Investigating Coeliac Symptoms from Gluten-Free Foods

Potential Role of mTG in Celiac Disease

Scientists are exploring a possible link between coeliac symptoms and certain gluten-free foods. A food additive known as microbial transglutaminase (mTG) has been identified as having a structural similarity to the molecule that the immune system of individuals with celiac disease attacks when they consume gluten.

Understanding Celiac Disease

Celiac disease is an autoimmune disorder that affects approximately one percent of the global population. In individuals with this condition, the consumption of gluten triggers an immune response in the small intestine, leading to damage in the intestinal lining. This damage can hinder nutrient absorption and result in various health issues over time. Gluten is a group of proteins found in wheat, barley, rye, and other related grains, making it prevalent in many foods. Those with celiac disease must vigilantly avoid hidden sources of gluten and ensure that their food has not come into contact with gluten-containing ingredients.

Research on Environmental Factors

The specific cause of celiac disease remains unclear. Some studies suggest that environmental factors may contribute to its development, although research in this area is still limited. A recent review published in *Frontiers in Pediatrics* by German and Israeli researchers highlights the potential role of the food additive mTG in triggering symptoms of celiac disease.

The Impact of Food Additives on Gut Health

Food additives have become increasingly common in Western diets, and there is growing concern regarding their influence on gut health. The review specifically examines microbial transglutaminase (mTG), a widely used food additive in the processing industry known for its protein-binding capabilities, enhancing food texture, and extending shelf life. mTG can be found in various processed foods, including meat, dairy, seafood, and baked goods.

The review indicates that the increase in mTG levels in baked goods corresponds with the rising incidence of celiac disease over the past forty years. While transglutaminase occurs naturally in the human body, its microbial counterpart differs structurally. Although certain gut bacteria produce small amounts of mTG, the added mTG from processed foods may exacerbate its negative effects. Researchers also suggest that mTG could compromise the protective barriers of the intestinal lining, intensifying the immune response.

Immune Response Mechanisms

The transglutaminase naturally present in the human body, referred to as tTg, is a known target for the immune response in individuals with celiac disease. Consequently, this compound is recognized as foreign, making it vulnerable to immune attacks. The researchers found that mTG might also trigger an immune response, as the body could mistakenly identify mTG as the naturally occurring transglutaminase, leading to an inappropriate immune reaction.

Given these findings, the researchers advocate for clearer labeling of food products containing mTG as unsafe for individuals with celiac disease. Although the connection between mTG and celiac disease is not fully established, proper labeling could significantly aid in disease management. In Switzerland, regulations require that such products be marked as unsuitable for celiac patients. These public health measures aim to provide transparency and assist patients in avoiding potential food-related issues.

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