What is Celiac? A History of Celiac Disease & Gluten

As a family, we are always conscious of our health. It’s important for us as parents to guide our kids and show them how to live and feel well, especially when they’ve got as much energy as Hunter and Charlie — plus! — we need the energy to keep up with them! One of the biggest lessons we’ve learned about food these past few years is how quickly the food we consume can immediately affect our bodies. Especially for people living with Celiac or gluten intolerances.

In order for all of us to get on the same page, here’s a run down of the history of gluten and Celiac Disease:

Our planet is loaded with delicious things that are not packed with that pesky little protein, gluten. Gluten is a type of protein found in certain grains, including wheat, barley, and rye. It acts as a binding agent and provides structure, giving dough its elastic texture and helping it rise. Gluten is made up of two main proteins: gliadin and glutenin. For those with celiac disease or non-celiac gluten sensitivity, gluten can trigger an immune response in the body, leading to damage to the small intestine and other negative health effects. While gluten is found in many common foods, such as bread, pasta, and baked goods, there are loads of naturally gluten- free foods to be found.

Celiac disease is a genetic autoimmune disorder that affects the digestive system, specifically the small intestine. When individuals with celiac disease consume gluten, their immune system mistakenly attacks the lining of their small intestine, leading to damage and inflammation. This can cause a wide range of symptoms, including diarrhea, abdominal pain, weight loss, and malnutrition.

1ST CENTURY A.D.

The earliest descriptions of the disorder date back to the first century A.D. The Greek physician Aretaeus of Cappadocia [famous for his clinical descriptions of many different diseases] described a condition known as "coeliac affection" in which individuals experienced chronic diarrhea and weight loss. However, it wasn't until the late 19th century that the connection between diet and celiac disease was first established.

19TH CENTURY

It was in 1888 that Samuel Gee, a British physician, described a condition in which individuals were unable to tolerate wheat and other grains. He suggested that the disorder was related to a problem with the digestive system and that individuals with the condition should avoid consuming wheat and other grains.

20TH CENTURY

While Gee was on the right track, it wasn't until the 1950s that the specific role of gluten in celiac disease was identified. Dutch pediatrician Willem-Karel Dicke observed that the symptoms of celiac disease improved in children during World War II when wheat was scarce. He hypothesized that the absence of wheat in their diets was responsible for the improvement in symptoms. Further research confirmed Dicke's hypothesis and identified gluten as the specific trigger for celiac disease.

Since the discovery of the role of gluten in celiac disease, there has been significant research into understanding the disorder and developing treatments. One promising area of research is the development of non-dietary treatments for celiac disease. Currently, the only treatment for celiac disease is a strict gluten-free diet, which can be challenging and expensive to follow. The good news is that researchers are exploring other treatment options, including medications and vaccines.

CURRENT - 21ST CENTURY

As of 2018, according to an analysis published in the journal JAMA Network Open, the global prevalence of celiac disease was estimated at 1.4% of the population. In America, it was estimated at 0.7% while Europe was the highest at 1.7%.

In 2021, a team of researchers from the University of Oslo in Norway developed a vaccine for celiac disease. The vaccine, known as Nexvax2, targets the specific immune response that occurs in individuals with celiac disease when they consume gluten. In a clinical trial, the vaccine was found to be safe and effective in reducing the immune response to gluten. The researchers hope that the vaccine will eventually allow individuals with celiac disease to consume gluten without experiencing symptoms.

Another promising area of research is the development of therapies to treat gluten sensitivity and intolerance. While we shouldn’t confuse celiac disease with gluten sensitivity and intolerance, they can cause similar symptoms and can be challenging to diagnose and manage. Some of the therapies that researchers have been looking into include enzyme supplements and probiotics, to help individuals with gluten sensitivity and intolerance better tolerate gluten-containing foods.

Celiac disease has a long and complex history, and it’s something that we are still learning about every day. We’re grateful for the significant progress made in recent decades in understanding the disorder and developing treatments. We have no idea when any of these potential treatments could hit the market but until then, a gluten-free diet remains the only effective treatment for celiac disease. As researchers continue to unravel the mysteries of celiac disease and gluten intolerance, there is hope for improved treatments and better quality of life for those affected by these disorders.