...com/naturegenetics A genome-wide association study for celiac disease identifies risk variants in the region harboring IL2 and IL21 David A van Heel1, Lude Franke2,17, Karen A Hunt1,17, Rhian Gwilliam3,17, Alexandra Zhernakova2, Mike Inouye3, Martin C Wapenaar4, Martin C N M Barnardo5, Graeme Bethel3, Geoffrey K T Holmes6, Con Feighery7, Derek Jewell8, Dermot Kelleher7, Parveen Kumar1, Simon Travis9, Julian RF Walters10, David S Sanders11, Peter Howdle12, Jill Swift13, Raymond J Playford1, William M McLaren3, M Luisa Mearin14,15, Chris J Mulder16, Ross McManus7, Ralph McGinnis3, Lon R Cardon8, Panos Deloukas3 & Cisca Wijmenga2,4 We tested 310,605 SNPs for association in 778 individuals with celiac disease and 1,422 controls. Outside the HLA region, the most significant finding (rs13119723; P ¼ 2.0 Â 10–7) was in the KIAA1109-TENR-IL2-IL21 linkage disequilibrium block. We independently confirmed association in two further collections (strongest association at rs6822844, 24 kb 5¢ of IL21; metaanalysis P ¼ 1.3 Â 10–14, odds ratio ¼ 0.63), suggesting that genetic variation in this region predisposes to celiac disease. Celiac disease is a common (1% prevalence) small intestinal inflammatory condition induced by dietary wheat, rye and barley. However, despite high heritability (estimated at 87% from twin studies1), no non-HLA genetic risk factors have been identified and convincingly replicated. The majority of individuals with celiac disease possess HLA-DQ2 (and the remainder mostly HLA-DQ8)2, and...
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...50 Celiac Disease Dascha C. Weir, MD Ciaran Kelly, MD Celiac disease (CD) is an immune-mediated enteropathy secondary to permanent sensitivity to wheat gluten and related proteins in rye and barley. It results in characteristic histologic changes consisting of inflammation, crypt hyperplasia, and villous atrophy of the small intestine in genetically susceptible individuals. Significant variability in the clinical presentation of CD in the pediatric population complicates recognition of the disease in many patients. Treatment for CD consists of a lifelong strict gluten-free diet (GFD). Adherence to this diet is associated with resolution of most related signs and symptoms and a decreased risk of related complications. With an explosion of new knowledge over the span of two decades, our understanding of CD has changed dramatically. CD has gone from a rare condition causing gastrointestinal symptoms in children of European origin to a common disorder causing symptoms that affect multiple organ systems in all ages virtually worldwide.1 The overall prevalence of CD is similar in Europe and North America affecting up to 1% of the population.2,3 A large multicenter study in the United States, using serologic screening with biopsy confirmation to identify cases of CD, showed a prevalence of CD of 1:133 in individuals with no evident risk factors. Prevalence of CD in symptomatic patients was 1:56. The prevalence of diagnosed CD is much lower, especially in the...
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...Medicine, Centro per lo Studio e la Cura della Malattia Celiaca, Fondazione Istituto di Ricovero e Cura a Carattere Scientifico Policlinico S. Matteo, University of Pavia, Pavia, Italy Enteropathy-associated T-cell lymphoma (EATL) is a complication of celiac disease (CD). This tumor derives from the neoplastic transformation of aberrant intraepithelial T lymphocytes emerging in celiac patients unresponsive to a gluten-free diet. Poor adherence to a gluten-free diet, HLA-DQ2 homozygosity, and late diagnosis of CD are recognized as risk factors for malignant evolution of CD. Recurrence of diarrhea, unexplained weight loss, abdominal pain, fever, and night sweating should alert physicians to this complication. The suspicion of EATL should lead to an extensive diagnostic workup in which magnetic resonance enteroclysis, positron emission tomography scan, and histologic identification of lesions represent the best options. Treatment includes high-dose chemotherapy preceded by surgical resection and followed by autologous stem cell transplantation, although biologic therapies seem to be promising. Strict adherence to a gluten-free diet remains the only way to prevent EATL. (Blood. 2012;119(11): 2458-2468) Introduction Celiac disease (CD) is a chronic gluten-sensitive enteropathy characterized by a high prevalence in the general population and an increased mortality.1,2 It is well known that the increased mortality is mainly the result of the complications of CD itself, represented by...
