Celiac disease is known as intolerance to gluten which is found in wheat, rye and barley. A new study suggests that people with celiac disease may also react to non-gluten wheat proteins. Researchers believe that this discovery could help to improve our understanding of celiac disease and how to treat it.
The study looked at a large number of people with celiac disease. The results showed that the majority of people in the study had an immune reaction to five groups of non-gluten proteins. Gluten proteins account for 75 percent of all proteins in wheat. In people with celiac disease, gluten proteins trigger an immune reaction.
This study highlights the need to research celiac disease more in depth. At this time, the only recommended treatment for celiac disease is to avoid foods with gluten. The possibility of non-gluten proteins playing a role in celiac disease has not been studied.