The risk for certain types of malignancy in celiac disease (CD) patients has long been a cause for concern. Other types of cancers, such as breast cancer and lung cancer, may be less common in subjects with CD. Studies in the US and UK have pegged the overall increase in risk for malignancy at about […]
All children need a balanced diet to allow their bodies and minds to develop; those with celiac disease or gluten sensitivity are especially at risk of nutritional and vitamin deficiencies. Get Back to the Basics for Back to School with these tips to ensure your child has the best chance at learning and growing this […]
Freshology underscores its support for gluten intolerant customers with their CDF sponsorship and new gluten-free meal plan Freshology, a Los Angeles based meal delivery service for health–aware consumers, has become the newest official sponsor of Celiac Disease Foundation (CDF). After the recent launch of their gluten-free meal program, a formalized relationship with CDF was the natural […]
A recent study out of Finland investigated how a gluten-free diet, the treatment for CD, helps these asymptomatic patients who have no symptoms to tell them if their treatment is working.
The Celiac Disease Foundation Medical Advisory Board, together with the National Board of Directors submitted a letter to the U.S. Preventive Services Task Force supporting the North American Society for the Study of Celiac Disease (NASSCD) comments on the Task Force’s draft research plan for screening for celiac disease. Among other comments, the NASSCD encouraged the USPSTF to focus on high risk individuals (those who are symptomatic, have associated diseases or a family history) in their research.
Celiac Disease Foundation gratefully acknowledges The Almond Board of California for their support of the celiac and gluten-sensitive community, and for providing the following: If you’re reading this article, you most likely know someone – a child, close friend or other family member—with celiac disease, or perhaps have been diagnosed yourself. You also likely understand […]
The University of Chicago Celiac Disease Center has been investigating the mechanisms through which viral infections, in particular gastrointestinal viruses, can contribute to the inflammatory response occurring in celiac disease.
After diagnosis, celiac disease (CD) patients must get regular check ups to see if they are responding to their gluten-free diet. Up to 30% of patients have non-responsive celiac disease (NRCD), typically due to accidental gluten exposure. To see if a patient is recovering from CD the doctor can look for any lessening in symptoms, […]
Regulations that tell consumers just what it means when a product is labeled “gluten free” take effect on Tuesday — a “major milestone,” says one of the leading experts on gluten disorders.
By Maureen Mackey, The Fiscal Times August 6, 2014 What Happened. The Food and Drug Administration created a new standard for gluten-free food labeling. Any packaged food that is labeled “gluten free” must now contain less than 20 parts per million (ppm) of gluten, the protein that occurs naturally in wheat, rye, barley and their […]