There seems to be an increased risk for autoimmune type 1 diabetes (and not type 2 diabetes or metabolic syndrome) among undiagnosed/untreated celiac patients. Celiac disease and type 1 diabetes share are autoimmune diseases that share the major genetic determinants in the HLA region (HLA DR3-DQ2 and HLA DR4-DQ8) so it is expected that both diseases will cluster into individuals and families. However, gluten free diet seems to protect CD patients from other environmental factors that could trigger autoimmune responses and diabetes. Antibodies against beta-cell proteins develop in CD patients that do not comply with the diet. Our group worked on this issue some years ago. Vitoria et al. Association of insulin-dependent diabetes mellitus and celiac disease: a study based on serologic markers. J Pediatr Gastroenterol Nutr (1998) vol. 27 (1) pp. 47-52

As I see this; celiac disease is an immune response to gluten, an alergy that causes chronic, painful inflammation in the gut. If you can eliminate gluten and remove the antigen, the inflammation goes down and the patient doesn't worsen.

I use a yeast free diet the eliminates all sugars and simple starches to reverse serious effects of rheumatiod arthritis. Yeast free, sugar free is a very difficult diet to keep as would a gluten free diet, but the results are astounding if you can do it.

It is time to acknowledge that we need to look at autoimmune diseases in a new way!! If you can remove gluten or simple sugars from our diets and reverse autoimmune disease, then we can no longer call it auto-immune.

In a five year study following celiacs after they have been on a gluten-free diet, there is only partial improvement. HDL and triglycerides are normal, but a high proportion are overweight and have elevated GGT and homocysteine levels.. Zanini, B., et al. (2011). Gastroenterology, 140(5), S-444-S-445. If they are at higher risk for cardiovascular disease, then the gluten-free diet should also be an anti-inflammatory diet as well.

Yes, and the diet I would reccomend is one that removes as much simple carbohydrate as possible. That includes fruits and things made from flour, bread, aged cheeses, most vinegars and soy sauce. No corn syrup, splenda or alcohol sugars. No beer or wine but you can have a bit of vodka if you like.

I could not touch the top of my head and could barely walk because of my arthritic condition. It took me 1.5 years on the diet to be able to swim again without pain. 15 years later, the rheumatologist who told me that I was deluded to think diet would help me marveled at my agility and asked who was treating me. I reminded him that I use diet. He told me to come and see him if I needed a prescription!

Diet is so important. I have Celiac and several food hypersensitivities beyond gluten. Once I completed mediator release testing for food intollerance and followed the LEAP protocol, my osteoarthritis in my knees resolved.

I dont know much. The disease may be caused by the absorption and excretion of glucose and may be lead to type-1 diabetes. Also, that lead to increased food intake and increase of body fat weight and obesity. So, it is a duality for discussion.

In my clients I have seen both weight gain and weight loss. The loss is what is usually expected and attributed to 'failure to thrive' syndrome. I had one client that gained weight and could not lose it until she gave up wheat.

Many of the gluten sensitive people that I have known socially or professionally want to be able to eat all of the same junk food only without wheat. There is an entire food industry dedicated to selling gluten free junk food. This is where the weight gain comes from. A gluten free diet, as I follow because I am gluten sensitive, should be fruits, vegetables and meat. This is not what people want. People want the cakes, cookies, breads and other nutrition devoid foods.

All refined products are evil. You will not find flour or sugar in nature. Edible food should be taken as it is; nature does not produce anything foolish.

James, you are very insightful when you evaluate the industry that has emerged from the needs (or perceived needs) of people who want commercial gluten-free products. These foods for the most part are just plain "empty" calories. My personal desire as a celiac/DH sufferer is for hand held foods for convenience. I do make a very tasty banana bread with a combination flour from chickpeas, brown rice, and tapioca. Whole and fresh foods taste better and I eat them daily. But I am concerned about people who do not get appropriate dietary guidance about their total nutrition needs, aside from the gluten issue. Also, many people give up the gluten-free lifestyle because they do not know how to cook - or don't want to learn.

Thank you for the kind words Patricia. I am constantly talking to my clients about the importance of eating 'real' food. The usual response I receive is: "I do not what else there is to eat.' I try not to roll my eyes when my clients tell to take a walk through the vegetable section of the grocery store. This goes to your point about not cooking. Many people I encounter do not want to work for their meals. If it is not frozen or a restaurant meal they will not make it. I have made a decision to help the people who ask and let everyone else deal with their problems until they too ask for help.

