Abstract
Genetic risk factors for autoimmune diseases are constantly discovered, however, environmental factors are laggingbehind and the precipitating events leading to development of autoimmune diseases remain enigmatic. Gluten is a well-established inducing nutrient in celiac disease and gluten withdrawal is the only current effective therapy. More and more studies have shown that non-celiac autoimmune diseases can partially respond to gluten free diet. The present editorial reviews those conditions and suggest multiple potential mechanisms that might operate in clinical amelioration of non-celiac autoimmune diseases.
Highlights
Introduction circumstances responded to gluten-free diet (GFD), and the potential mechanism relaying gluten withdrawal to the improvement of autoimmune diseases and their responsiveness
Since celiac disease (CD) is associated with multiple autoimmune diseases (ADs), a question arises does gluten consumption contribute to the surge in the non-CD autoimmune conditions and if so, does gluten withdrawal might as well benefit the autoimmune affected populations
GFD in none Classical Gluten Dependent Autoimmune Conditions The subject of GFD in other peripheral, non-enteric ADs was reviewed in the past [12,13] and most recently extensively described [14]
Summary
Introduction circumstances responded toGFD, and the potential mechanism relaying gluten withdrawal to the improvement of autoimmune diseases and their responsiveness.It is well known that autoimmune diseases (ADs) have two major causative background: genetic and environmental [1,2,3]. 1. Introduction circumstances responded to GFD, and the potential mechanism relaying gluten withdrawal to the improvement of autoimmune diseases and their responsiveness. Taking into account that the worldwide wheat consumption and gluten intake are likewise increasing, in the last decades [6], it is tempting to speculate that a positive association exist between the two and the surge of ADs. There is no doubt that, at least for celiac disease (CD), the increase in prevalence is tightly relayed to the increased wheat consumption around the world [4,7].
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