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The Celiac Disease Foundation's research grant to the University of California, Davis, funds the development of celiac disease-safe wheat varieties. Dr. Jorge Dubcovsky and Dr. Wenjun Zhang submitted the grant’s first six-month report detailing promising advances.

Please take one minute to email your Members of Congress to make it easier and safer for those with celiac disease to purchase food items by requiring labels to list the presence of barley and rye, in addition to wheat.

Please take ONE MINUTE to contact your Members of Congress, using our simple, pre-populated form, to make it easier and safer for individuals with celiac disease by disclosing if foods contain rye and barley, in addition to wheat.

Considering the rising number of cases of celiac disease, and its extremely detrimental effects on childhood development, leading to malabsorption and failure to thrive, it is becoming more necessary to find a means to properly diagnose young children.

Newly diagnosed patients with celiac disease were found to be at risk of metabolic syndrome and hepatic steatosis upon adopting a gluten-free diet. An in-depth nutritional assessment is recommended at diagnosis and during follow-up.

New drugs on the research horizon could spare people with celiac the pain of accidentally eating pizza or pasta. Even with the best intentions, living gluten-free is much easier said than done. It was almost impossible to tell which packaged “gluten-free” foods lived up to their claims until late last year when the U.S. Food and Drug Administration (FDA) began enforcing gluten-free labeling guidelines. And it's hard to guarantee you won’t accidentally consume gluten at a restaurant or on an occasion, such as a well-meaning relative’s dinner party.

The Kansas Wheat Commission is spending $200,000 to identify everything in wheat’s DNA sequences that can trigger a reaction in people suffering from celiac disease, an autoimmune disorder in which eating even tiny amounts of gluten can damage the small intestine.