• Join our community!

    Do you have questions about celiac disease or the gluten-free diet?

  • Ads by Google:
     




    Get email alerts Subscribe to Celiac.com's FREE weekly eNewsletter

    Ads by Google:



       Get email alertsSubscribe to Celiac.com's FREE weekly eNewsletter

  • Member Statistics

    77,334
    Total Members
    3,093
    Most Online
    AudreyAken
    Newest Member
    AudreyAken
    Joined
  • 0

    Paleo Maple Salmon (Gluten-Free)


    Tina Turbin


    • Journal of Gluten Sensitivity Autumn 2016 Issue


    Image Caption: Image: CC--Jason Blue-Smith

    Celiac.com 10/10/2016 - Omega-3 fatty acids are an important part of our diet. These key players help with brain function, are good for your heart, improve cholesterol and provide numerous other benefits. Salmon tastes delicious alone but why not dress it up a tad and enjoy a bit of change? I always love to work with gluten-free spices and add new and unique flavors to my gluten-free recipes.


    Ads by Google:




    ARTICLE CONTINUES BELOW ADS
    Ads by Google:



    My maple salmon recipe is the perfect amount of sweet along with all the spices playing perfectly with one’s palate. Remember when purchasing salmon, ensure each piece is a similar thickness for consistent cooking. Most grocery stores will have precut pieces all ready to go. As a side note, this sauce pairs well with other proteins like chicken.

    Ingredients

    • 8 6 oz. salmon fillets
    • 1 lemon, cut into wedges
    • 4 teaspoons extra virgin olive oil
    • â…› teaspoon nutmeg
    • â…› teaspoon cinnamon
    • 2 tablespoons garlic powder
    • ¾ teaspoon salt
    • 1 tablespoon onion powder
    • â…› teaspoon black pepper
    • ¼ cup gluten-free soy sauce
    • ¼ to ½ cup grade-B maple syrup

    Directions:

    1. Rinse and dry salmon fillets.
    2. Rub each with a lemon wedge.
    3. Brush 2 teaspoons of oil onto the fleshy side of the salmon (to help seasoning adhere).
    4. In a bowl, mix nutmeg, cinnamon, garlic powder, salt, onion powder and black pepper. Sprinkle each filet with spice mix. Let sit covered in fridge for 1 hour.
    5. Heat skillet and coat bottom with 2 teaspoons of oil.
    6. When oil is hot, place salmon in skillet, flesh side down, and cook over high heat for about 4 minutes or until brown. Turn over and cook for an additional 4 minutes.
    7. In a saucepan, mix together soy sauce and maple syrup over medium heat until sauce is thick enough to coat the back of a spoon (about 7 to 10 minutes).
    8. Drizzle sauce over salmon fillets and serve.
    9. Enjoy!
    0


    User Feedback

    Recommended Comments

    There are no comments to display.



    Your content will need to be approved by a moderator

    Guest
    You are commenting as a guest. If you have an account, please sign in.
    Add a comment...

    ×   Pasted as rich text.   Paste as plain text instead

      Only 75 emoji are allowed.

    ×   Your link has been automatically embedded.   Display as a link instead

    ×   Your previous content has been restored.   Clear editor

    ×   You cannot paste images directly. Upload or insert images from URL.


  • Popular Contributors

  • Ads by Google:

  • Who's Online   11 Members, 1 Anonymous, 866 Guests (See full list)

  • Related Articles

    Scott Adams
    This recipe comes to us from Phyllis Chinn.
    2 cups gluten-free white bread (crusts removed) I use the recipe from Betty H. for cornstarch bread - its wonderful + extra 2 eggs
    Crumbled smoked bacon (leave it out if you like)
    1/8 teaspoons cayenne
    ¼ teaspoons dry mustard
    2 - 3 Tbsp cream
    2 teaspoons lemon juice
    ¼ teaspoons Cajun spice
    salt
    pepper
    Mix above in food processor until well blended. Put in bowl and add 2 cups picked over crab meat and fold together. If too dry, add a little cream; if too moist add a few more bread crumbs Make into patties and roll in dried bread crumbs - fry in oil until brown. Drain on paper towels.

