Celiac Disease Doubles Risk of Coronary Artery Disease

It would have been helpful if the study indicated whether the patients with celiac disease were following a gluten-free diet.

I had the same thought, Janice. Am I inducing the mentioned inflammation even though I am gluten free?

I agree--helpful to know if these people were on a gluten-free diet or not. Although you could assume if the inflammation is there, maybe they weren't? Not sure.

It would have been helpful if the study indicated whether the patients with celiac disease were following a gluten-free diet.

Since it was a study generated from electronic health records, without patient interviews, the study could not have included that variable. Still, an interesting study.

I will definitely bring this information to my primary care physician. I had a CRP test done, and it showed some inflammation, so this is a concern.

I would like to add that, although there is no information about compliance with a gluten free diet, what is very likely is that the celiacs eat a good deal of products labelled 'gluten free', and I know that it is actually not possible for any cereal grain to be truly free of glutens, as these are essential part of all grains. There is no doubt at all that corn/maize, rice, sorghum and millet have glutens in. So, if there is still a higher rate of cardiac ill health in celiacs it is probably that they are still eating cereal grains and therefore glutens, just not the glutens that cause reactions in their guts, but in other organs or tissues, such as the heart and blood vessels. I recommend a diet free from all cereal grains, rice, maize, millet, sorghum included, AND buckwheat, quinoa, amaranth and the potato starch as these either have similar proteins in their grains (e.g. buckwheat does) or are just a high starch product, which will engender a low grade chronic inflammation anyway as starch IS glucose and a diet high in glucose (which is the breakdown product of all carbohydrates) will naturally increase inflammation. So I recommend avoiding all those foods with glutens and other immune system triggers (like lectins, dreadful things!) which includes all beans/legumes, all grains or grain-like substances, and keeping inflammatory industrial seed oils out (e.g. sunflower oil, soya oil, corn oil etc) and instead eating the diet we actually evolved on, which is meat, fish, offal, eggs, leafy vege and fresh fruits (by which I mean edible berries, as they are low in sugars but high in nutrients). And I like to encourage the use of dairy products as long as they are the high fat ones, like clarified butter (ghee), and fermented dairy, i.e. cheeses and yogurts and kefir. These are incredibly useful, and, as long as you don't have an allergic reaction to them, are very very health promoting. Enjoy real food again and steer clear of all manufactured stuff.