SSCD STATEMENT ON COVID-19 VACCINATION
With the recent news that the Food and Drug Administration has granted Emergency Use Authorization for a vaccine against SARS-CoV-2, the virus that causes Covid-19, patients with celiac disease are asking for guidance about the advisability of this and other Covid-19 vaccines in the context of celiac disease, an immune-mediated condition. As scientists and clinicians who care for people with celiac disease, we urge people with celiac disease to receive a Covid-19 vaccine that has met government regulatory approval. This includes agents comprised of RNA (a vaccine technology that has been in development and has undergone safety testing for years) and peptide (protein) vaccines.
During the onset of the Covid-19 pandemic, there was initial concern that people with celiac disease might be at a slightly increased risk of severe outcomes from SARS-CoV-2 infection, given prior studies suggesting risks related to pneumonia and viral infections. Studies thus far, including the international registry www.covidceliac.org, have indicated no increased risk of severe outcomes. Even though the risk among people with celiac disease is comparable to that of the general population, we have seen that Covid-19 can nevertheless have devastating effects, and we share in the consensus belief by the public health community that mass vaccination is crucial. As the safety and efficacy data on Covid vaccination has emerged, there is no evidence to suggest that people with celiac disease would be more prone to an adverse effect of vaccination. Celiac disease is not considered an allergy, and by itself does not prompt additional precaution when proceeding with vaccination. Patients with concerns about vaccination and their particular circumstance should speak with their health care provider. We will undergo Covid-19 vaccination as soon as it is offered to us, and we urge our patients to do so.
Ciarán P. Kelly, MD, President
Benjamin Lebwohl, MD, MS, President-Elect
Alessio Fasano, MD, Secretary
Dawn W. Adams, MD, MS, Treasurer
Elena F. Verdú, MD, PHD, Past President
Sheila Crowe, MD, Councilor
Amy R. DeFelice, MD, Councilor
M. Ines Pinto-Sanchez, MD, MSc, CNSC, Councilor
Ritu Verma, MBChB, Councilor
Aryl hydrocarbon receptor ligand production by the gut microbiota is decreased in celiac disease leading to intestinal inflammation
Bruno Lamas1,*, Leticia Hernandez-Galan1,*, Heather J. Galipeau1, Marco Constante1, Alexandra Clarizio1, Jennifer Jury1, Natalia M. Breyner1, Alberto Caminero1, Gaston Rueda1, Christina L. Hayes1, Justin L. McCarville1, Miriam Bermudez Brito1, Julien Planchais2, Nathalie Rolhion3, Joseph A. Murray4, Philippe Langella2, Linda M. P. Loonen5, Jerry M. Wells5, Premysl Bercik1, Harry Sokol2,3,†,‡ and Elena F. Verdu1,†,‡
1 Farncombe Family Digestive Health Research Institute, Department of Medicine, McMaster University, Hamilton, Ontario, Canada.
2 Université Paris-Saclay, INRAE, AgroParisTech, Micalis Institute, 78350, Jouy-en-Josas, France.
3 Sorbonne Université, Inserm, Centre de Recherche Saint-Antoine, CRSA, AP-HP, Hôpital Saint Antoine, Service de Gastroenterologie, F-75012 Paris, France.
4 Division of Gastroenterology and Hepatology, Department of Immunology, Mayo Clinic College of Medicine, Rochester, MN, USA.
5 Host-Microbe Interactomics, Animal Sciences Group, Wageningen University, Wageningen, Netherlands.
‡ Corresponding author. Email: firstname.lastname@example.org (E.F.V.); email@example.com (H.S.)
* These authors contributed to this work as co-first authors.
† These authors contributed to this work as co-senior authors.
Science Translational Medicine 21 Oct 2020:
Vol. 12, Issue 566, eaba0624
The advantage of a high-tryptophan diet
Although 40% of the worldwide population express celiac disease susceptibility genes, only 1% will develop the disorder, suggesting a role for environmental factors, including the gut microbiota. Lamas et al. show that celiac disease is associated with an impaired capacity of the gut microbiota to metabolize tryptophan into aryl hydrocarbon receptor (AhR) ligands in patients with celiac disease. Gluten-induced immunopathology in mice expressing a celiac disease susceptibility gene was ameliorated after AhR pathway activation by a high-tryptophan diet, or by treatment with a pharmacological AhR agonist or bacteria producing AhR ligands. AhR pathway modulation by the gut microbiota may have potential as a therapeutic strategy for treating celiac disease.
2021 SSCD ANNUAL BUSINESS MEETING AND GENERAL ASSEMBLYThe SSCD Annual Business meeting will be virtual in 2021. Elections will be held via email ballots. Please check back for the date of this meeting.
To amend the Federal Food, Drug, and Cosmetic ActAs new developments come to the forefront of the Celiac Disease arena, we will post useful information on this page.
NANOPARTICLES SHOW PROMISE AS A TREATMENT FOR CELIAC DISEASE
New study suggests gluten could be prevented from triggering the damaging immune reaction
By Amy Ratner, Medical and Science Research News Analyst
A potential treatment for celiac disease in which nanoparticles act like a Trojan horse and carry a hidden component of gluten to reprogram the immune system not to react has shown positive early results in a new clinical trial.
Click here for more
Breaking Research from “Microbiota: Therapeutic Implications" In Killarney- 10/11/19https://usmc-mccs.org/articles/celebrating-national-celiac-awareness-day/
The AGA Journal recently published a summary of Can Altering the Intestinal Microbiome Reduce Wheat Sensitivity which was co-authored by some of our members. Read the summary here.
Commentary: Safety of Adding Oats to a Gluten-free Diet for Patients with Celiac Disease: Systematic Review and Meta-analysis of Clinical and Observational StudiesMaria Inés Pinto-Sánchez, Natalia Causada-Calo, Premysl Bercik, Alexander C. Ford, Joseph A. Murray, David Armstrong, Carol Semrad, Sonia S. Kupfer, Armin Alaedini, Paul Moayyedi, Daniel A. Leffler, Elena F. Verdú, Peter Green
The study, published in Gastroenterology (April 18, 2017, article/S0016-5085(17)35474-4), found no evidence that addition of oats to a gluten-free diet affects symptoms or activates celiac disease. However, it is very important to stress that there were few studies in some of the analyses, the quality of the studies was low and most of them were conducted outside of North America. This means that although the [general] consensus is that pure (not contaminated with gluten) oats are safe for most patients with celiac disease, contamination with other cereal sources that may contain gluten, needs to be avoided. The purity of oats will depend on the country of origin and local regulations and, therefore, we were surprised to see that most recommendations in North America are still based on studies performed in Europe. The study raises the need for well-controlled studies in North America, using locally sourced oats.
It can be difficult to follow a strict gluten-free diet after being diagnosed with celiac disease. Oats, compared to other cereals like wheat, are a source of good quality proteins, vitamins and minerals and they improve palatability and the texture of gluten-free food. For a person diagnosed with celiac disease, adding oats to a gluten-free diet could not only increase food options, but also help them follow a better gluten-free diet and have a higher quality of life. However, issues have been raised regarding potential adverse reactions to oats by celiac patients and this has reduced the enthusiasm of adding oats to the gluten-free diet in many cases. For this reason, SSCD members decided to perform a meta-analysis to evaluate the evidence regarding the safety of adding oats to a gluten-free diet in celiac disease.