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...Gluten Free Eating Is Not a Fad – Position Paper Celiac disease (CD) and Non-Celiac Gluten Sensitivity (NCGS) is on the rise. Although general consensus states that the diseases’ incidence varies greatly, research conducted in the last 30-40 years contradicts those claims. Yes, the proliferation can be partially credited to increased efficiency in diagnostic techniques and the “mainstream” status of the diseases, but the spread of affliction in not only the US and Europe, but to geographic areas not historically affected by CD and NCGS, is equally enigmatic. A 2010 cohort study, with data collected since 1974, illustrated that CD increased 5-fold from 0.2% in 1975 to 1% 25 years later (1). A study in Scotland has marked a 6.4-fold increase...
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...Going “gluten-free” is a very popular mantra lately. No differently than dietary fads of the past, the phrase “gluten free” commonly appears in health magazines, cooking shows and on the shelves in our supermarkets. However, the difference between the present gluten free dietary craze and the fad diets of the past is that losing weight is not the end goal, instead, preventing and warding off disease and illness is. Perhaps for this reason going gluten free has gained global popularity and unparalleled support from the medical community. There are a number of unhealthy side effects that come from consuming gluten that most of us consume in the form of wheat. While research on the issue is still inconclusive we know there is something in the wheat plant that is making many of us sick. This research paper was created to examine how gluten and the wheat grain are affecting humans, the potential causes of the sudden manifestation of gluten related disorders, and what, if anything, can be done to prevent gluten related ailments. By way of background, gluten is the main structural protein found in wheat and other grains such as rye, barley, and oats. Wheat is the most commonly consumed gluten containing grain as it makes up approximately seventy-five percent (75%) of all calories consumed from carbohydrates in the American diet. The gluten proteins found in wheat is what gives dough its elasticity and the ability to rise when combined with yeast. Traditional breads, baked goods, pasta...
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...Summer Tozzi ENC 1101 Professor Carole Ezell 16 September 2012 How to bake a cake Baking a cake may seem intimidating to most people but it really is not. All you need is a little creativity, patience and skill to master the task. It will prove not only to be fun but very therapeutic. Having the right kitchen tools can make the experience more enjoyable. The proper mixer is a worthwhile investment as it will make the baking experience much easier. The advantages to owning this type of kitchen equipment are worth the higher price. Mixing batters by hand or by using a hand held mixer may not always get the batter to the desired consistency. Good quality cake pans are equally important as they help to ensure that the heat is distributed evenly throughout the cake. A lesser quality cake pan may not achieve the desired result. Cloth foil wraps are needed to wrap around the cake pan. They typically cost twenty dollars for a pair and are an important part of the baking process. The cloth foil wraps will keep the cake from rising unevenly while baking in the pan. As for the hand utensils, common measuring cups, measuring spoons, rubber spatulas and mixing bowls found in any household kitchen are acceptable. A roll of parchment paper will be needed to line the cake pans. Cooling racks are also needed to place the hot cake pans on a counter top to cool after baking. The most common ingredients needed to bake a cake are typical items found...
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...In recent years, gluten-free diets have become part of the weight loss fad. However, a gluten-free diet isn’t necessarily healthier and often leads to weight gain. Many gluten-free products are high in processed carbs and sugar. A person not dealing with gluten sensitivity or celiac disease would be better off shopping for a variety of high-fiber carbs, lean proteins, colorful fruits and veggies, and healthy fats. One hundred percent whole-wheat barley, wheat, and rye are also packed with fiber, which can help lower cholesterol and improve digestive health. Pros of Eliminating Gluten • If you have a gluten intolerance or sensitivity, you may have inflammation or damage to the intestinal tract. Eating gluten free can help reverse this damage and inflammation. • Encourages label reading and more awareness of food • Leads to a healthier diet filled with less processed foods • Introduces higher quality grains, like quinoa, into your diet Cons of Eliminating Gluten • Reduced carbohydrate intake due to lack of education on nutrients (not all carbohydrates have gluten) • Lack of fiber from traditional sources can lead to digestive issues • Possible weight gain from eating gluten-free products, which often contain higher levels of fat and sugar • Possible weight gain as the intestinal track recovers and begins to absorb nutrients properly • Possible weight loss and consumption of a nutrient deficient diet from eliminating too many foods for fear of a negative reaction There...
