In the majority of people with celiac disease, strict adherence to a gluten-free diet can result in a quality of life that is on par with non-celiacs. Still a small percentage of celiacs seem to suffer from persistent gastrological discomfort in the form of irritable bowel or irritable-bowel-like symptoms.

With gluten-free products moving out of the niche segment of the market and more into the mainstream, there is tremendous interest among manufacturers in improving existing products and creating new products. Part of this interest lies in improving the functional properties of ingredients, especially the various flours that form the base of so many breads and bread-like products.

Do your chances of developing celiac disease vary depending on which parent is passing on the genes? A new study says yes. According to the results of a recent study, depending on whether the gene is...

Researchers are actually saying that being poor and living in squalor might actually provide some benefit against the development of celiac disease.

On peculiarities of celiac disease is that not all gliadin proteins (peptides) are equal in terms of creating an adverse immune response. Certain peptides are completely broken down during intestinal transport, notably those that are the same size or larger than peptide 57-68. Other peptides, like the peptides 31-49 (P31-41), and the 3-mer gliadin peptide, are transported across the intestinal barrier intact and end up provoking the adverse immune response that is characteristic of celiac disease.

According to the results of a recent study, adults with diet-treated celiac disease show no elevation in anti-avenin IgA by oats, supporting the notion that most adult celiac disease patients can tolerate oats.

For the first time, medical researchers have shown that an activation of the inflammatory response system accompanies major depression and that pro-inflammatory cytokines and lipopolysaccharide (LPS) may trigger symptoms of depression.

A greater awareness of celiac disease, coupled with better and more accurate tests for celiac disease have helped to bring about a situation where most people currently diagnosed with celiac disease show no symptoms at the time of their diagnosis. Currently, most people diagnosed with celiac disease do not show symptoms, but are diagnosed on the basis of referral for elevated risk factors.

Are we close to finding a way for people with gluten intolerance and celiac disease to safely break down and properly digest wheat gluten and protein?

A study on the prevalence of celiac disease in Greece shows that the people of Thessaly have a prevalence of celiac disease that is among the lowest of all the European populations.