Current Gluten News and Events

Current Gluten News and Events, Gluten News Articles.
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Magnetic spray: Giving inanimate objects new bionergy
Recently, researchers from the Shenzhen Institutes of Advanced Technology (SIAT) of the Chinese Academy of Sciences, together with the City University of Hong Kong (CityU), have developed an agglutinate, reprogrammable, disintegrable and biocompatible magnetic spray (M-spray) that can easily turn inanimate objects into millirobots. (2020-11-18)

Tryptophan's role in celiac pathway in mice points to treatment strategies
New studies in mice show how an inability to metabolize tryptophan may be related to celiac disease, according to Bruno Lamas and colleagues. (2020-10-21)

More turkey dinners for people with celiac disease?
An international team of researchers led by McMaster University has found that tryptophan, an amino acid present in high amounts in turkey, along with some probiotics, may help them heal and respond better to a gluten-free diet (2020-10-21)

Are online grocery stores being designed to support consumer nutrition information needs?
With a steady growth in online grocery shopping, a new study in the Journal of Nutrition Education and Behavior, published by Elsevier, examines the availability of nutrition-related information on leading grocery store websites. (2020-10-07)

Early introduction of gluten may prevent coeliac disease in children
Introducing high doses of gluten from four months of age into infants' diets could prevent them from developing coeliac disease, a study has found. (2020-09-28)

Could breadfruit be the next superfood? UBC researchers say yes
A fruit used for centuries in countries around the world is getting the nutritional thumbs-up from a team of British Columbia researchers. Breadfruit, which grows in abundance in tropical and South Pacific countries, has long been a staple in the diet of many people. The fruit can be eaten when ripe, or it can be dried and ground up into a flour and repurposed into many types of meals, explains UBC Okanagan researcher Susan Murch. (2020-09-17)

Unique antibody profile sets gluten sensitivity apart from celiac disease
People with gluten sensitivity have an antibody profile that differs from that of people with celiac disease, which could help doctors diagnose gluten sensitivity. (2020-08-31)

Gluten in wheat: What has changed during 120 years of breeding?
In recent years, the number of people affected by coeliac disease, wheat allergy or gluten or wheat sensitivity has risen sharply. But why is this the case? Could it be that modern wheat varieties contain more immunoreactive protein than in the past? Results from a study by the Leibniz-Institute for Food Systems Biology at the Technical University of Munich and the Leibniz Institute of Plant Genetics and Crop Plant Research are helping to answer this question. (2020-08-11)

Yes, inflammatory bowel disease and celiac disease are linked
A systematic review and meta-analysis that has determined there is a nine-fold increased risk of having IBD for patients with a previous diagnosis of celiac disease. Similarly, the risk for celiac disease is increased in IBD patients, though to a smaller extent. (2020-05-13)

Celiac disease linked to common chemical pollutants
Elevated blood levels of toxic chemicals found in pesticides, nonstick cookware, and fire retardants have been tied to an increased risk for celiac disease in young people, new research shows. (2020-05-12)

IKBFU and Chinese scientists invented a new way of creating meat analogs
In recent years, high-humidity extrusion technology has become widely used as it makes it possible to obtain a fibrous meat-like structure from vegetable proteins. (2020-04-20)

How probiotic Bifidobacteria could help celiac disease patients
Gluten is enemy No. 1 for those with celiac disease, and it's hard to avoid. Episodes of this chronic autoimmune illness can be triggered by ingesting gluten, a key protein in wheat and some other grains. Researchers have been exploring how gut bacteria, especially Bifidobacteria, could be used as a treatment. Now, scientists publishing the results of laboratory experiments in ACS' Journal of Agricultural and Food Chemistry report how specific types of Bifidobacteria work. (2020-04-15)

Celiac disease linked to increased risk of premature death
People with celiac disease have increased risk of dying prematurely, despite increased awareness of the disease in recent years and better access to gluten-free food. This is according to a new study from Karolinska Institutet in Sweden and Columbia University in the US published in the prestigious journal JAMA. Celiac disease was linked to increased risk of death from cardiovascular disease, cancer and respiratory disease. (2020-04-07)

