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I am proud to be part of this video:

'What's With Wheat' documentary, the silent global growing epidemic of gluten intolerance!

There is a free Online Screening available tomorrow –

More and more people are diagnosed with coeliac and non-coeliac gluten sensitivity than every before! You have to ask the question, WHY!

Cyndi O'Meara, nutritionist and founder of Changing Habits, went on a global quest to find out the reason why! She could not understand why after millions of years of eating wheat, that we now have this growing epidemic of wheat and gluten intolerance.

The14 experts, including Dr Perlmutter, Sarah Ballantyne, Dr Terry Wahls, Dr Natasha Campbell McBride, Pete Evans, Dr Rodney Ford, Sayer Ji, Sally Fallon and others, weigh in on the subject and provide chilling answers.

REGISTER FOR THE FREE SCREENING BY FOLLOWING THE LINK BELOW

https://www.changinghabitsaffiliates.com/117-1-5-3.html

FREE 7 DAY ONLINE SCREENING. Commencing June 24 - July 1, 2016.

Celimmune LLC, a clinical development-stage immunotherapy company focused on treating and preventing immune-mediated diseases, announced that it has dosed the first patient in its Phase 2 clinical study for AMG 714 in celiac disease. AMG 714 is an investigational anti-IL-15 monoclonal antibody being studied for the treatment of gluten-free diet non-responsive celiac disease (NRCD) and refractory celiac disease Type II (RCD-II). The celiac disease study is being conducted by several expert academic medical centers in Tampere, Oulu, and Turku, Finland, a country where the incidence and understanding of celiac disease ranks among the highest in the world.

Image: CC--Counselman CollectionThe randomized, double-blind, placebo-controlled, parallel-group study is expected to enroll 63 patients with a diagnosis of celiac disease confirmed by intestinal biopsy at least 12 months prior to screening. The study will evaluate the efficacy and safety of AMG 714 for the attenuation of the effects of gluten exposure in adult patients with celiac disease during a gluten challenge. Study duration is 20 weeks and visits to the site take place every two weeks.

Francisco Leon, M.D., Ph.D., CEO and Chief Medical Officer of Celimmune, commented, "Dosing the first celiac disease patient with AMG 714 is an important milestone for our company and an exciting step forward in the endeavor to find much-needed therapeutic treatment options for celiac disease when the gluten-free diet is not effective and for refractory celiac disease type II (RCD-II). We have chosen Finland for the excellence of its celiac research, its efficient clinical research community and its generous celiac patients, at the forefront of advancing the field."

Markku Maki, professor and celiac disease researcher at Tampere University and University Hospital of Tampere, and an eminent figure in the field of celiac disease, commented, "AMG 714 is the first experimental therapeutic for celiac disease designed to block IL-15. We believe this approach to treating celiac disease has strong potential and look forward to continuing the enrollment of this study and evaluating the results to further our understanding of celiac disease."

AMG 714 is a human immunoglobulin monoclonal antibody that binds to IL-15 and neutralizes its effects. IL-15 is considered to have a central role in celiac disease and to be a key driver of the generation of aberrant and malignant intraepithelial lymphocytes (IELs) in RCD-II. In four previous clinical studies, AMG 714 has been well tolerated by healthy volunteers, as well as by patients diagnosed with rheumatoid arthritis or psoriasis.

NRCD is defined as persistent symptoms, elevated celiac antibodies, or small intestinal damage following 6-12 months on a strict gluten-free diet. In most cases, NRCD is caused by unintentional gluten exposure from unrecognized gluten-containing products, such as foods believed to be, or labeled, gluten-free, or non-food products such as medications or household items (e.g. toothpaste, lipstick).

To learn more about Celimmune, AMG 714 or our Phase 2 clinical studies, visit www.celimmune.com or www.clinicaltrials.gov:

Celiac Disease:
ClinicalTrials.gov Identifier: NCT02637141
https://clinicaltrials.gov/ct2/show/NCT02637141?term=NCT02637141&rank=1
Refractory Celiac Disease Type II:
ClinicalTrials.gov Identifier: NCT02633020
https://clinicaltrials.gov/ct2/show/NCT02633020?term=NCT02633020&rank=1

About Celimmune
Celimmune, LLC is a clinical development-stage immunotherapy company focused on treating and preventing immune-mediated diseases and is headquartered in in Lebanon, New Jersey, and Bethesda, Maryland. Celimmune will initially focus its distinctive core competence in translational medicine, immunotherapy clinical development and commercialization on combating celiac disease and other serious immune-mediated diseases. Celimmune has an exclusive licensing agreement with Amgen to develop, manufacture and commercialize AMG 714, a Phase 2-stage anti-IL-15 monoclonal antibody.

Celiac.com 03/16/2016 - ImmunogenX, a biopharmaceutical company focused on the diagnosis and treatment of autoimmune and gastrointestinal diseases, today announced that it has completed the acquisition of the non-cash assets of Alvine Pharmaceuticals. This includes the Latiglutenase (formerly known as ALV003 and renamed IMGX-003), an orally administered mixture of two recombinant gluten-specific proteases that degrades gluten proteins into small physiologically irrelevant fragments. The technology is backed by over 50 issued or pending patents, has been extensively studied in Phase I and Phase 2 clinical trials, and is the only CD treatment that has demonstrated histologic success as well as symptomatic improvements in clinical trials.

