Risk of Celiac Disease in Children

Higher blood levels of chemicals found in pesticides, nonstick cookware and flame retardants may increase the risk of celiac disease in children and young adults up to age 21, according to a study published in Environmental Research.

It’s not just a problem for adults: In America, many kids also fail to consume the daily recommended amount of fruits and veggies, and that can impact lifelong health. Changing these eating habits can be difficult, especially for underserved families with fewer economic resources. In a randomized trial published in JAMA Network Open, researchers at Dell Medical School at The University of Texas at Austin set out to determine the impact of programs designed to make these changes easier. They provided caregivers enrolled in an existing curbside food program (managed by the Boys & Girls Clubs of America) with grocery gift cards and free 10-pound boxes of fruits and vegetables every week for 4 weeks to see if it would improve their children’s diets.

The answer? Yes! The investigators observed that these children ate healthy food items two times more per day compared with the control group. And, importantly, healthy eating behaviors continued after the program ended. Along with each produce box, caregivers were also provided support (including bilingual, culturally relevant recipes customized to the box’s contents) and advice (such as how to store produce to prolong shelf life).

This shows that there are creative ways that our health system can help overcome the nutrition shortfall that befalls so many households and lower the risk of celiac disease in children.  

See also: Celiac Disease and Chemicals