• 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

    72,143
    Total Members
    3,093
    Most Online
    Gluten-Free Hayley
    Newest Member
    Gluten-Free Hayley
    Joined
  • Announcements

    • admin

      Frequently Asked Questions About Celiac Disease   04/24/2018

      This Celiac.com FAQ on celiac disease will guide you to all of the basic information you will need to know about the disease, its diagnosis, testing methods, a gluten-free diet, etc.   Subscribe to Celiac.com's FREE weekly eNewsletter   What is Celiac Disease and the Gluten-Free Diet? What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease?  Celiac Disease Screening Interpretation of Celiac Disease Blood Test Results Can I be tested even though I am eating gluten free? How long must gluten be taken for the serological tests to be meaningful? The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free Is celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic Testing Is there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and Disorders Is there a list of gluten foods to avoid? Unsafe Gluten-Free Food List (Unsafe Ingredients) Is there a list of gluten free foods? Safe Gluten-Free Food List (Safe Ingredients) Gluten-Free Alcoholic Beverages Distilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free? Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free Diet What if my doctor won't listen to me? An Open Letter to Skeptical Health Care Practitioners Gluten-Free recipes: Gluten-Free Recipes
  • 0

    PIZZA HUT AND COORS GOING GLUTEN-FREE IN TIME FOR SUPER BOWL SUNDAY


    Jefferson Adams

    Celiac.com 01/23/2015 - This Superbowl Sunday gluten-free fans can celebrate with gluten-free Pizza Hut pizza, and, in a few lucky test markets, gluten-free Coors beer.


    Ads by Google:




    ARTICLE CONTINUES BELOW ADS
    Ads by Google:



    Photo: CC--Army RecruitingYou read right. First, Pizza Hut has announced that, starting Jan. 26, it will be debuting a gluten-free pizza in about 2,400 locations in the U.S. The new pizza will be a 10-inch, six-slice pizza, which will go for $9.99. The pizza crust will be made by popular gluten-free brand Udi’s Foods, and certified gluten-free by the Gluten Intolerance Group.

    Pizza Hut’s gluten-free pie will be one of the restaurant’s lowest-calorie pizzas, with about 100 fewer calories per serving than their current “Skinny Slice” pizza. 

    Every Pizza Hut Gluten-Free Pizza will be baked fresh-to-order on parchment paper and delivered in a specially branded Udi’s Gluten-Free Pizza box. Also, all employees handling Pizza Hut’s Gluten-Free Pizza have been trained to wear gloves and use a designated gluten-free pizza cutter.

    If that’s not enough good news, beer-loving gluten-free football fans in Seattle and Portland will be able to chase their gluten-free Pizza Hut pizzas with Coors’ new gluten-free Peak Copper Lager, which will debut in those markets on Superbowl Sunday.

    Coors will gauge the response in its test markets as it looks to make Peak Copper Lager available in more U.S. markets.

    Gluten-free Pizza Hut pizza and gluten-free Coors beer on Superbowl Sunday? I’m going to call that a touchdown.

    Read more in USA Today, and Money.


    Image Caption: Photo: CC--Army Recruiting
    0


    User Feedback

    Recommended Comments

    Guest Brenda Bentley

    Posted

    I am so super excited that Pizza Hut will start making a gluten free pizza. I hope it comes to my area Anderson, IN.

    Share this comment


    Link to comment
    Share on other sites

    Excellent article and will be good news for all those just wanting to jump on the gluten-free band wagon. For those of us who are truly allergic, the product will not be gluten-free, I have run into that several times with other pizza places, ie Domino's etc. all product to go on the pizzas are usually kept next to the counter where they are in a covered container, but once opened during the process of making a regular pizza, the contamination happens quite quickly. Once again, I'm not complaining, but it isn't good news for the folks who truly have to eat gluten-free.

