Autoimmune and allergic disorders are more common in people with celiac disease or on a gluten-free diet in the United States
MD Linx: “In this study, researchers examined demographics, lifestyle patterns, and clinical features of people with celiac disease (CD) and people without CD avoiding gluten (PWAG), defined as adherent to a gluten-free diet without a CD diagnosis, in order to better understand associations with medical conditions and consumer behavior.” Click here for the full story.
Study measures gluten in gluten-free labeled restaurant food
Medical Xpress: “More than half of gluten-free pizza and pasta dishes in restaurants tested positive for the presence of gluten; about one-third of supposedly gluten-free foods had detectable gluten.” Click here for the full story.
The Celiac Disease Diet market explored in latest research
WhaTech: “Increasing demand for gluten-free products in bakery goods for making bread more elastic, and its adoption in products such as prepared food, ice-cream, and meat alternatives is also responsible for the growth of the Global Celiac Disease Diet Market.” Click here for the full story.
Week of April 4, 2019
LA artist sues after falling ill from eating gluten at Grand Canyon hotel
AZ Central: “A Los Angeles artist’s lawsuit against a Grand Canyon hotel-restaurant that alleges he was negligently served gluten is now in federal court.” Click here for the full story.
Restaurant dishes labeled gluten-free often are not
Reuters: “More than half of gluten-free pizza and pasta dishes tested in restaurants were positive for the presence of gluten, and overall, about one third of supposedly gluten-free foods had some gluten, researchers report in the American Journal of Gastroenterology.” Click here for the full story.
Teen lobbies for gluten-free microwaves in all Arizona schools
KGUN 9: “Since her diagnosis, Josephine hasn’t been able to eat any of the food offered at her school, so she hasn’t had a hot lunch at school…She had an idea — a dedicated gluten-free microwave for her and other celiac students at her school to use to heat their own lunch with no risk of cross contamination.” Click here for the full story.
Certification matters now more than ever: Gluten Intolerance Group
Bakery and Snacks: “The gluten-free market has tapered off in the past five years as consumer tastes evolve and nutritionists recommend a diet higher in whole grains. However, for three million Americans who are celiacs or gluten-intolerant, the medical reality of a gluten-free diet remains a necessity.” Click here for the full story.
Advances in the understanding of how microbes promote food sensitivity
Gut Microbiota for Health: “As part of previous research into gluten digestion processes, Dr. Alberto Caminero of McMaster University (Canada) had described a mechanism through which the bacterial protease LasB, from the opportunistic pathogen Pseudomonas aeruginosa, can participate in the digestion of gluten in vivo.” Click here for the full story.