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      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
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    GLUTEN-FREE DJOKOVIC GRABS WIMBLEDON CHAMPIONSHIP


    Jefferson Adams

    Celiac.com 07/08/2014 - Gluten-free tennis superstar Novak Djokovic won his second Wimbledon title by outlasting the Swiss player, and seven-time champion, Roger Federer in five sets last Sunday.


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    Photo: Wikimedia Commons--SpekoekUp 5-2 in the fourth set, Djokovic was unable to capitalize at match point, but held on for a 6-7 (7), 6-4, 7-6 (4), 5-7, 6-4 victory at Centre Court.

    The championship returns the 27-year-old Serb to the world’s No. 1 ranking. Djokovic has seen his fortune improve since moving to a gluten-free diet, and credits his subsequent successes on court to his diet and to his mental conditioning.

    The rivalry between Djokovic and Federer has remained evenly balanced over the years. The two have faced each other 35 times, with Federer leading 18–17.

    They have faced off in a record 12 Grand Slam matches, including two finals, and a record nine semifinals.

    The win marked Djokovic's seventh Grand Slam title, ending a streak of three consecutive losses in major finals, and in five of his past six.

    Stay tuned for news on Djokovic’s progress, and on his gluten-free diet.


    Image Caption: Photo: Wikimedia Commons--Spekoek
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    admin

    The following is a letter that was sent to me by Wendy Wark of Exton, PA. We urge you to create your own letter based on this example, and send it to your local media, specifically to the health editors of newspapers, magazines and TV stations.
    LETTER TO EDITOR
    September 1, 200_ Dear Health Editor:
    OCTOBER IS CELIAC AWARENESS MONTH!
    Please consider a story about a health condition called Celiac Sprue. Celiac is a mystery illness thats becoming less of mystery and finally becoming more correctly diagnosed. Celiac Sprue, also known as gluten intolerance, is a permanent, lifelong intolerance to gluten (a protein found in wheat & other grains). Considering our diet is primarily a wheat-based diet, this condition touches many Americans.
    A HOT TOPIC!
    As many as 1 in 150 Americans are expected to have the condition. Celiac Sprue is an up & coming hot health topic; one that your readers will find
    interesting and who may have the condition themselves or someone in their inner-circle. The reason its Hot ...
    * In July 2000 Rich Gannon, Quarterback for Oakland Raiders, has become the new national spokesperson for Celiac Sprue.
    * The media is beginning to report on the guiles of gluten as seen in Newsweek (noted on Research Information Reference Sheet).
    * The University of Maryland is now conducting a 5-year nationwide study to prove that the U.S. has the frequency similar to Europe - about 1 in 150 persons (see enclosed studys preliminary findings).
    Fortunately in the 1950s Celiac Sprue was identified, but its unfortunate that the road has been slow to get the medical community, and the general public, informed.
    CELIAC HOT POINTS
    There are so many points why Celiac Sprue awareness is important:
    1 - There are other diseases occurring less frequently that get more media attention. For instance,
    Lyme Disease ... 16,000 cases each year
    Lou Gehrigs Disease... 30,000 cases
    Parkinsons Disease ... ~ 500,000 affected Americans
    Celiac Sprue (Gluten Intolerance) ... ~1,000,000 affected Americans

    2 - Many people are undiagnosed and suffering daily with painful Celiac symptoms such as abdominal pain, diarrhea, fatigue and depression.
    3 - Many people are misdiagnosed due to the medical profession not recognizing the prevalence of this condition. Many physicians either know
    very little about it or nothing at all.
    4 - Concise food labeling is critical by food manufacturers so consumers arent contaminated with forbidden ingredients. For instance, food
    manufacturers use natural flavorings which can be anything under the sun. Unclear labeling is not only a problem just for Celiacs, but anyone with any type of food sensitivity.
    5 - There is an exorbitant cost to insurance companies as people go for years trying to uncover their mystery illness. In the case of our son, we
    incurred about a $60,000 surgery and hospital bill which could have been avoided; with an earlier, correct diagnosis we would have incurred only a
    fraction of the medical fees. The steps to diagnose Celiac Sprue first is a blood test to screen antibodies. If that proves positive, then an outpatient
    endoscopy is conducted.
    WHY SPREAD THE WORD?
    Both common folk along with the medical profession needs to learn about this condition. Fortunately there is a rather simple cure for this eluding condition ... a gluten-free diet. But unless a physician can spot and test for Celiac Sprue in their patient, the patient doesnt avoid gluten-filled foods. The treatment is uncomplicated ... a dietary change by removing the offending gluten! No surgery or drugs needed!
    Please consider sharing this condition with your audience. Probably many of your readers will have some of the symptoms mentioned, or will know about family or friends that are suffering. Im committed to educating others about this condition, so much so, that Ive written a book Living Healthy With Celiac Disease. Its filled with information to help get newly-diagnosed persons quickly on the road to recovery. Let me know if you would like a complimentary copy.
    If you have interest in this, please contact me at 610 363-5049 for further information. Ive included a Description of Celiac Sprue and our Personal Story. Ive also enclosed a page with Research Information Resources along with other backup information.
    Thanks for the consideration.
    Sincerely,

