coeliakie en voeding

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Wat is coeliakie ?

Bij mensen met coeliakie veroorzaakt voedsel dat gluten bevat, beschadiging van het slijmvlies van de dunne darm waarna de darm zijn werk niet goed meer kan doen. Dit leidt tot slechte opname van de voedingsstoffen uit het voedsel, met alle gevolgen van dien. Gluten komt voor in tarwe, haver, rogge, gerst, spelt en kamut.

OOGTV, lokale omroep van Groningen, zond eerder de reportage "75.000 coeliakiepatienten spoorloos" uit. In deze film vertelt de arts Dr. J.W. Thijs over de medische kanten van coeliakie. De coeliakiepatiŽnten Han Slager, Gustav Calkhoven en zijn dochter Carolien komen ook aan het woord.

Metabolic Response To Colitis Varies Depending Upon Whether Inflammation Is Chronic Or Acute

A new study being published by the American Physiological Society finds that the body responds differently to colitis (inflammation of the colon) based on whether the disease is acute (sharp and brief) or chronic (long-term). Researchers, using an experimental mouse model of colitis, discovered that the effects of acute colitis were associated with decreased body weight, food intake, and body fat content. Chronic colitis was associated with reduced body fat content, decreased bone mineral density and attenuated use of energy, termed energy expenditure. The discovery may help lead to better symptom management for the 500,000 Americans who live with the disease.

Researchers study the possible relationship between myopathies and coeliac disease

Inflammatory myopathies are immunological diseases that lead to inflammations in muscular tissue. As of yet, little is known about the cause of these myopathies, but it is believed to be an abnormal immune response by our bodies. Since coeliac disease has occasionally been reported in patients with inflammatory myopathies, UAB researchers are investigating the relationship between myopathy and intolerance to gluten.

Inflammatory myopathies are inflammatory infiltrates in the muscle. This group of diseases includes polymyositis, dermatomyositis, and inclusion-body myositis. Little is known about the cause and the etiopathogenic mechanisms of these myopathies, but it is believed to be an abnormal immune response by our bodies, which identify body parts as alien. In this particular case, the body parts are the skin and the muscle, though other parts, such as the lungs and the myocardium, may also be affected.

The research team observed that it is not a rare occurrence for various autoimmune diseases to exist in the same patient. Indeed, coeliac disease -- caused by a reaction to gluten found in cereals -- has been reported in patients with inflammatory myopathy, especially those with inclusion-body myositis.

Researchers at the Teaching Unit at the UAB's Vall d'Hebron Hospital have investigated these links by looking at coeliac patients whose cases suggest a similar immunopathogenic mechanism in coeliac disease and certain myopathies, as well as a common genetic substrate.

The scientists are considering the possibility that, at least in part, some inflammatory myopathies are a clinical expression of intolerance to gluten, though they point out the need for more studies to be carried out to confirm or support these findings. The results are particularly important in the case of inclusion-body myositis -- for which there is no effective treatment -- since we can now suggest that a gluten-free diet may improve the situation of a patient. This hypothesis must now be tested using immunosuppressants, as has been done with other extraintestinal manifestations of reactions to gluten.

Gut feeling for antibody detection

A protein-coated gold electrode to test people for gluten intolerance has been devised by German scientists. The news is reported in the latest edition of the Royal Society of Chemistry journal The Analyst. Drs Thomas Balkenhol and Fred Lisdat and a team at the University of Applied Sciences, Wildau, have invented the sensor that detects antibodies involved in coeliac disease. The disease is an autoimmune reaction to gluten – found in wheat, rye and barley – that prevents the absorption of essential nutrients in the gut. The method works by immobilising gliadins – proteins found in gluten – on the surface of gold electrodes. People with coeliac disease produce antigliadin antibodies in response to gluten. When the gold electrodes are immersed in blood serum samples from celiac sufferers, these antibodies bind to the gliadins. The electrical properties of the electrodes then change in proportion to antibody concentration.




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