Celiac disease might be cured by restoring immune tolerance to gliadin
Celiac disease affects 0.3-2.4% of people in most countries world-wide, and approx. 2% in Finland. Celiac patients suffer from a variety of symptoms, typically intestinal complaints, such as diarrhea, but are often symptom-free. Immunologist Tobias Freitag co-developed and tested nanoparticles containing gliadin for the immunomodulatory treatment of celiac disease in Professor Seppo Meri's research group at the University of Helsinki, in collaboration with industry. (2020-02-27)

New mouse model for celiac disease to speed research on treatments
Researchers at the University of Chicago have developed the first truly accurate mouse model of celiac disease. The animals have the same genetic and immune system characteristics as humans who develop celiac after eating gluten. This provides a vital research tool for developing and testing new treatments for the disease. (2020-02-12)

Gluten- and casein-free diets found not to affect behavior of autistic children
The study, conducted by the Department of Psychiatry at the University of Granada, involved more than 50 children diagnosed with autism-spectrum disorders (2020-02-05)

New research shows sustainability can be a selling point for new ingredients
The first UK consumer study on the use of Bambara Groundnut as an ingredient in products has shown that sharing information on its sustainable features increased consumers' positive emotional connection to food. (2020-01-30)

Kids rice snacks in Australia contain arsenic above EU guidelines: Study
Three out of four rice-based products tested have concentrations of arsenic that exceed the EU guideline for safe rice consumption for babies and toddlers. The research used European guidelines because Australia does not have safety standards specifically for children. (2020-01-21)

Bacterial link in celiac disease
Researchers have discovered bacterial exposure is a potential environmental risk factor in developing celiac disease, a hereditary autoimmune-like condition that affects about one in 70 Australians. (2020-01-08)

Just don't eat it: Play Doh, dry pasta show little gluten transfer when used for play
Parents who worry their child with celiac disease may be exposed to gluten at school might be able to strike two common school substances -- Play Doh and dry, uncooked pasta -- from the exposure risk list, as long as children don't consume them. A preliminary study from Children's National Hospital published in the Journal of Pediatric Gastroenterology and Nutrition found no significant gluten transfer on hands or surfaces after children used these items for classroom and sensory play. (2020-01-08)

For restricted eaters, a place at the table but not the meal
People with restricted diets -- due to allergies, health issues or religious or cultural norms -- are more likely to feel lonely when they can't share in what others are eating, new Cornell University research shows. (2019-12-23)

Comparing heirloom and modern wheat effects on gut health
Amid concerns about gluten sensitivity, increasing numbers of people are avoiding wheat. Most have not been diagnosed with a wheat-related medical condition, yet they seem to feel better when they don't eat gluten-containing foods. A possible explanation is that modern varieties of wheat are responsible. But now, researchers reporting in ACS' Journal of Agricultural and Food Chemistry have shown that a popular modern variety does not impair gastrointestinal health in mice compared with heirloom wheat. (2019-12-18)

Industrial bread dough kneaders could use physics-based redesign
When making bread, it's important not to overknead the dough, because this leads to a dense and tight dough due to a reduced water absorption capacity that impairs its ability to rise. But bakers also want to avoid underkneading, because this decreases the gas retention capacity. In Physics of Fluids, researchers in Germany describe their work exploring the local mechanical and microstructural changes that occur during different stages of the kneading process via numerical simulation. (2019-11-26)

Flour power: How shoppers choose which bread to buy
What drives our decision-making when products have multiple features and benefits? When it comes to bread, brand is the deciding factor. (2019-11-25)

New treatment may reverse celiac disease
A phase 2 clinical trial using a new technology show it is possible to induce immune tolerance to gluten in individuals with celiac disease. After treatment with the technology, the patients were able to eat gluten with a substantial reduction in inflammation. (2019-10-22)

Adults with undiagnosed Celiac disease have lower bone density, says first study on topic
Research by George Mason University College of Health and Human Services found lower bone density in adults who are likely to have undiagnosed celiac disease, an autoimmune disease triggered by consuming gluten, despite this group consuming more calcium and phosphorous than the control group. (2019-10-17)

Do celiac families need 2 toasters?
Parents using multiple kitchen appliances and utensils to prevent their child with celiac disease from being exposed to gluten may be able to eliminate some cumbersome steps. A new, preliminary study from Children's National Hospital published in the journal Gastroenterology found no significant gluten transfer when tools like the same toaster or knives are used for both gluten-free and gluten-containing foods. (2019-09-30)

