Eliminating gluten from the diet is essential for the estimated 0.7%* of the US population with celiac disease. But consumers avoiding it because they think it reduces their risk of heart disease should think again, according to new research.
Epidemics of seasonal viral infections, such as the flu, or seasonal fluctuations in mothers’ vitamin D levels, could explain why celiac disease is strongly associated with children’s season of birth and shed light on what triggers the autoimmune disorder,...
When infants first eat gluten does not appear to influence whether they are diagnosed with celiac disease, but their socioeconomic status likely does, according to two recently published studies.
A study published in the New England Journal of Medicine found that 26% of children with two copies of a high-risk variant in a specific group of genes develop an early sign of celiac disease called celiac disease autoimmunity (CDA) by age five.
If the size of the US gluten-free market is hard to pin down as everyone measures it differently, few doubt that its double-digit growth seems set to continue - at least for the next 2-3 years - according to experts at the FoodNavigator-USA Gluten Free...
Want to learn more about the gluten-free market? Click HERE to tune into FoodNavigator’s online forum to learn about celiac disease and gluten sensitivity, the size of the gluten-free prize, who buys gluten-free products, and why.
The human protein elafin could be delivered into the gut using a probiotic bacterium to reduce the inflammatory reaction typical of celiac disease, researchers suggest.
We know that almost a third of the population has a genetic predisposition to celiac disease, in that they have particular versions (DQ2 or DQ8) of a cellular receptor called the human leukocyte antigen (HLA). But why do only a fraction of those with...
Regular consumption of quinoa appears to be safe for people with celiac disease, according to research published in The American Journal of Gastroenterology.
If the first generation of gluten-free products was short on flavor and nutrients; the next generation - ‘gluten-free 2.0’ - is all about taste, health and convenience, and is infiltrating every food category and channel, delegates at the Food & Nutrition...
Aside from people with celiac disease, which is estimated to affect less than 1% of the US population, why do so many other Americans buy gluten-free products, and will they carry on buying them, or are current growth rates unsustainable?
After years in the draft stage, the US Food and Drug Administration has finalized its rule defining the term “gluten free” for voluntary food labeling. The final version contains no surprises, but will bring certainty to a market in which many firms have...
The rise of celiac disease is not a result of higher gluten content from wheat breeding but more likely a result of increased per capita consumption of wheat flour and vital glutens, a scientist says.
The production of celiac safe food products from non-commercial, traditional wheat strains has great potential, despite a recent study suggesting some are not suitable, say researchers.
Prevalence of celiac disease in the United States may vary by ethnicity, with the highest prevalence among non-Hispanic whites, according to a new study published in The American Journal of Gastroenterology.
A new study has questioned advice to include quinoa in gluten-free diets for those with celiac disease, finding that some varieties may trigger symptoms.
DSM is at the very early stages of development of a product enabling people intolerant to gluten to eat their favorite foods but digest the gluten in them more effectively.
Despite no globally accepted definition for gluten-free, gluten-free food manufacturers should aim for the lowest possible levels of gluten to gain loyal celiac customers, says dietitian Shelley Case.
The incidence of celiac disease has doubled every 15 years since 1974 and is becoming more prevalent in the elderly, claims new research from the University of Maryland’s Center for Celiac Research.
Pure, uncontaminated oats do not cause adverse reactions in most people with celiac disease and gluten-free labeling guidelines should be revised to reflect this, Health Canada has suggested.
Applications for new technology that aims to boost the sensory, nutritional, and overall quality properties of gluten-free bread include the addition of rye-bread flavour into such breads, claims the cereal technology group based at the University of...
Allergen labeling has come a long way, but a US study of food labels last month found that ambiguities are still prevalent. FoodNavigator-USA.com examines the current position on gluten-free labeling rules.
Many American parents are seeking out gluten-free foods, often without diagnosis of celiac disease, according to a new report – but nutrition and public policy expert Marion Nestle says it is not a concern.
Celiac disease could be at least four times more common today than it was 50 years ago, according to a new study from University of Minnesota and Mayo Clinic researchers.
The US gluten-free market has soared in recent years, according to
a new report, and is likely to receive another significant boost as
the nation's mega food firms jump on the bandwagon after the FDA
definition of 'gluten-free'...
Inconsistencies in information provided by McDonald's over the
allergen content of its French fries have resulted in the fast food
giant facing a public relations nightmare together with possibly
unfounded lawsuits.
