Someone summarize in English please!

[Electra375]

http://www.informaworld.com/smpp/content~content=a713785300~db=all

Presence of High Levels of Non-Degraded Gliadin in Breast Milk from Healthy Mothers
Authors: F. G. Chirdo; M. Rumbo; M. C. A**n; C. A. Fossati
DOI: 10.1080/00365529850172557
Publication Frequency: 12 issues per year
Published in: journal Scandinavian Journal of Gastroenterology, Volume 33, Issue 11 November 1998 , pages 1186 - 1192
Subjects: Gastroenterology; Gastrointestinal & Abdominal Surgery;
Formats available: PDF (English)

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Abstract
Background: Secretion of dietary antigens into breast milk has been extensively documented. The presence of these antigens is of relevance because they could be involved in the modulation of the immune response in neonates. The objective of this study is to determine the gliadin concentration in milk, colostrum, and serum samples from healthy lactating mothers on a normal diet. Gliadin levels in milk samples from a group of six mothers after a brief period of gluten restriction were also determined. The molecular weight of secreted gliadins was also analysed. Methods: Gliadin concentration was determined with a highly sensitive competitive enzyme-linked immunosorbent assay, modified so as to eliminate anti-gliadin antibody interference. The level of gliadin/IgA anti-gliadin immune complexes in milk, colostrum, and serum samples was determined. Results: Gliadin was detected in all 49 milk samples. Its concentration varied between 5 and 1200 ng/ml (mean, 178 ng/ml). In colostrum (n = 14) gliadin levels were higher (range, 28-9000 ng/ml; mean, 883 ng/ml), not being detectable in one case. Gliadin was detectable in 14 of 31 serum samples, in which levels were lower than in milk and colostrum samples (mean, 41 ng/ml). Neither a correlation between gliadin levels in milk, colostrum, and serum samples from the same subject nor a relation between gluten intake and gliadin concentration in milk samples from six subjects under a 3-day gluten-free diet could be found. Higher levels of immune complexes were observed in colostrum samples than in milk and serum samples. No correlation was detected between gliadin concentration and the level of immune complexes. The analysis of milk and colostrum samples by immunoblotting showed bands of immunoreactive gliadin presenting Mr similar to those of native proteins from wheat extracts. Conclusions: Very high levels of gliadin were detected in milk samples from healthy mothers on an unrestricted diet. Gliadin levels were higher than those reported for dietary antigens in other studies. Breast milk contained non-degraded gliadins and gliadin/anti-gliadin IgA immune complexes.


Does this say there is Gluten Protein in Breastmilk? That is what I need it to say (LOL). I know BM has gluten in it, I just need proof to put in my folder of CD stuffs. The proof will be needed to support a DIL who breastfeeds any of my sons's children, I pray they all married Celiac women!!! GF everybody!!!

[NancyM]

Yup, sounds like it to me. Score one for the parents that figured this out long before the researchers and doctors. :)
Results: Gliadin was detected in all 49 milk samples.

[halsgluten]

Wow! That is rather powerful for even such a very small study. The odds that all 6 women are coincidentally gluten sensitive is less than one in 1000, so I would say that gliadin is in the breast milk of most or all lactating women that eat wheat.

Gliadin is THE antigen in gluten sensitivity and Celiac Disease. There are other antigens in wheat, particularly with anaphylactic allergies, but I’ve read of nothing other than gliadin associated Celiac Disease. Cow milk casein can also cause flattened villi.

Gluten is a mixture of glutenin and toxic gliadin. If you equate gluten with gliadin, then, YES, “gluten” does get into most if not all breast milk!

My translation:
1. Gluten = Gliadin was detected in all of the milk of all of the women! (It gets into every woman’s body! Gliadin crosses the gut in substantial amounts whether you are gluten sensitive or not!!!)

2. Gluten/Gliadin was detected in levels higher than other foods have been detected (gliadin is a slithery beast! Unlike most almost all other food proteins, it gets into all tissue. This is why it being investigated for brain drug delivery!)

3. There was no change in gliadin levels in any type of sample over 3 days of imposed gluten free diet, so either breast store gliadin (likely?) so it takes more than three days of diet to have an effect, the breasts produce gliadin, the breasts produce a gliadin mimic, or the tests were all foobarred.

4. Colostrum is a means of preprogramming the infants immune system to its local environment, so naturally Colostrum will have more of the gliadin-antibody complexes (gliadin stuck to an gliadin-antibody).

5. Gliadin is in the milk whether or not the woman is positive for gluten sensitivity by the blood test.

6. The gliadin is at least as toxic coming out of the breast as was in the wheat berry it came from. Actually, it could be even more potent because in flour, the gliadin is hard to digest and absorb, affording some protection, but in the breast milk, it is already dissolved and ready to penetrate the infant’s immature intestines.

