BETHESDA, Md., Jan. 21, 2014 /PRNewswire-USNewswire/ -- Adding quinoa to the
gluten-free diet of patients with celiac disease is well-tolerated, and does not
exacerbate the condition, according to new research published in The American
Journal of Gastroenterology. Dr. Victor F. Zevallos, from the Department of
Gastroenterology, King's College London, United Kingdom, evaluated the in-vivo
effects of consuming quinoa in adult celiac patients. Quinoa, a highly
nutritious grain, is traditionally recommended as part of a gluten-free diet.
However, in-vitro data suggests that quinoa storage proteins can stimulate
innate and adaptive immune responses in celiac patients.
Celiac disease is an immune-based reaction to dietary gluten (storage protein
for wheat, barley and rye) that primarily affects the small intestine in those
with a genetic predisposition and resolves with exclusion of gluten from the
"The clinical data suggests that daily consumption of quinoa (50 grams) can be
safely tolerated by celiac patients," said Dr. Zevallos. "Median values for all
the patients' blood tests remained within normal ranges, and triglycerides and
both low and high density lipoproteins decreased. We also found a positive trend
towards improved small intestine morphology, particular a mild
hypocholesterolemic (very low cholesterol) effect. It's important to note that
further studies are needed to determine the long-term effects of quinoa
consumptions in people with celiac disease."
The study tracked nineteen celiac patients as they consumed 50 grams of quinoa
every day for six weeks as part of their gluten-free diet. Participants were
free to choose the cooking method for the quinoa. Dr. Zevallos and researchers
evaluated diet, serology and gastrointerestinal parameters, as well are detailed
histological assessments of ten of the patients before and after consuming
quinoa. Full blood count, liver, and renal profile were used to follow the
health status of all the patients. Iron, vitamin B12, serum folate and lipid
profile were also used to determine any effects of quinoa on the patients'
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About the American College of Gastroenterology
Founded in 1932, the American College of Gastroenterology (ACG) is an
organization with an international membership of more than 12,000 individuals
from 80 countries. The College's vision is to be the pre-eminent professional
organization that champions the evolving needs of clinicians in the delivery of
high quality, evidence-based, and compassionate health care to gastroenterology
patients. The mission of the College is to advance world-class care for patients
with gastrointestinal disorders through excellence, innovation and advocacy in
the areas of scientific investigation, education, prevention and treatment.
About The American Journal of Gastroenterology
The American Journal of Gastroenterology is published on behalf of the American
College of Gastroenterology by Nature Publishing Group. As the leading clinical
journal covering gastroenterology and hepatology, The American Journal of
Gastroenterology provides practical and professional support for clinicians
dealing with the gastroenterological disorders seen most often in patients.
Published with practicing clinicians in mind, AJG devotes itself to publishing
timely medical research in gastroenterology and hepatology. The
Co-Editors-in-Chief are William D. Chey, MD, AGAF, FACG, FACP of the University
of Michigan and Paul Moayyedi, BSc, MB ChB, PhD, MPH, FRCP, FRCPC, FACG of
SOURCE American College of Gastroenterology