ImmunogenX"We are exceptionally fortunate to have had the opportunity to acquire what is arguably the leading therapeutic advance for celiac disease," said Dr. Jack A. Syage, CEO of ImmunogenX. "Alvine has established itself as one of the most professional and accomplished emerging biopharmaceutical companies and has made tremendous progress in advancing its recombinant protease drug product through clinical trials. We are privileged to be entrusted to take this much needed therapy through development and to market to help improve the quality of life of celiac disease patients who suffer from the inevitable intrusions of gluten that occur even under the most diligent of gluten-free diets."

David Southern, Alvine’s CFO and Acting CEO commented, "We are gratified that ALV003, which in randomized clinical trials appeared to be well tolerated and attenuated gluten-induced intestinal mucosal injury in well-controlled celiac patients, will be further developed by a company that is deeply knowledgeable about celiac disease and plans to take it through late-stage clinical trials. ImmungenX has impressed us with their exceptional team, their drive, and most of all their dedication to helping the celiac community."

"I have had the privilege of participating in ALV003 trials and am aware of the tremendous potential benefits it may offer celiac disease sufferers," remarked Dr. Peter H. R. Green, MD, head of the Celiac Center at Columbia University. "As a member of both the Alvine and ImmunogenX scientific advisory boards, I cannot be more happy to see ALV003 transition smoothly into such capable hands."

About ImmunogenX

"ImmunogenX" (a subsidiary of Immunogenics LLC) is a clinical-stage company founded in 2013 and is supported by a team of world-renowned clinicians, scientists and advisors in celiac disease research. In addition to the newly-acquired IMGX-003, ImmunogenX is developing an advanced diagnostic tool. For disease management, ImmunogenX is extending and commercializing a successful clinical study for a metabolic marker compound that can measure the state of recovery of a celiac patient undergoing gluten-free diet treatment. This is a unique capability for which there is no other effective diagnostic. For food safety, ImmunogenX is pioneering advanced mass spectrometry methods to identify new physiologically relevant gluten peptide sequences in wheat, barley, and rye and has developed a multiplexed quantitation method to screen for the full range of gluten proteins in food and consumer products.
www.Immunogenx.com

According to Hannaford's Web site:

Maggi Chicken Bouillon Cubes"This product contains undeclared wheat flour as an ingredient. The presence of an undeclared wheat ingredient poses a potential health hazard."

  • Maggi Chicken Bouillon Tablets, 5.08 oz., UPC # 28000-11567
  • Maggi Chicken Bouillon Tablets, 2.43 oz., UPC # 28000-24795

Obviously since the product contains wheat flour it would not be gluten-free and anyone with celiac disease or gluten sensitivity should heed this warning.

Hain Celestial Seasoning is recalling Celestial Seasonings Roastaroma Herbal Tea due to gluten containing ingredients. The labeling conflict was due to the fact that it contains barley as an ingredient, but is labeled "Gluten-Free".

Celestial Seasonings Roastaroma Herbal TeaThe affected products include:

  • Celestial Seasonings Roastaroma Herbal Tea Lot code: Best Before 20DEC17 Pack size: 6 retail units (20 count)/ per case. Best Before 02DEC17 Retail UPC # 070734-050138.

Source:

Ground cumin manufactured by ARZ Group Ltd. has been recalled in Canada by the Canadian Food Inspection Agency because it contains wheat.

Photo: CC--SwaminathanRecall date:
December 31, 2015
Reason for recall:
Allergen - Gluten, Allergen - Wheat
Hazard classification:
Class 3
Company / Firm:
ARZ Group Ltd.
Distribution:
Ontario, Quebec
Extent of the distribution:
Retail
Reference number:
10275

  • Brand Name: ARZ Fine Foods
  • Common Name: Ground Cumin
  • Size: 55 g
  • Code(s) on Product: 171151525
  • UPC: 8 28696 06128 6

Source:

Joseph Epstein Food Enterprises, Inc., an East Rutherford, N.J. establishment, is recalling approximately 190 pounds of turkey meatball products due to misbranding, the U.S. Department of Agriculture's Food Safety and Inspection Service (FSIS) announced today. The label declares the product as "gluten-free," a false negative claim.

Joseph EpsteinThe Mama Mancini's gluten-free turkey meatball items were produced on Oct. 19, 2015. The following products are subject to recall: [View Labels]

22-oz. cartons of "Mama Mancini's Slow Cooked Italian Style Sauce and Turkey Meatballs – Gluten Free."
The products subject to recall bear establishment number "P-21734" inside the USDA mark of inspection, product code 4740 and expiration date "Use by 12/10/15." These items were shipped to retail locations in New Jersey.

