Gluten is a protein found in wheat, barley and rye. It may be a contaminant in oats and can be found in many processed foods as well as bread, bakery goods, pasta and flour tortillas. Gluten sensitivity, or celiac disease, is an abnormal immune response to gluten that destroys cilia lining the small intestine.
Celiac Disease is a Multi-Symptom, Multi-System Disorder
Nutrient malabsorption, bloating, inflammation and gut problems are common symptoms of celiac disease. Skin rashes, allergies and autoimmune conditions, such as type 1 diabetes, rheumatoid arthritis, Chron's disease and autoimmune thyroid disorder are also linked to gluten intolerance, a genetic condition. Those of Northern European heritage are at higher risk than other races. The Celiac Disease Foundation states that 1 in 133 Americans have the disorder, many of whom remain undiagnosed. The only treatment for celiac disease is a strict, life-long avoidance of dietary gluten.
High Levels of Gliadins Found in Breastmilk
Gluten is made up of two groups of proteins, gliadins and glutenins. Both are broken down into smaller peptide chains that can be harmful to gluten-sensitive individuals. Researchers from the School of Exact Sciences in Argentina tested 49 breastmilk samples from women on a regular diet and found they contained high levels of gliadin. The findings were published in the November 1998 issue of the Scandinavian Journal of Gastroenterology.
Breastfeeding Protects Against Celiac Disease
The exclusive feeding of human milk to infants can protect against, or delay the onset of celiac disease. These facts were confirmed by a review of studies conducted by scientists at Umea University in Sweden. While the best age for introducing gluten-containing foods has not been determined, prolonged breastfeeding and especially on-going breastfeeding during the time when gluten foods are introduced was found to significantly lower the risks of developing gluten intolerance. The amount of wheat or barley children ate was also important, with risks increasing in proportion to the quantity of dietary gluten ingested. Advances in Experimental Medicine and Biology published the report in 2000.
Gliadins in Cow’s Milk May Explain Dairy Intolerance
If human milk contains gliadins, could grain fed dairy products have high concentrations as well? While dairy is generally considered to be a gluten-free food, many celiacs experience symptoms from ingesting cow’s milk. After healing the intestine by following a strict gluten-free diet for several months, some individuals find that dairy products can be re-introduced without harm. This phenomenon is not well understood, however, The Gluten Free Society advocates the use of grass pastured dairy products as well as grass fed beef.
Concerned mothers should follow the World Health Organization’s recommendation to breastfeed exclusively for six months and to continue breastfeeding for up to two years, or beyond, while adding safe, complementary foods. The practice of introducing small amounts of gluten-containing foods during this time seems to be supported by research aimed at preventing the development of celiac disease. Gluten intolerant mothers should consult a healthcare professional before adding gluten-containing foods to their child’s diet.
References:
Celiac Disease Foundation, accessed August 22, 2011
Scandinavian Journal of Gastroenterology, Presence of High Levels of Non-degraded Gliadin in Breastmilk From Healthy Mothers, Chirdo F.G., et. al., 33(11), 1998
Advances in Experimental Medicine and Biology, Does breast-feeding affect the risk for coeliac disease?, Ivarsson A., et. al., 478, 2000
The Gluten Free Society, accessed August 22, 2011
World Health Organization, “The World Health Organization's Infant Feeding Recommendation”, accessed August 22, 2011
Mary Earhart - Mary Earhart, RN, BSN, is a Licensed Midwife. She has written articles for professional journals and grants for non-profit agencies as ...
