gluten Archives

Celiac disease linked to psychosocial distress

March 11, 2020

A recent study found elevated rates of psychosocial distress among children with celiac disease compared to the general population.

Shayna Coburn, Ph.D., assistant professor and psychologist at Children’s National Hospital, is the lead author of a recent article on the first study to report mental health disorders (MHD) in North American children with celiac disease (CeD). The study found elevated rates of psychosocial distress among the children compared to the general population.

The study is based on electronic surveys of patients’ MHD history, psychological symptoms and experiences with the gluten-free diet (GFD) as well as follow-up visits to the Multidisciplinary Celiac Disease Clinic at Children’s National between spring 2017 and spring 2018. The survey participants included 73 parents of children ages 3 to 18 attending the clinic. The researchers calculated rates of MHD in the children and compared them to National Institute of Mental Health population-level data.

Thirty-four percent of the children had at least one MHD. Their rates of anxiety disorders (16%) and attention-deficit/hyperactivity disorder (ADHD, 16%,) were more common than general population rates. More than one-quarter of parents reported current psychosocial distress in their child (28-39%), and approximately half reported their own stress (51%) and worry about the financial burden (46%) associated with the GFD – the only treatment for the disease.

The findings are detailed in an article titled “Mental Health Disorders and Psychosocial Distress in Pediatric Celiac Disease,” which appears on the website of the Journal of Pediatric Gastroenterology and Nutrition. The article is scheduled to appear in the May 2020 print edition of the journal, which will be available April 24.

Coburn and her co-authors also compared the experiences of children diagnosed with CeD less than three months prior to the study with those diagnosed more than three months prior. They were surprised to find that patients’ rates of comorbid CeD and MHD didn’t differ depending on the time of diagnosis, says Coburn.

Parents of children with new CeD diagnoses were less confident in the GFD, but the timing of a CeD diagnosis did not affect the rates of MHD, stress and financial burden. Children with MHD had more anxiety, anger and overall distress as well as parents who were suffering with distress than those without MHD.

The researchers’ findings about the timing of diagnosis “seemed to indicate that perhaps there’s a chronic stress burden on families that doesn’t necessarily improve with time and might be exacerbated in children who have mental health disorders,” says Coburn, who directs psychosocial services for the hospital’s Celiac Disease Program.

Overall, the findings emphasize the importance of ongoing routine screening and treatment for psychosocial distress associated with CeD and the GFD.

The start of the study coincided with the establishment of the clinic, where Coburn and her colleagues were seeing patients with comorbid CeD and MHD. At the clinic, patients and their families are treated by a gastroenterologist as well as the clinic’s nutritionist, education team, psychologist, neurologist and neuropsychologist during an integrative multidisciplinary appointment.

Coburn notes that generally the psychosocial impact on patients with CeD has been overlooked or viewed as a minor condition. “Our work is showing that there are a lot of psychosocial vulnerabilities in children and adults with celiac disease.”

As she continues her research, Coburn sees a need “to advocate for incorporating psychological screening into routine medical treatment of patients with celiac disease. We’d like this to be part of best practices and want to develop behavioral treatments for patients so they’re succeeding with the gluten-free diet.”

“With ADHD there are problems with impulse control, which can make it extra hard to maintain a gluten-free diet,” says Coburn. The co-principal investigators want to study in-depth some of the families who participated in the earlier study to gauge how effectively they’re able to manage ADHD symptoms in order to maintain a gluten-free diet.

Coburn and Maegan Sady, a neuropsychologist at Children’s National, have received a $25,000 grant from the Lambert Family Foundation to study comorbid ADHD and CeD and how they affect a patient’s ability to adhere to the GFD.

Play-Doh, dry pasta show little gluten transfer

January 21, 2020

A preliminary study found no significant gluten transfer on hands or surfaces after children used Play-Doh and dry, uncooked pasta for classroom and sensory play.

Parents who worry their child with celiac disease may be exposed to gluten at school might be able to strike two common school substances – Play-Doh and dry, uncooked pasta – from the exposure risk list, as long as children don’t consume them. A preliminary study from Children’s National Hospital published in the Journal of Pediatric Gastroenterology and Nutrition found no significant gluten transfer on hands or surfaces after children used these items for classroom and sensory play.