    Scott Adams
    This recipe comes to us from Valerie Wells.
    One recipe serves 6.
    Skewer Ingredients:
    12 (9") skewers
    1 pound boneless skinless chicken breast, cut into 1 ½" pieces
    1 (12 oz.) package gluten free smoked sausage
    8 oz. medium shrimp, peeled & de-veined
    ½ cup butter
    3 Tablespoons Tabasco sauce
    2 Tablespoons gluten free mustard
    1 teaspoon garlic powder
    1 teaspoon dried oregano
    ½ teaspoon pepper
    Rice Ingredients:
    2 tablespoons butter
    1 red pepper, diced
    2 ribs celery, diced
    1 small carrot, diced
    1 ½ cups rice
    2 Tablespoons ketchup
    ½ teaspoon garlic powder (I used fresh minced)
    ¼ teaspoon dried thyme
    ½ teaspoon salt
    1 can (14 ½ oz.) gluten free chicken broth.
    1 cup water
    1 bay leaf
    2 Tablespoons chopped fresh parsley
    Skewer Directions:
    If using wooden skewers, soak in water 30 minutes before using.
    Thread chicken, sausage & shrimp onto skewers. Melt butter with remaining ingredients. Place skewers on grill; brush with butter mixture. Grill until cooked through, about 5 minutes turning once.
    Rice Directions:
    In pot melt butter over medium heat. Add red pepper, celery, onion and carrot; cook, stirring often, until softened, 3 minutes. Stir in rice, ketchup, garlic, thyme, salt. Add broth, one cup water & bay leaf. Simmer until liquid is absorbed. (White rice takes about 30 minutes. Brown rice takes about 45 minutes.) Serve w/ skewers.

    Kristen Campbell
    Since I can remember, my mom has been making massive pots of jambalaya.  Of course, this is a dietary staple to most native New Orleanians, but my mom’s was always the best around.  The warm, mouthwatering flavors still impress me every time.  I have slightly altered mom’s recipe along the way, weeding out any ingredients containing gluten or dairy.  And since I usually opt to leave out peeled shrimp as well, this dish is free of all of the “Big Eight” most common food allergens (soy, dairy, wheat, nuts, peanuts, eggs, fish, shellfish).  For parties, this dish is always a hit, or whenever you’re looking for a big, easy dish to last through the week.
    For those of you who can handle dairy, you can sub the 1/3 cup of olive oil with one stick (1/2 cup) of butter.  The richer the butter, the better, a goat’s milk butter is supreme!  And for the sausage, stay away from Italian sausage, as it won’t taste right.  Any other Andoullie or spicy sausages will work, as will type such as pork, chicken, turkey.
    Serves: 8+
    Prep Time: 15 minutes
    Bake Time: 90 minutes
    Ingredients:
    1.5 lbs. raw chicken, cut up into bite-size pieces 1 lb. spicy sausage (Applegate Farms Fire Roasted Red Pepper is gluten free, and delicious) 1 cup uncooked white rice 10 oz. French onion soup (gluten free) 10 oz. beef broth (gluten free) 8 oz. tomato sauce 1/3 cup olive oil Tony Chachere’s Original Seasoning, sprinkle a bit on before baking, then sprinkle on to taste once served Directions:
    Mix all raw ingredients together in a large oven safe pot.  Cook in the oven for 90 minutes at 350F degrees, stirring every 20 to 30 minutes.  Once there are 20 minutes left, try tasting it, depending on how quickly your oven cooks, it could require about 10 more or less minutes.  Also, once you take it out of the oven, allow it to cool for about 30 minutes before serving, it will continue to cook in the pot. 
    And, one more thing, laissez les bon temps roulez!

    Jules Shepard
    Like any casserole, this one is flexible. I've given you a good guideline for correct proportions, but add more or less salmon or tuna; more or less pasta; more or less peas – you get the picture. It will work and be delicious, regardless.
    Lately I've been using canned salmon instead of tuna in this traditional recipe – Costco even carries wild Alaskan Sockeye Salmon (boneless) in the can, which boasts 410mg Omega 3s per serving! So this casserole is not only delicious, but it's a deliciously healthy one-dish meal the whole family will enjoy! Obviously, if you have leftover grilled salmon from the night before, it goes without saying (though I'll say it anyway, just in case!) that re-purposing those leftovers in this casserole would be the very best option!
    I've also experimented with every dairy-free cheese and soup out there, and I can say with every confidence that the dairy in traditional casseroles like this one will not be missed if you choose to use my dairy-free suggestions.
    Enjoy this super easy casserole today, and love this casserole tomorrow for leftovers!
    Ingredients:

