Foods regularly blamed for food allergies and sensitivity reactions are also believed to cause or contribute to inflammatory and autoimmune conditions. These common foods are likely doing so through a technique of gut inflammation leading to leaky gut. This injury, especially occurring in genetically predisposed people, and within the setting of altered gut bacteria (dysbiosis), and immune stress likely predisposes to further inflammation and leaky gut. This vicious cycle is assumed to permit toxic food protein-bacteria complexes to enter the body leading to a wide range of inflammatory and/or autoimmune conditions similar to rheumatoid arthritis. A recent study sheds some additional light on link of food intolerance to rheumatoid arthritis is reviewed on this context.
Researchers from Norway in 2006 published within the British journal Gut additional recent evidence of the link between foods and rheumatoid arthritis. Professor Bradtzaeg and his colleagues on the Institute of Pathology in Oslo measured IgG, IgA, and IgM antibodies to foods. The measured these antibodies in blood and intestinal fluid in individuals with rheumatoid arthritis compared with healthy people.
The researchers performed blood and intestinal fluid antibody tests to the next food antigens: gliadin, oats, cow’s milk proteins (casein, lactalbumin, lactoglobulin), soy, pork, cod fish, and egg (ovalbumin). These foods are in the highest 10 of common food allergens in addition to food protein intolerances.
What they found was a “particularly striking (incidence) of cross reactive food antibodies in proximal gut secretions” in addition to increased IgM antibodies to a few of these foods within the blood. The findings within the blood were less striking than within the intestinal secretions. That is consistent with difficulties finding elevated blood antibodies to foods in individuals with rheumatoid arthritis and other autoimmune/inflammatory conditions despite loads of anecdotal and elimination eating regimen experience supporting the role of foods in these conditions. Interestingly, Dr. Ken Advantageous’s stool antibodies tests could also be on to something.
The outcomes, of their opinion, indicate that measuring blood antibodies to foods in rheumatoid arthritis provides little information concerning the role of foods in rheumatoid arthritis. Nonetheless, intestinal antibodies not only show a “striking” pattern of elevation consistent with opposed food immune reactions but additionally that there appears to be a possible cumulative effect of multiple foods. That’s, not only may some foods trigger an abnormal immune response leading to joint inflammation but the mixture of multiple problem foods could also be a key component to this link. Their results support the connection of mucosal (gut) immune activation from cross response of foods to rheumatoid arthritis in at the least some people.
What might this mean? This data supports the concept and the experience of many those that elimination of certain problem food mixtures could also be useful in stopping or reducing joint inflammation. That is each exciting and intriguing.
Multiple commonly eaten foods regularly linked to food allergies and sensitivities could also be contributing to inflammatory and/or autoimmune conditions. These common problem foods or their lectins are likely contributing to the technique of gut inflammation. This is probably going causing gut injury leading to leaky gut. This injury and leaky gut, especially in genetically predisposed people, may, within the setting of altered gut bacteria (dysbiosis), predispose to further injury. This then allows the entry of toxic food protein (lectin)-bacteria complexes into the body, especially the blood stream. The result’s inflammatory and/or autoimmune conditions like rheumatoid arthritis.
This gut-joint axis is probably going the identical mechanism because the gut-brain axis and gut-skin axis that produce the myriad of symptoms and diseases we are actually seeing. The associated food protein (lectin)-bacteria immune reactions within the gut are increasingly being blamed for the event of a myriad of diseases.
Rather more must learned, but it surely is interesting that certain foods keep showing up as the standard suspects. These problem foods or lectins include the grains (especially wheat, barley, rye, oats, corn), dairy (casein), nightshades (potato, tomato, peppers) and peanuts, soy and other legumes. Diets eliminating or restricting these foods have been reported as being useful for a lot of symptoms and diseases. Nonetheless, definitive links are difficult to determine due to limitations of scientific research.
The foods implicated are often limited in some manner in a wide range of elimination diets similar to the gluten-free/casein free eating regimen, naked eating regimen, paleolithic/hunter-gatherer or caveman diets, arthritis eating regimen, low carbohydrate eating regimen, anti-inflammatory eating regimen, and 6 food elimination eating regimen.
The Paleolithic or Hunter-Gatherer eating regimen specifically recommends restricting grains, dairy and legumes. Various anti-inflammatory or arthritis diets normally recommend eliminating either wheat or gluten, dairy and the nightshades. The dietary approach to autism commonly advocated is a casein-free, gluten-free eating regimen.
Despite lay public reports of great successes with such elimination diets, mainstream medicine continues to be slow to check the dietary treatment of disease. Nonetheless, especially previously two to 3 years more studies are appearing showing links supporting a big role of food and bacteria within the gut and various autoimmune diseases.