Gluten News and Research

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Are shared fryers really off-limits for people with celiac disease?

A study finds most French fries and tortilla chips from shared fryers contain low gluten levels, suggesting revised dietary advice for celiac disease is needed.

22 Oct 2026

Blood proteins may offer new clues to gut health in celiac disease

Celiac disease is an autoimmune condition in which the immune system reacts adversely to gluten. Eating gluten causes inflammation in the gut, which can damage the intestine and impair its ability to absorb nutrients.

10 Oct 2026

Blood biomarkers help track gut pathology in celiac disease

8 Oct 2026

Gut inflammation may explain food sensitivities in IBD patients

A new study, to be published in Gastroenterology, finds that gut inflammation can change the way gut bacteria break down food - possibly triggering immune reactions to foods that were previously fine to eat.

7 Oct 2026

From wild rice to tarwi, researchers are exploring the health potential of Indigenous foods

A conference paper reviewed North American and Andean Indigenous foods, including Three Sisters crops, wild rice, native berries, tarwi, quinoa, and amaranth, and described their nutrients and bioactive compounds. Evidence for health effects remains limited for many of these foods, and the authors call for research developed with Indigenous communities that also supports traditional knowledge and food sovereignty.

28 Sep 2026

A Mediterranean ingredient gave gluten-free pasta an unexpected upgrade

Researchers developed carob-enriched gluten-free tagliatelle that increased dietary fiber and antioxidant activity while reducing starch digestibility and improving pasta structure. A 20% carob substitution provided the best overall balance of functional properties, texture, and consumer acceptance, although clinical health benefits remain to be established.

17 Aug 2026

Carbohydrate foods needing clearer nutrition guidance

Research identifies misalignments in perceptions of carbohydrate food healthfulness, suggesting priorities for nutrition education and public health messaging.

30 Jul 2026

Study links chronic xanthan gum consumption to colon inflammation

Xanthan gum is found almost everywhere. This food additive has thickening, stabilizing, and gelling properties and is one of the most widely used by the food industry to adjust the consistency of ice cream, yogurt, cakes, sauces, and gluten-free pasta.

13 Jul 2026

Immune cell defects may drive celiac disease development

New research from the Snow Centre for Immune Health is challenging long-held assumptions about autoimmune disease, revealing that coeliac disease may be driven not just by an overactive immune system, but by subtle defects in how immune cells function.

9 Jun 2026

How the right diet could support the gut bacteria that matter most

This review examines how gut keystone bacteria shape microbiome stability, disease risk, and responses to diet. It highlights why better identification methods, experimental validation, and precision diet-probiotic strategies are needed to restore gut homeostasis.

26 May 2026

Specialized care helps child thrive despite chronic swallowing disorder

Today, 11-year-old Logan Fitzpatrick of Malverne, New York, spends his time playing baseball, practicing tae kwon do, painting, and cheering on the Mets and the Islanders.

22 May 2026

A breakthrough molecular discovery could neutralize gluten and protect coeliac patients

A research project led by the Institute for Research in Nutrition and Food Safety (INSA) and the Faculty of Pharmacy and Food Sciences at the University of Barcelona, together with the Molecular Biology Institute of Barcelona (IBMB) of the CSIC (which stands for Consejo Superior de Investigaciones Científicas), has successfully designed and tested a gluten-degrading molecule that is a promising ally in the management of coeliac disease, an autoimmune disease whose symptoms are triggered by the consumption of gluten and other prolamins found in cereals.

14 May 2026

Experimental drug ZED1227 protects the whole body from gluten damage

An experimental drug may in future provide a new form of protection for people with celiac disease.

28 Apr 2026

Study finds no causal link between antibiotics and celiac disease risk

The risk of celiac disease, an autoimmune reaction driven by gluten, is not a reason to avoid antibiotic treatment.

28 Apr 2026

“Natural” and “healthy” labels may confuse shoppers more than help

Study reveals that front-of-pack labels alone can't ensure healthy choices, as perceptions of naturalness and processing shape consumer behavior.

15 Apr 2026

Intimacy study offers reassuring news for celiac-discordant couples

For people living with celiac disease, the fear of gluten exposure can extend beyond food - sometimes even into moments of intimacy.

8 Apr 2026

Can diet influence thyroid disease? A major review points to Mediterranean-style eating

This review found that thyroid health depends on more than iodine alone, with selenium, iron, zinc, vitamins, omega-3s, and overall eating patterns all shaping thyroid function and autoimmunity. It also concluded that Mediterranean-style diets are linked to more favorable thyroid outcomes, while unnecessary restrictive diets offer little benefit without a clear medical indication.

7 Apr 2026

Celiac disease weakens gut microbes that digest fiber

Findings suggest that impaired fiber metabolism in celiac disease is due to microbial deficits, not just diet, emphasizing the need for targeted interventions.

2 Apr 2026

Gut bacteria determine fiber benefits in celiac disease patients

Many people with celiac disease are advised to eat more fiber to support digestion and manage symptoms, either through diet or prescribed fiber supplements.

31 Mar 2026

Dragon fruit peel extract enhances bread nutrition and reduces food waste

A research team led by Professor ZHOU Weibiao from the Department of Food Science and Technology at the NUS Faculty of Science has shown that compounds extracted from red dragon fruit peel can be incorporated into bread to increase antioxidant activity and slow starch digestion, offering a potential pathway to healthier staple foods and reduced food waste.

17 Mar 2026