Could a New Vaccine Mean Safe Gluten Consumption for Celiac Disease Sufferers?

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By Jefferson Adams

June 20, 2018
By Jefferson Adams • June 20, 2018

Could a New Vaccine Mean Safe Gluten Consumption for Celiac Disease Sufferers?

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Reviewed and edited by a celiac disease expert.

An Australian university is beginning trials on a vaccine that could change the face of celiac disease treatment by allowing celiacs to safely eat gluten.
Celiac.com 06/20/2018 - Currently, the only way to manage celiac disease is to eliminate gluten from the diet. That could be set to change as clinical trials begin in Australia for a new vaccine that aims to switch off the immune response to gluten.

The trials are set to begin at Australia’s University of the Sunshine Coast Clinical Trials Centre. The vaccine is designed to allow people with celiac disease to consume gluten with no adverse effects. A successful vaccine could be the beginning of the end for the gluten-free diet as the only currently viable treatment for celiac disease. That could be a massive breakthrough for people with celiac disease.

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USC’s Clinical Trials Centre Director Lucas Litewka said trial participants would receive an injection of the vaccine twice a week for seven weeks. The trials will be conducted alongside gastroenterologist Dr. James Daveson, who called the vaccine “a very exciting potential new therapy that has been undergoing clinical trials for several years now.”

Dr. Daveson said the investigational vaccine might potentially restore gluten tolerance to people with celiac disease.The trial is open to adults between the ages of 18 and 70 who have clinically diagnosed celiac disease, and have followed a strict gluten-free diet for at least 12 months. Anyone interested in participating can go to www.joinourtrials.com.

Read more at the website for Australia’s University of the Sunshine Coast Clinical Trials Centre.

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Guest Laura

Posted June 26, 2018

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I wonder if the vaccine would negate the gluten cross-reactor symptoms. It is not difficult to find foods free of gluten, but processed foods, breads, pretzels, broth, dips, etc. are loaded with yeast and/or milk & egg.

It's been 9 years since I last ate these things. I would have no issues staying on a gluten-free diet, but would cherish being able to consume the cross-reactors without a GI reaction. That in and of itself would be a "miracle". Time will tell. At any rate, it has been many years of non-stop food insecurity. Generally speaking, I wish food consumption were not a necessary part of living.

Why, oh why, did the scientists engineer wheat to contain 17 times the gluten content of the 1960's version? Why, oh why, did the FDA approve the high-gluten hybrid plant without testing it in a controlled population? Every year the ICD-10 classification for celiac & non-celiac gluten sensitivity diseases has expanded. Where will it end?

Good News: I found 2 new products (crackers) & 1 older product (humus) that do not contain the toxic oils: canola, sunflower, safflower, grape seed or cotton seed oils, no egg, no yeast. Just had my first cracker after 9 years. I tried them & had no reactions.

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Swede623 0

Posted June 26, 2018

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Is there a timeline for completion of the study and will this potentially meet US FDA standards for approval for use here in the U.S.

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Guest EA1985

Posted July 8, 2018

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Any timeline?

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About Me

Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University. His articles, essays, poems, stories and book reviews have appeared in numerous magazines, journals, and websites, including North American Project, Antioch Review, Caliban, Mississippi Review, Slate, and more. He is the author of more than 2,500 articles on celiac disease. His university coursework includes studies in science, scientific methodology, biology, anatomy, physiology, medicine, logic, and advanced research. He previously devised health and medical content for Colgate, Dove, Pfizer, Sharecare, Walgreens, and more. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of numerous books, including "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.

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