disease patients, as the body could mistakenly identify mTg as the naturally occurring transglutaminase, initiating an immune reaction.

Call for Labeling and Public Health Measures

In light of these findings, the researchers advocate for the labeling of food products containing mTg as unsafe for those with celiac disease. Although the connection between mTg and celiac disease is not yet fully established, proper labeling could be a significant step in managing the condition. In Switzerland, such products are required to be marked as unsuitable for individuals with celiac disease, promoting transparency and assisting patients in avoiding potentially harmful foods.

References

Canadian Celiac Association. Celiac disease [Internet]. Mississauga, ON: Canadian Celiac Association; 2016 Jun [cited 2019 Jan 19]. Available from: https://www.celiac.ca/gluten-related-disorders/celiac-disease/

Mayo Clinic. Celiac disease [Internet]. Rochester, MI: Mayo Clinic; 2018 Mar 6 [cited 2019 Jan 19]. Available from: https://www.mayoclinic.org/diseases-conditions/celiac-disease/symptoms-causes/syc-20352220

Torsten M, Aaron L. Microbial transglutaminase is immunogenic and potentially pathogenic in paediatric celiac disease. Front Pediatr [Internet]. 2018 Dec [cited 2019 Jan 19];6:389. Available from: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6297833/ doi: 10.3389/fped.2018.00389

Prior M. Could this widely used food additive cause celiac disease? [press release] (2019 Jan 3) [cited 2019 Jan 19]. Available from: https://www.eurekalert.org/pub_releases/2019-01/f-ctw010319.php