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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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    NEW BELGIUM'S GLÜTINY ALE SHOWS A NEW WAY TO DO "GLUTEN-FREE"


    Jefferson Adams

    Celiac.com 04/22/2016 - To label a beer 'gluten-free' it must contain no gluten ingredients from start to finish. But, without wheat or barley, how does a brewer create the foundation for the beer?


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    Photo: New Belgium Brewing, Inc.One problem gluten-free beers have is that, because they are brewed without wheat and/or barley, they are technically not beers under German beer laws, whatever their legal status here. Another issue is that since purely gluten-free beers must be brewed with all gluten-free ingredients, they have been often regarded as lackluster in the taste department, especially by beer connoisseurs, gluten-free or not.

    In an effort to provide a genuine, high quality beer for those suffering from celiac disease, and get beyond the taste limitations of totally gluten-free beers, a new generation of beer makers are using traditional ingredients and innovative methods of to remove up to 99.99 percent, or more, of the gluten molecules from the brew before bottling.

    The result is a beer that tests under 20ppm gluten levels, and which tastes like a genuine traditionally brewed wheat- or barley-based beers.

    One of the latest and perhaps best of the gluten-reduced beers on the market is Glütiny Pale Ale from Colorado's New Belgium Brewery. It's sited beer, Glütiny Pale Ale, isn't bad either.

    To make Glütiny, New Belgum uses a special enzyme during the brewing process that breaks down the gluten to well under the FDA standards for gluten-free products.

    According to Tim Dohms, of Hopjacks Pizza Kitchen and Taproom, "where most American pale ale is more floral with muted citrus notes, Glütiny showcases a big, dynamic flavor profile."

    Source:


    Image Caption: New gluten-reduced beers are real beers with gluten removed. Photo: New Belgium Brewing, Inc.
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    Not exactly a new process. I believe Omission has been doing this for quite a while now.

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    Guest Scott

    Posted

    It is ironic that celiac.com is promoting gluten-reduced beers since they are not recommended for those with celiac disease.

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    Guest Jennifer Iscol

    Posted

    Jefferson, thank you for your ongoing coverage of topics in celiac disease. Please consider correcting significant factual errors in this article that give the erroneous impression that gluten-reduced beer is accepted as safe for people with celiac disease to consume. Gluten-reduced beer manufactured like Glutiny Ale is not new; it has been on the market since 2012, when Omission was introduced by Craft Brew Alliance. The federal government does not allow gluten-reduced beer to be labeled gluten-free because the gluten content cannot be verified. The primary test brewers use to measure the gluten level, the R5 Competitive ELISA, is not scientifically validated for this type of use; it is defeated by the enzyme used to degrade the gluten. Further, results from mass spectrometry, another test cited by gluten-reduced beer manufacturers with respect to the gluten level of their products, are not considered useful or valid until they are published in a peer-reviewed journal. Brewers have had years to do so and the results have not been published. When brewers post the unvalidated test results on their websites, send them to journalists and print them on packaging, it creates confusion for consumers and the media. Please note that beers brewed with traditional ingredients like barley are not regulated by FDA, but by TTB, which harmonizes its gluten-free rule with FDA. In 2013 the FDA explicitly rejected Craft Brew Alliance's bid to change the gluten-free rule to accommodate its gluten-reduced product. The TTB subsequently also ruled that barley-based gluten-reduced beer cannot be labeled gluten-free. Scientists and doctors recommend that people with celiac disease avoid gluten-reduced beer until the gluten content can be determined. The position of the federal government and celiac experts is backed by rigorous science. True gluten-free beer made from gluten-free ingredients is still the safe choice for people with celiac disease.

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    Guest admin

    Posted

    Jefferson, thank you for your ongoing coverage of topics in celiac disease. Please consider correcting significant factual errors in this article that give the erroneous impression that gluten-reduced beer is accepted as safe for people with celiac disease to consume. Gluten-reduced beer manufactured like Glutiny Ale is not new; it has been on the market since 2012, when Omission was introduced by Craft Brew Alliance. The federal government does not allow gluten-reduced beer to be labeled gluten-free because the gluten content cannot be verified. The primary test brewers use to measure the gluten level, the R5 Competitive ELISA, is not scientifically validated for this type of use; it is defeated by the enzyme used to degrade the gluten. Further, results from mass spectrometry, another test cited by gluten-reduced beer manufacturers with respect to the gluten level of their products, are not considered useful or valid until they are published in a peer-reviewed journal. Brewers have had years to do so and the results have not been published. When brewers post the unvalidated test results on their websites, send them to journalists and print them on packaging, it creates confusion for consumers and the media. Please note that beers brewed with traditional ingredients like barley are not regulated by FDA, but by TTB, which harmonizes its gluten-free rule with FDA. In 2013 the FDA explicitly rejected Craft Brew Alliance's bid to change the gluten-free rule to accommodate its gluten-reduced product. The TTB subsequently also ruled that barley-based gluten-reduced beer cannot be labeled gluten-free. Scientists and doctors recommend that people with celiac disease avoid gluten-reduced beer until the gluten content can be determined. The position of the federal government and celiac experts is backed by rigorous science. True gluten-free beer made from gluten-free ingredients is still the safe choice for people with celiac disease.

