#24 - 🌾 $2M NIH grant + gut-brain link

Hey readers! 🌾

This week brings exciting developments in celiac research and community support, from a $2 million NIH grant advancing innovative therapies to new insights on how our gut microbes communicate with our brains. We're also diving into practical resources for navigating life gluten-free, including travel tips, disaster preparedness updates, and important conversations about food labeling integrity.

EVOQ Therapeutics has secured a $2 million NIH grant to develop groundbreaking therapies for celiac disease using their NanoDisc technology. This innovative approach aims to reeducate T regulatory cells, addressing the underlying immune dysregulation that drives autoimmune diseases. – EVOQ Therapeutics

What makes this particularly exciting is the timing. The technology focuses on inducing regulatory T cells, which were the subject of this year's Nobel Prize for Physiology and Medicine, underscoring the scientific validity of this approach.

The BMJ published a comprehensive State of the Art Review synthesizing current knowledge on celiac disease pathophysiology, diagnosis, and management. The review emphasizes that while a strict gluten-free diet remains the cornerstone of treatment, dozens of drug therapies in clinical development may radically shift the current paradigm of patient care. – Doyle JB; Silvester J; Ludvigsson JF; Lebwohl B

The review highlights several promising therapeutic approaches, including gluten-degrading enzymes, tissue transglutaminase inhibitors, immune tolerance strategies, and monoclonal antibodies. These developments could eventually augment or even replace strict gluten-free diet adherence for some patients.

Mayo Clinic is currently running 18 clinical trials addressing multiple aspects of celiac disease, from diagnostic tests to immunologic therapies. Notable studies include a new gut permeability test using rhamnose to assess gluten's effect on gut barrier function in children, and trials evaluating several investigational drugs including KAN-101, DONQ52, and latiglutenase. – Mayo Clinic

The National Celiac Association launched a new Disaster Relief Online Application to streamline gluten-free food assistance during emergencies. Through their partnership with Good To-Go, NCA can now access high-quality dehydrated gluten-free meals at wholesale cost for rapid deployment when disasters strike. – National Celiac Association

This initiative reflects nearly a decade of disaster response experience and addresses a critical gap. Being prepared is your number one line of defense, and the article provides practical tips for building emergency supplies that meet gluten-free requirements.

Celiac Canada is promoting a House of Commons petition calling for a refundable $1,000 tax credit to offset the high cost of gluten-free foods. The petition, open for signatures until December 6, 2025, cites alarming statistics showing that 1 in 6 Canadians with celiac experience food insecurity, and nearly 50% of households with a child with celiac are food insecure. – Canadian Celiac Association

A new study examining family physician support reveals significant gaps in post-diagnosis care. While family doctors are crucial for initial identification and ongoing management, many lack practical tools, with about 23% reporting they offer no printed information, verbal advice, or online resources. The research found that patients struggle most with emotional and mental health adjustments after diagnosis, an area where support is often lacking. – Canadian Celiac Association

An Indonesian scandal involving fake gluten-free claims highlights the critical importance of lab verification in food safety. Independent testing revealed that products labeled gluten-free and dairy-free actually contained both allergens, causing severe reactions in a child with allergies. The incident underscores that trust alone is insufficient in the food supply chain. – i3L University

In Indonesia, mislabeling food content can result in criminal penalties up to 5 years in prison or fines up to 2 billion IDR. This case demonstrates why rigorous testing and verification are non-negotiable for food safety.

Gluten Free Watchdog published an important analysis examining claims that traditionally brewed, wheat-based soy sauce might be gluten-free. While some Nordic associations have suggested it could be safe, significant testing limitations exist for fermented foods, and the FDA maintains that fermentation is not considered a gluten-removal process. – Gluten Free Watchdog

Until better testing methods are available, products containing wheat-based soy sauce labeled as gluten-free are likely misbranded in the US, and consumers should proceed with caution.

Researchers have identified a "neurobiotic sense" where specialized sensor cells called neuropods in the colon detect microbial signals and relay real-time messages to the brain via the vagus nerve. The study found that bacterial flagellin triggers an appetite-suppressing signal through the TLR5 receptor, suggesting gut microbes directly influence eating behavior and potentially mood. – Today's Dietitian

This discovery opens fascinating questions about how dietary choices alter our gut microbial landscape and, in turn, how those microbes communicate with our brains to shape behavior.

Schär published a comprehensive gluten-free travel guide highlighting the most celiac-friendly countries and cuisines. Countries with corn- and rice-based cuisines, such as Mexico, Spain, Japan, and much of Central and South America, tend to offer the most naturally gluten-free options. The guide emphasizes the importance of advance research and awareness of cross-contamination risks. – Schär

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