Celiac disease is more common in older adults, study says

Celiac disease is 2.5 times more common in older adults than in the general population, according to a study from the University of Maryland School of Medicine's Center for Celiac Research. NIH data show 34% of people who receive a celiac disease diagnosis are over age 60, and UM's Dr. Alessio Fasano said people can develop the condition at any time in their life, even if they have eaten gluten without trouble for years.http://www.care2.com/greenliving/celiac-disease-in-the-elderly.html?page=1

Celiac student says Penn State food service changed her life

Pennsylvania State University senior Lindsey Schnitt says she'll miss the school's food-service staff because of the extra effort they have made to accommodate her gluten-free diet. Schnitt, diagnosed with celiac disease in 2008, says the staff took her menu suggestions, encouraged her to order different types of gluten-free foods and also let her watch as kitchen staff prepared meals. "They have forever changed my life, and I credit my success in college to them," she says. http://www.statecollege.com/news/columns/michele-marchetti-penn-state-food-services-employees-act-as-concierges-for-glutenfree-student-diners-1048333/

Gluten-free popularity may not last, trends expert says

The popularity of gluten-free food is a trend that "does not have long term legs," Dr. Elizabeth Sloan, president of Sloan Trends, said at a recent conference. She says Hartman Group data show only 22% of people who purchase gluten-free products do so because it is gluten free, and the market is much larger than the estimated number of people, such as those with celiac disease, who require a gluten-free diet. http://www.foodnavigator-usa.com/Market/Gluten-free-does-not-have-long-term-legs-says-trend-expert

Physicians say tests for food intolerance aren't supported by science

Physicians and allergy experts say tests for food sensitivities or intolerance that are sold to consumers are not based in science, can lead to false positives and lead people to stop eating harmless foods. Removing and then slowly reintroducing foods to a diet is the best way to identify intolerance, which is an unpleasant reaction to food, unlike allergies, which involve the immune system. 
http://www.chicagotribune.com/health/ct-met-food-intolerance-tests-20120411,0,3665500.story

Website shows allergy-friendly restaurants, gluten-free menus

The website allergyeats.com includes more than 600,000 U.S. restaurants and shows menus, allergens, certifications and information on nutritional content. Gluten-free menus are among the information provided. Created by a father who has three children with allergies, the site has a rating system that indicates whether it is allergy-friendly.http://www.fox40.com/la-tr-webbuzz-20120401,0,583467.story

Gluten-free's image improves

The term "gluten-free" used to mean food did not taste good, but now it has shed its negative image, says Alice Bast, who is president of the National Celiac Awareness Foundation. However, the increased attention to and popularity of gluten-free food, even among people who do not have celiac disease, also has led to more processed food, unproven dietary claims and restaurant foods that do not live up to "gluten-free" claims.http://www.sacbee.com/2012/04/02/4384130/gluten-free-for-all-even-if-theyre.html

Utah is a hub for growing gluten-free industry

Tim Lawson of Provo, Utah, got so sick he could not work, and he declared bankruptcy and saw his home go into foreclosure before he learned he had celiac disease. As his health improved, he remodeled his basement and started New Grains Gluten-Free Bakery, which has been such a success that products are sold in grocery stores throughout Utah, and Lawson is considering a home delivery service. http://www.sltrib.com/sltrib/money/53716104-79/gluten-free-disease-celiac.html.csp