The problem was discovered during the establishment's third party laboratory testing; the product was found to contain an excess of the maximum allowable 20 ppm of gluten. The establishment notified FSIS of the problem.

There have been no confirmed reports of adverse reactions due to consumption of these products. Anyone concerned about an injury or illness should contact a healthcare provider.

Consumers who have purchased these products are urged not to consume them. These products should be thrown away or returned to the place of purchase.

FSIS routinely conducts recall effectiveness checks to verify recalling firms notify their customers of the recall and that steps are taken to make certain that the product is no longer available to consumers. When available, the retail distribution list(s) will be posted on the FSIS website at www.fsis.usda.gov/recalls.

Consumers with questions about the recall can contact Mr. Matt Brown, President, at (917) 705-7514. Media with questions about the recall can contact Mr. Carl Wolf at (973) 985-0280.

Consumers with food safety questions can "Ask Karen," the FSIS virtual representative available 24 hours a day at AskKaren.gov or via smartphone at m.askkaren.gov. The toll-free USDA Meat and Poultry Hotline 1-888-MPHotline (1-888-674-6854) is available in English and Spanish and can be reached from l0 a.m. to 4 p.m. (Eastern Time) Monday through Friday. Recorded food safety messages are available 24 hours a day. The online Electronic Consumer Complaint Monitoring System can be accessed 24 hours a day at: http://www.fsis.usda.gov/reportproblem.

Herr Foods Inc. has initiated a voluntary recall of certain bags of its 1.875 oz. Sour Cream & Onion Potato Chip due to a packaging error that incorrectly states that the product is gluten free.

While the back panel of the package complies with U.S. Food & Drug Administration (FDA) label regulations by listing "Wheat" in the ingredient statement as well as "Contains Wheat" in its related allergen statement, the front panel of the package erroneously features the words "Gluten Free." Gluten is the protein that naturally occurs in wheat, rye, barley, and crossbreeds of these grains. Most people can eat gluten, but in people with celiac disease, gluten intake gradually damages the intestines, prevents the absorption of vitamins and minerals, and can lead to other health problems. Symptoms can include diarrhea, fatigue, headaches, abdominal pain, brain fog, rashes, nausea, vomiting, and other reactions. Herr’s has not received any reported illnesses to date.

Herr’s Sour Cream & Onion Potato Chips, 1.875 oz. bags only, were distributed nationwide through retail stores, distributors, and internet sales. These products were sold as individual bags. No other bag sizes of Herr’s Sour Cream & Onion Chips are involved with this recall. No other Herr’s products are involved with this recall.

RECALLED PRODUCT

Product Name/DescriptionCode DateUPC No.Herr’s Product Code
1.875 oz. Herr’s Sour Cream
& Onion Potato Chips
January 02, 2016, up to and
including January 30, 2016
72600 00061 122

The packages are a green metallic color bag with a red Herr’s logo at the top center of the package. The lot number is located at the upper right hand corner on the front of the package below the statement "Guaranteed Fresh Until". The UPC number is located at the lower right hand corner of the back panel of the package.

Herr Foods announced the recall to prevent consumers who are allergic or sensitive to gluten from consuming this product. Consumers with wheat allergies, celiac disease or gluten intolerance should not consume them and should return them to the retailer where they were purchased for a full refund. Herr Foods and other retailers are removing recalled product from the retailers’ shelves. As a result, consumers can be assured that all other Herr’s products that remain on-shelf are safe and not subject to this recall. Consumers with questions may call 1-800-523-5030. Live assistance is available 9am-5pm EST, Monday thru Friday.

General Mills is voluntarily recalling several days of production of Cheerios and Honey Nut Cheerios cereal produced at its Lodi, California facility on certain dates in July of this year because of an undeclared allergen – wheat – with potential adverse health effects. Because this recall relates to an undeclared allergen, this is a Class I product recall.

Photo: CC--the impulsive buyCheerios and Honey Nut Cheerios produced on these dates at the company’s Lodi, California facility are being recalled because an isolated incident resulted in wheat flour being inadvertently introduced into the gluten free oat flour system at its Lodi facility. As a result, the products may contain an undeclared allergen – wheat – in products labeled as gluten-free.

General Mills will recall and retrieve affected cereals produced on those dates from customer warehouses and store shelves. Consumers with wheat allergies, celiac disease or gluten intolerance should not consume products bearing the affected code dates and should contact General Mills for a replacement or full refund. 

This voluntary recall includes four days production of original (yellow box) Cheerios, and thirteen days of production ofHoney Nut Cheerios at its Lodi, California facility with the following “BETTER IF USED BY” code dates and the plant code LD which indicates the product was produced at Lodi, California:

Honey Nut Cheerios Honey Nut Cheerios Honey Nut Cheerios  Yellow Box Cheerios
12JUL2016LD
13JUL2016LD
14JUL2016LD
15JUL2016LD
16JUL2016LD
17JUL2016LD
18JUL2016LD
20JUL2016LD
21JUL2016LD
22JUL2016LD
23JUL2016LD
24JUL2016LD
25JUL2016LD 
14JUL2016LD
15JUL2016LD
16JUL2016LD
17JUL2016LD

Products containing wheat can cause illness or severe reactions for individuals with wheat allergies or celiac disease.  Products containing wheat can also cause illness or discomfort for individuals with gluten intolerance.

