Researchers have found that people with celiac disease can kiss those who eat gluten without significant health risks. A study indicated that only minimal amounts of the protein transfer during a French kiss.
It’s estimated that around 1% of the global population suffers from celiac disease, an autoimmune disorder triggered by gluten, though many remain undiagnosed.
Managing the condition typically involves avoiding foods and drinks containing gluten, but there’s also a need for careful monitoring to prevent accidental ingestion.
Anne Lee, an assistant professor of nutritional medicine at Columbia University, noted that concerns over the disease can negatively impact social interactions and overall quality of life.
She expressed her initial worry about the idea of someone with celiac disease kissing their partner.
Lee’s research with her colleagues indicates that those with celiac disease can feel more at ease regarding such matters.
She mentioned that if someone is dating or with a partner who has eaten gluten, there’s no need for excessive worry.
The study, which is awaiting peer review and will be presented at Digestive Disease Week in San Diego next week, involved 10 couples, one of whom had celiac disease.
Over two separate trials, participants without celiac disease were asked to consume 10 gluten-containing crackers. Afterward, they either waited five minutes or drank 120ml of water before kissing their partner for a minute. The saliva of the partner with celiac disease was then tested.
Results showed that only two kisses resulted in gluten levels above the 20 ppm threshold considered safe for “gluten-free” products. Notably, neither instance occurred after water consumption. Additionally, only one participant showed a positive urine test for gluten later that evening.
Moreover, no one with celiac disease reported experiencing symptoms six to twelve hours after kissing.
Interestingly, the saliva of non-celiac participants did show gluten levels far exceeding the 20 ppm threshold after consuming the crackers, regardless of whether they were tested five, ten, or thirty minutes later or had taken water beforehand.
David Sanders, a gastroenterology professor at the University of Sheffield who was not involved in the study, acknowledged the research’s small scale but deemed the findings reassuring for those with celiac disease.
He commended the researchers for addressing a concern in the celiac community using scientific methods.
Dr. Mahima Swamy from Dundee University also supported the study but pointed out that sensitivity to gluten varies among individuals with celiac disease. She noted that those who are highly sensitive might remain cautious.
“Even following these guidelines, symptoms can differ, especially for those who are more sensitive,” she remarked.
