Unfortunately for those with intolerance for gluten, it seems there are some more bad news for the celiac: non-gluten proteins can also potentially trigger the disease.

According to new studies, it seems that celiac and non-gluten may come hand in hand too, unfortunately for those suffering from the disease. In an article on Medical News Today, it is explained that other proteins not related to gluten seem to also take a toll on those suffering from the autoimmune disorder.

A new research in the Columbia University in New York has suggested that it is not only through gluten that celiac disease can be triggered. For the investigative paper, called "Specific Non-Gluten Proteins of Wheat are Novel Target Antigens in Celiac Disease Humoral Response. Journal of Proteome Research," scientists saw a tendency never witnessed before: that celiac and non-gluten compounds can actually go together.

As specified by Science Daily, the researchers pointed out that it has been thought for a while that celiac disease appears due to contact with wheat, rye or barley, which contain the protein known as gluten. This disease is a sort of allergy, which is to say, it means that the people who have it are unable to process gluten.

For now, there is no cure for celiac disease, other than two avoid foods that contain wheat, rye or barley. However, the Columbia University team led by Armin Alaedini and Susan B. Altenbach wanted to further study the relation between celiac and non-gluten compounds.

In their investigation, the researchers came upon an interesting fighting: there are five groups of non-gluten proteins that cause the same effects on the body in people suffering with celiac disease than the aforementioned products.

The new discoveries that celiac and non-gluten proteins could potentially do the same kind of harm could lead to further investigation as to the nature of the disease.