General Mills is transitioning five varieties of Cheerios to gluten free. Cheerios and Honey Nut Cheerios cereals produced at General Mills’ other facilities, or on dates other than those noted at the Lodi, California facility, are not impacted. General Mills’ other gluten-free Cheerios varieties – including Apple Cinnamon Cheerios, Frosted Cheerios and MultiGrain Cheerios – are not impacted and are not being recalled. No other General Mills cereals are affected. 

Consumers requesting refunds or calling with further questions should contact General Mills Consumer Services at 1-800-775-8370. 

Source:

GOOD FOR THEM! The Gluten Free Watchdog is really working for the Celiac Community. Gluten-Free Oat Production is into the stage of "Purity Protocol vs Mechanical or Optical Sorting". They ask us if it is important to us, and of course it is. I love oats and have been severely restricted from eating them. My specialist said not to have the OAT CHALLENGE until I had been totally free from a celiac outbreak or dermatitis herpetiformis for at least one year, and I never reached that golden year. There is an article that includes an interview with Michael Marshall of Marshall Gluten Free Milling. His company will be making available gluten-free oats grown on third-party certified gluten-free farms. The article is available at:
https://www.glutenfreewatchdog.org/blog/Gluten-free-oat-production-purity-protocol-versus-mechanical-or-optical-sorting-Does-it-matter-to-you-/54/

Image: CC--pato garzaNow, I do not know if you have to be a paid up subscriber to the Gluten Free Watchdog in order to avail yourself of this interview, but it is good to know that we are moving ahead with certified gluten free oat production.

The arsenic testing: Rice-based breads are currently at Dartmouth for testing. They have two more product categories left to test as of the middle of June. They were rice grain and rice-based snacks. Choosing five snack foods will be difficult they say as there have been so many product requests. Currently they are thinking of focussing on savory snacks (rice chips, rice crackers, rice cakes, etc.)

Tricia Thompson, MS, RD, Owner/ Founder of Gluten Free Watchdog, LLC agreed to meet with General Mills in July to discuss gluten-free Cheerios. The meeting is/ or was to take place at their new mill facility. It was not another "Cheerios Forum", and those involved with testing Cheerios at Medallion labs also were to be present. General Mills told Tricia Thompson that it was important to provide her with detailed information about their testing protocols as well as allowing her to view the test results. That was necessary so that years of testing data on oats produced under a purity protocol can be compared to testing data on oats "cleaned" at the backend of production using mechanical sorting.

The GLUTEN FREE WATCHDOG has issued a statement on its "Position On Oats as of June 11, 2015, and we have no idea how hard it must have been for the group to reach a consensus on the wording of their position! I have been on a TEAM working on a Positional Statement and it took us two full days to agree on the wording, so a big thank you to all of you!

"Gluten Free Watchdog supports the use of gluten-free oats by the celiac disease community that are produced under a purity protocol. At this time we do not support the use of regular oats that are cleaned at the back-end of production via mechanical and/or optical sorting to be "gluten-free". Before we can support the use of oats "cleaned" in this manner to be gluten-free we must be provided with thorough testing data. We can then compare this data to the thorough testing data provided to us for oats grown under a purity protocol."

I will share, with their permission again, the interview Tricia Thompson had with Michael Marshall, President and CEO of Marshall Gluten Free Milling (www.glutenfreemilling.com), a company that has been working for fifteen years in the natural and organic grain and food ingredient business, Other companies are bound to get on the band wagon, some of them selling cheaper products in order to attract the celiac public. We are a market remember and they all want a "bite" out of us. The bottom line is $$$ and cents. And, as goes the United States, so goes Canada, and according to Health Canada "every effort is being made to harmonize with other countries which have developed similar food labelling laws, i.e.: The European Union, Australia, New Zealand, and the United States. For example, Canada and the United States require food allergens to be declared either in the list of ingredients or in a "Contains" statement. Canada requires food allergens to be declared either in the list of ingredients or in a "Contains" statement to clearly indicate that the information in the statement is in addition to the information in the list of ingredients and that this information has to be exhaustive. (I.e. - all allergens present as ingredients are declared). What is important, says the positional statement and Andre Gagnon, Media Relations Officer Serving Health Canada and the Public Health Agency of Canada, is that all imported foods sold in Canada must meet the same safety requirements including health based labelling requirements as domestic foods sold in Canada. (Andre Gagnon also speaks very highly about The Gluten Free Watchdog which, though American based, serves the celiac community world wide.

You see, most of us are unaware of how production machines work, how they clean them, and how they just add gluten free sorting at the end of a production of regular foods.

