The risk for certain types of malignancy in celiac disease (CD) patients has long been a cause for concern. Other types of cancers, such as breast cancer and lung cancer,…
Continue ReadingAll children need a balanced diet to allow their bodies and minds to develop; those with celiac disease or gluten sensitivity are especially at risk of nutritional and vitamin deficiencies.…
Continue ReadingFreshology underscores its support for gluten intolerant customers with their CDF sponsorship and new gluten-free meal plan Freshology, a Los Angeles based meal delivery service for health–aware consumers, has become…
Continue ReadingA 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.
Continue ReadingThe 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 the USPSTF to focus on high risk individuals (those who are symptomatic, have associated diseases or a family history) in their research.
Continue ReadingCeliac 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…
Continue ReadingThe 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.
Continue ReadingAfter 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…
Continue ReadingRegulations 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.
Continue ReadingBy 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…
Continue ReadingDear Celiac Disease Foundation Community, For more than three decades, the Celiac Disease Foundation has been dedicated to improving the lives of those affected by celiac disease through research, advocacy, and education. What began as a grassroots effort has grown into a global organization, leading the charge in accelerating diagnosis,...