Professor Jason Tydin
speaker
44 appearances
1 recordings
1 series
first heard Jul 2026
last heard 3 Jul
Professor Jason Tydin’s voice in public audio — every appearance, attributed to the second.
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A food like a croissant will contain wheat and that contains gluten.
And so that is the protein that will trigger a bad reaction in someone with celiac disease.
What we know is that that will come down into the stomach and into the small intestine and be absorbed into the body.
And at that stage, immune cells called T cells in a person's body, if they have celiac disease, will react to that gluten and trigger inflammation and damage to the bowel lining and some of the effects around the body.
Yeah, that's a really good question.
We actually don't know why people with celiac disease develop these T cells that target gluten.
We sometimes call them gluten-specific T cells.
But we do know that people with celiac disease have lots of these T cells that then react when people consume gluten.
People without celiac disease don't have these T cells.
So why some people develop these immune cells, we don't really fully understand yet.
We know there are some genetics that are involved to make people susceptible.
But beyond that, we don't fully understand the different triggers that could unmask celiac disease.
There's a little bit of information that tells us that the amount of glucin a child has or if they have lots of infections could increase their risk of developing celiac disease.
I mean, celiac disease is very common.
It affects at least one in 70 Australians.
And many people remain undiagnosed because the symptoms are so broad.
Anything from tummy upset through to lethargy or iron deficiency or fertility issues.
And some people have minimal symptoms.
So it often goes undiagnosed.
So I think this work is not just interesting, but it's also really important because it tells us that celiac disease is more than just gluten.
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