Clarification of NOAEL

[Guest guest]

I should have been a bit clearer in my mention of NOAEL. 

Chaitan was talking about the NOAEL level being somewhere in the ”few

tens of milligrams,” about  1% of a slice of bread or smaller.  He contrasts

this with the peanut allergen, where single molecules can be lethal. 

Everyone needs to make their own choices about following the GF

diet;  ideally, these choices are informed by their doctor’s advice and an

informed knowledge of the consequences and risks.    My personal philosophy for

my family is to maintain the smallest possible gluten-load as possible while

still living in a world where gluten exists.  We never knowingly eat gluten.  Here’s

why: when a celiac eats gluten, it activates the immune system.  The more

gluten the celiac is exposed to, the more antibodies are created.  In my

understanding, the when a celiac maintains a gluten-free diet, fewer antibodies

are produced and older ones gradually fade.  When gluten is introduced again, the

antibodies are once again produced, thus aggravating the immune system and

creating opportunities for autoimmune problems.  (This is my lay person’s

understanding of the subject; if I have mangled the science here, hopefully

someone with more training than I will correct me.)

I am a long way from knowing exactly what effect two doughnuts a

year would have, and the effects may vary for each individual; however, if two

doughnuts a year keeps someone from cheating the rest of the time, perhaps that

is the better choice for them.  Perhaps as they continue on the diet it will be

easier to leave those doughnuts behind or substitute GF doughnuts instead.  I

do want to make it clear that my recommendation to all celiacs would be to

strive for the goal of minimizing gluten exposure and never knowingly eating

gluten.

Pam Newbury

Santa Cruz Celiac Support Group

  

From:

[mailto: ] On

Behalf Of Fiesta Cranberry

Sent: Tuesday, November 06, 2007 10:54 AM

celiac

Subject: Re: [ ] Digest Number 914

> I just read a very interesting article in the CDF

> newsletter where Chaitan Khosla talks about " NOAEL, "

> which stands for " No Observed Adverse Effect

> Level. " An interesting concept that helps define

> the discussion of how much gluten is too much.

I'm glad someone is finally discussing this! I have

noticed that I can consume some gluten with no adverse

affects. An occasional (twice a year) donut does not

bother me at all.

A few months ago, I did an experiment. I had a donut

one day, no problem. The next day, I had a burger

with the bun. No problem. The next day, I had a

slice of pizza (minus the cheese). Big problems!

I wouldn't go back to eating gluten on a regular basis

because of this, but it is good to know that if I get

some by accident, it's not a big deal.

So yes, I agree with the idea that there are degrees

of celiac disease. Perhaps it has to do with if you

have one copy of the gene, or two?

Lori