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Celiac disease and food additive

An enzyme added to foods containing gluten could put an end to the misery of celiac disease for many sufferers, allowing them to eat almost anything they fancy without having to worry about the effects on their digestive system.

Celiac disease is an autoimmune disorder of the small intestine in which an abnormal reaction to the gluten protein in wheat, barley, and rye results in inflammation, which causes a temporary flattening of the nutrient absorbing villi that line the bowel. This prevents sufferers absorbing nutrients effectively from their diet. Until now, the only course of action is to avoid all foods containing gluten.

The full story is now available on chemistry news site Reactive Reports

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