AN ASIDE: Picture if you can, a flour mill, with the air floating with flour dust, so much so, that the people working there wear hair nets and masks. Then picture the machines milling flours for hours and hours. And finally being cleaned and allowing them to flow through with gluten free flours. I have watched a machine making "regular" pasta every day except Thursday, when they make gluten free pasta - pasta for ravioli, lasagne, linguini, etc. They are then hung and dried on long wooden poles. Tell me the machines are cleaned and sanitized and the wooden poles are cleaned and sanitized ready for Thursday's production. We are bound to get a certain amount of infiltration. When a Chinese Food Restaurant tells you they have a gluten free menu, do they have a set aside gluten free large deep fryer and large wok specifically set aside ONLY for their gluten free clientele. I experienced ordering from a gluten free menu in a large Chinese Food Restaurant and came away seriously glutened. Because the Chef was busy, and obviously no-one had told him he could not liberally pour Soya Sauce containing MSG and flour over the entire meal!

Watch for the Fall Issue of the Celiac Journal of Gluten Sensitivity for more about food labelling, more "strange, mysterious names that can be our downfall".

Celiac.com 07/17/2015 - Today, the USDA issued a voluntary recall notice on one item produced at Establishment P-516, Murry's, Inc., in Lebanon, PA. This item was produced and packaged by Murry's, Inc., for the Bell & Evans' brand. The product in question is focused on one production date of March 25, 2015 to include Bell & Evans GLUTEN FREE Breaded Chicken Breast Nuggets with a BEST BY: 03/25/16. They were distributed to various Bell & Evans customers. The official recall notice can be found here: http://www.fsis.usda.gov/wps/portal/fsis/topics/recalls-and-public-health-alerts/recall-casearchive/archive/2015/recall-100-2015-release

Bell	&	Evans	GLUTEN	FREE Breaded	Chicken	Breast	NuggetsAs a result of this report, Bell & Evans is alerting our customers and assisting in the removal of the product from our distribution and retail channels. We are also working closely with both the USDA and Murry's, Inc., to aggressively rectify this situation. Bell & Evans takes this claim very seriously and are doing what's necessary to ensure the public health.

The specific information for the item involved is:

  • BE Item#: 20229 – Bell & Evans GLUTEN FREE Breaded Chicken Nuggets
    • 12 oz retail box
    • Best by: 03/25/16
    • UPC #: 738985277291

Please note, there are NO REPORTED illnesses related to this recall.

Bell & Evans GLUTEN FREE Breaded Chicken Breast Nuggets showing the BEST BY: 03/25/16, is the ONLY product involved. The best by date can be found on the master case label and on the front of the individual retail unit. If you are a wholesale customer in possession of product from this date ONLY, please segregate it and place it on HOLD. We will follow up with specific instructions on returning the product.

Most importantly, Bell & Evans fresh products or any of our other products ARE NOT INVOLVED. We are confident and committed to the continued quality of all of our products.

Consumers with questions may contact Murry's Customer Service directly at 1-800-638-0215 between the hours of 9am and 5pm (EDT), Monday thru Friday. You can also click HERE for a list of "Frequently Asked Questions."

The NWO Spinoza prize in brief: The NWO Spinoza prize is the highest award in the Netherlands science arena and can be seen as the 'Dutch Nobel Prize'. Each year, NWO (the Netherlands Organisation for Scientific Research) awards Spinoza prizes to three or four researchers working in the Netherlands who, according to international standards, belong at the very top of their scientific field. NWO Spinoza laureates perform ground-breaking research that has a major impact and they are a source of inspiration to younger researchers. The prize winners will each receive 2.5 million Euros to spend on scientific research. In this way NWO aims to stimulate top research work in the Netherlands.

Cisca WijmengaThis year the prizes will be awarded to four scientists:

  • René Janssen, Professor of Molecular Materials and Nanosystems at TU Eindhoven
  • Birgit Meyer, Professor of Religious Studies at Utrecht University
  • Aad van der Vaart, Professor of Stochastics at Leiden University
  • Cisca Wijmenga, professor of Human Genetics at University of Groningen

Professor Wijmenga says "This is incredibly good news for my research work, for my research group, for the many patients who have made my work possible over the past 20 years by willingly cooperating with my projects, for the UMCG and the University of Groningen, and certainly for my department! The NWO Spinoza award is not only a prize, an honour, but also primarily a huge encouragement for my further research work".

The official presentation ceremony will be held on 14th September 2015 in the Nieuwe Kerk in The Hague.

More information can be found at http://www.rug.nl/news/2015/06/spinoza-prizewinner_-_research-on-gluten-intolerance-is-a-matter-of-patience_#.VXtfLe3B6Ss.facebook

Laudation given at Bessensap (NWO event for science journalists and communicators), The Hague, 12 June

Prof. Cisca Wijmenga (1964) is professor of human genetics at the University of Groningen. She is a leading researcher, both nationally and internationally, in the area of complex genetics and in particular the genetic risk factors that play a role in celiac disease, a chronic intestinal disorder. She has identified the risk genes for this disease and also developed a reliable, simple and cost-effective method of testing for these risk genes. Previously, she conducted similar research on genetic defects in type 2 diabetes and leukaemia. Wijmenga's work is highly interdisciplinary in nature. She successfully applies insights from molecular genetics, immunology, epidemiology and bioinformatics to her research.