    You are mistaken Jennifer, the R5 Competitive ELISA is the standard for detecting hydrolyzed gluten. Further, mass spectrometry has been a gold standard in detecting and analyzing peptides for well over 50 years, and would be considered the gold standard in analyzing beers for specific peptides: "A mass spectrum is a plot of the ion signal as a function of the mass-to-charge ratio. These spectra are used to determine the elemental or isotopic signature of a sample, the masses of particles and of molecules, and to elucidate the chemical structures of molecules, such as peptides and other chemical compounds." Further, it is not up to beer manufacturers to validate mass spectrometry or other accepted scientific tests to prove their beer is gluten-free. They have used the proper tests, which are accepted by the scientific community, and those tests show that their beers are gluten-free.

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    Guest admin

    Posted

    It is ironic that celiac.com is promoting gluten-reduced beers since they are not recommended for those with celiac disease.

    Celiac.com reports news related to celiac disease and the gluten-free diet...we are not promoting this any more than any other news that we report. We have no financial connection with this company, and all of our advertising is disclosed as advertising.

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    Guest Coloradosue

    Posted

    What about the other so-called gluten free beverages like gluten free hard ciders ie: apple, cherry, mango and the rest. I blame myself for this but I consumed 2 bottles of gluten-free cider on Super Bowl 50. Within an hour I was vomiting copious amounts and missed the last 5 minutes of the game. The labels were double checked and they said gluten free. I am extremely allergic to gluten and take very great care on what I eat and drink. I have to wonder just how stringent testing is done on gluten-free hard ciders. I have put hard on my do not consume list for now!!!!!

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    Guest Donald

    Posted

    If I was limited to beers brewed with non-gluten ingredients I would just quit beer altogether.

     

    Omission, on the other hand, is as good as regular beer. I expect New Belgium Glutiny Pale Ale to be similar to Omission Pale Ale. I will be on the look out for it.

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    Guest JazzyJake

    Posted

    I won't drink the gluten reduced beers until a definitive source declares them safe. The sorghum based beers are uniformly awful! But... I recently found the beers made by Glutenberg and they are pretty good. They are made from millet, not sorghum, and taste very much like barley beers.

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    Guest Linda Ostrow

    Posted

    Jefferson, thank you for your ongoing coverage of topics in celiac disease. Please consider correcting significant factual errors in this article that give the erroneous impression that gluten-reduced beer is accepted as safe for people with celiac disease to consume. Gluten-reduced beer manufactured like Glutiny Ale is not new; it has been on the market since 2012, when Omission was introduced by Craft Brew Alliance. The federal government does not allow gluten-reduced beer to be labeled gluten-free because the gluten content cannot be verified. The primary test brewers use to measure the gluten level, the R5 Competitive ELISA, is not scientifically validated for this type of use; it is defeated by the enzyme used to degrade the gluten. Further, results from mass spectrometry, another test cited by gluten-reduced beer manufacturers with respect to the gluten level of their products, are not considered useful or valid until they are published in a peer-reviewed journal. Brewers have had years to do so and the results have not been published. When brewers post the unvalidated test results on their websites, send them to journalists and print them on packaging, it creates confusion for consumers and the media. Please note that beers brewed with traditional ingredients like barley are not regulated by FDA, but by TTB, which harmonizes its gluten-free rule with FDA. In 2013 the FDA explicitly rejected Craft Brew Alliance's bid to change the gluten-free rule to accommodate its gluten-reduced product. The TTB subsequently also ruled that barley-based gluten-reduced beer cannot be labeled gluten-free. Scientists and doctors recommend that people with celiac disease avoid gluten-reduced beer until the gluten content can be determined. The position of the federal government and celiac experts is backed by rigorous science. True gluten-free beer made from gluten-free ingredients is still the safe choice for people with celiac disease.

    A very complicated, technical post but helpful. Does anyone know if Budweiser's Redbridge is gluten-free? I tried Glutiny and thought it was terrible. I must have forgotten what 'real' beer tastes like after all these years. Again, thanks for the post.

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    Guest Robjg

    Posted

    What about the other so-called gluten free beverages like gluten free hard ciders ie: apple, cherry, mango and the rest. I blame myself for this but I consumed 2 bottles of gluten-free cider on Super Bowl 50. Within an hour I was vomiting copious amounts and missed the last 5 minutes of the game. The labels were double checked and they said gluten free. I am extremely allergic to gluten and take very great care on what I eat and drink. I have to wonder just how stringent testing is done on gluten-free hard ciders. I have put hard on my do not consume list for now!!!!!

    It would be a very poor cider brewer that added anything containing gluten to the brew. It's apples, yeast and maybe some sugar. It's more likely either:

    A) tummy bug

    B) something you ate.

