New Information for Celiac Disease Sufferers

Scientists may have uncovered the key to how celiac disease develops. The information could pave a path toward preventing the digestive disorder in those at risk.

According to Business Week The University of Chicago researchers found that “retinoic acid, a form of vitamin A, seems to work together with high levels of a pro-inflammatory substance known as interleukin-15 (IL-15) to break the body’s tolerance to gluten, a protein found in wheat, barley and rye.”

The findings are important because researchers may now have a way to reintroduce a tolerance to gluten because they’ll know what to target.

According to the U.S. National Institutes of Health, one out of 133 people is estimated to have celiac disease, which causes cramping, bloating and diarrhea.

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