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New guidelines recommend no-biopsy approach for childhood celiac disease diagnosis

The European Society for Paediatric Gastroenterology, Hepatology and Nutrition has today issued new guidance to physicians on the diagnosis of celiac disease in children recommending the no-biopsy approach at diagnosis for the majority of children suspected of having the disease.

7 Feb 2020

Study finds negligible gluten transfer when children use Play Doh, uncooked pasta for play

Parents who worry their child with celiac disease may be exposed to gluten at school might be able to strike two common school substances -- Play Doh and dry, uncooked pasta -- from the exposure risk list, as long as children don't consume them.

8 Jan 2020

Bacterial exposure is a potential environmental risk factor in developing coeliac disease

Bacterial exposure has been identified as a potential environmental risk factor in developing coeliac disease, a hereditary autoimmune-like condition that affects about one in 70 Australians.

8 Jan 2020

Classroom activities pose low risk of harmful gluten exposure in children with celiac disease

Common classroom activities – such as playing with Play-Doh or uncooked pasta – have little or no potential to cause harmful gluten exposure in children with celiac disease, reports a study in the Journal of Pediatric Gastroenterology and Nutrition.

7 Jan 2020

People with restricted diets more likely to feel lonely during holiday meals

Holiday celebrations often revolve around eating, but for those with food restrictions, that can produce an incongruous feeling when dining with friends and loved ones: loneliness.

26 Dec 2019

Modern wheat does not impair gastrointestinal health in mice compared with heirloom variety

Amid concerns about gluten sensitivity, increasing numbers of people are avoiding wheat. Most have not been diagnosed with a wheat-related medical condition, yet they seem to feel better when they don't eat gluten-containing foods.

18 Dec 2019

Tips for a gluten-free Thanksgiving dinner

Thanksgiving is a holiday built around a meal. And the meal is a specific one, with the menu largely set in stone.

26 Nov 2019

Cedars-Sinai surgeons detect and remove 25-pound cancerous ovarian tumor

Maria Robles Garcia was sure her uncomfortable abdominal symptoms weren't caused by irritable bowel syndrome or from being overweight, no matter that her local doctors repeatedly told her that was the case.

13 Nov 2019

GlobalData: New unpronounceable ingredients are leaving consumers confused

Gone are the days where whey powder was considered an exotic ingredient. Recently consumers have been exposed to a multitude of ingredients options leading to ingredients overload where consumers can’t keep up in a time where they are looking for simplicity and real ingredients in their purchase decisions.

11 Nov 2019

Agri-Neo introduces first-ever technology to eliminate harmful pathogens in flour

Agri-Neo is introducing Neo-Temper, the first-ever organic, non-thermal food safety technology that eliminates harmful pathogens in flour.

4 Nov 2019

Celiac disease may now be curable with biodegradable nanoparticles

A phase 2 trial just concluded shows that people with celiac disease may now be able to hope for a cure, through a treatment that makes the immune system tolerant towards gluten. This could eventually make it possible for such individuals to eat gluten-containing foods without fear.

22 Oct 2019

New treatment shows promise to reverse celiac disease

Results of a new phase 2 clinical trial using technology developed at Northwestern Medicine show it is possible to induce immune tolerance to gluten in individuals with celiac disease. The findings may pave the way for treated celiac patients to eventually tolerate gluten in their diet.

22 Oct 2019

Research finds lower bone density among adults with undiagnosed celiac disease

Research by George Mason University College of Health and Human Services found that adults who likely had undiagnosed celiac disease had lower bone density than the adults without UCD, although they consumed more calcium and phosphorous.

17 Oct 2019

Kids with celiac disease and allergic inflammatory disorder may not need to remove soy from their diets

Children who have both celiac disease and an associated allergic inflammatory disorder may not need to permanently remove soy from their diets to reduce scarring in the esophagus, according to new research from the University of Chicago Medicine.

16 Oct 2019

New study finds no significant gluten transfer in common-cooking activities of celiac families

Parents using multiple kitchen appliances and utensils to prevent their child with celiac disease from being exposed to gluten may be able to eliminate some cumbersome steps.

30 Sep 2019

Raising Awareness of Coeliac Disease with Coeliac UK

An interview with Norma McGough from Coeliac UK, debunking some of the common myths surrounding celiac disease and helping to raise awareness of the condition

12 Sep 2019

Study calls for screening of all first-degree relatives of celiac disease patients

Parents, siblings and children of people with celiac disease are at high risk of also having the disease, according to a Mayo Clinic study. This study calls for screening of all first-degree relatives of patients -- not just those who show symptoms.

22 Aug 2019

CSIRO scientists can now detect gluten in any food

Scientists from Australia’s national science agency, CSIRO, can now detect gluten in any food and show which grain it comes from, making it easier for food companies to correctly label their products.

16 Aug 2019

High gluten intake during childhood increases risk of celiac disease

Children are more likely to develop celiac disease if they consume higher-than-average amounts of gluten during the first five years of life.

15 Aug 2019

New test reveals truth behind gluten-free labels

Many people have wondered whether the gluten-free labeling on their groceries was true. Now, scientists in Australia have come up with a way to identify the presence of specific glutens in rye that indicate the presence of this grain in foods labeled “gluten-free”. Gluten is already known to be present in wheat, barley and oats.