Researchers discuss nonceliac gluten sensitivity

Researchers say they believe a portion of the population with symptoms from eating gluten do not have celiac disease, but instead may have nonceliac gluten sensitivity. Experts wrote in the Annals of Internal Medicine that little research has focused on the topic. The authors noted testing of nonceliac gluten sensitivity is difficult, and claims of sensitivity "seem to increase daily, with no adequate scientific support to back them up."  http://www.latimes.com/health/boostershots/la-heb-gluten-sensitivity-20120221,0,4517592.story

Gluten-free part of broader food, wellness trend, report says

The increase in gluten-free foods is part of a broader trend driven by a growing consumer preference for "free from" foods that are perceived to be healthier, according to a Leatherhead report. Taste and texture are important considerations for consumers, and the gluten-free market, estimated at $3.5 billion, has the most potential for growth. http://www.foodnavigator.com/Financial-Industry/Wider-appeal-in-free-from-foods-is-redefining-requirements

Food manufacturers embrace gluten-free as a lifestyle, not a fad

As companies realize that gluten-free living isn't going away, they are launching new products and relabeling existing ones to connect with consumers with celiac disease and other health issues that make them sensitive to gluten. "There is a core of consumers who need these products," says Dr. Elizabeth Arndt, director of research and development for ConAgra. "The growing selection of gluten-free foods is not like the low-carb craze was. The trend is helping to raise the bar on product quality and nutrition." A certification program aims to ensure products live up to the standards that consumers need. http://www.foodprocessing.com/articles/2012/gluten-free-friend-or-fad.html

Experts attempt to sort out gluten-related health issues

A group of experts is working on a classification and diagnosing system to help distinguish wheat allergy, celiac disease and the more general category of gluten sensitivity. Another team is working to clarify confusion caused by the many names for gluten-related issues. Meanwhile, Mayo Clinic expert Joseph Murray says a more fundamental question may be why gluten is becoming such a health problem. http://blogs.wsj.com/health/2012/02/07/health-journal-deciphering-the-ailments-tied-to-gluten/?mod=dist_smartbrief

Hotels changing menus to mirror changing tastes of customers

A number of major hotel chains have tweaked their menus to mirror the ever-changing appetites of their customers. It's not unusual to find meals that fit into a gluten-free, dairy-free or macrobiotic diet. "Those special diets and their tastes have evolved. It continues to be more prevalent today," said Stephen Rosenstock, senior vice president of food and beverage for Omni hotels. http://www.usatoday.com/money/industries/travel/story/2012-02-05/Hotels-cater-to-special-diets-gluten-free-food-now-on-menus/52976352/1