Featured News

The Celiac Disease Foundation is excited to announce a new relationship with Celiac Cruise to offer a gluten-free sailing experience in the Caribbean and Europe.

CEO Marilyn G. Geller speaks at the 18th International Celiac Disease Symposium (ICDS).

ActoBio announces FDA has given permission to an Investigational New Drug (IND) application for Actobiotics® AG017, a therapeutic candidate for celiac disease.

Often, when a patient is following a long-term gluten-free diet with good compliance, micronutrient deficiencies cannot be detected. This review - published in the scientific journal Medicina - evaluates the most recent literature on micronutrient deficiencies in patients following a long-term gluten-free diet in order to provide dietary supplementation advice. The study concludes that in patients with micronutrient deficiencies caused by celiac disease, vitamin supplements may be necessary.

The Celiac Disease Foundation is proud to announce that Bradley J. Herrema, Secretary of the Foundation’s Board of Directors, has been selected for recognition as one the 2020 Best Lawyers in America.

On August 13th, 2019, Innovate Biopharmaceuticals, Inc. (Innovate) announced the first patient has been dosed in its Phase 3 clinical trial for patients with celiac disease. The CeD LA 3001…

Proud Sponsor Enjoy Life has partnered with the Celiac Disease Foundation to make a positive impact this Back-to-School season.

Researchers are collecting blood samples to learn more about the antigens that cause certain T cells to trigger intestinal damage in celiac disease patients. Complete a 30-minute study from home & be compensated $50 for your time.

All over the country, parents are getting ready to send their children back to school. Our children, Alexander Solomon, Amanda Solomon, and Draya Ramer, have celiac disease. Returning to school presents special challenges…

Cupcakes with razorblades. Pizza with scorpions. Pasta Salad with thumbtacks. In the eyes of someone suffering from celiac disease, this is what food with gluten looks like because it’s also what it feels like.