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FRIDAY, Feb. 4 (HealthDay News) -- Baked goods made from hydrolyzed wheat flour and manufactured with sourdough lactobacilli and fungal proteases do not appear toxic to patients with celiac disease, according to a study published in the January issue of Clinical Gastroenterology and Hepatology.
Luigi Greco, M.D., from the University of Naples in Italy, and colleagues evaluated the safety of daily administration of baked goods made from this hydrolyzed form of wheat flour to patients with celiac disease. Thirteen patients were randomly assigned to a 60-day trial of either 200 g per day of natural flour baked goods (NFBG), extensively hydrolyzed flour baked goods (S1BG), or fully hydrolyzed baked goods (S2BG).
The researchers found that two of the six patients who consumed NFBG had to stop the study because of their symptoms, and all six had increased levels of anti-tissue transglutaminase (tTG) antibodies and small bowel deterioration. The two patients who ate the S1BG goods had no complaints but they did develop subtotal atrophy. The five patients who ate S2BG also had no complaints; their levels of anti-tTG antibodies did not increase, and there was no modification of the small intestinal mucosa observed.
"In conclusion, the findings of this study and the above considerations provide the rationale for exploring therapies that could reduce the toxicity of gluten for celiac disease patients beyond the standard gluten-free diet," the authors write.
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