Hmmm, what do they feed dairy cows these days?

Hmmm, what does this say about kids who were “allergic to breast milk”?

Thank you!

Hal

[NancyM]

Hmmm, what do they feed dairy cows these days?

That was my thought too. Perhaps this is why so few celiacs can really drink milk.

I sent the link off to Dr. Lewey (thefooddoc.com). I hope it inspires him to blog, he's been very quiet for a long time!

[annelb]

I wonder why one of the celiac "experts" said gluten did not get into breast milk at a large meeting a few years ago. There is even more evidence. http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?db=pubmed&cmd=Retrieve&dopt=AbstractPlus&list_uids=3300148&query_hl=4&itool=pubmed_docsum
Acta Paediatr Scand. 1987 May;76(3):453-6. Links
Passage of gliadin into human breast milk.Troncone R, Scarcella A, Donatiello A, Cannataro P, Tarabuso A, Auricchio S.
Samples of breast milk were taken from 53 women following the ingestion of 20 g of gluten. The samples were analysed for the presence of gliadin by a double-antibody sandwich enzyme immunoassay. Gliadin (5-95 ng/ml) was detected in 54/80 samples collected at various stages of lactation. Maximum levels in milk were found 2-4 hours after ingestion; gliadin could not be detected in serum. The transfer of gliadin from mother to infant might be critical for the development of an appropriate specific immune response to gliadin later in life.

PMID: 3300148 [PubMed - indexed for MEDLINE]


Hmmm - wonder what the "appropriate specific immune response to gliadin" is :confused: Celiac Disease?
Anne

[jamietwo]

Hmmm, what does this say about kids who were “allergic to breast milk”?

Kids aren't allergic to their mother's milk! They might be allergic/sensitive to something the mother ate, but that can be remedied easily enough...

[Electra375]

It has been my personal experience with 2 of my children that they react to "gluten" in my breastmilk, despite my being told that was not possible. I've been searching for the YES, this looked like it.
I always just made the logical connection that if Dairy Proteins could pass into breastmilk and it was widely accepted that many nursling couples benefited from the elimination of dairy, THAT it was TOTALLY possible and LIKELY that WHEAT also passed freely into breastmilk.
Now, I have my proof.

[jcc]

Great thread!

Cara

[pakisa100]

It's really nice to finally see this in writing.

All the nursing mother's here at BT gs having been saying, for years that it doesn't matter what those abstracts say - they know it's getting through.

It always struck me as being an absolutely ludicrous statement, saying that it doesnt... EVERYTHING does!!!

I do however, believe that it may be more than gliadin that people are reacting to... they just don't know what yet...

Lots of things can cause flattened villi. This is why I am such a proponent of a complete elimination diet.

Gliadin levels being higher than other foods may be attributed to the fact that most people consume more wheat than any other food. Human milk is also the highest milk in sugar... however that could be because we eat far more sugars (both simple and complex) than many other mammals.

Having had so much experience in doing an elim. diet and watching others go through the process... I find it absolutely ridiculous that they measured it after three days and not longer.

I mean, the point is good... that it takes longer than 3 days... but anyone who's ever done an elim. diet, know that it takes at least FOUR DAYS before any positive changes are seen... and that doesn't even have anything to do with breastmilk. It also doesn't pertain to 'just' gluten... any food that is toxic seems to take a minimum of four days to purge (sometimes up to two weeks - as the body 'detoxifies' itself).




Hmmm, what do they feed dairy cows these days?

Hal,

You're just trying to get me up on my soapbox, aren't you? :D

They feed them mostly grain... even organic cows are mostly fed organic grain... and usually a large portion is gluten grain.

This creates a highly acidic end meat product for the consumer (even if they only feed them grain for the last 6 weeks to fatten them up).

I searched and searched and finally found an organic farmer that grassfeeds her stock and even though she knows nothing (really - but more than most) about gluten sensitivity, she's done enormous research re: animal husbandry and will not feed her animals wheat, corn (too much sugar, she says) or soy (too much protein, she says). She does feed barley and two other non-gluten grasses that have a better sugar/protein balance.

There is an enormous difference in the meat I get from her. Interestingly, the pork looks more like beef. (Which I always find interesting because for years there was that push for pork being 'the other white meat').

Of course, in the end, this means that the milk she gets is very different also (not that we drink it but I'm thinking of trying some raw milk next year, maybe just to see if the live enzymes will counter the casein reaction that exists in dd).

I was just talking to her yesterday and we were talking about our chicken eggs being so precious that we can tend to be stingy with them because the eggs that you get in the store are all grainfed, acid leaning and VERY low in carotenes (as anyone can witness by the yellow yolk - in nature with a full diet - they are bright orange) and omegas (she feeds her chickens much the same as we feed ours).