    16 ounces gluten-free pasta spirals or penne (Le Veneziane Corn Penne; Tinkyáda Brown Rice Pasta Spirals; Ancient Harvest Corn-Quinoa Pagodas) – use more or less depending on whether you like your casseroles more “noodley” 32 ounces cream of mushroom soup (Imagine Creamy Portobello Mushroom Soup is dairy- and gluten-free)  29-32 ounces canned tuna or salmon, drained (be sure to remove bones if your brand contains bones) 16 ounces frozen or canned peas 7-8 ounces cheddar dairy or non-dairy cheese (Daiya Cheddar Style Shreds or Galaxy Nutritional Foods Veggie or Rice Shreds)
    Directions:Prepare noodles according to package directions. Drain and set aside. If using frozen peas, prepare according to package directions; if using canned peas, drain.
    Preheat oven to 350° F.
    In a large bowl, stir together soup, tuna or salmon, peas and cheese. Add drained pasta and stir to combine. Pour into a 2-quart casserole. Bake for 30 minutes, or until bubbly.


  • Recent Articles

    Jefferson Adams
    Celiac.com 06/18/2018 - Celiac disease has been mainly associated with Caucasian populations in Northern Europe, and their descendants in other countries, but new scientific evidence is beginning to challenge that view. Still, the exact global prevalence of celiac disease remains unknown.  To get better data on that issue, a team of researchers recently conducted a comprehensive review and meta-analysis to get a reasonably accurate estimate the global prevalence of celiac disease. 
    The research team included P Singh, A Arora, TA Strand, DA Leffler, C Catassi, PH Green, CP Kelly, V Ahuja, and GK Makharia. They are variously affiliated with the Division of Gastroenterology and Hepatology, Beth Israel Deaconess Medical Center, Boston, Massachusetts; Lady Hardinge Medical College, New Delhi, India; Innlandet Hospital Trust, Lillehammer, Norway; Centre for International Health, University of Bergen, Bergen, Norway; Division of Gastroenterology and Hepatology, Beth Israel Deaconess Medical Center, Boston, Massachusetts; Gastroenterology Research and Development, Takeda Pharmaceuticals Inc, Cambridge, MA; Department of Pediatrics, Università Politecnica delle Marche, Ancona, Italy; Department of Medicine, Columbia University Medical Center, New York, New York; USA Celiac Disease Center, Columbia University Medical Center, New York, New York; and the Department of Gastroenterology and Human Nutrition, All India Institute of Medical Sciences, New Delhi, India.
    For their review, the team searched Medline, PubMed, and EMBASE for the keywords ‘celiac disease,’ ‘celiac,’ ‘tissue transglutaminase antibody,’ ‘anti-endomysium antibody,’ ‘endomysial antibody,’ and ‘prevalence’ for studies published from January 1991 through March 2016. 
    The team cross-referenced each article with the words ‘Asia,’ ‘Europe,’ ‘Africa,’ ‘South America,’ ‘North America,’ and ‘Australia.’ They defined celiac diagnosis based on European Society of Pediatric Gastroenterology, Hepatology, and Nutrition guidelines. The team used 96 articles of 3,843 articles in their final analysis.
    Overall global prevalence of celiac disease was 1.4% in 275,818 individuals, based on positive blood tests for anti-tissue transglutaminase and/or anti-endomysial antibodies. The pooled global prevalence of biopsy-confirmed celiac disease was 0.7% in 138,792 individuals. That means that numerous people with celiac disease potentially remain undiagnosed.
    Rates of celiac disease were 0.4% in South America, 0.5% in Africa and North America, 0.6% in Asia, and 0.8% in Europe and Oceania; the prevalence was 0.6% in female vs 0.4% males. Celiac disease was significantly more common in children than adults.
    This systematic review and meta-analysis showed celiac disease to be reported worldwide. Blood test data shows celiac disease rate of 1.4%, while biopsy data shows 0.7%. The prevalence of celiac disease varies with sex, age, and location. 
    This review demonstrates a need for more comprehensive population-based studies of celiac disease in numerous countries.  The 1.4% rate indicates that there are 91.2 million people worldwide with celiac disease, and 3.9 million are in the U.S.A.
    Source:
    Clin Gastroenterol Hepatol. 2018 Jun;16(6):823-836.e2. doi: 10.1016/j.cgh.2017.06.037.

