In people with celiac disease, a bacterial enzyme and a wheat protein stick together, sneak through the gut lining, and end up where immune cells hang out—this might trick the immune system into attacking the gut.

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Processed Food Additive Microbial Transglutaminase and Its Cross-Linked Gliadin Complexes Are Potential Public Health Concerns in Celiac Disease

Narrative Review

2020 Feb 8

The study says that a food additive (mTG) and a wheat protein (gliadin) stick together and get pulled through the gut lining into the tissue below, where immune cells can see them — which is exactly what the claim says.

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Source Study

Processed Food Additive Microbial Transglutaminase and Its Cross-Linked Gliadin Complexes Are Potential Public Health Concerns in Celiac Disease

Score: 1

DOI: 10.3390/ijms21031127

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