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.
Celiac Disease Foundation drives diagnosis and treatment of celiac disease through advocacy, education and advancing research to improve the quality of life for all people affected by gluten-related disorders
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 […]
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 20% 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 […]
On August 2, 2013, the Food and Drug Administration (FDA) announced its long-awaited gluten-free food labeling rule. According to the rule, when a manufacturer chooses to put “gluten-free” on food packaging, the item must comply with the new FDA definition of the term – less than 20 parts per million (ppm) of gluten. Manufacturers were […]
Affecting 1% of the population, celiac disease is one of the world’s most prevalent genetic autoimmune conditions. In the United States, celiac disease is also one of the least diagnosed, with an estimated 2.5 million children and adults continuing to suffer needlessly. Long-term health complications of undiagnosed celiac disease include cancers, coronary heart disease, osteoporosis, […]
The U.S Preventative Services Task Force (USPSTF) will be researching and posting a final recommendation statement regarding screening for celiac disease. This screening recommendation will provide information that is “valid, reliable, and useful to health professionals, patients and family members.” Prior to beginning the comprehensive research process, the USPSTF will be posting their draft research […]