    Enclosures
    Description of Celiac Sprue
    Personal Story
    Research Information Resources
    Study Findings from University of Maryland Study (http://www.celiaccenter.org)
     
    DESCRIPTION OF CELIAC
    Description of Celiac Sprue
    Prepared by Wendy Wark
    September 1, 2000

    Celiac Sprue is a condition causing damage to the small intestines resulting from gluten ingestion. The damage occurs when the immune system launches an attack against the gluten (the forbidden protein found in wheat, rye, barley and oats). The damaged intestinal lining and villi prevents the small intestines from absorbing food properly. Another sister condition caused by gluten intolerance is Dermatitis Herpetiformis, a skin disorder presented as an itchy rash.
    A person with Celiac Sprue has a chronic condition that results in a variety of outcomes. Symptoms are quite varied and can be subtle to severe, however the typical ones include abdominal pain, bloating, diarrhea and/or constipation, weight loss (although weight gain can occur too), malnourishment, vitamin deficiencies, anemia, osteoporosis, depression, fatigue, irritability and fogginess to name a few. There is no classic Celiac; each case is quite individualized. This wide range of symptoms makes Celiac Sprue tricky to diagnose. According to Dr. Peter Green, Gastroenterologist at Columbia University, less than 50% of persons with celiac disease have classic symptoms.
    Celiac Sprue is a genetic condition that falls in the autoimmune disease family which includes diabetes, lupus, multiple sclerosis and rheumatoid arthritis. The autoimmune disorders can be rather hard to diagnose with symptoms often times simulating other conditions. For instance Celiac Sprue is often misdiagnosed as diverticulitis, irritable bowel syndrome, fibromyalgia, lactose intolerance and chronic fatigue syndrome. These incorrect diagnoses could actually be symptoms of celiac disease! Further, those who suffer with fatigue, irritability and depression are often diagnosed with psychological disorders. In Europe where Celiac is more well-known, persons typically get diagnosed within 6 weeks of symptoms occurrence. Sadly in the United States, persons average over 10 years(!) from onset of Celiac symptoms to diagnosis.
    Once a person gets diagnosed, the treatment is simply removing gluten from the diet. No surgery or drugs are needed. When the gluten trigger is removed, the body heals the intestinal damage.
    OUR PERSONAL STORY
    Our Personal Story
    Wendy Wark
    September 1, 2000

    AN ONCOLOGY SCARE THAT RESULTS IN A GIS TRIUMPH!
    CT scans certainly are a good diagnostic tool ... most of the time. But there are times that what you see on the scan isnt exactly whats happening. After a CT scan, my 15-month old son was diagnosed with a finger-like cancer spreading through his abdomen. Within two days of this diagnosis, he was in surgery to investigate the massive tumor and to take further bone marrow biopsies.
    What was a medical marvel to the physicians (and a miracle to our family!) was upon entering his abdomen there was no cancer at all. What did appear were high numbers of clustered swollen lymph nodes masquerading as a massive tumor.
    So, cancer was ruled out, but now what? What was causing the lymph-node havoc in our childs gut?
    Directed to the hands of the Gastroenterology department, testing uncovered that our son had Celiac Sprue, also known as gluten intolerance. His body produced the swollen lymph nodes because it was vehemently reacting to the invading gluten. The condition actually causes a bodys immune system to attack its own tissues (common in autoimmune disorders like diabetes, multiple sclerosis and rheumatoid arthritis). The attack damages self-tissue in the small intestinal lining and villi.
    Weve had a happy ending to our trauma, the offending gluten has been removed from our sons diet. He now follows a lifetime gluten-free diet and is perfectly healthy and happy.
    RESEARCH INFORMATION RESOURCES
    ARTICLES
    Celiac Disease
    National Digestive Disease Information Clearinghouse, 4/98 updtd 7/13/99
    http://www.niddk.nih.gov/health/digest/pubs/celiac/index.htm

