Gluten-free sandwiches raise challenges for restaurants

Subway is testing a gluten-free bread option, and more restaurants are experimenting with the idea, writes Gluten-free Glutton blogger Mark Basch. Still, there are concerns about the taste, whether restaurants will sell enough gluten-free sandwiches to make it economically feasible and how to prevent cross-contamination in busy kitchens.http://jacksonville.com/opinion/blog/455301/mark-basch/2012-03-08/sub-sandwich-chains-test-marketing-gluten-free-breads

Researchers say gluten sensitivity may be overdiagnosed

University of Pavia researchers questioned the widely cited figure that as many as 17 million Americans are sensitive to gluten, noting there is no official definition of nonceliac gluten sensitivity. They said people with symptoms should undergo challenge tests to determine gluten sensitivity before restricting their diets.http://www.foodnavigator-usa.com/Science/Gluten-free-diets-may-be-unnecessary-for-many-suggest-researchers

Dietitian: Use pea, bean flours for gluten-free food

Baking gluten-free foods with pea or bean flour, rather than rice flour, could make them more nutritious, says registered dietitian Shelley Case. She says products made with rice flour or corn, potato and tapioca starches are low in fiber, protein, vitamins and iron. http://www.foodnavigator-usa.com/Market/Manufacturers-should-use-pulse-flours-to-fill-nutrient-gaps-in-gluten-free-products-says-dietician

Physician: Celiac disease one of most underdiagnosed conditions in U.S.

Celiac disease is "the most common -- and one of the most underdiagnosed –- hereditary autoimmune conditions in the United States today," according to Dr. Peter Green, director of the Celiac Disease Center at Columbia University. People who do not have celiac disease but feel better after removing gluten from their diets may have a gluten sensitivity, says Green. He says the sensitivity is more common than celiac disease, which should be diagnosed by both a blood test and biopsy in adults. http://www.oregonlive.com/living/index.ssf/2012/02/focus_on_gluten_q_a_with_celia.html

Study links sourdough to reduced inflammation in celiac patients

Using sourdough products made from rice, corn and amaranth in a gluten-free diet could help reduce inflammatory markers by more than 30% in people with celiac disease, according to a study from the University of Bari in Italy. Researchers said sourdough fermentation may facilitate mucosal recovery in celiac patients who are beginning a gluten-free diet.  http://www.foodnavigator-usa.com/Science/Gluten-free-sourdough-may-reduce-inflammation-for-celiac-sufferers

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