Child's gluten intake during infancy, rather than mother's during pregnancy, linked to increased risk of developing type 1 diabetes
New research presented at the Annual Meeting of the European Association for the Study of Diabetes (EASD) in Barcelona, Spain (16-20 September) shows that a child's intake of gluten at age 18 months is associated with a 46% increased risk of developing type 1 diabetes for each extra 10g of gluten consumed. (2019-09-18)

Mayo Clinic study calls for screening of family members of celiac disease patients
Parents, siblings and children of people with celiac disease are at high risk of also having the disease, according to a Mayo Clinic study. This study calls for screening of all first-degree relatives of patients -- not just those who show symptoms. (2019-08-22)

Vegetable-rich diet lowers fatigue in multiple sclerosis patients by raising good cholesterol
Higher levels of blood high-density lipoprotein (HDL) -- or good cholesterol -- may improve fatigue in multiple sclerosis patients, according to a new University at Buffalo-led study. (2019-08-15)

'Catcher of the rye' method detects rye gluten proteins in foods
Gluten-free diets have been trendy for several years now, with adherents claiming that avoiding grains that contain the substance helps with weight loss or improves general health. However, for people with celiac disease, avoiding gluten is not a fad but a necessity. Now, researchers reporting in the Journal of Proteome Research have developed a method to detect proteins from rye, which could help food manufacturers meet regulatory requirements for 'gluten-free' claims on foods. (2019-08-14)

Association between coeliac disease risk and gluten intake confirmed
An extensive study has confirmed that the risk of developing coeliac 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. The results are presented in the prestigious journal JAMA. (2019-08-14)

Study examines gluten consumption in childhood, celiac disease risk in genetically at-risk kids
Consuming more gluten during the first five years of life was associated with increased risk of celiac disease and celiac disease autoimmunity (the presence of antibodies in the blood) among genetically predisposed children. It remains unclear whether the amount of gluten consumed can trigger celiac disease. This observational study included 6,605 children born between 2004 and 2010 in Finland, Germany, Sweden and the United States who had a genetic predisposition for celiac disease. (2019-08-13)

Gluten response in celiac patients could lead to diagnostic test
Distinct markers in the blood of people with celiac disease have been detected within a few hours of gluten being consumed. The findings address a longstanding mystery about what drives the adverse reaction to gluten in celiac disease and could lead to a world-first blood test for diagnosing the disease. A potential blood-based test would be a vast improvement on the current approach which requires people to consume gluten for a number of weeks, and even months, for the testing to be accurate. (2019-08-07)

Study finds micronutrient deficiencies common at time of celiac disease diagnosis
Micronutrient deficiencies, including vitamins B12 and D, as well as folate, iron, zinc and copper, are common in adults at the time of diagnosis with celiac disease. These deficiencies should be addressed at that time, according to a study by Mayo Clinic researchers. (2019-06-24)

A biomarker for diagnosing celiac disease in people on a gluten-free diet
Researchers at the UPV/EHU and the BioCruces-Bizkaia Institute of Healthcare Research (IIS) have recently published an article in the Human Molecular Genetics journal in which they report on the discovery of a biomarker that could enable celiac disease to be diagnosed in the blood of people on a gluten-free diet. The UPV/EHU has patented this discovery so that in the future it can be transferred to companies interested in marketing this new diagnostic system. (2019-06-05)

Is 'clean eating' just dirty rhetoric?
Study looks at #cleaneating as a healthy or harmful dietary strategy and explores perceptions of clean eating and associations with disordered eating among young adults. (2019-06-03)

3D 'mini-gut' model reflects autoimmune response to gluten in celiac patient tissue
In pursuit of a novel tool for the research and treatment of celiac disease, scientists at the Mucosal Immunology and Biology Research Center at Massachusetts General Hospital have validated the use of intestinal organoids. (2019-05-07)

RNA sequencing used to discover novel genes and pathways in celiac disease
Researchers at the Mucosal Immunology and Biology Research Center at MassGeneral Hospital for Children have discovered novel genes and pathways related to early stages in the development of celiac disease and the ongoing inflammation and comorbidities associated with the condition. (2019-04-18)

Study measures gluten in gluten-free labeled restaurant food
Even tiny amounts of gluten in foods are troublesome for people with celiac disease, and restaurants may be the hardest places to avoid the protein, finds a Columbia study. 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. Gluten-free pasta samples were positive in 51 percent of tests; gluten-free pizza contained gluten for 53 percent. (2019-04-05)

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