Australian Researchers Find the Gluten Level Causing a Coeliac Autoimmune Response

Global food labelling laws may be undertaking a serious revolution thanks to the work of experts at the Wesley Research Institute

Hey Gluten Free Fam,

Some special coeliac news has emerged from our very own shores this year. Thanks to Dr. James Daveson and his team from the Wesley Research Institute in Queensland, Australia, they have been able to define with precise detail what constitutes a trigger threshold for the autoimmune disease. As the Clinic Director of the Coeliac Disease and Immune Health Research Program, Dr. Daveson found via the Gluten Threshold Study that a dose of gluten as low as 3 milligrams activated the response.

What is just as remarkable, with 51 individuals participating in the study, is that they were able to define what an “eliciting dose” of gluten looked like for 99% of participants. They determined that a gluten dose below 2.4mg did not result in an autoimmune activation in 90% of the group, while doses below 0.8mg of gluten did not activate a response for 95% of coeliacs.

What the Gluten Threshold Study Might Mean for Food Labelling Laws

“This is the first time we’ve been able to demonstrate, with certainty, that even very small gluten exposures can activate the immune system in people with coeliac disease.”

Dr. James Daveson via The Australian. Image credit: Wesley Research Institute

Such a breakthrough deserves major recognition in the field, with the study delivering clear data on how the immune system reacts to gluten exposure. The knock-on effects of such a program could be wide-reaching, especially when considering food labelling laws and what brands may have to adhere to with their packaging.

“This is the first time we’ve been able to demonstrate, with certainty, that even very small gluten exposures can activate the immune system in people with coeliac disease,” Dr Daveson told The Australian.  “Our findings support the strength of Australia and New Zealand’s approach (to food labelling). They also highlight the need for international collaborations to progress food labelling regulations in areas like Europe and the United States, that ensure safe gluten exposure for everyone living with coeliac disease.”

Brands in Australia and New Zealand require a marker of 0.75mg or below to fall into the “no detectable gluten” category. However, for packaging overseas across Europe and the United States for example, they can have items as high as 5.0mg before reaching such a threshold for consumers.

We will keep a very close eye on the work of Dr. Daveson and the team at the Wesley Research Institute to see how much momentum can follow from here. It is through these types of research programs that drive change, giving first-hand evidence to change legislation and ensure those suffering from coeliac disease and gluten intolerance that food manufacturers must guarantee full transparency and safety.

How the Study Could Deliver Real World Benefits for Everyday People

Brisbane local Kira Perry sees the bigger picture for coeliac and gluten free change. Image Credit: The Wesley Research Institute

We would encourage you to have a read of Brisbane occupational therapist Kira Perry’s experience as a participant in the Gluten Threshold Study. Courtesy of the Wesley Research Institute, Kira was generous enough to share her personal story to showcase the impact coeliac disease has had on the life of her family. By taking part, Kira has helped to demonstrate where the line should be drawn for food manufacturers and how urgent it is to instigate change for the entire industry worldwide.

“It’s how change happens,” Perry told the Institute. “If the evidence isn’t there, the funding won’t come for this and other research. Taking part means you’re helping improve other people’s lives.”

She is also very cognisant of what the results of the study could mean in the medium to long-term future. “To think something we’ve been part of could help change food laws around the world… that’s huge.”