    Jefferson Adams
    Celiac.com 06/16/2018 - Summer is the time for chips and salsa. This fresh salsa recipe relies on cabbage, yes, cabbage, as a secret ingredient. The cabbage brings a delicious flavor and helps the salsa hold together nicely for scooping with your favorite chips. The result is a fresh, tasty salsa that goes great with guacamole.
    Ingredients:
    3 cups ripe fresh tomatoes, diced 1 cup shredded green cabbage ½ cup diced yellow onion ¼ cup chopped fresh cilantro 1 jalapeno, seeded 1 Serrano pepper, seeded 2 tablespoons lemon juice 2 tablespoons red wine vinegar 2 garlic cloves, minced salt to taste black pepper, to taste Directions:
    Purée all ingredients together in a blender.
    Cover and refrigerate for at least 1 hour. 
    Adjust seasoning with salt and pepper, as desired. 
    Serve is a bowl with tortilla chips and guacamole.

    Dr. Ron Hoggan, Ed.D.
    Celiac.com 06/15/2018 - There seems to be widespread agreement in the published medical research reports that stuttering is driven by abnormalities in the brain. Sometimes these are the result of brain injuries resulting from a stroke. Other types of brain injuries can also result in stuttering. Patients with Parkinson’s disease who were treated with stimulation of the subthalamic nucleus, an area of the brain that regulates some motor functions, experienced a return or worsening of stuttering that improved when the stimulation was turned off (1). Similarly, stroke has also been reported in association with acquired stuttering (2). While there are some reports of psychological mechanisms underlying stuttering, a majority of reports seem to favor altered brain morphology and/or function as the root of stuttering (3). Reports of structural differences between the brain hemispheres that are absent in those who do not stutter are also common (4). About 5% of children stutter, beginning sometime around age 3, during the phase of speech acquisition. However, about 75% of these cases resolve without intervention, before reaching their teens (5). Some cases of aphasia, a loss of speech production or understanding, have been reported in association with damage or changes to one or more of the language centers of the brain (6). Stuttering may sometimes arise from changes or damage to these same language centers (7). Thus, many stutterers have abnormalities in the same regions of the brain similar to those seen in aphasia.
    So how, you may ask, is all this related to gluten? As a starting point, one report from the medical literature identifies a patient who developed aphasia after admission for severe diarrhea. By the time celiac disease was diagnosed, he had completely lost his faculty of speech. However, his speech and normal bowel function gradually returned after beginning a gluten free diet (8). This finding was so controversial at the time of publication (1988) that the authors chose to remain anonymous. Nonetheless, it is a valuable clue that suggests gluten as a factor in compromised speech production. At about the same time (late 1980’s) reports of connections between untreated celiac disease and seizures/epilepsy were emerging in the medical literature (9).
    With the advent of the Internet a whole new field of anecdotal information was emerging, connecting a variety of neurological symptoms to celiac disease. While many medical practitioners and researchers were casting aspersions on these assertions, a select few chose to explore such claims using scientific research designs and methods. While connections between stuttering and gluten consumption seem to have been overlooked by the medical research community, there is a rich literature on the Internet that cries out for more structured investigation of this connection. Conversely, perhaps a publication bias of the peer review process excludes work that explores this connection.