    Share this comment


    Link to comment
    Share on other sites

    Like anything else, the devil is in the details. Pizza Hut provides an extensive set of FAQs related to its new gluten-free endeavor with Udi's, but it's the last FAQ that causes me pause:

     

    "Q. If I have Celiac Disease is it safe for me to eat a gluten-free pizza from Pizza Hut®?"

     

    "A. Pizza Hut® partnered with the Gluten Intolerance Group (GIG) to create a Gluten-Free Pizza preparation process and training standards for Pizza Hut restaurants to mitigate the risk of cross-contamination. This includes training our team members to take specific precautions when making these pizzas, and we encourage consumers to notify a manager if they have a gluten intolerance when placing an order.

     

    "Additionally, while Pizza Hut is proud to offer pizzas with gluten-free ingredients, Pizza Hut kitchens are not gluten-free environments. Due to the handcrafted nature of our menu items, variations in vendor-supplied ingredients, and our use of shared cooking and preparation areas, we cannot assure you that our restaurant environment or any menu item will be completely free of gluten. We recommend that you consult your medical advisor as to what is safe for you."

     

    So basically, thanks.... but no thanks.

    Share this comment


    Link to comment
    Share on other sites
    Guest Dianne Sharr

    Posted

    Are the pizzas made in a dedicated facility where no airborne gluten (flour dust) can settle on them?

    Share this comment


    Link to comment
    Share on other sites

    Great article, but zip availability in the Philly area. Main Line location in the heart of glutarded-ville doesn't even know if they'll carry it.

     

    Way to go hut. I'll stick with mom's bake at home.

     

    Hopefully cooks learns from Budweiser and doesn't make a crap gluten-free beer.

    Share this comment


    Link to comment
    Share on other sites

    I'm so excited! I like Pizza Hut better than Domino's anyway, and Domino's gluten-free pizza is not truly gluten-free. It even warns you on the site when you order it. I'm looking forward to being able to eat some good pizza. Now if only they could make it stuffed crust too.

    Share this comment


    Link to comment
    Share on other sites

    Do not eat this pizza. My wife is a celiac and she ate this pizza an hour ago, I've never ever seen her have this bad of a reaction. I repeat do not eat this pizza!

    Share this comment


    Link to comment
    Share on other sites

    It's about time Pizza Hut got gluten-free pizza. In my area I knew of 3 other pizza places that serve gluten-free pizza. One is pretty good. One has had to close. Let's see if Pizza Hut's is better. When friends wanted to stop at Pizza Hut I would feel so left out but now I will have an option. Thanks Pizza Hut. I can't wait to try it out.

    Share this comment


    Link to comment
    Share on other sites

    I saw the Pizza Hut commercial last night and it specifically excluded celiac sufferers indicating there is no way they can keep the kitchens free of gluten, but for "gluten avoidance" their pizza fits the bill. I don't plan on taking a chance.

    Share this comment


    Link to comment
    Share on other sites
    Guest Judith DeMartini

    Posted

    According to the Pizza Hut web site, people with celiac disease cannot be guaranteed their pizza will be completely gluten free as it is not baked in a gluten free environment. As we with this disease know, even having flour in the air will affect us. So unless they can say this is baked in a gluten free environment I could not take the chance.

    Share this comment


    Link to comment
    Share on other sites
    Guest Maryellen

    Posted

    Why don't you mention where these gluten-free products can be found, great to advertise but do I have to call every Pizza Hut across the country? What's the secret?

    Share this comment


    Link to comment
    Share on other sites

    Thanks Pizza Hut, can't wait to try it! However, Budweiser has a great gluten free beer - Redbridge! They just need to promote it better. It sure beats all the other gluten free beer want-a-be's including the cider beers, yuk! Try it!

    Share this comment


    Link to comment
    Share on other sites
    Guest Betsy de la hoz

    Posted

    Good to know!!

    I don't know where, I just called 2 different Pizza Huts here in Miami and they don't know what gluten-free is.