As a scientist, Wijmenga uses many state-of-the-art techniques. In 2004, she was one of the pioneers to chart the whole human genome (genome-wide association study), in order to identify genetic risk factors for different diseases. This work led to the revolutionary insight that there is genetic overlap between celiac disease and other autoimmune diseases that initially seemed very different. Wijmenga highlighted the importance of identifying genes for different diseases and is considered to be a world authority in this area.

Wijmenga studied biology at the University of Groningen. In 1993, she obtained her doctorate with honours at Leiden University. Wijmenga was appointed professor at the University of Utrecht at the young age of 39 and in Groningen at the age of 42. She was awarded a prestigious ERC Advanced Grant from the European Union in 2012 for her research on gluten intolerance and sensitivity. She is also director of BBMRI-NL2.0, the Dutch project for biobank collaboration, which stores tissue samples and data from patients and healthy people. Wijmenga has been a member of the Royal Netherlands Academy of Arts and Sciences since 2012. She was recently involved in a project entitled 'Genome of the Netherlands', in which she mapped the historic development of the Dutch population through large-scale genetic analysis. She is also highly active internationally, as a member of Academia Europaea (since 2013) and as a distinguished visitor to the Harvard Medical School (Boston). In 2014, she was among the top 1% most-cited scientists on the Web of Science.

In addition to being an internationally renowned scientist, Wijmenga is also an accomplished and skilled ambassador of science, who likes to convey her insights to the public at large. For the Noorderzon Performing Arts Festival in Groningen, she and her team of 'DNA sleuths' developed the successful DNA bar, where visitors could isolate their DNA and take it home with them in a pendant.

Cisca Wijmenga was nominated by the Rector of the University of Groningen and the Chair of the Dutch Network of Women Professors.

Tesco Chocolate Flavoured Brownie Cake BarsTesco Ireland is recalling all batches of its "Free From" 4 Chocolate Flavoured Brownie Cake Bars as gluten was detected in some batches.  This product is labelled as gluten free and therefore it may be unsafe for consumers who are allergic to or intolerant of cereals containing gluten. 

More Info: https://www.fsai.ie/news_centre/allergen_alerts/recall_glutenfree_cakebars.html

Five of Britain's leading supermarkets have recalled the affected brands, including g, Sainsbury’s, Waitrose, Tesco and Morrisons, due to gluten detected in the products at levels between 5 and 80 parts per million.

The Food Standards Agency of the UK said that there may be a "possible health risk" for those with celiac disease.

The list below includes the affected products/brands:

 

Product descriptionBest before dates
Asda Chosen by you 2 Free From Garlic & Coriander Naan Breads

3 July 2015, 7 July 2015, 9 July 2015

Barcode: 5051413185469

Asda Chosen by you 2 Free From Pizza Bases

26 June 2015, 30 June 2015

Barcode: 505244979125

Asda Chosen by you 4 Free From White Pitta Breads

26 June 2015, 30 June 2015, 2 July 2015

Barcode: 505244989731

Genius Crumpets 18 June 2015 - 26 June 2015
Livwell Garlic Naan 20 August - 28 August 2015
Livwell Gluten Free Crumpets 21 June 2015
Morrisons Free From Pizza Bases 29 May 2015 - 4 June 2015
Sainsbury’s freefrom 6 Syrup Pancakes 198g 12 July 2015 - 20 July 2015
Sainsbury’s freefrom 2 Garlic & Coriander Naan, 196g 25 June 2015  - 03 July 2015
Sainsbury’s freefrom 4 Multiseeded Pitta breads, 260g 25 June 2015 - 3 July 2015
Sainsbury’s freefrom 4 Sultana Scones, 252g 29 June 2015  - 7 July 2015
Sainsbury’s freefrom 4 White Pitta breads, 260g 25 June 2015 - 3 July 2015
Sainsbury’s Freefrom Pizza Base, 185g 25 June 2015 - 3 July 2015
Tesco Free From 2 Garlic & Coriander Naan 2 July 2015  - 10 July 2015
Tesco Free From 2 Pizza Bases 25 June 2015 - 3 July 2015
Tesco Free From 4 Crumpets 18 June 2015  - 25 June 2015
Tesco Free From 4 Pitta Bread 25 June 2015 - 3 July 2015
Waitrose Gluten Free Pancakes 26 June 2015 - 3 July 2015
Waitrose Gluten Free Pitta 25 June 2015 - 3 July 2015
Waitrose Gluten Free Scones 7 June 2015 - 15 June 2015

Livwell Garlic Naan

Schneider's All Beef Bologna - 175 g - Product code: 2015 JN 15 - UPC: 0 62000 31690 1

Schneider's Brand All Beef BolognaAdvisory date: May 29, 2015
Reason for advisory: Allergen - Milk, Allergen - Wheat
Hazard classification: Class 2
Company / Firm: Maple Leaf Foods
Distribution: Alberta, British Columbia, Manitoba, Nova Scotia, Ontario, Quebec, Saskatchewan
Extent of the distribution: Retail
Reference number: 9862

Click here for more info 

SP Wholesale Meats, a Portland, Ore., establishment, is recalling approximately 1,729 pounds of raw pork and chicken sausage products due to misbranding and an undeclared allergen, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced today. The product contains wheat, a known allergen which is not declared on the product label.