    Whatever the reason that stuttering has not been reported in the medical literature in association with gluten ingestion, a number of personal disclosures and comments suggesting a connection between gluten and stuttering can be found on the Internet. Abid Hussain, in an article about food allergy and stuttering said: “The most common food allergy prevalent in stutterers is that of gluten which has been found to aggravate the stutter” (10). Similarly, Craig Forsythe posted an article that includes five cases of self-reporting individuals who believe that their stuttering is or was connected to gluten, one of whom also experiences stuttering from foods containing yeast (11). The same site contains one report of a stutterer who has had no relief despite following a gluten free diet for 20 years (11). Another stutterer, Jay88, reports the complete disappearance of her/his stammer on a gluten free diet (12). Doubtless there are many more such anecdotes to be found on the Internet* but we have to question them, exercising more skepticism than we might when reading similar claims in a peer reviewed scientific or medical journal.
    There are many reports in such journals connecting brain and neurological ailments with gluten, so it is not much of a stretch, on that basis alone, to suspect that stuttering may be a symptom of the gluten syndrome. Rodney Ford has even characterized celiac disease as an ailment that may begin through gluten-induced neurological damage (13) and Marios Hadjivassiliou and his group of neurologists and neurological investigators have devoted considerable time and effort to research that reveals gluten as an important factor in a majority of neurological diseases of unknown origin (14) which, as I have pointed out previously, includes most neurological ailments.
    My own experience with stuttering is limited. I stuttered as a child when I became nervous, upset, or self-conscious. Although I have been gluten free for many years, I haven’t noticed any impact on my inclination to stutter when upset. I don’t know if they are related, but I have also had challenges with speaking when distressed and I have noticed a substantial improvement in this area since removing gluten from my diet. Nonetheless, I have long wondered if there is a connection between gluten consumption and stuttering. Having done the research for this article, I would now encourage stutterers to try a gluten free diet for six months to see if it will reduce or eliminate their stutter. Meanwhile, I hope that some investigator out there will research this matter, publish her findings, and start the ball rolling toward getting some definitive answers to this question.
    Sources:
    1. Toft M, Dietrichs E. Aggravated stuttering following subthalamic deep brain stimulation in Parkinson’s disease--two cases. BMC Neurol. 2011 Apr 8;11:44.
    2. Tani T, Sakai Y. Stuttering after right cerebellar infarction: a case study. J Fluency Disord. 2010 Jun;35(2):141-5. Epub 2010 Mar 15.
    3. Lundgren K, Helm-Estabrooks N, Klein R. Stuttering Following Acquired Brain Damage: A Review of the Literature. J Neurolinguistics. 2010 Sep 1;23(5):447-454.
    4. Jäncke L, Hänggi J, Steinmetz H. Morphological brain differences between adult stutterers and non-stutterers. BMC Neurol. 2004 Dec 10;4(1):23.
    5. Kell CA, Neumann K, von Kriegstein K, Posenenske C, von Gudenberg AW, Euler H, Giraud AL. How the brain repairs stuttering. Brain. 2009 Oct;132(Pt 10):2747-60. Epub 2009 Aug 26.
    6. Galantucci S, Tartaglia MC, Wilson SM, Henry ML, Filippi M, Agosta F, Dronkers NF, Henry RG, Ogar JM, Miller BL, Gorno-Tempini ML. White matter damage in primary progressive aphasias: a diffusion tensor tractography study. Brain. 2011 Jun 11.
    7. Lundgren K, Helm-Estabrooks N, Klein R. Stuttering Following Acquired Brain Damage: A Review of the Literature. J Neurolinguistics. 2010 Sep 1;23(5):447-454.
    8. [No authors listed] Case records of the Massachusetts General Hospital. Weekly clinicopathological exercises. Case 43-1988. A 52-year-old man with persistent watery diarrhea and aphasia. N Engl J Med. 1988 Oct 27;319(17):1139-48
    9. Molteni N, Bardella MT, Baldassarri AR, Bianchi PA. Celiac disease associated with epilepsy and intracranial calcifications: report of two patients. Am J Gastroenterol. 1988 Sep;83(9):992-4.
    10. http://ezinearticles.com/?Food-Allergy-and-Stuttering-Link&id=1235725 
    11. http://www.craig.copperleife.com/health/stuttering_allergies.htm 
    12. https://www.celiac.com/forums/topic/73362-any-help-is-appreciated/
    13. Ford RP. The gluten syndrome: a neurological disease. Med Hypotheses. 2009 Sep;73(3):438-40. Epub 2009 Apr 29.
    14. Hadjivassiliou M, Gibson A, Davies-Jones GA, Lobo AJ, Stephenson TJ, Milford-Ward A. Does cryptic gluten sensitivity play a part in neurological illness? Lancet. 1996 Feb 10;347(8998):369-71.