    Share this comment


    Link to comment
    Share on other sites
    I am so super excited that Pizza Hut will start making a gluten free pizza. I hope it comes to my area Anderson, IN.

    Doubt it. The Fishers Pizza Hut doesn't have it. They didn't even know what I was talking about. I even mentioned the ad about the super bowl.

    Share this comment


    Link to comment
    Share on other sites

    Called our Pizza Hut. The manager said they had had no training and zero information passed down from corporate about ever getting any gluten free pizza.

    Share this comment


    Link to comment
    Share on other sites
    Guest D L Austin

    Posted

    Good News. Most gluten-free pizza is pretty bad...cardboard tastes better. Red Bridge beer is really good -- I drink it two or three times a week. I will give Coors a try when it gets to my area.

    Share this comment


    Link to comment
    Share on other sites
    Guest Jacquie

    Posted

    Excellent article and will be good news for all those just wanting to jump on the gluten-free band wagon. For those of us who are truly allergic, the product will not be gluten-free, I have run into that several times with other pizza places, ie Domino's etc. all product to go on the pizzas are usually kept next to the counter where they are in a covered container, but once opened during the process of making a regular pizza, the contamination happens quite quickly. Once again, I'm not complaining, but it isn't good news for the folks who truly have to eat gluten-free.

    If Udi's is behind it, it will be safe. I have celiac and would not be afraid to try it. Domino's, on the other hand is not safe because of cross contamination, I would never eat it.

    Share this comment


    Link to comment
    Share on other sites
    Guest JB Wade

    Posted

    Looking for gluten-free Pizza give Mellow Mushroom a try. In most placed the pizza in made in a separate location and is cooked in a dedicated oven. They also carry Daura Beer. It's about the best gluten-free beer I have had. Been gluten-free now for over ten years.

    Share this comment


    Link to comment
    Share on other sites

    I spoke with the manager and ordered the gluten-free pizza with pepperoni to ensure that it would absolutely stay gluten-free. I also said they will need to change gloves etc. still ended up with my family getting sick from cross-contamination for who knows what. I would not recommend at all.

    Share this comment


    Link to comment
    Share on other sites


    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 emoticons maximum 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   14 Members, 2 Anonymous, 1,165 Guests (See full list)

  • Related Articles

    Jefferson Adams
    Celiac.com 01/14/2010 - Most people with celiac disease will tell you that faithfully maintaining a gluten-free diet can be very challenging, especially for those who enjoy dining out or in the homes of friends.
    "Going to restaurants or dinner at a friend's house can pose dangers to a person with celiac disease," says said Dr. Ali Keshavarzian, vice chairman of medicine and gastroenterologist at Rush University Medical Center. "It can really impact a person's quality of life."
    For most people, maintaining a gluten-free diet will stop symptoms, heal existing intestinal damage, and prevent further damage, along with potentially preventing numerous associated conditions, such as diabetes. But setting up and sticking to a gluten-free diet can be a challenge.
    A team of Gastroenterologists at Rush have designed a new study to determine if mind and body techniques could help people with celiac disease adhere to the very strict diet.
    "Eating even a small amount of gluten can damage the small intestine," says Dr. Ali Keshavarzian, vice chairman of medicine and gastroenterologist at Rush. "The damage will occur in anyone with the disease, including people without noticeable symptoms."
    Hidden sources of gluten are sometimes additives such as modified food starch, preservatives and stabilizers made with wheat. Also, numerous corn and rice products made in factories that also make wheat products can be contaminated with wheat gluten.
    "The purpose of this study is to determine whether participation in one of two mind/body courses can help patients cope with the restricted diet," says Keshavarzian. "It can be very hard and stressful for people with celiac disease to stick to a gluten-free diet."
    Healing existing intestinal damage and preventing further damage means that people with celiac disease must go on a lifelong gluten-free diet. Patients must be trained by health professionals on how to understand safe and unsafe ingredient on food labels, and to spot foods containing gluten in order to make safer, more effective choices when grocery shopping or eating out.
    People with celiac disease or gluten intolerance usually begin to feel better within days of starting a gluten-free diet.
    The small intestine usually heals in three- to six-months in children, but can take several years in adults. A healed intestine means a person now has healthy intestinal villi that can properly absorb nutrients from food into the blood.
    Patients enrolled in the study on Celiac disease and mind/body techniques at Rush will be randomly assigned to two course assignments for eight weeks.
    To be eligible for the study, patients must be over 18 years of age, have received a diagnosis of celiac disease in the past four weeks or within two weeks of starting a gluten-free diet, and have not previously attempted a gluten-free diet.
    Source: ScienceDaily (Jan. 11, 2010)