    Celiac Disease and Gluten Sensitivity
    by Carol E. Semrad, MD
    Columbia University, 1995
    http://cpmcnet.columbia.edu/dept/gi/celiac.html
    Celiac Disease Not As Uncommon As Once Thought , Researchers At Wake Forest
    Science Daily, 1/28/00
    http://www.sciencedaily.com/releases/2000/01/000128071928.htm
    Celiac Disease: When Food Becomes the Enemy
    MayoClinic Health Oasis Newsletter, 10/23/98
    http://www.mayohealth.org/home?id=HQ00393
    Detecting Celiac Disease in Your Patients
    by Harold T. Pruessner, MD, University of Texas Medical School at Houston
    American Family Physician Journal, 3/1/98
    http://www.aafp.org/afp/980301ap/pruessn.html
    NFL Pro Bowl Quarterback Rich Gannon Launches National Celiac Disease
    Awareness Campaign Press Release
    http://www.newswise.com/articles/2000/7/celiac3.mdm.html
    The Perils of Pasta
    by Anne Underwood
    Newsweek, 10/11/99
    Rich & Shelley Gannon Transcript, 2/22/00
    PlanetRx.com
    http://www.planetrx.com/community/specialguests/gannon022200.html
    Study Findings from University of Maryland
    http://www.celiaccenter.org
    The Widening Spectrum of Celiac Disease
    by Joseph A. Murray, MD
    The American Journal of Clinical Nutrition, 3/99
    http://www.ajcn.org/cgi/content/full/69/3/354
    NATIONAL ASSOCIATIONS, SUPPORT GROUPS & SERVICES
    American Autoimmune Related Diseases Assoc.
    Washington Office
    750 17th St. NW, Ste. 1100
    Washington, DC 20006
    202 466-8511
    800 598-4668 literature requests
    http://www.aarda.org
    American Celiac Society
    Dietary Support Coalition
    58 Musano Court
    West Orange, NJ 07052-4103
    201 325-8837
    Canadian Celiac Association
    6519-B Mississauga Road
    Mississauga, Ontario L5T 1A6
    Canada
    http://www.celiac.ca
    416 567-7195
    416 567-7191 fax
    Celiac Disease Clinic
    Univ. of California
    San Diego Campus at La Jolla
    9500 Gilman Dr.
    La Jolla, CA 92093
    619 534-4622
    * Celiac Disease Foundation
    13251 Ventura Blvd., Suite 3
    Studio City, CA 91604-1838
    818 990-2354
    Elaine Monarch, Exec. Director
    http://www.celiac.org
    * Celiac Sprue Association / United States of America, Inc. (CSA/USA)
    PO Box 31700
    Omaha, NE 68131-0700
    http://www.csaceliacs.org
    402 558-0600
    WEB RESOURCES
    Celiac Disease and Gluten-Free Diet Support Page
    https://www.celiac.com/
    Coeliac Society of the UK
    email: admin@coeliac.co.uk
    http://www.coeliac.co.uk
    The Gluten-Free Page
    Celiac Disease/Gluten Intolerance Web Site
    http://www.panix.com/~donwiss
    (Don Wisss web site containing a set of links to other celiac web sites.)
    * The Gluten Intolerance Group of North America (GIG)
    15110 10th Ave. S.W., Ste. A
    Seattle, WA 98166
    206 246-6652
    Cynthia Kupper, Exec. Director
    WEB RESOURCE
    St. Johns University Celiac website
    http://www.enabling.org/ia/celiac
    (St. Johns sponsors a newsgroup with over 3000 members worldwide)
    EXPERTS
    Mayo Clinic
    200 First St. S.W.
    Rochester, MN 55905
    507 284-2511 Dr. Joseph Murray
    University of Maryland
    Pediatric GI & Nutrition Lab
    Baltimore, MD 21201
    410 328-0812 Dr. Fasano
    410 706-1997 Dr. Horvath
    Dr. Cynthia Rudert, MD, FACP
    2500 Hospital Blvd. - Ste. 210
    Roswell, GA 30076
    770 475-0903 Dr. Rudert
    (large practice devoted to celiac sprue)
    PERIODICALS
    Scott-Free Newsletter
    subscribe at www.celiac.com
    Sullys Living Without Magazine
    1840 Industrial Dr., Suite 200
    Libertyville, IL 60048
    847 816-0301
    * The 3 recognized national celiac organizations in the U.S.

