9 August 2004 - Gluten free diet may halt ataxia caused by gluten sensitivity

Gluten ataxia, cerebellar dysfunction caused by sensitivity to gluten, may be controlled by a strict gluten-free diet, researchers have concluded.

Gluten ataxia is a serious, progressive and permanent impairment of neurological function. However, the diet may prevent further deterioration. Therefore prompt diagnosis is vital.

Dr Marios Hadjivassiliou, Consultant Neurologist at Sheffield’s Royal Hallamshire Hospital, believes that gluten ataxia accounts for up to 40 per cent of ataxias where there is no known genetic or other cause, (‘idiopathic sporadic ataxias’.)

The research conducted by Dr Hadjivassiliou’s team, partly funded by the charity Ataxia UK, found a significant improvement in the ataxia of a group of 26 patients who eliminated gluten from their diet for a year compared to a control group of 14 patients who decided not to follow the diet. Change was measured by validated tests to assess balance and co-ordination at the start of the study and after one year.

Dr Hadjivassiliou commented:
“Prompt diagnosis of gluten ataxia is vital. The sooner the diagnosis is made, the more likely that the diet will be effective. If a patient with gluten ataxia has remained undiagnosed for years, the damage to the cerebellum may be permanent and the improvement minimal. However, the diet may prevent deterioration.

“We therefore recommend that all patients with ataxia of unknown cause (idiopathic ataxia) should be tested for gluten sensitivity.”

Ref: Journal of Neurology Neurosurgery and Psychiatry 74: 1-4

A fuller report on Dr Hadjivassiliou’s research into gluten ataxia past and current is published in The Ataxian 148.

For the latest news from Ataxia UK and to join our media mailing list, contact Ataxia UK Press Officer Barnaby Levy on 020 7582 1444 pressoffice@ataxia.org.uk.

Helpline: 0845 644 0606

9 August 2004 - Gluten free diet may halt ataxia caused by gluten sensitivity