“Numerous studies document the impact of nutrient malabsorption caused from
Celiac Disease in both children and adults. Calcium, vitamin D, magnesium, and fiber,
especially soluble fiber, are also limited in the gluten free diet.”
Cynthia Kupper, Gluten Intolerance Group
Resistant starch – particularly RS2 type resistant starch derived from corn can act as a replacement for wheat products in foods that are required to be gluten-free.
Gluten Intolerance
Celiac Disease is a condition in which there is a chronic reaction to certain protein chains, commonly referred to as glutens, found in some cereal grains. This reaction causes destruction of the villi in the small intestine, with resulting malabsorption of nutrients. Symptoms range from short-term gastrointestinal distress after gluten exposure to chronic nutritional deficiencies. Some individuals display no symptoms despite the presence of disease-specific antibodies. Estimates of celiac disease prevalence range from 0.3 to 2% of the general population. Detailed peer-reviewed information on this disease can be found on the Celiac and Gluten-Free Diet Support Page, www.celiac.com.
The specific proteins responsible for reactions in celiac patients are present in wheat gluten, the elastic protein that is left behind after wheat starch is washed away from wheat flour dough. Similar proteins appear to be present in rye, barley and oats. Corn also contains proteins known as "glutens" but these are chemically distinct from the wheat and wheat-related glutens and do not contain the proteins associated with the celiac reactions. Therefore, corn consumption is completely safe for individuals with celiac disease. In fact, the American Dietetic Association specifically recommends corn products for individuals with celiac disease as an essential component of a gluten-free diet.
The strongest risk factor for development of celiac disease appears to be genetic. There is no evidence that exposure to corn or corn products is associated with the pathogenesis of this condition.
Additional information on this benefit can be found under "Digestive / Colonic Health".
The Stats1
It has been estimated than more than 2 million people in the United States have celiac disease – or approximately 1 in 140 individuals.
The role of resistant starch
Eating natural resistant starch is important for colon health. Recent scientific studies suggest that resistant starch’s fermentation within the colon may be important because it produces more butyrate than other fibers tested. Butyrate, a short-chain fatty acid, has been shown to have anti-carcinogenic properties and anti-inflammatory properties, which may be useful for preventing and/or treating Celiac disease and inflammatory bowel disease.
1 Source: Fasano A, et al, 2003 “Prevalence of Celiac Disease in at-risk and not-at-risk groups in the United States” Arch Intern Med 163:286-292. Farrell RJ and Kelly CP 2002 “Celiac sprue [review]” N Eng J Med 346:180-188.