Celiac Disease and Gluten-Free in the News

Researchers at Clemson University are looking into creating glutenases that can withstand high temperatures as a way to help people digest gluten proteins.

This resarch looked into Refractory Celiac Disease: What Should We Be Doing Different?

This article discusses Can Gluten Cause Anxiety?

During the COVID-19 pandemic, the FDA is relaxing some regulations for restaurants, food manufacturers, producers and retail establishments. Under this new guidance, the nutrition facts label will no longer be required, but the ingredients statement and allergen information are still required. Wheat must still be identified as an allergen, but barley, rye, and (common) oats are never required to be included in allergen statements. Therefore, it remains important to read ingredient lists carefully. At this time, some packaging may not show a gluten-free label, even if it has in the past. 

This article discusses how the probiotic bifidobacteria could help people with celiac disease.

American and Swedish researchers collaborated on a population-based cohort study of individuals in Sweden diagnosed with celiac disease between 1969 and 2017 to determine if new factors have influenced the mortality rate associated with celiac disease.

Researchers from the Università degli Studi dell'Aquila reviewed studies on patient liver function, body weight and metabolic/nutritional profiles to determine if a gluten-free diet impacts risk levels for metabolic and hepatic disorders in celiac patients.