Association Between a Common Food Additive and Celiac Disease
Increased consumption of a bacterial enzyme that is a common additive in processed foods might be related to the increased incidence of celiac disease.
Continue ReadingIncreased consumption of a bacterial enzyme that is a common additive in processed foods might be related to the increased incidence of celiac disease.
Continue ReadingThe Celiac Disease Foundation Young Investigator Research Grant Award is a one- to three-year grant totaling up to $180,000. The purpose of the Award is to encourage exceptional investigators to pursue independent careers in celiac disease research.
Continue ReadingIf you're interested in advancing treatments for cross-contact, and you meet the qualifications below, you may be able to participate in a study located in Seattle, Washington and Dallas, Texas.
Continue ReadingImmusanT, Inc., has announced that its therapeutic vaccine candidate, Nexvax2, has been granted Fast Track designation by the U.S. Food and Drug Administration (FDA).
Continue ReadingCeliac Disease Foundation quoted in Healthline article covering the Nexvax2 therapeutic vaccine candidate.
Continue ReadingHow the Gluten-Free Craze Affects Celiac Patients
Continue ReadingCeliac Disease Foundation Attends PCORI 2018 Annual Meeting and Advocacy Day
Continue ReadingIn a Medscape Gastroenterology article covering Digestive Disease Week (DDW) 2018, William Balistreri, MD, reported on the studies presented that addressed reliable, cost-effective celiac disease detection. One of the studies highlighted in the article, Forgoing the Duodenal Biopsy for Celiac Disease Diagnosis Among Adults in the United States: Results of a National Survey, analyzed data…
Continue ReadingPrevious studies have found celiac disease to be associated with several neurological complications. In a new study, researchers reviewed the available literature to determine the prevalence of epilepsy in patients with celiac disease or gluten sensitivity, and vice versa. For the purposes of this study, the researchers defined “gluten sensitivity” as patients with positive celiac-specific…
Continue ReadingAt the 2018 ACG Annual Scientific Meeting, Columbia University Medical Center researchers – including Celiac Disease Foundation Medical Advisory Board member Peter Green and Research Committee member Benjamin Lebwohl – presented results from a new study on detecting gluten in restaurant foods. The researchers found 32% of restaurant foods labeled “gluten-free” contained detectable amounts of…
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