A clinical trial is currently in progress for a groundbreaking treatment for coeliac disease, an autoimmune condition that affects less than 2 percent of Australians, located at the Wesley Hospital in Brisbane.
Those diagnosed with coeliac disease experience severe reactions to gluten, the protein found in wheat, rye, and barley, which causes harm to the small intestine and disrupts nutrient absorption.
At this time, there is no cure; the only available treatment requires a strict, lifelong commitment to a gluten-free diet.
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Symptoms of coeliac disease can vary significantly among individuals, complicating diagnosis. Common symptoms include nausea, vomiting, stomach pain, diarrhea, bloating, and fatigue.
If left untreated, coeliac disease can lead to severe long-term health issues, such as osteoporosis, liver and heart complications, and certain types of cancer.
Gluten is present in many everyday foods, including bread, pasta, and cereals, as well as in less obvious items like beer, Vegemite, and soy sauce.
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Finding safe and suitable foods while dining out poses a significant challenge for those with coeliac disease.
Dr. James Daveson from the Wesley Research Institute explained, “With gluten, there is a small protein that those with coeliac disease recognize as foreign, prompting their bodies to react, while individuals without the disease remain unaffected.” He added, “Current understanding suggests that a gluten-free diet may not be as effective as previously thought, creating a substantial burden for those with this condition who must consider every meal they consume each day.”
The new treatment involves two doses of a novel molecule.
Dr. Daveson elaborated, “This innovative therapy aims to lessen the immune system’s response to gluten, attempting to deactivate the cells involved in the aberrant immune pathway.”
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