One new study that was led by researchers from the NYU Grossman School of Medicine discovered that elevated blood levels of the toxins found in fire retardants, pesticides, and nonstick cookware all were linked to a higher risk of celiac disease in young adults and children. Published in the Environmental Research journal, the study sheds light on the serious dangers toxic chemicals pose to us and our children.
DDEs significantly increase the risk of celiac disease in young people
Researchers discovered that it was dichlorodiphenyldichlorethylenes (DDEs) – which are pesticide-related chemicals – that were linked to a higher risk of celiac disease. Young adults and children with higher levels of DDEs in their blood had double the risk of being diagnosed with celiac disease compared to those with lower levels.
Additionally, the study found that there was a gender difference in the relationship between toxic exposures and celiac disease. Among females, who are more likely to have celiac disease than men, having a higher-than-normal exposure to pesticides result in them being eight times more likely to develop gluten intolerance.
In young females who had higher levels of PFAs – nonstick chemicals found in nonstick cookware, they were five to nine times more likely to end up with celiac disease. For young men, the findings were a bit different. Boys and young males who had high levels of fire-retardant chemicals had twice the chance of being diagnosed with celiac disease.
Avoid Pesticides and shop for Organic Foods (free of chemical pesticides and herbicides including glyphosate as well as free from gmos) such as meats, dairy, fruits and veggies, and all your grocery needs on your next visit to Whitaker’s Natural Market!
Portions of this Health Tip are from NaturalHealth365.