    Jefferson Adams
    Celiac.com 08/30/2011 - In a first of its kind study, a team of researchers is attempting a global estimate of the burden of celiac disease in childhood, and to to determine what role childhood celiac disease might play in global mortality due to diarrhea.
    The research team included Peter Byass, Kathleen Kahn, and Anneli Ivarsson. They are affiliated with the Umeå Centre for Global Health Research, Department of Public Health and Clinical Medicine at Umeå University in Umeå, Sweden, and with the MRC/Wits Rural Public Health and Health Transitions Research Unit (Agincourt), School of Public Health, Faculty of Health Sciences at University of the Witwatersrand in Johannesburg, South Africa.
    In the last several decades, celiac disease has become an an increasingly recognized public health problem. More recently, celiac disease has emerged as a global earth issue, in spite scant globally representative epidemiological data.
    Because children with celiac disease often have chronic diarrhea and malnutrition, a proper diagnosis is often missed, especially in poorer settings, where water-borne infectious diarrheas are common, and many children fail to thrive.
    To make their assessment, the two used available data to build a basic model of childhood celiac disease, incorporating estimates of population prevalence, probability of non-diagnosis, and likelihood of mortality among undiagnosed children of all countries from 1970 to 2010.
    In their paper, the two state the assumptions underlying their model, and make the model available as a supplementary file.
    Based on their model, in 2010 there were around 2.2 million children under 5 years of age living with celiac disease, while each year, there would be about 42,000 deaths related to celiac disease in these children. That would mean that, in 2008, deaths related to celiac disease likely totaled about 4% of all childhood diarrhea deaths worldwide.
    Even if celiac disease accounts for only a small proportion of global diarrhea deaths, these deaths are preventable, but not by normal diarrhea treatment, which can often involve gluten-based food supplements.
    They also note that, as other causes of diarrhea mortality decline, celiac disease will become a proportionately greater problem unless clinicians begin to try gluten-free diets for children with chronic diarrhea and malnutrition.
    Source:

    PLoS One. 2011; 6(7): e22774. doi:  10.1371/journal.pone.0022774

    Miranda Jade
    Celiac.com 06/06/2012 - Celiac disease is an autoimmune disease caused by a reaction to the component of wheat, barley, and rye called gluten and can affect the entire body. Dermatitis herpetiformis (DH) is a blistering and extremely itchy skin rash. It’s usually symmetrical in shape and is most commonly located on the elbows, knees, buttocks, and upper back. It’s common for people with DH to have rashes appear in the same spot, and they can either be consistent or come and go.
    It is hard enough being a young adult, having celiac disease is the icing on the cake, and having Dermatitis Herpetiformis is the cherry on top. So how is it that I have been able to so easily make the transition from eating gluten on a daily basis to being 100% gluten-free for over six years now? Simple: by getting educated.
    When I was first diagnosed it was very hard for me. I didn’t know what had gluten in it, what body products to use, etc. My mother Tina Turbin, founder of GlutenFreeHelp.info, gave me some great advice. She told me to do my own research. So I set off to get a real understanding of celiac disease and DH. I was going to have to live with them both my whole life so I felt it couldn’t hurt knowing more about them.
    This was the best advice anyone could have ever given me. With the broad knowledge of celiac disease and DH available these days, I was able to read so much information and get a real grasp of the subjects. I finally was able to easily know which products would have gluten in them and what the gluten actually did internally to my body.
    I really made being gluten-free a priority in my life. I made sure this priority was known among my family and friends as well. They all were more than willing to help. Now, whether going out for brunch with friends or traveling, the people I surround myself with are always picking places where I will have an easy time following my gluten-free diet. Just yesterday, a friend of mine let me know she picked a place for us to eat that would prepare any of their pasta dishes with gluten-free pasta.
    So, my advice to you is this: First, do your own research. There are so many people out there with great advice and so much information to share. The more we join up with others, the easier it will be. Secondly, inform the people you are surrounded with of your dietary needs. Too many people think being gluten-free is just a fad when in reality celiac disease and DH are extremely important and should not be made fun of.
    Last, enjoy life. Living gluten-free can actually be quite fun. The food is delicious and the health benefits are outstanding. Being gluten-free doesn’t have to cause you stress. In fact, by following these guidelines, gluten-free living can become quite rewarding.

    Jefferson Adams
    Celiac.com 06/20/2013 - A restaurant owned by celebrity chef Jamie Oliver has been fined over $12,000 after a customer with celiac disease was sickened by eating regular pasta, instead of gluten-free pasta she was supposed to receive.
    The fine resolves a complaint brought by 38-year-old Kristy Richardson, who dined in 2011 at Jamie's Italian in Porstmouth, U.K. Richardson suffers from celiac disease.
    According to reports in the Telegraph, Richardson asked three different staff members to make sure she received gluten-free pasta, but she somehow received regular pasta. As a result, she became "violently ill," with nausea and vomiting that lasted for days and which left her weak for months, according to news reports.
    This in itself might be bad enough for most people, but, at the time, Richardson was on a waiting list for a heart and lung transplant. According to reports in the Sun, her gluten-triggered illness was so severe that her doctors temporarily removed her from that list; potentially depriving her of a transplant opportunity.
    Richardson complained, authorities became involved, charges were filed, and the restaurant eventually pleaded guilty to "selling food not of the nature, substance or quality demanded by a purchaser," according to the Telegraph.
    The fine is in addition to the nearly $4,000 previously awarded to Richardson in a civil case over the matter. What do you think? Should restaurants be fined if their gluten-free food contains gluten. Does it matter whether it makes people sick?

