People intolerant to gluten cannot consume the gliadin present in gluten because it irritates the lining of their small intestine. But researchers at the University of Alberta in the US have found that the antibodies in egg yolk could be used to coat the gluten as it enters the body and therefore prevent these harmful effects.
Doctors at the University of Alberta have developed a pill that neutralizes gluten in the stomach to protect the small intestine and limit the damage caused by gliadin.
The pill should be taken five minutes before eating, and up to two hours after. Thus, people with celiac disease could eat the foods gluten containers no problem.
The researchers explained that this supplement would not be a treatment for the disease but rather a means of improving the quality of life of those who suffer from it. It may also help reduce gluten-induced symptoms in celiac patients such as fatigue, bloating and headache.
The dietary supplement was developed by a British company, the Vetanda Group, which announced that if clinical trials are conclusive, the pill could be available as early as early 2018 in Canada.
Vetanda Group spokeswoman Claire Perry told the Nutralingredients website that “our breakthrough health product has the potential to offer gluten-intolerant individuals dietary freedom and also improve their quality of life. »