Don Filipe Green ChorizoThe following products are subject to recall:

  • 10-pound boxes with 4 oz. and 2 oz. links of CASCADE FARMS “Chicken Apple Sausage” with a lot number of 079.
  • 1-pound packages with 4 oz. links and bulk of DON FELIPE’S TOLUCAN BRAND “Chorizo Verde” with a lot number of 084, 097, 104, 111, 113 and 118.
  • 1-pound packages with 4 oz. links and bulk of DON FELIPE’S TOLUCAN BRAND “Chorizo Rojo” with a lot number of 104, 111, 113 and 118.
  • 1-pound packages with 4 oz. links and bulk of DON FELIPE’S TOLUCAN BRAND “Chicken Chorizo” with a lot number of 079, 098, 112 and 119.

The products bear the establishment numbers “EST. P-2886” and “EST. 2886” inside the USDA mark of inspection. These items were shipped to restaurants in Oregon and Washington.

The problem was discovered when SP Wholesale Meats received an e-mail notice of an FDA recall involving Oregon Spice Co. due to the presence of wheat/gluten. The oregano was recalled due to the presence of wheat that was formulated into the sausage products.

FSIS and the company have received no reports of adverse reactions due to consumption of these products. Anyone concerned about a reaction should contact a healthcare provider.

FSIS routinely conducts recall effectiveness checks to verify recalling firms notify their customers of the recall and that steps are taken to make certain that the product is no longer available to consumers.

Consumers and media with questions about the recall can contact Charlie Ryan, President, or Jim Register, General Manager, at 503-234-0579.

Source:

Professor Detlef Schuppan is the first recipient of the international celiac disease prize awarded by the University of Tampere in Finland. The Maki Celiac Disease Tampere Prize was awarded on Friday 17 April in an event to celebrate the farewell lecture of Professor Markku Mäki.

Photo: Gutenberg University in Mainz, GermanyProfessor Schuppan is a leading German scientist in medicine and gastroenterology who is well known for his research into celiac disease but who has also researched the molecular and cellular biology of chronic liver diseases and fibrosis. His more recent research also includes food intolerances.

In 1997, Schuppan and his research team were able to identify tissue transglutaminase as the autoantigen in the gluten-triggered celiac disease. That discovery took the research on celiac disease to an entirely new level.

Professor Schuppan is the Director of the Institute of Translational Immunology and the Celiac and Small Intestinal Disease Center at Johannes Gutenberg University in Mainz, Germany. He also works as a professor and senior researcher at Harvard Medical School. Schuppan’s research publications have been cited for more than 18,000 times.

In the event where the prize was awarded, Schuppan gave a talk on celiac disease and related wheat sensitivities reactions, the mechanisms that cause the disease and how the body’s autoimmune system turns against its own tissue transglutaminase. Schuppan is developing a new treatment method based on the inhibition of tissue transglutaminase.

“We wanted to award Professor Schuppan because his scientific breakthrough in 1997, which identified tissue transglutaminase, is one of the three most important milestones in the diagnosis and treatment of celiac disease. The other two are the discoveries of gluten and the HLA tissue type,” Professor Markku Mäki says.

The name of the prize is an abbreviation of “Multiple Approach as Key In celiac disease”. The University of Tampere established the prize to honour Markku Mäki, professor of paediatrics, now emeritus researcher at the university.

International experts were asked to propose suitable candidates for the prize, which was now awarded for the first time. The University of Tampere decided on the recipient of the prize after hearing the experts.

The prize is EUR 15,000 and it will be awarded every other year.

The next awardees will be selected on the basis of an open competition by a panel that consists of a representative of the University of Tampere, the first awardee, Professor Markku Mäki, and other experts, including the executive director of the Finnish Coeliac Society.

The prize will be awarded in an international symposium on celiac disease that will be started in Tampere and organised in cooperation by the University of Tampere, researchers of celiac disease, the Finnish Coeliac Society and Tampere Hall.

For more information, please contact:
Professor Markku Mäki, tel. +358 50 365 6668, markku.maki@uta.fi

Campos Foods, LLC, a Caryville, Tenn. establishment, is recalling approximately 136,950 pounds of beef products due to misbranding and undeclared allergens, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced today. The products contain wheat, a known allergen, which is not declared on the product label.

HEB CheeseburgersThe Ready-To-Eat (RTE) cheese burger items were produced on various dates between Aug. 22, 2014 and Jan. 9, 2015. The following products are subject to recall: [View Labels (PDF Only)]

  • 15-lb. case containing eight 3.75 oz. burgers of “H-E-B FULLY COOKED THICK N’ TASTY Bacon CHEESE BURGERS NATURAL SMOKE FLAVOR ADDED.”
  • 15-lb. case containing eight 3.75 oz. burgers of “H-E-B FULLY COOKED THICK N’ TASTY CHEESE BURGERS NATURAL SMOKE FLAVOR ADDED.”

