Increased Dietary Fiber Intake Before Age Two Linked to Lower Celiac Disease Risk

Recent research conducted by Lund University in Sweden indicates that higher dietary fiber consumption in children under the age of two may significantly lower the risk of developing celiac disease later in life. The study found a particularly strong correlation for those who consumed fiber-rich foods before their first birthday.

This groundbreaking study is the first to explore the relationship between dietary fiber intake and the risk of celiac disease in children. It was based on the TEDDY cohort, a long-term investigation monitoring children with genetic predispositions across locations in Skåne, Germany, Finland, and the United States. While the primary focus of the TEDDY study has been on type 1 diabetes, it has also provided critical insights into celiac disease.

Researchers followed 6,500 children from birth until they reached at least 13 years of age, utilizing blood samples to identify antibodies associated with celiac disease. This methodology allowed them to pinpoint the onset of the disease effectively. The findings, which are set to be published in the journal Gastroenterology, underscore the importance of dietary fiber during early childhood.

Initially, the researchers hypothesized that different types of dietary fibers, which are found in fruits, vegetables, grains, and legumes, might have varying effects on celiac disease risk. However, upon examining the data, they concluded that the overall amount of fiber consumed was the critical factor, rather than the specific type.

The dietary intake of the children was documented through regular food records completed by their parents, tracking fiber consumption across eleven occasions. The research team also took into account genetic factors such as family history of celiac disease and the biological sex of the child, both of which are known to influence risk levels. It is well-established that celiac disease tends to be more prevalent in females, who represent approximately two-thirds of all cases.

When controlling for these variables, researchers discovered that children who had a high-fiber diet between the ages of 6 to 12 months experienced a nearly 40% decrease in the incidence of celiac disease by the age of 13. This finding was significant when compared to the general risk observed in the study, which was approximately 7.8 cases per 1,000 person-years.

Among the cohort, just over 7% were diagnosed with celiac disease during the follow-up period, with the most common age for diagnosis occurring around 3 to 4 years old. The data suggested that increasing daily fiber intake by roughly three grams from average consumption levels could reduce the likelihood of developing celiac disease substantially.

While the researchers noted a beneficial effect of dietary fiber in children up to two years of age, this effect was less pronounced, correlating to a modest 5% reduction in risk. After the age of two, fiber intake appeared to have minimal impact on the development of celiac disease.

The researchers theorize that a fiber-rich diet may positively influence the gut microbiota in children during these critical early years, potentially strengthening the immune system and enhancing the integrity of the gut barrier. However, they emphasize that this remains speculative at this stage. The findings point to a possible protective factor, yet the researchers stress the need for clinical trials to validate these observations before making definitive dietary recommendations for young children.