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    Does Feeding Baby Gluten Early On Cut Celiac Risk?


    WebMD News from HealthDay

    By Kathleen Doheny

    HealthDay Reporter

    TUESDAY, Feb. 19 (HealthDay News) -- Modifying an infant's diet to include the protein gluten while the mother is still breast-feeding could lower the risk of celiac disease, a common intestinal disorder, according to a new Swedish study.

    That finding may sound counterintuitive, because celiac disease is a condition in which the lining of the small intestine is damaged by gluten-containing foods.

    However, the researchers who conducted the study speculate that there may be a window of opportunity in which an infant can develop tolerance to the protein to possibly escape getting the disease.

    "We now have proven this way of introducing gluten reduces the risk of getting celiac disease," said Dr. Anneli Ivarsson, a pediatrician at Umea University in Umea, and lead author of the study published online Feb. 18 and in the March print issue of the journal Pediatrics.

    Gluten refers to proteins found in specific grains, including all forms of wheat and related grains such as barley and rye, according to the Celiac Disease Foundation.

    Celiac disease affects about 1 percent of the population, according to Ivarsson. Genetic susceptibility plays a role. For those affected, a life-long gluten-free diet is advised.

    Ivarsson and her team compared two groups of Swedish children: one born in 1993, during a time when the diagnosis of celiac disease increased four-fold, and the other group born in 1997, when it declined about the same amount. The children born later had a 25 percent lower risk of having celiac disease than those born earlier, they found.

    "That's quite a lot," Ivarsson said.

    While 2.9 percent of those in the earlier born group had the disease, 2.2 percent of those in the later-born group did.

    The beginning and the end of the period in which the celiac disease diagnoses rose were both marked by changes in recommended feeding of infants, including the best age to introduce gluten-containing foods, the researchers noted.

    In 1982, experts recommended that gluten-containing foods not be given until an infant was 6 months old. In 1996, the experts recommended that gluten be introduced from 4 months on.

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