New research presents the results of a trial that used nanoparticles to increase tolerance to gluten in people with celiac disease.

Share on Pinterest People with celiac disease currently have to avoid products that contain gluten, such as bread and pasta.

Celiac disease is an autoimmune condition affecting 1 in 141 people in the United States, and up to 1% of the world’s population.

In celiac disease, foods that contain gluten trigger damage to the small intestine. Gluten is a protein found in wheat, barley, and rye. As a result, foods such as bread, pasta, cookies, and cakes contain gluten, as do other prepackaged foods, cosmetics, toothpaste, and food supplements.

In celiac disease, gluten triggers the body’s immune system to overreact and cause inflammation. New research, however, hopes to induce immune tolerance to gluten in people with celiac disease.

Stephen Miller, a professor of microbiology and immunology at Northwestern University Feinberg School of Medicine in Chicago, IL, together with his team, spent years developing a technology that enables people with celiac disease to consume gluten without causing as much inflammation.

The technology involves biodegradable nanoparticles that “teach” the immune system to tolerate gluten. The researchers hope that they can transfer this technology to other similar autoimmune conditions or allergies, such as multiple sclerosis, type 1 diabetes, peanut allergy, or asthma.

Prof. Miller and colleagues presented their findings at the United European Gastroenterology Week conference, which took place in Barcelona, Spain.