The chemicals in cooking utensils increase the risk of celiac disease

The cause of celiac disease is still not known with certainty. However, several researchers in the United States have recently found a link between the chemicals in nonstick cookware and celiac disease. They suspect the risk is increased in people who are frequently exposed to the chemical.

The use of nonstick cooking utensils has often caused controversy. The chemicals that coat them have been linked to several health problems, including kidney disease and thyroid disorders and cancer. Then, what is the relationship between the chemicals in nonstick cookware and celiac disease?

What is celiac disease?

Launching the Celiac Disease Foundation page, celiac disease is a type of digestive disorder that is triggered when a person eats foods containing gluten. Gluten is a special protein found in wheat and other grains.

When people with celiac disease consume gluten, their immune systems will overreact and trigger inflammation in the intestines. Inflammation causes damage to the villi, which are small bumps in the intestine that absorb nutrients.

The most common symptoms of celiac disease are abdominal pain, bloating, and diarrhea. In the long term, this disease can lead to complications. Complications of celiac disease include malnutrition and bone loss because the intestines cannot optimally absorb nutrients from food.

Many experts believe that celiac disease is caused by the presence of the HLA-DQ2 and HLA-DQ8 genes that are inherited from parents. However, the exact cause of this autoimmune disease is not fully understood.

There are also many other factors that increase the risk, especially disorders of the immune system. Anything that upsets the immune system might affect a person's risk of developing celiac disease, including chemicals from everyday appliances.

Chemicals in cooking utensils and celiac disease

The controversy over nonstick cookware was originally related to a chemical called perfluorooctanoic acid (PFOA). This compound is associated with the risk of a number of health problems, as has been mentioned in many previous studies.

Most of the non-stick cookware is no longer using PFOA. However, experts in this latest study found a host of other chemicals that are problematic as well. They call it persistent organic pollutant (POP).

POP is a chemical pollutant (polluting agent) used to coat furniture, electronics, and other products to make it fireproof. This substance is bad for health so it starts to be eliminated gradually.

According to the researchers, the presence of POP in the body can interfere with hormone function and the immune system. They believe that disruption of both systems can increase the risk of autoimmune diseases, including celiac disease.

POP is associated with celiac disease

In order to answer this suspicion, they conducted a study on 88 patients with digestive disorders. The study subjects were patients who routinely underwent blood tests to monitor whether they had celiac disease.

A total of 30 people were diagnosed with celiac disease. The research team then proceeded with blood tests to see the levels of POP. In fact, patients diagnosed with celiac disease had higher levels of POP in their blood.

Most of the POP found in the study came from pesticides, but this is not the only source of POP in the home. These chemicals are also used as a fireproof coating in nonstick cookware, so people with celiac disease who use these utensils may also be exposed.

Apart from POP itself, the researchers also found a link with gender. Women are 5-9 times more likely to suffer from celiac disease if they have high levels of POP in their blood.

Meanwhile, men with high blood POP levels were at twice the risk of suffering from these digestive disorders. POP levels in blood do not rise rapidly, but this finding is certainly of particular concern.

However, this research still needs to be studied further. Researchers have not been able to conclude that POP is a definite cause of celiac disease, considering that the study sample is still relatively small and less diverse.

Meanwhile, for those of you who are at risk of developing celiac disease, start using alternative cooking utensils. Some of the materials are quite safe, among others stainless steel, ceramics, stoneware, and cast-iron.

Celiac disease can be difficult to prevent, but you can control the risk factors. You also need to follow a gluten-free diet to prevent recurrence of the disease.