The pathogenic process of celiac disease that leads to mucosal changes in the small bowel is the main focus at diagnosis. A lifelong diet free of gluten is the magic bullet that follows. However, avoiding gluten can be both burdensome and difficult in social situations. Let’s look at the role of vitamin C when gluten sneaks into the diet.
What happens when someone with celiac disease is exposed to gluten?
When food enters the stomach it is broken down into small pieces, proceeding to the small intestine. The villi (your inner carpet) in the small intestine absorb nutrients from the foods you have eaten. With celiac disease the constant exposure to gluten flattens the villus (carpet) turning it into a hard wood floor of sorts. This process negatively impacts nutrient absorption.
Vitamin C and celiac disease, a study
A study by Bernard and coworkers questions the benefits of adding vitamin C to the diet of people living with celiac disease. In this study the authors utilized the organ culture system, specifically small bowel mucosal biopsies of people with diagnosed celiac disease. Their aim was to investigate whether vitamin C was able to prevent the gliadin-induced inflammatory response that happens with gluten exposure.
Bernard, et al found that vitamin C did indeed reduce the inflammatory response that occurs (augmented secretion of nitrites, IFN-, TNF-, IFN- and IL-6 and increased the expression of IL-5 triggered by gliadin).
What are the real life applications for this study?
“Although the necessity of vitamin C for general health is well known, the study by Bernardo, et al is to our knowledge the first to address the efficacy of vitamin C as a diet supplement for patients with celiac disease. The results of this proof-of-principle study suggest that vitamin C might reduce mucosal inflammation in celiac disease and therefore encourage further studies on the subject.” ~ According to “Vitamin C as a supplementary therapy for celiac disease?” by Lindfors, K. and Kaukinen K.