As gluten-free foods are increasingly recognized, this ancient grain not only lacks gluten, but packs a nutritional punch you ...

Data from a new mouse model may help advance therapeutic development in celiac disease, including improved TG2 inhibitors and ...

Gluten is the name for proteins found in wheat, barley, and rye. Gluten is also added to foods as a thickening agent or to provide texture and flavor. Gluten gives bread its chewy texture. But the ...

Qin Rao, MD, is a board-certified physician based in New York City. He currently works as a gastroenterologist and hepatologist at Manhattan Gastroenterology. Eating a gluten-free diet is the only ...

1 Department of Pediatrics, Marche Polytechnic University, Ancona, Italy 2 Mucosal Immunology and Biology Research Center, Massachusetts General Hospital-Harvard Medical School, Boston, MA, United ...

If you’ve ever felt bloated or fatigued after eating a slice of pizza or a toasted bagel, it could be more than indigestion alone. Celiac disease is an underdiagnosed and serious chronic condition ...

Experts have used magnetic resonance imaging (MRI) to better understand the impact a gluten free diet has on people with ...

Among the many health conditions that can affect the immune system, celiac disease is unique. The body's reaction to gluten—a group of proteins found in wheat, barley, and rye—triggers not only ...

In celiac disease, the consumption of gluten, which is found in wheat, rye, barley, and some other grains and food products, causes the immune system to erroneously attack the intestine. This leads to ...

Though not all menu items have gluten ingredients, those options are labeled “non-gluten” because there is risk of cross-contamination. This distinction may seem insignificant to many, but it is vital ...

Celiac disease prevalence is increasing, with higher incidence in women and children, often underdiagnosed due to nonclassical symptoms. Vitamin deficiencies in celiac disease, such as A, E, K, B9, ...