  • Recent Articles

    Tammy Rhodes
    Celiac.com 04/24/2018 - Did you know in 2017 alone, the United States had OVER TENS OF THOUSANDS of people evacuate their homes due to natural disasters such as fires, floods, hurricanes, tornadoes and tsunamis? Most evacuation sites are not equipped to feed your family the safe gluten free foods that are required to stay healthy.  Are you prepared in case of an emergency? Do you have your Gluten Free Emergency Food Bag ready to grab and go?  
    I have already lived through two natural disasters. Neither of which I ever want to experience again, but they taught me a very valuable lesson, which is why I created a Gluten Free Emergency Food Bag (see link below). Here’s my story. If you’ve ever lived in or visited the Los Angeles area, you’re probably familiar with the Santa Ana winds and how bitter sweet they are. Sweet for cleaning the air and leaving the skies a brilliant crystal blue, and bitter for the power outages and potential brush fires that might ensue.  It was one of those bitter nights where the Santa Ana winds were howling, and we had subsequently lost our power. We had to drive over an hour just to find a restaurant so we could eat dinner. I remember vividly seeing the glow of a brush fire on the upper hillside of the San Gabriel Mountains, a good distance from our neighborhood. I really didn’t think much of it, given that it seemed so far from where we lived, and I was hungry! After we ate, we headed back home to a very dark house and called it a night. 
    That’s where the story takes a dangerous turn….about 3:15am. I awoke to the TV blaring loudly, along with the lights shining brightly. Our power was back on! I proceeded to walk throughout the house turning everything off at exactly the same time our neighbor, who was told to evacuate our street, saw me through our window, assuming I knew that our hillside was ablaze with flames. Flames that were shooting 50 feet into the air. I went back to bed and fell fast asleep. The fire department was assured we had left because our house was dark and quiet again. Two hours had passed.  I suddenly awoke to screams coming from a family member yelling, “fire, fire, fire”! Flames were shooting straight up into the sky, just blocks from our house. We lived on a private drive with only one way in and one way out.  The entrance to our street was full of smoke and the fire fighters were doing their best to save our neighbors homes. We literally had enough time to grab our dogs, pile into the car, and speed to safety. As we were coming down our street, fire trucks passed us with sirens blaring, and I wondered if I would ever see my house and our possessions ever again. Where do we go? Who do we turn to? Are shelters a safe option? 
    When our daughter was almost three years old, we left the West Coast and relocated to Northern Illinois. A place where severe weather is a common occurrence. Since the age of two, I noticed that my daughter appeared gaunt, had an incredibly distended belly, along with gas, stomach pain, low weight, slow growth, unusual looking stool, and a dislike for pizza, hotdog buns, crackers, Toast, etc. The phone call from our doctor overwhelmed me.  She was diagnosed with Celiac Disease. I broke down into tears sobbing. What am I going to feed my child? Gluten is everywhere.
    After being scoped at Children's Hospital of Chicago, and my daughters Celiac Disease officially confirmed, I worried about her getting all the nutrients her under nourished body so desperately needed. I already knew she had a peanut allergy from blood tests, but just assumed she would be safe with other nuts. I was so horribly wrong. After feeding her a small bite of a pistachio, which she immediately spit out, nuts would become her enemy. Her anaphylactic reaction came within minutes of taking a bite of that pistachio. She was complaining of horrible stomach cramps when the vomiting set in. She then went limp and starting welting. We called 911.
    Now we never leave home without our Epipens and our gluten free food supplies. We analyze every food label. We are hyper vigilant about cross contamination. We are constantly looking for welts and praying for no stomach pain. We are always prepared and on guard. It's just what we do now. Anything to protect our child, our love...like so many other parents out there have to do every moment of ever day!  
    Then, my second brush with a natural disaster happened, without any notice, leaving us once again scrambling to find a safe place to shelter. It was a warm and muggy summer morning, and my husband was away on a business trip leaving my young daughter and me to enjoy our summer day. Our Severe Weather Alert Radio was going off, again, as I continued getting our daughter ready for gymnastics.  Having gotten used to the (what seemed to be daily) “Severe Thunderstorm warning,” I didn’t pay much attention to it. I continued downstairs with my daughter and our dog, when I caught a glimpse out the window of an incredibly black looking cloud. By the time I got downstairs, I saw the cover to our grill literally shoot straight up into the air. Because we didn’t have a fenced in yard, I quickly ran outside and chased the cover, when subsequently, I saw my neighbor’s lawn furniture blow pass me. I quickly realized I made a big mistake going outside. As I ran back inside, I heard debris hitting the front of our home.  Our dog was the first one to the basement door! As we sat huddled in the dark corner of our basement, I was once again thinking where are we going to go if our house is destroyed. I was not prepared, and I should have been. I should have learned my lesson the first time. Once the storm passed, we quickly realized we were without power and most of our trees were destroyed. We were lucky that our house had minimal damage, but that wasn’t true for most of the area surrounding us.  We were without power for five days. We lost most of our food - our gluten free food.
    That is when I knew we had to be prepared. No more winging it. We couldn’t take a chance like that ever again. We were “lucky” one too many times. We were very fortunate that we did not lose our home to the Los Angeles wildfire, and only had minimal damage from the severe storm which hit our home in Illinois.
      