The products subject to recall bear the establishment number “EST. 2260 T” inside the USDA mark of inspection. These items produced were shipped to retail locations in Texas.

The problem was discovered when plant management approached the FSIS Inspector of a possible wheat contamination from a spice mix that was being used to formulate the product.

FSIS and the company have received no reports of adverse reactions due to consumption of these products. Anyone concerned about an injury or illness should contact a healthcare provider.

FSIS routinely conducts recall effectiveness checks to verify recalling firms notify their customers of the recall and that steps are taken to make certain that the product is no longer available to consumers. When available, the retail distribution list(s) will be posted on the FSIS website at www.fsis.usda.gov/recalls.

Consumers with questions about the recall can contact Chris Rodney, Assistant VP for Sales, at (405)-603-7500. Media with questions about the recall can contact Jim English, President and COO, at (405) 603-7500.

Consumers with food safety questions can "Ask Karen," the FSIS virtual representative available 24 hours a day at AskKaren.gov or via smartphone at m.askkaren.gov. The toll-free USDA Meat and Poultry Hotline 1-888-MPHotline (1-888-674-6854) is available in English and Spanish and can be reached from l0 a.m. to 4 p.m. (Eastern Time) Monday through Friday. Recorded food safety messages are available 24 hours a day. The online Electronic Consumer Complaint Monitoring System can be accessed 24 hours a day at: http://www.fsis.usda.gov/reportproblem.

Kasia’s Deli Inc., a Chicago, IL. establishment, is recalling approximately 2,059 pounds of pierogi products due to misbranding and undeclared allergens, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced today. The products contain wheat, soy, eggs, and milk, known allergens which are not declared on the product label.

Photo: www.kbzk.comThe pierogi (dumplings) products were produced on various dates prior to September 19, 2014 and include lot numbers #4262 and below. The following products are subject to recall: [View Labels (PDF Only)]

  • 11.5-oz. white plastic tray packages containing 6 pieces of “Polana Beef Pierogi” with product code 608.
  • 11.5-oz. white plastic tray packages containing 12 pieces of “Polana Beef Pierogi” with product code 108.
  • 14-oz. white plastic tray packages containing 6 pieces of “Polana Potato and Bacon Pierogi” with product code 630.
  • 14-oz. white plastic tray packages containing 12 pieces of “Polana Potato and Bacon Pierogi” with product code 130.
  • 14-oz. white plastic tray packages of “Polana Chicken Pierogi” with product code 126.

The products subject to recall may contain the establishment number “EST. 33985” or “P- 33985” inside the USDA mark of inspection. These products produced were shipped to a distributor for national online sales.

The problem was discovered by an FSIS investigator during routine surveillance when the investigator noticed that the packaging lacked ingredient labels and /or the mark of inspection.

FSIS and the company have received no reports of adverse reactions due to consumption of these products. Anyone concerned about an injury or illness should contact a healthcare provider.

FSIS routinely conducts recall effectiveness checks to verify recalling firms notify their customers of the recall and that steps are taken to make certain that the product is no longer available to consumers. When available, the retail distribution list(s) will be posted on the FSIS website at www.fsis.usda.gov/recalls.

Consumers and media with questions about the recall can contact the Kasia’s Deli Inc. at (312) 666-2900.

Kulana Foods Ltd., a Hilo, Hawaii establishment is recalling approximately 4,465 pounds of frozen, fully cooked pork products because of misbranding and an undeclared allergen. The products are formulated with a soy sauce that contains wheat, a known allergen, which is not declared on the label.

Mountain Apple BrandThe products subject to recall include:

  • Various weight (approximately .75 – .90 lb.) packages of “MOUNTAIN APPLE BRAND Teri Smoked Pork” with identifying case codes: 03414, 07214, 12814, 16914, 21114, 28114, 03713, 05113, 06513, 23313, or 34513.
  • 5-pound packages of “MOUNTAIN APPLE BRAND Teri Smoked Pork” with identifying case code: 09214.
  • The products bear the establishment number “EST. 12445” inside the USDA mark of inspection on the label. The products were produced on various dates between Feb. 6, 2013 and Oct. 8, 2014 and shipped to retail locations and for foodservice use on the islands of Hawaii and Oahu.

The problem was discovered by FSIS personnel during a label review at the establishment. FSIS personnel are responsible for verifying that establishments are actively labeling the eight most common food allergens. Wheat was a sub-ingredient of soy sauce used in the product and was inadvertently left off the product label.

FSIS and the company have received no reports of adverse reactions due to consumption of these products. Anyone concerned about a reaction should contact a healthcare provider.

FSIS routinely conducts recall effectiveness checks to verify recalling firms notify their customers of the recall and that steps are taken to make certain that the product is no longer available to consumers.

Consumers and media with questions about the recall should contact Sheryl Taka, company office manager, at 808-959-9144.

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