Dietary Triggers of Pain and Inflammation
Description: Numerous pain syndromes and autoimmune diseases have been associated with both humoral and cell-mediated immune responses to food intake. From peripheral neuropathies to migraines and ataxia, from acute myocarditis to chronic pancreatitis, from Myasthenia Gravis to Primary Biliary Cirrhosis, in sensitive individuals, foods can initiate this response by up-regulating macrophage pro-inflammatory gene expression and cytokine production. Digested byproducts of these foods are exorphins that have the potential to impact brain physiology through action at opioid receptors. Immune sensitivity to wheat glutens and bovine milk caseins may affect a subset of individuals with bipolar disorder. Digested byproducts of these foods are exorphins that have the potential to impact brain physiology through action at opioid receptors. Dietary interventions like gluten-free and casein-free diets have been reported to improve intestinal, autoimmune and neurological symptoms in patients with a variety of conditions. Epigenetic programming, including CpG methylation and histone modifications, can influence the risk of disease in later life, and such programming may be modulated by nutritional factors such as milk and wheat.
This presentation will review:
- the frequency of food sensitivities
- the sequential pain-producing pathophysiology and neural manifestations of food sensitivities
- the potential inhibition of LDN benefit from
Dr. Tom O'Bryan is an internationally recognized speaker and workshop leader specializing in the complications of Non-Celiac Gluten Sensitivity and Celiac Disease as they occur inside and outside of the intestines. He recently hosted the paradigm-shifting ‘A Grain of Truth’-the Gluten eSummit, bringing together 29 of the world’s experts on Celiac Disease and Non-Celiac Gluten Sensitivity. www.theglutensummit.com