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Celiac disease immunotherapy that would replace a gluten-free diet begins ... - MedCity News


Scott Adams

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Scott Adams Grand Master

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MedCity News

The lead product from Cambridge, Massachusetts drug company ImmusanT is Nexvax2, an immunotherapy that uses a series of peptides to reprogram T cells triggered by gluten, a protein found in wheat, barley and rye, in patients with celiac disease.

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ravenwoodglass Mentor

"Along with the drug, ImmusanT has developed a companion blood test to identify HLA-DQ2 celiac patients.

kittty Contributor

It sounds good, but the side effects from the early trials included nausea for almost half of the test subjects. I guess it's easy to live a full gluten lifestyle if you're too nauseous to eat anything.

pricklypear1971 Community Regular

"Along with the drug, ImmusanT has developed a companion blood test to identify HLA-DQ2 celiac patients.

GottaSki Mentor

Hmmm reprogramming my T cells so that I can "safely" ingest gluten -- interesting, but I'll stick with living gluten free.

Zonulin research to possibly aid in healing of our highly permeable small intestines along with research to produce enzymes that can aid in protecting our system from small amounts of gluten/CC while dining out are both more interesting to me than genetic manipulation for now.

My wish list for Celiac Disease research would include accurate testing for both Celiac Disease and Gluten Intolerance AND that those accurate tests be ordered by doctors in EVREY case that presents with gastrointestinal and autoimmune symptoms. It would have been very beneficial to have been diagnosed a few decades earlier. I remain hopeful that early diagnosis will come for others in the future -- of course prevention does not provide avenue for the production of new pharmaceutical products - so I may be waiting a very long time.

Guess I'll choose to focus on the fact that all research with regard to Celiac Disease adds some information to the puzzle and try to find a patience tree to pick some fruit off of - my supply seems to be running a bit low ;)

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    • trents
      Scott, I know full well that celiac disease is an autoimmune disorder and gluten sensitivity is not. And I agree that there is inconsistency in the use of the terms. But my contention is that "gluten intolerance" should not be used of NCGS since "gluten sensitivity" is actually found in the gluten disorder known as Non Celiac Gluten Sensitivity and, therefore, "gluten intolerance" should be reserved as a common/nonmedical equivalent for celiac disease. It also seems to me that "intolerance" implies something more severe than does "sensitive". And it just seems to me that, though there is still a lot of inconsistency in the use of these terms, there is a movement toward using "gluten intolerant" to refer to celiac disease rather than NCGS. But that is just my opinion and perhaps, to be honest, a bit of a personal crusade. Actually, we would all be better off if we quit using the those informal terms "intolerance" and "sensitivity" and just speak of celiac disease and NCGS.
    • Jason Dyer
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    • trents
    • Scott Adams
      PS - Many new celiacs report that they can go gluten-free, with the exception of giving up beer. That seems to be a bridge too far from many celiacs, and may be why nearly 20% cheat on their diets:  
    • Scott Adams
      For those with celiac disease we know that there is a huge range in sensitivity, for example we've had many members here who report that even smelling wheat bread cooking in a bakery, for example a bakery in a supermarket, triggers an immediate gluten reaction that can last days or longer. Is there science to back this up--not that I've seen. Does this mean that it can't happen? Since it does seem to happen to some people, I can't say that there isn't something real happening to these folks.  Similarly there seems to be celiacs who can drink even regular beers, many of which have detectable gluten at under 20ppm, without issues, and many drink gluten reduced beers made from barley on a daily basis without issues, and without elevated antibodies or damaged villi. I also know that some celiacs report getting very sick from a single sip of gluten reduced beer. To be on the safe side it's probably best to stick with a naturally gluten-free beer, however, many of them lack the real beer taste, thus, some celiacs cheat on their diets and just drink regular beer. In this case I think having a choice is important, and drinking a gluten reduced option would be better than regular beer. 
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