    In 2017 alone, FEMA (Federal Emergency Management Agency) had 137 natural disasters declared within the United States. According to FEMA, around 50% of the United States population isn’t prepared for a natural disaster. These disasters can happen anywhere, anytime and some without notice. It’s hard enough being a parent, let alone being a parent of a gluten free family member. Now, add a natural disaster on top of that. Are you prepared?
    You can find my Gluten Free Emergency Food Bags and other useful products at www.allergynavigator.com.  

    Jefferson Adams
    Celiac.com 04/23/2018 - A team of researchers recently set out to learn whether celiac disease patients commonly suffer cognitive impairment at the time they are diagnosed, and to compare their cognitive performance with non-celiac subjects with similar chronic symptoms and to a group of healthy control subjects.
    The research team included G Longarini, P Richly, MP Temprano, AF Costa, H Vázquez, ML Moreno, S Niveloni, P López, E Smecuol, R Mazure, A González, E Mauriño, and JC Bai. They are variously associated with the Small Bowel Section, Department of Medicine, Dr. C. Bonorino Udaondo Gastroenterology Hospital; Neurocience Cognitive and Traslational Institute (INECO), Favaloro Fundation, CONICET, Buenos Aires; the Brain Health Center (CESAL), Quilmes, Argentina; the Research Council, MSAL, CABA; and with the Research Institute, School of Medicine, Universidad del Salvador.
    The team enrolled fifty adults with symptoms and indications of celiac disease in a prospective cohort without regard to the final diagnosis.  At baseline, all individuals underwent cognitive functional and psychological evaluation. The team then compared celiac disease patients with subjects without celiac disease, and with healthy controls matched by sex, age, and education.
    Celiac disease patients had similar cognitive performance and anxiety, but no significant differences in depression scores compared with disease controls.
    A total of thirty-three subjects were diagnosed with celiac disease. Compared with the 26 healthy control subjects, the 17 celiac disease subjects, and the 17 disease control subjects, who mostly had irritable bowel syndrome, showed impaired cognitive performance (P=0.02 and P=0.04, respectively), functional impairment (P<0.01), and higher depression (P<0.01). 
    From their data, the team noted that any abnormal cognitive functions they saw in adults with newly diagnosed celiac disease did not seem not to be a result of the disease itself. 
    Their results indicate that cognitive dysfunction in celiac patients could be related to long-term symptoms from chronic disease, in general.
    Source:
    J Clin Gastroenterol. 2018 Mar 1. doi: 10.1097/MCG.0000000000001018.

    Connie Sarros
    Celiac.com 04/21/2018 - Dear Friends and Readers,
    I have been writing articles for Scott Adams since the 2002 Summer Issue of the Scott-Free Press. The Scott-Free Press evolved into the Journal of Gluten Sensitivity. I felt honored when Scott asked me ten years ago to contribute to his quarterly journal and it's been a privilege to write articles for his publication ever since.
    Due to personal health reasons and restrictions, I find that I need to retire. My husband and I can no longer travel the country speaking at conferences and to support groups (which we dearly loved to do) nor can I commit to writing more books, articles, or menus. Consequently, I will no longer be contributing articles to the Journal of Gluten Sensitivity. 
    My following books will still be available at Amazon.com:
    Gluten-free Cooking for Dummies Student's Vegetarian Cookbook for Dummies Wheat-free Gluten-free Dessert Cookbook Wheat-free Gluten-free Reduced Calorie Cookbook Wheat-free Gluten-free Cookbook for Kids and Busy Adults (revised version) My first book was published in 1996. My journey since then has been incredible. I have met so many in the celiac community and I feel blessed to be able to call you friends. Many of you have told me that I helped to change your life – let me assure you that your kind words, your phone calls, your thoughtful notes, and your feedback throughout the years have had a vital impact on my life, too. Thank you for all of your support through these years.