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    Guest Sarah

    Posted

    You are mistaken Jennifer, the R5 Competitive ELISA is the standard for detecting hydrolyzed gluten. Further, mass spectrometry has been a gold standard in detecting and analyzing peptides for well over 50 years, and would be considered the gold standard in analyzing beers for specific peptides: "A mass spectrum is a plot of the ion signal as a function of the mass-to-charge ratio. These spectra are used to determine the elemental or isotopic signature of a sample, the masses of particles and of molecules, and to elucidate the chemical structures of molecules, such as peptides and other chemical compounds." Further, it is not up to beer manufacturers to validate mass spectrometry or other accepted scientific tests to prove their beer is gluten-free. They have used the proper tests, which are accepted by the scientific community, and those tests show that their beers are gluten-free.

    http://journals.plos.org/plosone/article?id=10.1371/journal.pone.0056452

     

    Might want to check this out

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    Guest Frank

    Posted

    A very complicated, technical post but helpful. Does anyone know if Budweiser's Redbridge is gluten-free? I tried Glutiny and thought it was terrible. I must have forgotten what 'real' beer tastes like after all these years. Again, thanks for the post.

    Redbridge is labeled as gluten free and is gluten free. From their website: "We select only the highest quality ingredients and take every measure to ensure the beer contains no wheat or barley. How is that possible? Simple. Redbridge is made from sorghum, a safe grain for those allergic to wheat or gluten, and no blending or mixing of the ingredients takes place in order to preserve its purity. We then apply the true art of brewing – from the brewhouse process through fermentation and aging – to give Redbridge its hand crafted quality and specialty beer taste."

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    Guest Frank

    Posted

    It would be a very poor cider brewer that added anything containing gluten to the brew. It's apples, yeast and maybe some sugar. It's more likely either:

    A) tummy bug

    B) something you ate.

    I must agree

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    Guest james

    Posted

    Why waste time on gluten free beer. For those willing to move on from celiac disease and get well...follow the rabbit hole. I did last week and I can't wait to feel good again.

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    Guest admin

    Posted

    Redbridge is labeled as gluten free and is gluten free. From their website: "We select only the highest quality ingredients and take every measure to ensure the beer contains no wheat or barley. How is that possible? Simple. Redbridge is made from sorghum, a safe grain for those allergic to wheat or gluten, and no blending or mixing of the ingredients takes place in order to preserve its purity. We then apply the true art of brewing – from the brewhouse process through fermentation and aging – to give Redbridge its hand crafted quality and specialty beer taste."

    Yes, but it just isn't real beer according to the German Reineheitsgebot, and you can taste this.

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    Guest Sarah

    Posted

    Yes, this article indicates that Mass Spectrometry is indeed accurate at determining the peptide quantity of hordein and wheat in beers: "MS quantification is undertaken using peptides that are specific and unique, enabling the quantification of individual hordein isoforms."

    Agreed. It also says that R5 Elisa is not as good as mass spec. It's a shame gluten removed beers don't use mass spec to check for gluten content. If they did we could determine if they were safe for us.

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    Guest admin

    Posted

    Agreed. It also says that R5 Elisa is not as good as mass spec. It's a shame gluten removed beers don't use mass spec to check for gluten content. If they did we could determine if they were safe for us.

    Several, including Omission, have used mass spec to prove their beers are safe--yet there are still people and groups out there who continue to ignore these results and claim that even mass spec isn't reliable enough, and that these companies should somehow be responsible for funding studies to prove that mass spec works on their beers!

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    Guest Sarah

    Posted

    Several, including Omission, have used mass spec to prove their beers are safe--yet there are still people and groups out there who continue to ignore these results and claim that even mass spec isn't reliable enough, and that these companies should somehow be responsible for funding studies to prove that mass spec works on their beers!

    I had no idea omission also did mass spec! This is good news.

    Some people don't trust science, which is sad.

    Better living through chemistry!!!

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    Guest David

    Posted

    Celiac.com reports news related to celiac disease and the gluten-free diet...we are not promoting this any more than any other news that we report. We have no financial connection with this company, and all of our advertising is disclosed as advertising.

    Where can I buy this beer New Belgium Glütiny Pale Ale?

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    Guest JL Berry

    Posted

    I went out to a local bar this weekend sad that I couldn't drink beer due to my gluten sensitivity. I tried some wine and then was looking for something else to wet my whistle when the bartender said, we have A (meaning one) "gluten free beer." I tried it and he was like, "how is it?" I was trying to be polite but blurted out, "it's o.k. but it's not beer." It was a Daura. I was sad. I was really hoping for a nice gluten free beer experience. Before I quit gluten I was drinking Guiness and Sierra Nevada pale ale and other beers with quite a bit of taste. Last night at our local specialty market, Earthfare I spotted this "Glutiny" Pale Ale from New Belgium. I really love all of NB's other beers so I tried it out. It is amazingly wonderful and flavorful and rich and like drinking real beer. I read the label and was confused when it basically said, "we took out the gluten, but can't guarantee this is gluten free." This article and the subsequent comments really explains things and I'm happy to report that I drank this last night with my gluten-free bun and mushroom Swiss burger and it felt like old times with yummy beer and burger combo, just gluten-free too!

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    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