Social networks are great ways to start the discussion. That's why I spend some time informing people on LinkedIn and Facebook about research on good nutrition and health. It's not too late after a health scare to change. People sometimes need a enough fear to change. They are more willing to change behavior to save something of value, and avoid pain or disability. That's why I connect healthy behaviors with basic human needs. Sexual health is a big beneficiary of a diet built on whole foods and less sodium. Women with untreated celiac suffer infertility, and both genders report low libido. Right now there is no magic pill for celiac, but after one year on a gluten-free diet sexual health returns. But the current cardiovascular indicators do not fully improve. We may need to do more than just Gluten-Free.

Please check out a book written by David Kessler The End of Overeating: Taking Control of the Insatiable American Appetite

The following absract reflects our experience, from whcich dysplidemia and overweight are paradoxically more likely to develop in celiac patients with a complete adherence to gluten free diet.

BODY COMPOSITION AND DIETARY INTAKES IN ADULT COELIAC DISEASE PATIENTS FROM SOUTHERN ITALY CONSUMING A STRICT GLUTEN-FREE DIET

Background and aim. Coeliac disease is responsive to dietary gluten withdrawal but data regarding nutritional state and dietary intakes in patients consuming a strict gluten free-diet are scanty. On these bases, we performed this study to evaluate simultaneously nutritional status, body composition and dietary intakes of adult celiac patients from Southern Italy consuming a gluten free-diet being in clinical, biochemical and histological remission of disease.

Materials and methods. We studied 40 patients (30 women and 10 men; mean age: 32 yrs; range 18-62) and 40 healthy controls (29 women and 11 men; mean age 31 yrs; range 15-60). The following parameters were evaluated: body height, weight, mass index, fat and lean masses (skin plicometry and dual-energy X-ray absorpiometry-DEXA), bone mineral content (DEXA) and laboratory investigations usually suggestive of nutritional state. A 7-day dietary questionnaire was administered, and total daily energy, fat, carbohydrate, protein and fibres intake was calculated using a dedicated software (Winfood 2.7).

Results. Height, weight and body mass index were not significantly different between the two groups. Moreover, no significant difference was observed in fat and lean masses at both skin plicometry and DEXA as well as in bone mineral content. Total energy intake was similar in the patients and in healthy controls (1693.3 ± 581.9 and 1551.5 ± 362.1 Kcal/die). Not significant differences in carbohydrate, protein and cholesterol daily intakes were found in the two groups (207.9 ± 95.5 and 212.5 ± 58.1 g/die; 65 ± 20.7 and 59.2 ± 16.8 g/die; 187.7 ± 69.1 and 172.2 ± 72.9 mg/die respectively). Only lipid and fibre daily intake was significantly different between coeliac patients and healthy controls (67.2 ± 20.1 and 55 ± 13.5 g/die, p

This paper reflects a lower prevalence of Metabolic syndrome in CD

Patients with celiac disease have a lower prevalence of non-insulin-dependent diabetes mellitus and metabolic syndrome.

Kabbani TA1, Kelly CP, Betensky RA, Hansen J, Pallav K, Villafuerte-Gálvez JA, Vanga R, Mukherjee R, Novero A, Dennis M, Leffler DA.

Author information

Abstract

BACKGROUND & AIMS:

We investigated whether risk for non-insulin-dependent diabetes mellitus (NIDDM) and metabolic syndrome are affected by celiac disease. We examined the prevalence of NIDDM and metabolic syndrome among adults with celiac disease, compared with matched controls.

METHODS:

We assessed medical records of 840 patients with biopsy-proven celiac disease for diagnoses of NIDDM, hypertension, or hyperlipidemia; body mass index (BMI); lipid profile; and levels of glucose or glycosylated hemoglobin, to identify those with metabolic syndrome. Patients without celiac disease were matched for age, sex, and ethnicity (n = 840 controls). The prevalence of NIDDM and metabolic syndrome in the celiac disease cohort was compared with that of the controls and subjects included in the National Health and Nutrition Examination Survey.

RESULTS:

Twenty-six patients with celiac disease (3.1%) had NIDDM compared with 81 controls (9.6%) (P < .0001). Similarly, the prevalence of metabolic syndrome was significantly lower among patients with celiac disease than controls (3.5% vs 12.7%; P < .0001). The mean BMI of patients with celiac disease was significantly lower than that of controls (24.7 vs 27.5; P < .0001). However, celiac disease was still associated with a lower risk of NIDDM, after controlling for BMI.

CONCLUSIONS:

The prevalence of NIDDM and metabolic syndrome are lower among patients with celiac disease than in matched controls and the general population. These differences are not explained by differences in BMI. Studies are needed to determine the mechanisms by which celiac disease affects the risk for NIDDM and metabolic syndrome.