Food Sensitivity

Question from a Parent regarding food sensitivity in the Down syndrome population posed to and responded by:
Carolyn Cramoy, MS, CNS

In Down syndrome, in particular, all forms of wheat (not just white flour) and other gluten containing substances should be a concern.  Frequently, DS children and adults can display gastrointestinal, immune and neurological symptoms as a result of exposure to gluten and its resultant toxins.  Gluten sensitivity can appear at any age, and can be subtle or obvious.  The proven propensity for DNA damage in DS is certainly a factor in gluten sensitivity’s increased incidence among this particular population.  Gluten sensitivity can be present even when antigliadin testing is negative.  The only gold standard of diagnosis is a tissue biopsy.  Many parents opt just to try the gluten-free diet, as even small exposures to gluten can do further damage or prevent the intestines from healing.  Most sensitive people will respond quickly to the removal of gluten from the diet, but some patients take months to respond, so plan to stick with it for a year before concluding that it is of no value to your child.

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