    admin

    The Sprue-Nik Press, published by the Tri-County Celiac Sprue Support Group, a chapter of CSA/USA, Inc. serving southeastern Michigan, Volume 7, Number 5, July/August 1998. Dr. Peter Ernst is Senior Scientist at the Dept. of Pediatrics, University of Texas Medical Branch. He is the son of Canadian Celiac Association (CCA) co-founder Kay Ernst, and is a celiac himself.
    During Dr. Ernst’s talk, he indicated his philosophy toward celiac disease which is, "Don’t exclude anything if it is unnecessary." As a result he made three assertions which may provoke no major objection from Canadian celiacs but are controversial among US celiacs. Dr. Ernst’s first assertion is that it is almost impossible for gliadins to be in distilled products. For instance, many people avoid distilled vinegar; Dr. Ernst believes this is almost certainly unnecessary. In his mind, there is no "celiac" problem regardless of anecdotal evidence to the contrary. [This is a view shared by the CCA and many experts, including USDA grain expert Donald Kasarda. However, many US celiac organizations, including our support group and CSA/USA, recommend against the use of distilled products unless the source is anon-gluten grain. Each celiac must make their own decision regarding the use of distilled products.—ed.]

    Jefferson Adams
    Celiac.com 12/07/2012 - In a recent interview with S.Z. Berg, singer/guitarist Allie Moss, who is best known for her single "Corner," discusses being diagnosed with gluten sensitivity, and adjusting her diet habits to regain her health.
    For Moss, her journey to the diagnosis began a few years back when she was diagnosed with acid reflux. She did not suffer from classic acid reflux symptoms, like heartburn. However, she did notice that she felt bloated and unhealthy even though she ate a fairly healthy diet. Her doctor had prescribed medication, and sent her on her way. However, Moss began to feel that the prescription was causing more problems than it was solving.
    Seeking an answer that would provide her some relief, she went to see a holistic doctor of nutrition. After considering her symptoms, the nutritionist suggested that she suffered from low, rather than high, acid, along with gluten sensitivity.
    Less than a week after she began her gluten-free diet, Moss said that she noticed substantial improvement, like she had been in a fog than suddenly lifted. She told Berg that she now feels "more alert and energetic overall," that her digestion "has improved dramatically, [her] skin is clearer, and [her] voice feels great."
    As a result, Moss says that she is rising to the challenge by changing the way she cooks at home, and the way she eats on the road. She makes sure to keep gluten-free food options on hand, "things like salad fixings, hard-boiled eggs, and gluten-free bread…" She also uses the website and iPhone app called Find Me Gluten Free, which she calls "a lifeline."
    Read the complete interview at Huffingtonpost.com.
     

    Sheila Hughes
    Celiac.com 04/30/2013 - In March of 2013, celebrity Jennifer Esposito opened her very own gluten-free bakery named "Jennifer's Way Bakery." You may recognize her from movies such as Crash and Summer of Sam. Her new establishment can be found in Manhattan's East Village.
    When Jennifer first started showing her odd symptoms she had no idea they were caused by celiac disease. She went years without treatment because of this. Symptoms included losing a tooth, hair loss, panic disorder, and the inability to stand.
    According to Allergic Living, Esposito lost a role on CBS's Blue Bloods after requesting reduced workloads because of her health conditions while she was recovering from years of untreated celiac disease. The network came to the conclusion that she was not able to spend the needed time to be on the show, and after a dispute it was no more.
    Jennifer has also been blogging gluten-free recipes on her blog, jennifersway.org for some time. She now appears happy to be participating in such a full-filling cause.
    While Jennifer was removed from CBS you can still catch her and her bakery on a show taking place all around New York called Playing with Fire on the E! Network.
    Source:
    https://allergicliving.com/index.php/2013/04/10/jennifer-esposito-opens-gluten-free-bakery/

  • 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