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...Business objective To see to the efficient management of Onyibest bakery and confectionaries, and its progressive growth to become a more profitable and reputable enterprise by 2015. Introduction: the need for an Onyibest bakery and confectionaries. At this time, there are no commercial gluten-free bakeries and confectionaries in Michael Okpara University of Agriculture Umudike. This is mainly due to the contaminating nature of gluten and the necessity for dedicated facilities. And of course, until recently, a gluten-free diet was considered highly unusual. Perhaps one in five thousand people were diagnosed with celiac disease – a potentially life-threatening condition triggered by eating gluten, a protein found in wheat, rye, etc. Not anymore. New, improved diagnostic tools have shown that in fact 1 in 133 people, or approximately 2.25 million Nigerians, have celiac disease, making it one of the most common hereditary disorders — about par with hereditary high...
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...Akanni had started to produce gluten-free food at home because some of his family had gluten intolerance. Through word of mouth, a number of people started requesting regular orders of Akanni’s products. Akanni decided he would need to move into a small factory to help him increase capacity. His potential customers would buy his products only if they knew they were gluten-free. Consequently Akanni applied to the owner of the ‘gluten-free’ trademark and was granted a licence to use this trademark, in return for a payment of £2000 per annum. Akanni enjoyed creating new types of gluten-free food but the contract stated that the health food retailer would have the final decision on which products Akanni should make, as it felt it had a better understanding of the factors that influenced demand in this market. Akanni then considered Option B. He liked the idea of being independent and making his own decisions. He believed that he could achieve a higher total contribution through Option B, because he could charge higher prices by selling directly to the consumers of his products, rather than via a retailer. However, his only information on this market niche came from some secondary market research conducted in the USA in 2010. Akanni decided to use stratified sampling to get consumer opinions. He had sufficient savings to purchase a database of 4000 people in the UK with gluten allergies and intolerance. He used this database to conduct some primary...
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...Threats Analysis (SWOT) 3 III. Marketing Strategy 4 Define Mission: 4 Objectives 4 Target Markets 5 Positioning 5 Strategies 5 Distribution 5 Marketing Communications 6 Marketing Mix 7 Market Research 7 IV. Financial Projections and Analysis 7 TV Advertisement 8 Cook Off 9 Movie Placement and Celebrity Endorsement 9 Gluten Alternative Prize 9 V. Implementation controls 9 Appendix A 10 Marketing Plan Project I. Executive Summary Udi’s and Celiac’s Foundation have invested 3 million dollars into Gluten Free Awareness (GFA) campaign for the next 3 years specifically to spread awareness of the gluten free lifestyle in San Francisco and Marin counties. A nation where we struggle with obesity, diseases, and disorders due to unrestricted diets it is lucrative that we spread the word about having a gluten-free diet. Gluten is the ingredient in most processed foods that helps in joining food particles together. It is the ingredient that makes pasta shiny, baked goods chewy, and gives dough its elasticity. Gluten is found in grains such as: Wheat barley rye triticale A gluten-free diet has proven to help ail or decrease the effects of a few different health problems. Imagine how beneficial gluten free can be for people who just need a way to get healthier. As you well know over the last three years our organization has gone from focusing only in Berkeley to covering Oakland as well. These areas have seen a noticeable increase...
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...3 Fellers is a bakery located in Goochland, Virginia and specialized in gluten-free baking goods. The business was founded by Susan Feller in 2007. Susan was a guidance counselor, who was passionate about baking. However she was diagnosed with Celiac disease, which forced her to eat gluten-free. But as she didn’t want to give up her passion, she developed flour mixes and recipes for gluten-free baked goods. Started a hobby, her goods triggered such acceptance and demand in her private network that she decided to sell them to the broad public. Without any prior business experience, she bought and transformed a 2.499qm2 house into a commercial bakery with her own money as she doesn’t like to borrow money. By July 2009 her business turned out to be more successful than she could have imagined and she managed seven part-time employees. Customers loved her products. By that time she was operating at 70% capacity. At this point she manages new-product development, sales, and accounting. She also oversaw production, managed inventory, and ordered supplies. Susan kept accounting records by hand and paid bills the week she received them even though her grocery clients paid her between 30 days and 45 days after delivery. She self-financed her business; she did not advertise; and she did not buy anything she could not pay for with cash. She had no computerized inventory or accounting system, no employee manuals, and no automated processes. Susan uses competitive pricing for her goods instead...
