Dr. Schär Institute

The whole of the bacteria hosted in our intestine, or the microbiome, forms a vital critical mass that interacts with our body – “for better or worse” – starting from birth. As recent studies have shown, the intestinal microbiome appears to have significant connections to gluten-related disorders.

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As new evidence and better analytical techniques emerge, more information is becoming available about our gut bacteria. It is becoming clear that the type and relative amount of bacteria present in our gut plays an important role in both health and disease.

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This short article provides an overview of the differences in microbiota which exist in gluten-related disorders, with a particular focus on coeliac disease. It goes on to outline a planned controlled prospective study which examines changes in intestinal microflora in patients with wheat sensitivity.

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The importance of intestinal microbiota and role of probiotics is well documented in some clinical scenarios and conditions, for example, antibiotic-associated diarrhoea, irritable bowel syndrome. However, there are currently few studies on the relationship between coeliac disease and microbiota. This article looks to address and summarise the current knowledge base within this specific area.

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The chameleon is a well-known African reptile famous for its ability to change the colour of its skin in order to blend in with its surround-ings. In medicine, the term “chameleon-like” is used to describe diseases which can appear in many different forms. Coeliac disease, with its diverse, ever-changing nature, is one such disease.

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This article focuses on the worldwide epidemiology of coeliac disease. The information it contains is not only relevant for statistical purposes but also serves to formulate hypotheses on the factors which contribute to the development of this disease that is so widespread in modern society.

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Research into the nutritional adequacy of a gluten-free diet is limited. This article looks at an ongoing Italian study with the aim of understanding more about the nutritional quality of a gluten-free diet.

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This short article looks at the issues surrounding adherence to a gluten-free diet and effect on quality of life in coeliac patients.

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This article presents an overview of current understanding on refractory coeliac disease and future developments in this area.

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In previous issues of the Forum we have uncovered the links between IBS and gluten sensitivity. We now consider the research behind the low FODMAP diet and it's potential application in the management of IBS symptoms.

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A diet low in short-chain fermentable carbohydrates (FODMAPs) is fast becoming an accepted dietary treatment for irritable bowel syndrome (IBS) and other functional bowel disorders due to its powerful effect on reducing gastrointestinal symptoms.

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IBS is a chronic and debilitating functional gastrointestinal disorder with research suggesting that it effects at least 10% of the UK, European and US population.

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The following case study is based on a generic patient using epidemiological data.

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At the end of 2013, the Dr. Schär Research and Development Department celebrated it's tenth anniversary. Virna Cerne, head of the R&D centre sets out the milestones of the last few years – in particular how the quality of gluten-free products has improved and gives a view on what might be expected in the future in this exciting market.

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