Other common school supplies and activities such as paper mâché and baking projects with flour-based dough were associated with gluten transfer. However, gluten residue was not detected when hands and play surfaces were cleaned through basic hygiene including hand-washing and routine surface cleaning.

“We’ve coached families for many years to avoid kids touching any gluten containing school supply, which can be challenging, especially for young children, including my own,” says Vanessa Weisbrod, executive director of the Celiac Disease Program at Children’s National Hospital, who conceived and led the study. “These findings make an easy distinction – school supplies that are dry and not sticky show very low gluten transfer, while those that were wet and pasty cling heavily to hands and table surfaces. In all cases, good hand hygiene and cleaning surfaces after using gluten-containing materials can prevent most gluten transfer.

The authors tested five scenarios commonly taking place in schools where it was thought gluten transfer could be high enough to pose a risk for someone with celiac disease. Gluten transfer was quantified by measuring the amount of gluten in an entire slice of gluten-free bread handled by the child or wiped on the play surfaces, both before and after cleaning. In general, products containing greater than 20 parts per million (ppm) or .002% gluten are considered unsafe for patients with celiac disease.*

The study found negligible gluten transfer in two scenarios:

Play-Doh: After five minutes of play, none of the samples rubbed on the hands of children had gluten transfers above the 20ppm threshold. Only two slices of bread tested above the 20 ppm threshold when rubbed on table surfaces. Both of these slices had visible pea-sized pieces of Play-Doh adhered to them.
Dry pasta in a sensory table: All samples (hands and surfaces) contained less than 20 ppm gluten, and 9 out of 10 samples were under 5 ppm after five minutes of play.

School scenarios where significant gluten transfer was detected included:

Home economics baking project: Both hands and workspaces used to roll out flour-containing cookie dough transferred potentially clinically significant amounts of gluten to bread – well above the assay’s upper limit quantification of 84 ppm.
Paper mâché balloon art: Even after hands and surfaces dried, gluten transfer after this activity was high, mostly above 84 ppm.
Cooked, dyed pasta in a sensory table: After five minutes of play with cooked pasta gluten transfer resulted in concentrations of more than 20ppm gluten, with most samples exceeding 84 ppm.

“These methods provide a realistic estimate of the risk to children with celiac disease using gluten-containing school supplies,” notes Jocelyn Silvester, M.D., Ph.D., director of Research for the Celiac Disease Program at Boston Children’s Hospital and a co-author on the study. “Now we can give evidence-based recommendations to families and schools, so that they can focus on what is most important to keep children with celiac disease safe.”

“Educators are very aware of our additional responsibility to keep students safe during every learning experience at school,” says Amy Damast, Ph.D., Director of Early Childhood Education and Family Engagement at the Temple Sinai Early Childhood Education Program and study co-author. “These study findings should reassure us all that routine, careful handwashing and surface-cleaning methods will keep children with celiac disease safe and healthy, while allowing them to participate in more activities that may involve gluten-containing materials. This study is a win for the students and their schools.”

Clean hands and surfaces matter most

Following the Play-Doh and home economics baking project, the team also tested the effectiveness of three cleaning methods at removing gluten particles. All three – hand-washing with just water, hand-washing with soap and water or thorough wiping with an antibacterial hand wipe – demonstrated the ability to effectively remove gluten.

“Whether you’re protecting from bacteria or gluten, hand-washing and surface hygiene are key,” says Weisbrod. “As parents we want to do everything we can to keep our kids safe and healthy, and this study definitely shows that the number one thing we can do is teach our kids to wash their hands!”

“The presence of gluten in schools poses a potentially serious health concern for students with celiac disease, both in long-term health complications and in debilitating acute symptoms at the time of exposure, seriously inhibiting a student’s ability to succeed at school,” says Marilyn G. Geller, chief executive officer of the Celiac Disease Foundation, which funded the study. “The Celiac Disease Foundation is proud to partner with Children’s National Hospital and sponsor research that defines the risk of gluten contamination in everyday school supplies.”

