A recent study claims that people who are gluten-sensitive may not actually be as sensitive as they think they are. Instead, something else may be the culprit, and it’s not gluten. The rest of this ...

Is gluten really the culprit? For those with celiac disease -- in which consuming gluten, the protein found in wheat, barley and rye, can lead to damage in the small intestine -- or a so-called ...

The global gluten-free market is growing. As consumer interest in gluten-free products increases, the market is expected to hit $13.67bn (€11.88bn) by 2030. One facet of the popularity of gluten-free ...

Gluten is a protein in wheat, barley, and rye and is associated with two dietary conditions, celiac disease and non-celiac gluten sensitivity (NCGS). Celiac disease (CD) is an autoimmune genetic ...

Among young adults with irritable bowel syndrome (IBS), 29.1% also reported having nonceliac gluten sensitivity. Those with both conditions more often had symptoms beyond the gut and were more likely ...

People with gluten sensitivity have an antibody profile that differs from that of people with celiac disease, which could help doctors diagnose gluten sensitivity. A new study of the antibodies ...

†Antibody testing is only accurate if the person's diet contains gluten for at least 1–6 months (varies by source) prior to testing. The amount of time is based on current practice and has not been ...

You’ve had your fair share of stomach problems, but are they something more? Symptoms like diarrhea, constipation, and bloating could be more than just a bad day for your belly. If you consistently ...

Please provide your email address to receive an email when new articles are posted on . At some clinics in Sweden, the dietitian — not the doctor — is the focal point of care for celiac disease.

The Institute for Responsible Technology (IRT) has released a report proposing a link between genetically modified (GM) foods and gluten-related disorders. In the report, a team of experts suggests ...