Bacterial
exposure has been identified as a potential environmental risk factor in
developing celiac disease, a hereditary autoimmune-like condition that affects
about one in 70 Australians.
It
is estimated that half of all Australians are born with one of two genes that
cause celiac disease, and approximately one in 40 are likely to develop the
condition.
People
with celiac disease must follow a lifelong gluten-free diet, as even small
amounts of gluten can cause health problems.
While
environmental factors are known to trigger celiac Disease in those with the
genetic predisposition, exactly how that works has remained unclear.
Scientists
from the Monash Biomedicine Discovery Institute (BDI) and ARC Centre of
Excellence in Advanced Molecular Imaging, have now provided
a molecular foundation forv microbial exposure as a potential environmental
factor in the development of celiac disease.
Celiac
disease is caused by an aberrant reaction of the immune system to gluten, a
protein which occurs naturally in grains such as wheat, rye, barley and oats,
and therefore is typically found in bread, pastries and cakes. Immune system
cells, known as T cells, regard gluten as a foreign substance, and initiate
action against it.
In
patients with CD, activation of these T cells leads to an inflammatory response
in the small intestine causing a wide range of symptoms including diarrhea,
bloating and malabsorption of nutrients, to name a few.
People
with celiac disease must follow a lifelong gluten-free diet, as even small
amounts of gluten can cause health problems. If left untreated, the disease can
cause serious issues including malnutrition, osteoporosis, depression and
infertility, and there is a small increased risk of certain forms of cancer,
such as lymphoma of the small bowel.
See:
Posted by Dr. Tim Sandle, Pharmaceutical Microbiology Resources (http://www.pharmamicroresources.com/)
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