*U.S. Food and Drug Administration regulations allow foods with less than 20 parts per million of gluten to be labeled “gluten-free.” It is not possible to detect zero ppm – the lowest detected level is 3 ppm (.0003%).

Do celiac families need two toasters?

November 18, 2019

Parents using multiple kitchen appliances and utensils to prevent their child with celiac disease from being exposed to gluten may be able to eliminate some cumbersome steps according to new research.

Parents using multiple kitchen appliances and utensils to prevent their child with celiac disease from being exposed to gluten may be able to eliminate some cumbersome steps. A new, preliminary study from Children’s National Hospital published in the journal Gastroenterology found no significant gluten transfer when tools like the same toaster or knives are used for both gluten-free and gluten-containing foods.

The study authors found that performing these types of kitchen activities using the same kitchen equipment may not pose a high risk of gluten exposure for people with celiac disease. Additionally, basic kitchen hygiene, including routine washing of utensils and equipment with soap and water and handwashing, can further reduce or eliminate gluten transfer.

The authors tested three scenarios where it was thought that gluten transfer could be high enough to pose a gluten exposure risk for someone with celiac disease – in general, greater than 20 parts per million (ppm) or .002%.* However, the study found less gluten transfer than expected in the following scenarios:

Toasting bread: Gluten levels remained at less than 20 ppm when gluten-free bread was toasted in the same toaster as regular bread, across repeated tests and even when gluten-containing crumbs were present at the bottom of the toaster.
Cupcakes: Gluten levels also remained below 20 ppm in most cases when a knife used to cut frosted gluten-containing cupcakes was then used to cut gluten-free cupcakes, even when visible crumbs were stuck to the icing on the knife.
Pasta: Cooking gluten-free pasta in the same water as regular pasta did cause significant gluten transfer, sometimes as high as 115 ppm. However, if the gluten-free pasta was rinsed under running tap water after cooking, the gluten transfer dropped to less than 20 ppm. If the pasta pot was simply rinsed with fresh water before being reused, then gluten transfer was undetectable.

*U.S. Food and Drug Administration regulations allow foods with less than 20 parts per million of gluten to be labeled “gluten-free.” It is not possible to detect zero ppm—the lowest detected level is 3 ppm (.0003%).

“So many celiac parents, including me, have taken every precaution to prevent a gluten exposure in our homes. In many cases that means having two of everything – toasters, knives and pasta pots, with little or no hard evidence showing we needed to,” says Vanessa Weisbrod, executive director of the Celiac Disease Program at Children’s National Hospital, who conceived and led the study. “Though the sample is small, this study gives me hope that someday soon we’ll have empirical evidence to reassure the families we work with that their best defense is not two kitchens – it’s simply a good kitchen and personal hygiene. And, that we can travel to grandma’s house or go on a vacation without worrying about a second toaster.”

“These are areas of the kitchen where today we coach families to exercise an abundance of caution. We still recommend following all guidelines from your celiac care team to prevent cross contamination while we do further study,” adds Benny Kerzner, M.D., the study’s senior author and director of the Celiac Disease Program at Children’s National Hospital. “But the results are compelling enough that it’s time for our larger celiac community to look at the current recommendations with a critical eye and apply evidence-based approaches to pinpoint the true risks for families and eliminate some of the hypervigilant lifestyle changes that we sometimes see after a family receives a celiac diagnosis.”

“This study provides novel data that quantifies the risk of gluten exposure when preparing gluten-free food alongside gluten-containing foods and highlights the need for further study in this area so that recommendations can be evidence-based,” notes Jocelyn Silvester, M.D., Ph.D. FRCPC, director of Research for the Celiac Disease Program at Boston Children’s Hospital who led the study’s biostatistical analysis.

The authors maintain that the most important thing families can do to prevent gluten reaction is practicing simple hygiene steps that include washing pots, pans and kitchen utensils with soap and water after each use (and before using them to prepare gluten-free food) and for all family members to wash their hands with soap and water before preparing gluten-free food.

