RESEARCHERS IN CANADA may have found a way to help people with coeliac disease to enjoy the wide variety of foods they normally have to avoid.
The yolk of chicken eggs was used to develop a supplement that prevents the absorption of gliadin, a component of gluten that people with coeliac disease have difficulty digesting.
The research was conducted at Edmonton University of Alberta.
“This supplement binds with gluten in the stomach and help to neutralise it, therefore providing defence to the small intestine, limiting the damage gliadin causes,” said Hoon Sunwoo, one of the lead researchers. “It is our hope that this supplement will improve the quality of life for those who have coeliac disease and gluten intolerance.”
People with coeliac disease and gluten intolerance suffer from symptoms including anaemia, headaches, bloating and fatigue. Gluten, a protein found in wheat, rye and barley among other foods, is a common binding agent used to increase the elasticity of food.
The next step in this process now is an efficacy trial which is expected to happen in the next year. After that, the supplement could be available within three years.
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