ZED1227 Shows Promise Against Celiac Disease
ZED1227, an experimental drug was found to be able to prevent intestinal damage in a preliminary trial of 163 adults with celiac disease.
Continue ReadingZED1227, an experimental drug was found to be able to prevent intestinal damage in a preliminary trial of 163 adults with celiac disease.
Continue ReadingThe CeDLara Study is for adults who have been diagnosed with celiac disease and are still experiencing symptoms despite following a gluten-free diet.
Continue ReadingUkko, a startup focused on eradicating food allergies, intolerances, and sensitivities, has reached a promising stage in its effort to develop a gluten specifically designed for people with celiac disease.
Continue ReadingWe are determined to use every resource at our disposal, including strategic funding of research and advocacy, to help discover and bring to the celiac disease patient community therapeutic alternatives to the gluten-free diet.
Continue ReadingThe Celiac Disease Foundation is proud to have been involved by recruiting patients essential for this trial’s success.
Continue ReadingThe Senate Appropriations Committee has released their FY2021 funding recommendations, which includes report language directing NIH to support celiac disease research.
Continue ReadingA 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.
Continue ReadingThe following study, which examines the prevalence of dermatitis herpetiformis (DH), was made possible by the Foundation’s iCureCeliac® patient registry.
Continue ReadingThe 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).
Continue ReadingToday, the U.S. Food and Drug Administration issued a final rule for gluten-free labeling compliance requirements for fermented and hydrolyzed foods.
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