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Celiac Disease & Gluten Intolerance Research
A team of Canadian researchers have discovered a key molecule that could lead to new treatments for celiac disease.
A team of researchers recently set out to assess if patient-centered barriers have a role in stifling serologic screening for celiac disease in individuals from high-risk populations.
Current treatment for celiac disease is to eat only foods which are gluten-free. But, what about foods processed to remove gluten? Is it safe for people with celiac disease to eat foods that have been processed to remove gluten?
Autophagy protein LC3 has recently been implicated in autoantigen formation. However, its role in celiac disease has remained unknown. A new study changes that.
A team of researchers recently set out to compare the performance of antibody tests in predicting small-intestinal mucosal status in diagnosis and follow-up of pediatric celiac disease.
Since the introduction of glyphosate-based herbicides, like Roundup ®, by Monsanto in the 1970s, celiac disease levels have increased 400%. Could these herbicides play a significant role in driving the autoimmune condition that is celiac disease?
A gluten-free diet remains the only treatment for celiac disease, but researchers are looking into new therapies aimed at gluten modification.
Two new studies have confirmed colonization of gluten-degrading bacteria in the human mouth and upper gastrointestinal tracts.
A new blood test under development by researchers at Walter and Eliza Hall Institute can rapidly and accurately diagnose celiac disease without the prolonged gluten exposure needed for current tests.
For many people with celiac disease, one of the numerous downsides of the condition is the constant threat of an adverse reaction triggered by accidental gluten consumption. Because reactions to gluten ingestion can be severe for some celiac patients, many clinicians are looking to see if anything can be done to lessen the effects gluten reactions in celiac patients once they have started.
A team of researchers recently set out to assess the validity and effectiveness of near-patient celiac immunological testing in dietician-led celiac disease follow-up clinics, and to compare the results against standard laboratory immunological techniques.
More and more people are reporting gastrointestinal symptoms that improve when wheat and/or gluten are removed from the diet. There is a diverse group of people who avoid wheat and/or gluten (PWAWGs), and who predominantly self-diagnose prior to presenting for clinical evaluation for celiac disease.
According to a new article by a team of researchers, not all gluten protein is created equal. That is, not all gluten proteins trigger an immune response in people with celiac disease.
Using the standardized interview of Paykel, a team of researchers set out to examine the relationship of stressful events in patients diagnosed with celiac disease, and to compare them with a control group of gastroesophageal reflux patients.
A patient with childhood celiac disease, who had undergone an allogeneic bone marrow transplant (BMT) for chronic myelogenous leukemia, was able to safely resume eating gluten after his celiac disease vanished.
By enabling researchers to link antibodies with specific diseases, a new method could help uncover and confirm environmental triggers for diseases such as celiac and autism.
Symptoms of celiac disease negatively impact the social activities and emotional states of some patients. A team of researchers recently set out to assess rates of altered eating behavior in celiac patients.
Looking into the possibility that their NCWS patients might in fact be suffering from non-immunoglobulin E (IgE)-mediated wheat allergy, a team of researchers conducted a review their own earlier data regarding NCWS, with a corresponding review of relevant medical literature on NCWS.
About 1 of of 100 Americans has celiac disease, but most cases remain undiagnosed, partly because of failure on the part of physicians to collect at least four specimens during duodenal biopsy, as per current recommendations.
A a team of researchers recently tried to determine the optimal time window for gluten introduction in children. The answer looks like 5 to 6 months of age.