    Jefferson Adams
    Celiac.com 04/20/2018 - A digital media company and a label data company are teaming up to help major manufacturers target, reach and convert their desired shoppers based on dietary needs, such as gluten-free diet. The deal could bring synergy in emerging markets such as the gluten-free and allergen-free markets, which represent major growth sectors in the global food industry. 
    Under the deal, personalized digital media company Catalina will be joining forces with Label Insight. Catalina uses consumer purchases data to target shoppers on a personal base, while Label Insight works with major companies like Kellogg, Betty Crocker, and Pepsi to provide insight on food label data to government, retailers, manufacturers and app developers.
    "Brands with very specific product benefits, gluten-free for example, require precise targeting to efficiently reach and convert their desired shoppers,” says Todd Morris, President of Catalina's Go-to-Market organization, adding that “Catalina offers the only purchase-based targeting solution with this capability.” 
    Label Insight’s clients include food and beverage giants such as Unilever, Ben & Jerry's, Lipton and Hellman’s. Label Insight technology has helped the Food and Drug Administration (FDA) build the sector’s very first scientifically accurate database of food ingredients, health attributes and claims.
    Morris says the joint partnership will allow Catalina to “enhance our dataset and further increase our ability to target shoppers who are currently buying - or have shown intent to buy - in these emerging categories,” including gluten-free, allergen-free, and other free-from foods.
    The deal will likely make for easier, more precise targeting of goods to consumers, and thus provide benefits for manufacturers and retailers looking to better serve their retail food customers, especially in specialty areas like gluten-free and allergen-free foods.
    Source:
    fdfworld.com

    Jefferson Adams
    Celiac.com 04/19/2018 - Previous genome and linkage studies indicate the existence of a new disease triggering mechanism that involves amino acid metabolism and nutrient sensing signaling pathways. In an effort to determine if amino acids might play a role in the development of celiac disease, a team of researchers recently set out to investigate if plasma amino acid levels differed among children with celiac disease compared with a control group.
     
    The research team included Åsa Torinsson Naluai, Ladan Saadat Vafa, Audur H. Gudjonsdottir, Henrik Arnell, Lars Browaldh, and Daniel Agardh. They are variously affiliated with the Institute of Biomedicine, Department of Microbiology & Immunology, Sahlgrenska Academy, University of Gothenburg, Gothenburg, Sweden; the Institute of Clinical Sciences, Sahlgrenska Academy at the University of Gothenburg, Gothenburg, Sweden; the Department of Pediatric Gastroenterology, Hepatology and Nutrition, Karolinska University Hospital and Division of Pediatrics, CLINTEC, Karolinska Institute, Stockholm, Sweden; the Department of Clinical Science and Education, Karolinska Institute, Sodersjukhuset, Stockholm, Sweden; the Department of Mathematical Sciences, Chalmers University of Technology, Gothenburg, Sweden; the Diabetes & Celiac Disease Unit, Department of Clinical Sciences, Lund University, Malmö, Sweden; and with the Nathan S Kline Institute in the U.S.A.
    First, the team used liquid chromatography-tandem mass spectrometry (LC/MS) to analyze amino acid levels in fasting plasma samples from 141 children with celiac disease and 129 non-celiac disease controls. They then crafted a general linear model using age and experimental effects as covariates to compare amino acid levels between children with celiac disease and non-celiac control subjects.
    Compared with the control group, seven out of twenty-three children with celiac disease showed elevated levels of the the following amino acids: tryptophan; taurine; glutamic acid; proline; ornithine; alanine; and methionine.
    The significance of the individual amino acids do not survive multiple correction, however, multivariate analyses of the amino acid profile showed significantly altered amino acid levels in children with celiac disease overall and after correction for age, sex and experimental effects.
    This study shows that amino acids can influence inflammation and may play a role in the development of celiac disease.
    Source:
    PLoS One. 2018; 13(3): e0193764. doi: & 10.1371/journal.pone.0193764