An extensive study has confirmed that the risk of developing celiac disease is connected to the amount of gluten children consume. The new study is observational and therefore does not prove causation; however, it is the most comprehensive of its kind to date.
Micronutrient deficiencies, including vitamins B12 and D, as well as folate, iron, zinc and copper, are common in adults with celiac disease and must be addressed at that time of diagnosis, according to a new study.
Behaviourally defined diagnostic labels such as attention-deficit hyperactivity disorder (ADHD) seem to rarely exist in some sort of clinical vacuum. Part of that vacuum also potentially encompasses a range of somatic symptoms and/or diagnostic labels.
High fibre intake during pregnancy is linked with a decreased risk of coeliac disease in children, new research suggests.
Study finds a link between Celiac Disease and a higher incidence of disordered eating behaviour during adolescence and young adulthood.
A review in Frontiers in Pediatrics says a common food additive could both cause and trigger coeliac-related autoimmune attacks, and calls for warnings on food labels pending further tests.
Gluten-free foods are one of the latest nutritional trends, with many parents assuming foods with a gluten-free label are healthier than foods with gluten.
These authors inspected the peer-reviewed literature looking at vitamin D levels in relation to the archetypal 'diet can affect health' autoimmune condition coeliac disease.
Researchers have found that the familiar bloating many people experience after eating foods containing wheat may be due to sensitivity to fructan, not gluten, as is commonly believed.
Results from a clinical review find nearly 1 billion people worldwide may have deficient or insufficient levels of vitamin D due to chronic disease and inadequate sun exposure related to sunscreen use.
High gluten intake before the age of two carries coeliac disease risk, researchers say, challenging coeliac development links with breastfeeding and age.
AS many as one in three Americans tries to avoid gluten, a protein found in wheat, barley and rye. Gluten-free menus, gluten-free labels and gluten-free guests at summer dinners have proliferated.
Researchers trying to understand wheat-related health problems have found new clues to how the grain's proteins, including gluten, change when cooked and digested. They report that boiling pasta releases some of its potential allergens, while other proteins persist throughout cooking and digestion. Their findings lend new insights that could ultimately help Celiac patients and people allergic to wheat.
Coeliac UK, the national charity for people with coeliac disease, an autoimmune disease caused by a reaction to gluten, welcomes a new EU regulation on allergen labelling in catering outlets and for retailers from 13 December 2014, as providing more certainty for people with coeliac disease in managing their condition.
Melbourne researchers have identified why some people with celiac disease show an immune response after eating oats.
When people hear the words Asperger's syndrome, they often think of children or Albert Einstein - even though he was never formally diagnosed. But here are some things about Asperger's that are less well known. Asperger's syndrome, sometimes known as an autistic spectrum disorder, is a lifelong disability which affects people in many different ways.