Research from McMaster University indicates that the benefits of dietary fiber for individuals with celiac disease may hinge on the presence of specific gut bacteria capable of metabolizing fiber. Celiac disease, an immune-mediated disorder triggered by gluten from wheat, rye, barley, and triticale, leads to inflammation in the small intestine. While a gluten-free diet is the primary treatment, it often lacks sufficient fiber, which is essential for gut health.
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The study involved analyzing the fecal microbiome of 27 individuals with celiac disease—16 of whom were newly diagnosed and 11 had been following a gluten-free diet for at least two years. Their microbiomes were compared to those of 26 healthy individuals. Results showed that those with celiac disease had diminished expression of enzymes critical for digesting resistant starch and fiber, alongside reduced levels of short-chain fatty acids, products of fiber metabolism by gut bacteria. This deficiency was attributed to a lack of bacteria from the Prevotellaceae family, known for their fiber-degrading capabilities.
Additionally, researchers investigated the efficacy of different types of fiber by conducting experiments with mice genetically predisposed to celiac disease. Mice on a gluten-free diet were given inulin, a soluble fiber found in foods like leeks and garlic, or HylonVII, an insoluble fiber derived from corn starch. Inulin not only mitigated intestinal inflammation but also enhanced short-chain fatty acid production. In contrast, the corn-based resistant starch did not have a similar positive effect.
The findings suggest that the type of fiber consumed may significantly impact gut health in individuals with celiac disease. Furthermore, they emphasize that merely removing gluten may not fully restore gut microbiome functions in adults with celiac. Future approaches to managing celiac disease may need to incorporate targeted fiber intake and probiotics to improve gut health.
The research was published in Nature Communications (2026).