Featured News

The Society for the Study of Celiac Disease (SSCD) has released a statement on the COVID-19 vaccination and its safety for celiac disease patients.

A new study suggests a high dose of gluten might protect infants from celiac disease. However, other experts warn that the evidence shows a benefit only for introducing normal amounts of wheat to breastfed babies 4-6 months old.

The ACeD Study is looking for volunteers with celiac disease to participate in a phase 1 clinical trial testing the investigational drug KAN-101.

Celiac Disease Foundation Young Investigator Award recipient Jocelyn Silvester, MD, publishes “A new diagnostic paradigm for celiac disease.”

Researchers from Takeda Pharmaceuticals and the Celiac Disease Foundation presented a study which concluded that despite gluten-free diet adherence, many patients with celiac disease still have symptoms that substantially impact their lives.

A study led by Columbia University and Celiac Disease Foundation researchers examined probiotic use among celiac disease patients and was an Outstanding Poster Presenter recipient at the 2020 ACG Annual Scientific Meeting.

The following study, which examines the prevalence of dermatitis herpetiformis (DH), was made possible by the Foundation’s iCureCeliac® patient registry.

The Celiac Disease Foundation is pleased to have partnered with the Columbia University Celiac Disease Center and Farncombe Family Digestive Health Research Institute at McMaster University Medical Center to recruit patients for an international study that found those with celiac disease are not at an increased risk of contracting COVID-19. 

The Foundation is pleased to announce its partnership with Provention Bio to provide clinical trial recruitment for its Phase 2b PROACTIVE Celiac Study for PRV-015 (an anti-interleukin-15 monoclonal antibody).

PROACTIVE Celiac Study is a phase 2 clinical trial testing the investigational medication PRV-015. In combination with a gluten-free diet, PRV-015 aims to reduce symptoms and intestinal inflammation caused by accidental gluten exposure.