“The treatment burden of maintaining a strict gluten-free diet has been compared to that of end-stage renal disease, and the partner burden to that of caring for a cancer patient,” says Marilyn G. Geller, chief executive officer of the Celiac Disease Foundation. “This preliminary study is encouraging that this burden may be reduced by scientifically evaluating best practices in avoiding cross-contact with gluten. We congratulate the Children’s National Celiac Disease Program team in taking this important first step in bettering the lives of celiac disease patients and their loved ones.”

Shayna Coburn, Ph.D., receives APA Achievement Award for Early Career Psychologists

October 15, 2018

Shayna Coburn, Ph.D assistant professor and psychologist at Children’s National Health System.

Shayna Coburn, Ph.D., assistant professor and psychologist at Children’s National Health System, has been awarded an American Psychological Association (APA) Achievement Award for Early Career Psychologists.

APA’s Committee on Early Career Psychologists announced the award for early career members who work in all areas of psychology (education, practice, public interest and science) to attend the APA Annual Convention August 2018 in San Francisco.

“At this early stage in my career, the recognition of my achievements thus far is highly valuable as I expand my body of work and strive to advance my career,” Coburn says.

The awards program was designed to reduce barriers to early career members’ attending APA conventions and to support their ability to make meaningful connections and engage in professional development. As a recipient of the award, Coburn received reimbursement up to $400 for convention-related expenses that could cover travel, lodging, meals and/or convention registration fees.

Throughout her career, Coburn has been passionate about clinical and research excellence as well as advocacy. In her current position in the celiac disease program, she has been involved with establishing a new psychosocial health program that combines multidisciplinary clinical service, research and community outreach.

During a previous APA convention, Coburn was able to attend as an exhibitor to promote a free continuing education program. This year was the first time she was featured as a presenter, speaking about celiac disease and psychosocial challenges associated with the disease.

Coburn presented data from Children’s National celiac disease multidisciplinary clinic to report the incidence rates of symptoms that patients experience such as anxiety, depression and stress from a gluten-free diet.

“The most important aspect of the award was having the largest organization of psychologists recognize that during the early stages of my career, I have been involved in work that is meaningful to the community,” Coburn says. “It’s always helpful to have extra support to attend a conference that is across the country from my home in Maryland,” she adds.

The leader and collaborator in a range of scientific, clinical and community-based activities thanks the award for being invaluable in facilitating her attending the conference and being able to participate in career-building and networking opportunities that will help enable her to build professional relationships nationwide.

Dispelling gluten-free myths and patient education headline the 2018 Washington DC Gluten-Free Education Day and Expo

July 2, 2018

audience members at the 2018 Gluten Free Expo keynote

On June 10, 2018, some of the brightest minds in the field gathered at the 2018 Washington DC Gluten-Free Education Day and Expo to discuss opportunities and challenges associated with living a gluten-free life.

The one-day expo focused on how the food we eat affects our brains, how to dispel gluten-free myths and how to think outside the box with new recipes and cooking demonstrations from local restaurants, bakeries and chefs.

Keynote speakers for this year’s symposium included Benny Kerzner, M.D., medical director, Celiac Disease Program at Children’s National, Jocelyn Silvester, M.D., director of Research, Celiac Disease Program at Boston Children’s Hospital and Ian Liebowitz, M.D. from Pediatric Specialists of Virginia.

Additionally, Edwin Liu, M.D., from Colorado Children’s Hospital and Ilana Kahn, M.D., from Children’s National gave a joint keynote on the autoimmune connection, focusing on conditions related to celiac disease and the gut-brain connection.

Teen mentors gave a panel discussion for the 13+ age group attending the conference in a session called “For Teens from Teens!” during which they discussed the challenges of navigating a gluten-free lifestyle as a teen.

In addition to the useful educational sessions, attendees visited many of the 57 vendor tables with gluten-free product samples voting for the best sweet and savory winners.

The Celiac Disease Program at Children’s National Health System started in 2009 to improve the way pediatric celiac disease is diagnosed and treated. Working in partnership with concerned members of our community, our Celiac Disease Program brings together a team of expert physicians, nurses, nutritional consultants and professional counselors dedicated to developing a national model for detecting and treating celiac disease in children.

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Clean hands and surfaces matter most