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Sweden: Study connects risk of developing coeliac disease to the amount of gluten children consume

04 October 2019

The risk of developing coeliac disease is connected to the amount of gluten consumed by children genetically predisposed to the condition. 

An observational cohort study by researchers at Lund University followed 6600 children at increased risk of developing coeliac disease from birth until the age of five.

Children who ate more gluten than the average child in the study were more likely to develop coeliac autoimmunity or coeliac disease.

‘A daily gluten intake over two grams at the age of two was associated with a 75% increase in risk of developing coeliac disease,’ said Carin Andrén Aronsson, lead author of the paper, published on the JAMA network.

‘This is in comparison with children who ate less than two grams. However, determining a recommendation or limit is a challenge, as gluten intake varies and increases during 
the first years of life.’

Image credit | iStock

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