Processed Foods Containing Wheat Starch May be Safe for Many People with Celiac Disease

Although this article's claims might scientifically turnout to be correct, in practice it seems risky. Celiacs must already rely so heavily on trust that ingredients are listed correctly and foods are prepared safely. If suddenly it's considered 'ok' to have certain wheat ingredients in 'safe-for-Celiac's' foods, who will be policing the manufacturers to find out exactly 'how much' gluten is in a particular product? Also, if you start diluting the message that wheat is dangerous for Celiacs, then Celiacs will have a much harder time explaining to others what they can and cannot have. It will weaken the gains Celiacs have made with Restaurants, food manufacturers, etc. I fear it will lead to much more liberal, arbitrary decisions by food preparers about what is safe to serve to Celiacs, resulting in dangerous foods being served to Celiacs.

This study was done in a country that diagnoses Celiac Disease much sooner than other countries. The tests done after the ingestion are known not to be 100% accurate and can miss the damaged areas. Also, ingestion of gluten, even if it causes no 'obvious' symptoms can cause harm to other areas, it's an 'autoimmune' disorder. I wish they would stop trying to find how much gluten is 'safe', and concentrate on finding a solution to the problem so that generations to come will not have the limitations that I have.

How is this wheat starch (from the study) similar or dissimilar to the wheat starch found in bread products in Europe that are Celiac-friendly but not recommended here in the U.S.?

I question the accuracy of this study. It is difficult to judge without knowing the methodology of the study. Who were the subjects? Were they self selected, or diagnosed with Celiac via medical testing? I think there is still much we do not know about the way the body deals with such toxic attacks. I went undiagnosed until I was in my late forties, (after a lifetime of miserable health) and have absolutely no tolerance for wheat gluten now. I have acquaintances who were diagnosed as children, and can tolerate wheat based foods for short periods.

Even if the study is accurate, I think it is only one piece of the puzzle. I would caution people with the disease not to abuse their ability to handle this insult to their system.

Very helpful research.

I am a Celiac, and I've suspected that the concentration of Gluten must be low in wheat starch since I have not had any symptoms even though I've been eating 'Corn Pops' which contain a small amount of wheat starch.

This so-called study does not change the fact that if you ingest gluten, you are damaging your body regardless of the amount ingested. The study also does not say how much of the wheat starch, never mind that it was comparable to what is consumed in processed foods on a daily basis, was given to participants. Lets not get people's hope's up here. I am hyper sensitive to gluten and will not give up the good health I have worked so hard to maintain since being diagnosed 4 years ago on one study from Europe where standards are much different. And I hope you all do the same.

I was diagnosed with celiac in May of '07 and have only had a handful of relapses--all of them unwitting. One of these consisted of a California sushi roll made of unprocessed, whole, natural seafood; fresh cucumber; fresh avocado; all in a mayonnaise dressing, 'gluten-free' (so I was told!) and wrapped in nori seaweed without any soy sauce whatsoever. Over a fortnight (2 weeks), I ate about ten servings of this dish, which I later learned did have a single wheat ingredient, viz., wheat starch, in the dressing, over a fortnight.

Although I have no known GI problem besides celiac, the effects were simply awful: intestinal gas, as well as symptoms typical of a gluten attack on me (edema or bloating, mental fog, and nervous tension).

Of course, I do not know whether my gut was damaged by this experience. But I do know that I'm highly symptomatic whenever glutened, and that I did not experience any symptoms until the second week of this experience. So I share O'Barski's skepticism: 'I think there is still much we do not know about the way the body deals with such toxic attacks.' At best, the study is a small, incremental step in the nascent scientific understanding of celiac, which is a very complex disease.

And, I know I now lack trust in the kitchen staff at my employer's cafeteria, and that I will do my best to avoid wheat starch, no matter how 'safe' Finnish researchers consider it to be.

Great article!

I was diagnosed in 1997 after 13 years of suffering and I too am completely intolerant to any gluten whatsoever. I agree, stop trying to figure out how much some people can have and concentrate efforts on understanding the entirety of this disease. It is not only gastrointestinal, it also has an intense impact on the endocrine and neurological systems. Was that tested, no. And because these aspects don't get attention, it is next to impossible to get doctors to pursue these problems. It is so great to read about others who are ultra sensitive like myself. I am not alone in this. However, we do not have any organizations out there fighting for our protection like all of those that can have some gluten and we need protection from the little bit that is going to be allowed by the FDA.

This article is indeed interesting, but much more study to support the supposition contained therein will indeed be needed to clarify and confirm their findings.

Certainly all Celiacs would be delighted to know that Maltodextrin, modified food starch and such were identified on prepared food labels as wheat and/or corn products, which is NOT now required in labeling, but should be!!!

Avoiding any trace of gluten is a nearly impossible challenge! We need better and more accurate food labeling requirements.

When reading articles such as these I think the thing to take away, is that reading labels is the best way to avoid gluten. That said, after almost 40 years as a celiac (yes that was before blood tests etc), I have found my own level of comfort with the disease. One thing that I learned many years ago, is not be be paranoid.

I have, over the years, taken the burger out of the bun, picked the chicken flesh out of battered 'stuff', and scrapped dressing off lettuce leaves - all with no physical detriment except perhaps frustration.

I do know when I have had gluten (even teeny tiny amounts such as in a multivitamin that I took), and my blood work shows no antibodies, so I figure I am doing ok.

So I really think these studies are helpful - at least they are trying to find out tolerances - and they may just find that we all have different tolerances - who knows, but publishing these articles should be encouraged.