    Jefferson Adams
    Celiac.com 06/14/2018 - Refractory celiac disease type II (RCDII) is a rare complication of celiac disease that has high death rates. To diagnose RCDII, doctors identify a clonal population of phenotypically aberrant intraepithelial lymphocytes (IELs). 
    However, researchers really don’t have much data regarding the frequency and significance of clonal T cell receptor (TCR) gene rearrangements (TCR-GRs) in small bowel (SB) biopsies of patients without RCDII. Such data could provide useful comparison information for patients with RCDII, among other things.
    To that end, a research team recently set out to try to get some information about the frequency and importance of clonal T cell receptor (TCR) gene rearrangements (TCR-GRs) in small bowel (SB) biopsies of patients without RCDII. The research team included Shafinaz Hussein, Tatyana Gindin, Stephen M Lagana, Carolina Arguelles-Grande, Suneeta Krishnareddy, Bachir Alobeid, Suzanne K Lewis, Mahesh M Mansukhani, Peter H R Green, and Govind Bhagat.
    They are variously affiliated with the Department of Pathology and Cell Biology, and the Department of Medicine at the Celiac Disease Center, New York Presbyterian Hospital/Columbia University Medical Center, New York, USA. Their team analyzed results of TCR-GR analyses performed on SB biopsies at our institution over a 3-year period, which were obtained from eight active celiac disease, 172 celiac disease on gluten-free diet, 33 RCDI, and three RCDII patients and 14 patients without celiac disease. 
    Clonal TCR-GRs are not infrequent in cases lacking features of RCDII, while PCPs are frequent in all disease phases. TCR-GR results should be assessed in conjunction with immunophenotypic, histological and clinical findings for appropriate diagnosis and classification of RCD.
    The team divided the TCR-GR patterns into clonal, polyclonal and prominent clonal peaks (PCPs), and correlated these patterns with clinical and pathological features. In all, they detected clonal TCR-GR products in biopsies from 67% of patients with RCDII, 17% of patients with RCDI and 6% of patients with gluten-free diet. They found PCPs in all disease phases, but saw no significant difference in the TCR-GR patterns between the non-RCDII disease categories (p=0.39). 
    They also noted a higher frequency of surface CD3(−) IELs in cases with clonal TCR-GR, but the PCP pattern showed no associations with any clinical or pathological feature. 
    Repeat biopsy showed that the clonal or PCP pattern persisted for up to 2 years with no evidence of RCDII. The study indicates that better understanding of clonal T cell receptor gene rearrangements may help researchers improve refractory celiac diagnosis. 
    Source:
    Journal of Clinical Pathologyhttp://dx.doi.org/10.1136/jclinpath-2018-205023

    Jefferson Adams
    Celiac.com 06/13/2018 - There have been numerous reports that olmesartan, aka Benicar, seems to trigger sprue‐like enteropathy in many patients, but so far, studies have produced mixed results, and there really hasn’t been a rigorous study of the issue. A team of researchers recently set out to assess whether olmesartan is associated with a higher rate of enteropathy compared with other angiotensin II receptor blockers (ARBs).
    The research team included Y.‐H. Dong; Y. Jin; TN Tsacogianis; M He; PH Hsieh; and JJ Gagne. They are variously affiliated with the Division of Pharmacoepidemiology and Pharmacoeconomics, Department of Medicine, Brigham and Women's Hospital and Harvard Medical School in Boston, MA, USA; the Faculty of Pharmacy, School of Pharmaceutical Science at National Yang‐Ming University in Taipei, Taiwan; and the Department of Hepato‐Gastroenterology, Chi Mei Medical Center in Tainan, Taiwan.
    To get solid data on the issue, the team conducted a cohort study among ARB initiators in 5 US claims databases covering numerous health insurers. They used Cox regression models to estimate hazard ratios (HRs) and 95% confidence intervals (CIs) for enteropathy‐related outcomes, including celiac disease, malabsorption, concomitant diagnoses of diarrhea and weight loss, and non‐infectious enteropathy. In all, they found nearly two million eligible patients. 
    They then assessed those patients and compared the results for olmesartan initiators to initiators of other ARBs after propensity score (PS) matching. They found unadjusted incidence rates of 0.82, 1.41, 1.66 and 29.20 per 1,000 person‐years for celiac disease, malabsorption, concomitant diagnoses of diarrhea and weight loss, and non‐infectious enteropathy respectively. 
    After PS matching comparing olmesartan to other ARBs, hazard ratios were 1.21 (95% CI, 1.05‐1.40), 1.00 (95% CI, 0.88‐1.13), 1.22 (95% CI, 1.10‐1.36) and 1.04 (95% CI, 1.01‐1.07) for each outcome. Patients aged 65 years and older showed greater hazard ratios for celiac disease, as did patients receiving treatment for more than 1 year, and patients receiving higher cumulative olmesartan doses.
    This is the first comprehensive multi‐database study to document a higher rate of enteropathy in olmesartan initiators as compared to initiators of other ARBs, though absolute rates were low for both groups.
    Source:
    Alimentary Pharmacology & Therapeutics