Search This Blog

Friday, August 31, 2012

Gene testing can bring clarity to gluten disorders, expert says

There is growing confusion over terminology that defines celiac disease, which could lead to mismanagement of patients, says Dr. Rivkah Roth, a celiac disease specialist. She says genetic testing allows her to use the more precise terms "non-celiac" and "celiac gluten sensitivity" for patients, and she stresses that a genetic predisposition to illness does not mean disease will develop. "A 100% gluten-free diet and lifestyle allows for avoidance, control, and perhaps even reversal of a complex web of interrelated autoimmune-based conditions and disorders, both for non-celiac and for celiac gluten sensitivity related disorders," Roth writes.

Thursday, August 30, 2012

Neb. woman turns celiac diagnosis into career path

This year Beckee Moreland of Lincoln, Neb., celebrated with friends the 20th anniversary of her celiac disease diagnosis, a day when she says her life started to get better. She now works as a market expert with the National Foundation for Celiac Awareness, consults with the food industry and restaurants about gluten-free eating, and helps raise awareness for people who cannot eat gluten for medical reasons.

Monday, August 20, 2012

Canadian Government Grant Will Help Companies Develop GF Products

In an effort to promote the production of safe, reliable GF food products, the Canadian Government has announced a $245,000 grant that will help the Canadian Celiac Association partner with ExcelGrains Canada, the Packaging Association of Canada and the Canadian Health Food Association to develop specific controls and the supporting tools for each of their existing food safety systems.

Friday, August 17, 2012

Study finds most people with celiac disease are white

Researchers who studied about 7,800 people found that 35 had celiac disease, and just six were not white, according to a report in The American Journal of Gastroenterology. About 1% of non-Hispanic whites -- or 2 million people -- in the U.S. have celiac disease, and many are not aware of it. Study author Dr. James Everhart of the National Institute of Diabetes and Digestive and Kidney Diseases said the data "confirmed the clinical suspicion that this is largely a condition found among non-Hispanic whites in this country."

Wednesday, August 15, 2012

Awareness, testing lead to more celiac diagnoses, doctors say

Both the prevalence and the diagnosis rate of celiac disease are up, though millions of Americans have undiagnosed celiac disease, experts say. Gastroenterologist Dr. James Wood of Altru Health System in Grand Forks, N.D., said there likely is a genetic component to celiac disease that combines with environmental factors to trigger a gluten reaction. Celiac symptoms can be attributed to many conditions, and people should avoid self-diagnosis, says Dr. Alberto Rubio-Tapia, an assistant professor of medicine at the Mayo Clinic in Rochester, Minn.

Friday, August 10, 2012

Should you be eating a gluten-free diet? Dietitian recommends resources for gluten-free living

According to research published in The American Journal of Gastroenterology, many people who have celiac disease don't know it. For those who have been diagnosed, there are various products and resources, including books and mobile applications, available to ease the transition to gluten-free living, writes Boston University registered dietitian Joan Salge Blake.

Wednesday, August 8, 2012

New England celiac group offers support, raises awareness

Healthy Villi is a support and advocacy group for New England’s celiac patient community, meeting monthly to offer members tips on foods, restaurants and shopping, and to share their experience of living gluten-free. The group is raising awareness of celiac disease and is planning a gluten-free expo in October featuring 85 vendors plus educational workshops.

Grains explained: Not all flours are created equal

Consumers have more types of flour to choose from for baking and each has a different nutrition profile, with varied fiber and gluten content, says registered dietitian Roberta Larson Duyff. There is enriched hard wheat for bread and soft wheat for cakes and pastries; nonwheat options such as almond meal, peanut, rice and soy flours; and ethnic flours such as fufu, teff and cassava.

Friday, August 3, 2012

Study says 1% of U.S. adults have celiac disease

Celiac disease is four times more common now than it was 50 years ago, and it affects about 1% of the U.S. adult population, Mayo Clinic researchers reported in The American Journal of Gastroenterology. While the increase in celiac patients could come from people eating more processed wheat products, study author Dr. Joseph Murray said cross-breeding of wheat to create hardier plants also may have made gluten more of a problem for people.

Thursday, August 2, 2012

Retailers expand gluten-free offerings

More mainstream grocery stores and retailers are carrying a variety of gluten-free products. In Minnesota, Target stores with grocery departments can offer hundreds of items. Sales are up from 30% to 50% at Cub Foods stores, and the chain's website helps consumers create shopping lists of gluten-free items.