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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.

15 Aug 2019

Few tips for packing healthy, balanced, nutritious lunches

School lunches and after-school snacks are important parts of a child's daily routine. With a little creativity, you can help make certain that your child's routine is based on healthy choices.

8 Aug 2019

Lactic acid bacteria and gut bacteria contribute to health benefits of rye, study shows

Eating rye comes with a variety of health benefits. A new study from the University of Eastern Finland now shows that both lactic acid bacteria and gut bacteria contribute to the health benefits of rye.

5 Aug 2019

Sesame could be added to the list of allergens on food packaging

Following a recent investigation, the FDA is considering taking regulatory action to ensure sesame is labeled as an allergen on food packaging.

2 Aug 2019

New study launched to evaluate experimental treatment for food allergy

Though food allergy affects more than 4.8 million children in the United States, no approved preventative treatments currently exist.

2 Aug 2019

New survey highlights the impact of EGIDs on families

Imagine if food caused pain... nausea… reflux… was hard to swallow or even suddenly became stuck in your esophagus. That can be the reality for someone living with an eosinophilic gastrointestinal disorder.

29 Jul 2019

Climate change and increasing CO2 could decrease the availability of critical nutrients

One of the biggest challenges to reducing hunger and undernutrition around the world is to produce foods that provide not only enough calories but also make enough necessary nutrients widely available.

18 Jul 2019

Study explores long-term impact of food restrictions on normal eating patterns in patients

Celiac disease, irritable bowel syndrome, crohn's disease and anaphylactic are all instigated by food allergies.

29 Jun 2019

Study: Micronutrient deficiencies are common in adults at the time of celiac disease diagnosis

Micronutrient deficiencies, including vitamins B12 and D, as well as folate, iron, zinc and copper, are common in adults at the time of diagnosis with celiac disease.

24 Jun 2019

Fighting hidden hunger with promising new approach

After a prolonged decline, global hunger is on the rise--affecting more than 820 million individuals in 2017. Additionally, more than 2 billion people suffer from "hidden hunger," which occurs when individuals eat foods that don't provide the nutrients they need to lead healthy, productive lives.

23 Jun 2019

Creating a physical and genetic map of Cannabis sativa

Scientists have developed a physical and genetic map of Cannabis sativa to facilitate further investigation into the genetic and molecular mechanisms exhibited by this plant.

19 Jun 2019

UK government to consider fortifying flour with folic acid to combat neural tube defects

A 12-week consultation has been launched to discuss whether folic acid should be added to flour in the UK.

13 Jun 2019

Researchers develop new method to reduce toxicity of gluten for people with celiac disease

A team of researchers from Universidad Politécnica de Madrid and Universidade de Trás-os-Montes e Alto Douro along with other research institutions have developed a method that will allow us to reduce the toxicity of gluten for people who suffer from celiac disease.

3 Jun 2019

New study shows no evidence of highly toxic Fusarium head blight variant in Illinois

Illinois wheat growers, take heart. A new University of Illinois study shows no evidence of a highly toxic Fusarium head blight variant, known as NA2, in the wheat-growing region of the state.

31 May 2019

Ultra-Processed foods delay satiety, increase food intake and weight gain

Eating highly processed foods could be associated with weight gain finds a new study. The study was published in the latest issue of Cell Metabolism and is titled, “Ultra-Processed Diets Cause Excess Calorie Intake and Weight Gain: An Inpatient Randomized Controlled Trial of Ad Libitum Food Intake.”

19 May 2019

Whole grain cereals can provide health benefits by altering intestinal serotonin production

Adults consuming whole grain rye have lower plasma serotonin levels than people eating low-fiber wheat bread, according to a recent study by the University of Eastern Finland and the International Agency for Research on Cancer.

13 May 2019

Many of the symptoms for IBS could actually be undiagnosed celiac disease

National charity Celiac UK, is calling on greater awareness of the similarity of symptoms and urges anyone with IBS to ask their GP for a celiac disease blood test, if they have not already had one.

8 May 2019