Do You Think a Gluten-Free Diet Is All You Need to Suppress Celiac Disease?

Many people with celiac disease have a significant improvement removing gluten from their diet. However, seven to thirty percent of people continue to have symptoms of celiac disease despite a gluten-free diet. (1) So many studies have looked at the effect of non-gluten proteins and celiac disease. An all-too-common contributor to non-responsive celiac disease is cross-reactivity with other foods. From my experience, I understand that antibody cross-reactivity between different foods or between food and aeroallergens, such as trees and grasses, occurs much more readily than clinically evident cross-reactivity. In addition, a recent study demonstrated that celiac disease patients had significantly higher levels of antibody reactivity to non-gluten proteins than healthy controls. (2)

I have read a lot of controversy whether oats should be avoided for people with celiac disease because they contain proteins called avenins, which are similar to gluten. Recent research that was conducted in a 10-year study revealed that oat consumption triggered an immune response in eight percent of the 73 participants with celiac disease. Assessing gluten-associated cross-reactive foods is essential for people with gluten sensitivity and celiac disease since they are sensitized to a broad range of dietary proteins due to enzyme dysfunction, villi damage and other disorders. (3)