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Experts identify safest and most effective diets for IBS management

This review in Nutrients evaluates the scientific evidence, clinical effectiveness, and safety of major dietary strategies for irritable bowel syndrome, including traditional advice, low-FODMAP, gluten-free, Mediterranean, and starch- and sucrose-reduced diets. It concludes that while the low-FODMAP diet has the strongest short-term evidence, no single approach fits all patients, and dietitian-led personalization is essential.

2 Mar 2026

Viral RNA modifications trigger celiac inflammation

An EHU study indicates that a drug already approved for use in humans could help to reduce the inflammation associated with celiac disease.

24 Feb 2026

Genetic variants in 11 regions of human genome influence the gut microbiome

In two new studies on 28,000 individuals, researchers are able to show that genetic variants in 11 regions of the human genome have a clear influence on which bacteria are in the gut and what they do there.

13 Feb 2026

Dietary intervention eases celiac symptoms in children but not quality of life

The Gluten3S research group launched a dietary intervention with children who had recently been diagnosed with celiac disease.

14 Jan 2026

Specific foods linked to autism risk via immune pathways

Genetic and clinical data suggest dietary factors may influence autism risk via immune pathways, highlighting the need for further research in this area.

14 Jan 2026

Dietary protein reshapes how cholera bacteria colonize the gut

Researchers investigate the role of dietary components and the gut microbiota in cholera.

13 Jan 2026

A high-protein diet shows strong anti-cholera effects

Cholera, a severe bacterial infection that causes diarrhea and kills if untreated, can be defeated with a diet high in protein, according to a new study from UC Riverside.

8 Jan 2026

Fructans and ATIs impact digestive health in beer

The GLUTEN3S research group of the University of the Basque Country (EHU) has identified the presence of fructans and amylase/trypsin inhibitor (ATI) proteins in gluten-free beers made from barley, compounds that can cause digestive symptoms in sensitive individuals. Its content is comparable to that of traditional beers containing gluten, according to a study published in the Journal of Food Composition and Analysis.

16 Dec 2025

Unnecessary gluten-free diets may put children at risk

Understanding gluten-related disorders is crucial for pediatric nutrition, as gluten-free diets can pose health risks without appropriate medical supervision.

15 Dec 2025

New findings show why the human intestine uniquely presents gluten to T cells

Human intestinal M cells function as dendritic cell-like antigen-presenting cells, displaying constitutive MHC-II activity and specialized machinery for processing gluten. Their ability to deamidate and present gliadin peptides positions them as key initiators of immune responses relevant to coeliac disease.

11 Dec 2025

White bread vs wholegrain: which one is actually better for your health?

This review dispels common myths about white and wholegrain bread by examining their composition processing and health effects. It concludes that while wholegrain breads offer added benefits white bread remains a safe affordable and nutritionally meaningful staple when fortified.

11 Dec 2025

Discovery links human M cells to early steps of celiac disease

The human small intestine absorbs nutrients while protecting us from potentially harmful microbes. One of the cell types that plays a key role in this protection is the microfold cell, or M cell.

10 Dec 2025

Study shows gluten sensitivity is driven by gut–brain interactions rather than gluten

A landmark study has revealed that gluten sensitivity, which affects approximately 10 per cent of the global population, is not actually about gluten but part of the way the gut and brain interact.

21 Nov 2025

Gluten-free guide lifts diet quality for children but lasting change needs support

A new pilot RCT in children with celiac disease found that a single counselling session using a Gluten-Free Food Guide (GFFG) temporarily improved diet quality, variety, and milk intake but the benefits faded within six months. Ongoing support may be essential for lasting dietary change.

6 Nov 2025

Scientists explore why black rice deserves a bigger place in modern diets

Researchers reviewed the nutritional composition, therapeutic benefits, and industrial uses of black rice, highlighting its potential as a functional food. The study highlights the role of black rice in managing blood sugar, cholesterol, and inflammation, while also advocating for more robust human trials and sustainable cultivation methods.

2 Nov 2025

Study highlights high prevalence of non-coeliac gluten sensitivity lacking clear markers

Around one in ten people worldwide report gastrointestinal and other symptoms such as fatigue and headache after eating foods containing gluten or wheat despite not having a diagnosis of either coeliac disease or wheat allergy, finds a large systematic review and meta-analysis published online in Gut.

29 Oct 2025

Are ultra-processed plant foods really worse than meat? Scientists weigh in

A new review challenges assumptions about ultra-processed foods, finding that plant-based versions, such as soymilk, meat analogs, and soft margarines, may lower cholesterol and disease risk compared with unprocessed animal foods when used as replacements.

26 Oct 2025

Mediterranean diet linked to dramatically lower odds of endometriosis

A new case–control study found that women with stronger adherence to the Mediterranean diet had dramatically lower odds of endometriosis. Diets rich in fruits, vegetables, fish, and legumes were protective, while higher intakes of meat, dairy, and refined whole grains were linked to increased risk.

22 Oct 2025

Night shift work may raise risk of irritable bowel syndrome

The study indicates that night shift work increases irritable bowel syndrome risk, particularly among those with obesity, due to circadian rhythm disturbances.

22 Oct 2025

Low-calorie diets linked to higher psoriatic arthritis risk, genetic study suggests

This Mendelian randomization study found that low-calorie diets may slightly increase the risk of psoriatic arthritis, while vegetarian and gluten-free diets showed no causal links to psoriasis, acne, or atopic dermatitis. The findings challenge assumptions about universally beneficial dietary patterns and highlight the need for cautious interpretation of dietary interventions in inflammatory skin disease.

19 Oct 2025