Gluten-free diet gains popularity, despite no rise in celiac disease

There has been a rise in the number of Americans choosing to go gluten-free, even though the prevalence of celiac disease has remained steady, study finds.

High-fiber diet alters gut bacteria to protect against food allergy

A high-fiber diet rich in vitamin A may lower the risk of food allergy, suggest researchers who found that it protected against peanut allergy in mice.

Coeliac disease triggered by viruses

Viruses may trigger pathological false alarm in the intestine.The onset of the autoimmune condition coeliac disease may not be down to genetic factors alone – certain viral infections may also…

Up to 50% of people with undiagnosed coeliac disease have iron deficiency anaemia

Almost a quarter (23%) of British adults recalled being told they were anaemic following a blood test, according to a recent YouGov survey1 for Coeliac UK; the charity is concerned that as anaemia…

Gut microorganisms cause gluten-induced pathology in mouse model of celiac disease

Early exposure to antibiotics, resulting in microbial imbalance, exacerbates response to gluten, according to research published in the American Journal of PathologyInvestigators interested in…

Simplified diagnosis of coeliac disease

Diagnosis of coeliac disease requires a tissue sample from the small intestine, which can be extremely unpleasant.

The gluten-free diet: is it really good for our health?

Increasingly, many of us are choosing to scrap gluten from our diet, even in the absence of an intolerance to the protein. But is this a good dietary choice? We investigate.

New insight into gluten intolerance

Celiac disease patients suffer from gluten intolerance and must adjust to a life without gluten from food sources like wheat, rye and barley.

Cause of oat toxicity in celiac disease explained

Melbourne researchers have identified why some people with coeliac disease show an immune response after eating oats.

Celiac disease triggers may include non-gluten proteins

Researchers find many celiac patients have immune reactions to non-gluten wheat proteins and say this should be considered in current and future research on celiac treatments.

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