Tuesday, January 19, 2010
Their results show that for people with elevated risk factors for celiac disease, it is in fact possible to stratify risk based on HLA-DQ genotype, according to results of the study published in the September issue of Clinical Gastroenterology and Hepatology.
The research team analyzed blood samples from 10,191 subjects with elevated risk for celiac disease due to clear clinical symptoms, an affected family member, or the presence of other conditions associated with celiac disease.
They found that eight major genotype groups commonly tested positive for anti-endomysial immunoglobulin A. They also noted a steady progression of elevated risk rising from 2.11 percent for DQ8 heterozygotes up to 28.28 percent for DQ2.2+DQ7.5 homozygotes.
Additionally, they discovered that the relative risk for anti-endomysial immunoglobulin A positivity of DQ8 homozygous:heterozygous was about the same as DQ2 homozygous:DQ2.5 heterozygous samples, with an odds ratio of about 4.0 for each.
Based on the results, the team concludes that the information might "further quantify the relationship between the expression of celiac disease-associated heterodimers and the occurrence of celiac disease, aid in characterizing previously indeterminate cases, and potentially avoid intestinal biopsies when used in combination with highly sensitive and specific serology."
The add that "targeting these high-risk alleles might aid the design of peptide immuno-therapeutic strategies to augment the gluten-free diet."
Prometheus Laboratories underwrote the study, and all study authors work or consult for the company.
Friday, January 15, 2010
"Way to be Gluten-Free"
Kids' Day Camp
February 13, 2010
10:00 am - 2:00 pm (9:30 check-in)
Cost: $15 per child
PCC Natural Market, Greenlake
7504 Aurora Avenue North, Seattle, WA
This fun and practical workshop is designed to empower kids with gluten intolerance to participate in meal planning and preparation. Kids will learn which foods contain gluten, where to look on labels for gluten information and what key words to look for, and then they will apply that knowledge by shopping for gluten-free ingredients in the PCC store. Our goal is to help kids work towards self-sufficiency and to become proactive in their own care.
This workshop is intended for children aged 6 to 10 years old. Parents are welcome.
Introduction (10 minutes)
Lesson: What is Gluten and Where Do I Find It? (15-20 minutes)
Where's the Gluten? Label reading activity. (30 minutes)
Gluten-Free Shopping Spree -- Kids go on a scavenger hunt in the store for gluten-free lunch ingredients. (30-45 minutes)
When Do We Eat? -- Kids prepare a delicious gluten-free lunch... and then eat it! Includes free discussion time and clean-up. (60-90 minutes)
Gluten-Free Bingo -- A twist on Bingo that teaches kids to identify gluten in foods. (20-30 minutes)
"Way to Be Gluten-Free" will be conducted by TAGS teen volunteers (Teen Advocates with Gluten Sensitivities) and Cynthia Kupper, executive director of Gluten Intolerance Group of North America (GIG). To register for the workshop, visit our website at www.gluten.net, call (253) 833-6655, or email Rebecca.Powell@gluten.net. Space is limited to 15 kids. Cost: $15 per child.
Saturday, January 9, 2010
1. Visit this website maintained by a pharmacist knowledgeable about Celiac Disease:
Please note you can find this in the side bar under Helpful Links.
2. Examine the list of inactive ingredients. For non-prescriptions items it is on the labeling. For prescription items ask the pharmacist to review the "package insert" with you, or do a Google web search on the brand name product.
You are looking for the following "red flags":
*starch, modified starch
*sodium starch glycoate
OK items: cellulose and its many variations, povidone, colors, alcohol (medicinal alcohol is GF according to our GIG conferences and experts), dextrins (from corn).
3. If any "red flags" are found you need to contact the manufacturer and inquire about the source of the particular ingredient that causes you concern. Do NOT ask if "gluten" is in the product. Remember that the USA "starch" in medicines can be from corn, wheat, potato or tapioca/cassave. It's best to ask what the botanical origin of the starch used in the filler is.
4. Other sourcesof information about GF status of meds:
PDR (Physician Desk Reference), often in the physician's office or in a public or in a public library, may have the "inactive ingredient" list from the package insert.
Clan Thompson's - see their extensive Celiac site for print and electronic media such as:
Clan Thompson Pocket Guide to Gluten Free Prescription Drugs
Clan Thompson Pocket Guide to OTC Meds
5. General principles about gluten status of meds:
*Gluten must be ingested to cause a reaction. Wash hands after using topical products.
*Topical products are not toxic.
*Medicinal alcohol is GF.
*When in doubt, don't use it.
*Ask the manufacturer
*Identify the ingredients
6. When presenting a new prescription to the pharmacy, ask to speak to the pharmacist to clarify the gluten free status BEFORE it's filled. See the Package Insert for the list of inactive ingredients (see #2). If you cannot determine the source of the offending ingredient, ask the pharmacist to suggest a substitute that IS gluten free. Ask pharmacist to contact the physician to suggest a change.
Friday, January 8, 2010
Thursday, January 7, 2010
Gluten-Free Baking with Tiff Mumma! Thursday, January 28, 2010 5:00-7:00 p.m.
Let's face it gluten-free baking can be a challenge, knowing which flours to blend and what to use as replacement for gluten can be frustrating. Tiff an avid gluten-free baker, is back to help put an end to your gluten-free baking challenges. Whereas many people view their diagnosis as the beginning of "living without" Tiff sees the transition to a gluten-free lifestyle as an opportunity to expand her diet to include a variety of grains. Her class menu will focus on: Banana Cake, Cinnamon Rolls, Potato Bread, Pumpkin Bread and Zucchini Bread. Come enjoy an evening filled with fabulous instruction and priceless baking tips!
Supplies to bring: enjoy the sampling! Class Fee: $40.00