In a new study, researchers have confirmed that the risk of developing the coeliac disease is connected to the amount of gluten children consume.
The study is the most comprehensive of its kind to date.
In the study, the team examined 6,600 children at increased risk of developing coeliac disease.
The kids were followed from birth until the age of five, in Sweden, Finland, Germany, and the USA.
The researchers found a clear association between the amount of gluten the children consumed and the risk of developing coeliac disease or pre-coeliac disease.
This confirms earlier findings from studies on Swedish children.
The team also found that the risk of developing pre-coeliac disease or coeliac disease was highest in 2-3-year-olds at increased risk of developing coeliac disease.
The increase in risk was noticeable even with small amounts of gluten—a daily intake of 2 grams—or the equivalent of one slice of white bread.
A daily gluten intake over 2 grams at the age of 2 was linked to a 75% increase in the risk of developing coeliac disease.
This is in comparison with children who ate less than 2 grams of gluten.
The association was found in all participating countries except for Germany, where there was insufficient data to draw any definitive conclusions.
When it comes to dietary advice, the team says determining a recommendation or limit is a challenge as gluten intake varies and increases during the first years of life.
They also emphasize that the majority of the group at increased risk of the coeliac disease do not develop the disease.
Therefore, serious consideration should be taken before issuing advice on a particular diet or food restrictions.
The lead author of the study is Daniel Agardh, associate professor at Lund University and consultant at Skåne University Hospital in Malmö.
The study is published in the prestigious journal JAMA.
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