08.03.2013 by Cole Petrochko Staff Writer, MedPage Today WASHINGTON — The use of the term “gluten-free” for voluntary food labeling has been defined by the FDA as food that contains less than 20 parts per million of gluten. The new regulation will aid some 3 million Americans affected with celiac disease — an autoimmune digestive […]
Fran Lowry July 05, 2013 A subset of children with autism have increased immune reactivity to gluten, but the mechanism of this increased reactivity appears to be distinct from that involved with celiac disease, new research shows. The results also indicated an association between elevated antibodies to gluten proteins and the presence of gastrointestinal (GI) symptoms in […]
Erica Boettcher MD, Sheila E Crowe MD Am J Gastroenterol. 2013;108(5):728-736. ABSTRACT AND INTRODUCTION Abstract Food intolerance is a common complaint amongst patients with functional gastrointestinal (GI) disorders (FGIDs), including those with irritable bowel syndrome (IBS), functional dyspepsia, as well as gastroesophageal reflux disease. Although there has been a longstanding interest in the possible role of […]
Soares FL, et al. J Nutr Biochem. 2013. Abstract Gluten exclusion (protein complex present in many cereals) has been proposed as an option for the prevention of diseases other than coeliac disease. However, the effects of gluten-free diets on obesity and its mechanisms of action have not been studied. Thus, our objective was to assess […]
Frontline Medical News, 2013 Apr 04, D Napoli A gluten-free diet reduced stool frequency as well as small bowel permeability in irritable bowel syndrome patients without celiac disease. The findings, published in the May issue of Gastroenterology, “support the need for further clinical intervention studies to evaluate the clinical effects of gluten withdrawal in patients […]
Dr. David Johnson, Professor of Medicine and Chief of Gastroenterology at Eastern Virginia Medical School in Norfolk, Virginia.