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Showing results for tags 'rising'.
Found 7 results
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Celiac.com 07/27/2021 - Rising costs for gluten-free wholesale ingredients, like rice flour, are driving up prices and leading manufacturers to look for solutions. The solution for some, might lie in changing recipes. Rising prices for gluten-free ingredients Buyers who already pay premium prices for gluten-free foods could find themselves squeezed a bit more, and rising prices for gluten-free bulk ingredients are driving up manufacturing prices. Gluten-free shoppers already pay more for food than non-gluten-free shoppers, but that reality could fast be compounded by rising costs and logistical difficulties. For example, the wholesale price of rice flour, a key ingredient in numerous gluten-free products, like bread and cakes is up more than twenty-five percent, while freight costs are up ten percent. The problem is both lingering, due in part to disruptions caused by the Covid pandemic, and wide-scale, which could pressure companies to alter recipes with cheaper or more readily available ingredients. Shoppers pay higher prices for gluten-free staples The price pressure comes amid a warning by the Food and Drink Federation that food prices are expected to rise up to 5% by the autumn, as worker pay and other costs increase. Two in five people who eat and buy free-from products said they cut back on them “when money is tight," says Kiti Soininen, category director for UK food and drink research for market research firm Mintel. Concerns are that consumers who need gluten-free foods might be forced to make hard choices when buying groceries, and some will simply choose to do without. “Prices are typically noticeably higher than for standard products,” Soininen said. Studies show that only fifteen percent of households earning under under £25,000 buy gluten-free products compared with twenty-three percent in homes with an annual income of £50,000 or more. Read more in the Guardian -
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Celiac.com 03/01/2018 - Mortality rates for children under five have been falling steadily for decades. Additionally, there's plenty of data to indicate that rates of celiac disease have been rising in general population. Before doctors understood the role that gluten played in celiac disease, the prognosis for young children with the condition was grim. Since doctors didn't understand the underlying disease, many of these deaths were simply logged as deaths due to wasting or failure to thrive. Could fewer children dying from celiac disease help explain the apparent rise in celiac rates? In an attempt to answer that question, a team of researchers recently set out to to investigate a possible relationship between mortality rates in children under five years old and rates of celiac disease. The research team included F Biagi, A Raiteri, A Schiepatti, C Klersy, and GR Corazza. They are variously affiliated with the First Department of Internal Medicine, Coeliac Centre, and the Biometry and Clinical Epidemiology, Fondazione IRCCS Policlinico San Matteo, University of Pavia, Pavia, Italy. A review of medical literature revealed 27 studies from 17 different countries concerning rates of celiac disease in schoolchildren between 1995 and 2011, 4 studies were performed in Italy. The researchers conducted a meta-analysis of prevalence rates and compared them between specific country under-5 mortality groups, publication year, and age. Over the last twenty years or so, mortality rates for kids under 5 have been decreasing all over the world. This reduction has mirrored an increase of the rates of celiac disease. The Spearman correlation coefficient was -63%, 95% confidence interval -82% to -33% (P < 0.001). The data show that higher mortality rates mirrored lower rates of celiac disease. This finding is confirmed by the meta-analysis of the four Italian studies. Rates of death for children under 5 years of age seem to influence rates of celiac disease in the general population. Basically, less kids dying young contributes to higher celiac disease rates later on. Because gluten-free diet treatment and numerous other developments allow a better survival of children with celiac disease, the number of people with celiac disease will likely increase for some time into the future. Source: J Pediatr Gastroenterol Nutr. 2018 Feb;66(2):289-294. doi: 10.1097/MPG.0000000000001696. -
Celiac.com 01/27/2017 - US retail sales of gluten-free products rose 11% in 2015, and are predicted to rise a more modest 6% to $1.66bn in 2016, according to a new report from Packaged Facts, which predicts that as the market matures, growth rates are "expected to slow considerably." To provide context, Packaged Facts notes that growth rates have slowed from 81% in 2013 and 30% in 2014 to 11% in 2015, and predicts they will settle at a steady 5-6% a year in the next five years. Unlike some other market research reports, which include everything with a gluten-free label in their market definitions, even those product that typically contain no gluten, Packaged Facts does not. The Packaged Facts reports are notable because they focus more closely on traditionally grain-based product categories: Salty Snacks, Crackers, Fresh Bread, Pasta, Cold (ready-to-eat) Cereal, Baking Mixes, Cookies, Flour, and Frozen Bread/Dough. They do not cover "naturally gluten-free foods," such as potato chips or ready-to-eat popcorn, and do not include things like gluten free frozen pizza, lasagna, stuffing mix or entrees The latest report notes that, while the market is maturing, it is still quite fragmented. Packaged Facts notes that only Hain Celestial and Pinnacle Foods have market shares exceeding 10%. Read more about the Packaged Facts report. -
Celiac.com 02/23/2015 - There's an interesting article over at Mother Jones regarding the possible role that shorter rising times in most commercial bakeries might play in celiac disease and gluten-intolerance. In the article, author Tom Philpott interviews Stephen Jones, a wheat breeder at Washington State University, who points out that bread rising times in commercial bakeries has been cut from hours or even days down to just minutes, through the use of fast-acting yeasts and additives. What's more, Jones points out, commercial bakers add a lot of extra gluten to their products. Many supermarket sliced breads, especially whole-wheat breads include something called "vital wheat gluten" among the top four ingredients. Because whole-wheat flour has a lower gluten density than white flour, and to make the bread more soft and chewy, like white bread, commercial bakeries add extra gluten in the form of vital wheat gluten. So bakers are using more gluten and fermenting very rapidly, compared with traditional fermentation techniques that take up to 12 hours and more. By contrast, the team in Jones' laboratory, located in a rural stretch along Puget Sound has found that the longer the bread rises, the more the gluten proteins are broken down in the finished bread. It's certainly true that long fermentation reduces the amount of gluten in bread, and that long fermentation using strains of lactobacillus, as in many sourdough breads, breaks down even more of the gluten; in some cases, enough to be tolerated by people with celiac disease. Celiac.com has written about this in several articles on the future of long-fermentation sourdough, its tolerability and gut healing potential in people with celiac disease. However, Jones' notion that modern baking techniques, rather than modern wheat breeding techniques, are responsible for rising rates of celiac disease, and gluten-sensitivity remains unproven.
