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. http://www.grandforksherald.com/event/article/id/242694/

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.http://www.boston.com/lifestyle/health/blog/nutrition/2012/08/should_you_be_eating_a_gluten-.html

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. http://www.boston.com/news/local/massachusetts/articles/2012/08/05/south_shore_options_for_gluten_free_eating_are_expanding/

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. http://www.foodandnutritionmag.org/flour-power

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. http://health.usnews.com/health-news/news/articles/2012/07/31/is-your-problem-gluten-or-faddish-eating

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. http://minnesota.publicradio.org/display/web/2012/07/29/business/gluten-food-companies/

Researchers study sorghum as gluten-free wheat alternative

Researchers at Kansas State University are studying six varieties of sorghum to determine whether any could be used as a wheat alternative in gluten-free foods. They said using sorghum would require different processing approaches to ensure foods are comparable in flavor and texture to those containing wheat, but the research has already yielded sorghum-based ice cream cones, waffles and more. http://www.celiac.com/articles/22989/1/Research-with-Sorghum-Could-Yield-Better-Gluten-Free-Food/Page1.html