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...Daniel Edelman Science E Period April 6, 2016 Celiac Disease Celiac disease, also known as celiac sprue or gluten-sensitive enteropathy, is an autoimmune disease that affects the small intestine and sometimes also the stomach. Celiac disease is hereditary, passed down genetically through families; if a person has a member in the immediate family who has celiac disease, they are more likely to have celiac disease also - there is no way to prevent celiac disease. Approximately 1 percent of the American population has celiac disease, and the disease mainly affects people of European descent. Celiac disease typically affects more women than men, by a small percentage. Celiac disease affects at least 3 million Americans, but most cases are undiagnosed, or misdiagnosed....
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...2008, it was estimated that 43% or 44 million of the US population use smart phone applications. (Urso, 2009) With the rising use of smart phones, creating an iPhone application that allows people who require a gluten free diet to be able to find, log and rate places they find gluten free beer only makes sense. 2.1 Marketing Summary The gluten free market consists of people who are gluten free intolerant/sensitive, have wheat allergies or have been diagnosed with Celiac. This market is not highly targeted now, but the growing need for gluten free foods and beverages is increasing with every generation. Though gluten free consumers have increased to 27% since 2009, a recent Mintel research shows that those diagnosed with celiac disease or gluten intolerance/sensitivity is low. (PR, 2012) "The prevailing problem is that many Americans simply may not realize they are gluten intolerant/sensitive, or they may be ignoring signs and symptoms," says David Browne, senior analyst at Mintel. (PR, 2012) 2.2 SWOT Analysis The Gluten Free Beer application has many strengths and opportunities since it will be targeting a new market niche. There is very little competition and the trend for gluten free products and applications to find them is increasing year over year. (See Fig. 1 below) 2.2.1 Strengths * Competitive Advantage – This is a new marketing niche that has not been tapped. *...
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...What is a celiac disease diet? Celiac disease diet also well-known as celiac sprue, gluten-induced enteropathy and no tropical sprue is an autoimmune illness that can arise in heritably disposed people where the absorption of gluten leads to damage in the small intestine in response to eating gluten. The exact reason of celiac disease diet is not clear but it is known that it have a genetic factor. A gluten free diet is one of the necessary medical nutrition therapies. Because, when you have celiac diseases your body reacts to gluten as if were toxic. What are Gluten free healthy snacks? This is very difficult and limiting job to cutting out gluten from diet. Happily, there are many healthy and delicious snacks that are obviously gluten free. A gluten-free diet is a diet that ignores the protein gluten. That gluten is found in jots such as wheat, barley and rye between wheat and rye called triticale. Gluten free healthy snacks is primarily used to treat celiac disease diet and eating a gluten free healthy snacks helps people to control celiac disease with their sign and symptoms and prevent problems. Some list of healthy snacks: In the following, there are given some healthy snacks those are gluten free: * rice * cassava * corn (maize) * soy * potato * tapioca * beans * sorghum * quinoa * millet * amaranth * flax * chia * yucca * gluten-free oats Symptoms of celiac...
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...Celiac Disease is a genetic autoimmune disorder, affecting as much as one in 100 people worldwide; two and a half million people go undiagnosed at this time. Celiac Disease affects more than one bodily system when untreated. While the symptoms are vast, the disease is incurable and lifelong, but also comes with many forms of treatment to improve quality of life. Many are unaware that the disease even exists, but it is important to be educated on a disease that affects so many and can be deadly. Celiac Disease is the immune systems negative response to eating gluten. Over time, the inflammation from the immune response damages the small intestine’s lining, preventing absorption of nutrients in food. The small intestine is lined with small...
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