Gluten News and Research

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Common food additive could cause celiac disease, review says

Research suggests that celiac disease could be caused by a bacterial enzyme used to manufacture sausages, cheese, bread and other processed foods.

7 Jan 2019

Prebiotic supplement may be effective alternative to reduce GI disturbances in autistic children

Diets free from gluten and casein are often recommended as a way to reduce gastrointestinal (GI) problems in children with autistic spectrum disorders.

22 Nov 2018

Live probiotics can change existing gut flora and alter immune response

New research published in the International Journal of Pharmaceutics demonstrates that 'good' bacteria in the live probiotic SymproveTM can successfully reach and colonize the gut, where they go on to change the existing gut flora. They are also capable of modifying immune response.

20 Nov 2018

Researchers explore whether low-gluten diets can be recommended for people without allergies

An increasing number of people choose a low-gluten diet, even though they are not allergic to the dietary substance. This trend has sparked public debate about whether or not low-gluten diets are recommendable for people without allergies.

15 Nov 2018

New method helps study connection between metabolism in gut bacteria and development of diabetes

Researchers at örebro University have, together with a well-known research team in Denmark, developed a method for studying how metabolism in gut bacteria influences our health. Their method will now be published in its entirety in the scientific journal Nature Protocols.

7 Nov 2018

World’s first vaccine against coeliac disease to be tested in Australia

US-based pharmaceutical company ImmusanT, after worldwide trials, is all set to start clinical trials of a new vaccine against coeliac disease at the Royal Melbourne Hospital Clinical Trials Centre in Melbourne. This will be followed by trials to be held at Adelaide, Brisbane, Perth, Mackay and Sunshine Coast say the sources.

31 Oct 2018

UK set to fortify flour with folic acid to prevent spine defects among newborns

Public Health Minister Steve Brine added that the move would be discussed with the ministers and is likely to raise folic acid consumption among pregnant mothers.

24 Oct 2018

Researchers study how proliferation of gluten-free industry affects people with celiac disease

A new Journal of Human Nutrition and Dietetics study has investigated how the recent proliferation of the gluten-free industry has affected individuals living with celiac disease.

3 Oct 2018

TU Wien develops new remedy for celiac disease

Celiac disease is a fairly common disease, affecting one to two percent of the European population. It is expressed as a hypersensitivity to gluten, a protein found in cereals such as wheat, barley or rye.

24 Sep 2018

ImmusanT receives JDRF T1D Fund to develop novel vaccine candidate for type 1 diabetes

ImmusanT, Inc., a clinical stage company that is leveraging its Epitope-Specific Immuno-Therapy™ platform to translate and deliver first-in-class peptide-based immune therapies to people living with autoimmune diseases, today announced that it has received an investment from the JDRF T1D Fund, a venture philanthropy fund exclusively devoted to finding and funding the best type 1 diabetes commercial opportunities.

11 Sep 2018

Dermatologist explains whether dietary changes could impact skin health

They say you are what you eat, but it's not quite that simple when it comes to healthy skin.

27 Jul 2018

Investigational drug offers hope of relief for celiac disease patients exposed to gluten

An investigational new drug offers hope of relief for celiac disease patients who are inadvertently exposed to gluten while on a gluten-free diet.

22 May 2018

Gluten-free diet may help protect against neuropathic pain

A strict gluten-free diet may help protect against the nerve pain that some people with gluten sensitivity experience, according to a preliminary study released today that will be presented at the American Academy of Neurology's 70th Annual Meeting in Los Angeles, April 21 to 27, 2018.

1 Mar 2018

Researchers discover mechanism that could open doors to new treatments for celiac disease

Celiac disease is an autoimmune disorder that affects by some estimates nearly 1 in 100 people. Celiac disease symptoms are triggered by gluten, a protein found in wheat and related plants, but gluten doesn't act alone to cause the digestive symptoms that patients suffer.

23 Feb 2018

Study reveals increased disease risk after early heart surgery

Infections and autoimmune diseases are more common among people who have undergone heart surgery as children and had their thymus removed at the same time, which is often done to get access to the heart. This is evident in a study published in The Journal of Allergy and Clinical Immunology.

21 Feb 2018

Persistent bloating can be a sign of ovarian cancer, warns charity

The charity Target Ovarian Cancer that there is an "alarmingly low rate of awareness" among women that persistent bloating is a major symptom of ovarian cancer.

20 Feb 2018

Study: Diagnosis of celiac disease takes 3.5 years for patients who do not report GI symptoms

It takes an average of 3.5 years to diagnose celiac disease in patients who do not report gastrointestinal symptoms, a Loyola Medicine study has found.

19 Feb 2018

Meat substitutes and legume products prove successful in European market

Within the last four years, products containing grain legumes such as beans, lentils or soybeans have registered an increase of 39 % in Europe.

12 Feb 2018

New device that fits on a key chain can accurately test for allergens

More than 50 million Americans have food allergies and often just trace amounts of allergens can trigger life-threatening reactions.

26 Oct 2017

Cassava could partially replace wheat flour in bread to prevent scarcity

In coming decades, the rise in global temperatures owing to climate change may hinder the production of wheat in many temperate regions where the crop is grown today. The raw material for bread, one of the world's most consumed foods, may become scarce and more expensive as a result.

25 Oct 2017