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06/04/2014 - A Swedish research team study of nearly four decades of population-based data shows that rates of celiac disease are rising in most age groups of children. The research team included Fredinah Namatovu, Olof Sandström, Cecilia Olsson, Marie Lindkvist, and Anneli Ivarsson. They are variously affiliated with the Department of Public Health and Clinical Medicine, Epidemiology and Global Health, the Department of Clinical Sciences, Paediatrics, and the Department of Food and Nutrition, all at Umeå University, in Umeå, Sweden. In order to assess variations by age, sex and birth cohort, and to determine the clinical impact of these changes, their research team recently looked at rates of biopsy-proven celiac disease in children in Sweden over a 36-year period. The team used the National Swedish Childhood Celiac Disease Register to identify 9,107 children under 15 years of age who were diagnosed with celiac disease from 1973 to 2009. From 1973 to 1990 the register covered 15% of the the Swedish population, increasing to 40% during 1991–1997, and then to 100% from 1998 onwards. The research team estimated annual celiac rates, cumulative incidence and clinical impact by age groups, calendar month and birth cohorts. Their results show that celiac disease rates are increasing in children aged 2–14.9 years. One encouraging piece of data revealed that celiac rates in children 1.9 years and under decreased sharply in the most recent years. Average age for celiac diagnosis rose from 1.0 year in the 1970s to 6.8 years by 2009. The average number of new cases rose from about 200 during 1973–1983 to about 600 during 2004–2009. In the birth cohorts of 2000–2002 the cumulative incidence even exceeded that of the epidemic cohorts at comparable ages. The highest overall rates were seen in those born between 1985–1995 and 2000–2002. Celiac disease risk varies between birth cohorts, which indicates environmental and/or lifestyle risk factors may be at play in triggering celiac disease. Finding new prevention strategies will require further research. Source: BMC Gastroenterology 2014, 14:59. doi:10.1186/1471-230X-14-59 -
Elderly Show more Celiac Disease, Vague Symptoms, Rising Rates
Jefferson Adams posted an article in Latest Research
Celiac.com 07/24/2009 - Celiac disease is a common disorder affecting more than one percent of the population in the Western world. The condition is often assumed to affect children and young adults, and traditional celiac disease research has focused on the development of the disease in in those populations, and on the basic mechanisms at play over the lifetime of the disease. However, researchers recently showed a high number of both diagnosed and undetected celiac disease cases among elderly people. Currently, scientists know very little about the appearance of celiac disease in elderly people. A team of researchers based in Finland recently set out to examine the increasing prevalence and high incidence of celiac disease among the elderly. The research team was made up of Anitta Vilppula, Katri Kaukinen, Liisa Luostarinen, Ilkka Krekelä, Heikki Patrikainen, Raisa Valve, Markku Mäki and Pekka Collin. The team evaluated the prevalence of celiac disease in people over 55 years of age, and assessed the incidence of biopsy-proven celiac disease (CDb) and celiac disease including seropositive subjects for anti-tissue transglutaminase antibodies (CDb+s). The team based their study on celiac disease prevalence figures in 2815 randomly selected subjects who had undergone a clinical examination and serologic screening for celiac disease in 2002. A second screening in the same population was carried out in 2005, comprising now 2216 individuals. The team confirmed positive tissue transglutaminase antibodies results with small bowel biopsy. Over a three year period, the prevalence of CDb increased from 2.13 to 2.34%, and that of CDb+s from 2.45 to 2.70%. Five new cases emerged from five previously seronegative patients; two showed minor abdominal symptoms and three were asymptomatic. Celiac disease incidence in 2002–2005 was 0.23%, for an annual incidence of 0.08%. It's unclear whether the number of undetected cases in the elderly is due to diagnostic delay, or to the development of celiac disease at a more advanced age, or both. In closing, elderly people showed higher rates of celiac disease, but with subtle symptoms. Repeated screening detected five biopsy-proven cases in three years, indicating that the disorder may arise late, even among the elderly. The researchers are therefor recommending that doctors treating elderly patients employ an increased alertness as to the possible presence of celiac disease. BMC Gastroenterology 2009, 9:49
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