Preliminary data suggest that probiotic dietary supplements containing Bifidobacterium lactis may be useful in preventing or healing cellular damage caused by gluten-contaminated foods.

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.

Researchers have found a 10mer durum wheat peptide capable of shifting a Th1 gluten-intolerant T cell response to a Th2 gluten-tolerant T cell response in intestinal T cell cultures derived from celiac disease children and incubated with deamidated gliadin peptides. Durum wheat peptides could potentially treat celiac disease by causing celiac disease associated T cells to react tolerantly to gluten.

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?

Although a healthy gluten-free diet can consist entirely of foods that are naturally gluten-free, most people with celiac disease want substitutes for the some of the gluten-containing foods they enjoy. Researchers from the Celiac Disease Center at Columbia University studied cost and availability of gluten-free substitutes for naturally gluten-containing foods.

Studies have documented the role of gut microbiotic bacteria in diseases involving chronic inflammation, such as celiac disease, yet there is no data on such bacteria that is specific to people with celiac disease.

Faced with a lack of data on growth rates and histological recovery in Asian children with celiac disease, a team of doctors led by Surender K. Yachna set out to evaluate the result of a gluten-free diet.