Having increased exposure to environmental chemicals, such as those found in pesticides, non-stick cookware, and fire retardants, is positively associated with increased incidence of Celiac Disease. Specifically, young individuals with high serum levels of dichlorodiphenyldichloroethylene (DDE) are twice as likely to have developed Celiac Disease. When looking at females only, the risk is even greater – nearly nine times as likely to have developed Celiac Disease. Other chemicals also showed a positive association including – perfluorooctane sulfonic acid, perfluorooctanoic acid, and perfluorohexanesulfonate.
Back when I was in the lab, my colleagues and I tested ourselves routinely and every one of us showed some positive level of DDE. It’s ubiquitous, unfortunately, but we can take steps to reduce our exposure. Here are some that relate to these chemicals:
– Use natural pesticide / avoid synthetic pesticides
– Use stainless steel, glass or ceramic cookware – see our blog on cookware choices here.
– Look for goods that are not treated with fire retardants (pyjamas, furniture, tents, etc.)
– Use a HEPA filter air filtration system and vacuum, and wipe down surfaces with wet cloths/mops to remove contaminated household dust
– Look for goods not treated with water-proofing chemicals
https://linkinghub.elsevier.com/retrieve/pii/S0013935120303327