This article discusses potential concerns that may arise when testing dairy matrixes, such as cream cheese, for gluten using the Nima sensor. Gluten-Free Watchdog's summary states, "The gluten found results when testing certain dairy foods, such as cream cheese using the Nima sensor are likely false positives that appear to correspond with the weight and volume of the material tested, as well as the viscosity. There is also an apparent disconnect between the gluten found result reported by the sensor and an interpretation of the lateral flow device (LFD) strip result when assessed by eye which should also be taken into account."
This study found that the ingestion of gluten may cause brain inflammation. Researchers in New Zealand fed gluten to male mice and found that the results confirmed a moderate obesogenic effect of gluten when fed to mice exposed to a high fat diet and reported that gluten-induced astro- and microgliosis suggested the development of hypothalamic injury in rodents. Further studies are needed to determine if this finding is translatable to humans.
The New England Journal of Medicine shares this case study of a 53 year old woman with celiac disase. Click here to read more. Note: you may need to create a free account to log in and read this article.
This study examined the prevalence of detectable gluten immunogenic peptides (GIPs) as a proxy for gluten exposure in children with celiac disease on a gluten-free diet, and concluded "GIPs provide an additional method for screening for gluten exposures in individuals with celiac disease on a gluten-free diet, and may be used across multiple settings."
This study looked at gastrointestinal distress as a potential mediator between stress and periodontal inflammation, concluding that "Associations exist between psychological stress and overall reports of periodontal disease as well as more specific physiological and functional components... this study provided preliminary data supporting the potential mechanistic role that gastrointestinal distress plays in connecting the gut–brain and the gut–gum pathways."
A new method using Fourier-transform infrared spectroscopy coupled with supervised machine learning may be able to quickly and effectively detect and quantify wheat flour or gluten contamination. Click here to read more.