Can the risk of getting coeliac disease be reduced by introducing food containing gluten at a later stage?

According to a American survey, for children with a genetic disposition, a higher consumption of gluten within the first five years of life is connected to a higher risk of coeliac auto-immunity and coeliac disease. In this research the more gluten a child consumed, the higher the risk of coeliac disease. It's probable that other environmental factors, like gastrointestinal infections, are needed for coeliac disease to develop. Nevertheless, more randomised clinical trials (RCTs) are required to establish if less gluten, not only during early childhood, but also for a more extended period of time, lessens the possibility of genetically susceptible children to develop the disease permanently.