Restaurant Dishes Labeled Gluten-Free Often Are Not Restaurant Dishes Labeled Gluten-Free Often Are Not

For people with celiac disease, even tiny amounts of gluten in foods can cause trouble, and restaurants may be the hardest places to avoid the hidden protein, a U.S. study suggests.Reuters Health Information
Source: Medscape Medical News Headlines - Category: Consumer Health News Tags: Medscape Today News Source Type: news

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Conclusionsanti-TG6 do not seem to be associated to epilepsies with cerebral calcifications.
Source: Seizure - Category: Neurology Source Type: research
Conclusion SCG, similar to other sympathetic ganglia, show 68Ga-PSMA-11 uptake. SCG avidity may be of significance, especially in view of frequently occurring SCG oval or longitudinal shape, and moderate to high diffusion restriction in visual assessment, potentially suggesting malignancy on transverse MR plane. Diagnostic imaging specialists and clinicians should be aware of the above.
Source: Nuclear Medicine Communications - Category: Nuclear Medicine Tags: Original Articles Source Type: research
Authors: Kupkanchanakul W, Yamaguchi T, Naivikul O Abstract Gluten-free rice breading (RB) is generally prepared by shredding of gluten-free rice bread. It is an alternative product for Celiac patients, who are gluten allergic. The aim of this research was to formulate gluten-free rice bread formula by using composited rice flour (RF) and pre-germinated brown rice flour (PGBRF) from two Thai rice cultivars, Pathum-Thani1 (15% amylose) and Phitsanulok2 (27% amylose) at the ratio of 1:1, by considering the structural properties of bread, health benefit of breading, and the properties of breading as coating material o...
Source: Journal of Nutritional Science and Vitaminology - Category: Nutrition Tags: J Nutr Sci Vitaminol (Tokyo) Source Type: research
Authors: Toda M Abstract Rice (Oryza sativa) is one of the most important food crops in the world, and the effect of its consumption on human health is of great concern. Evidence has accumulated that rice contains several components, such as γ-oryzanol and rice bran fibers, which modulate the immune system. In addition, rice has other immunologically beneficial characteristics. It has a low allergenic potential and is gluten-free, reducing the risk of development of food allergies and diseases related to gluten sensitivity such as coeliac disease. This review presents the recent advances in our understanding ...
Source: Journal of Nutritional Science and Vitaminology - Category: Nutrition Tags: J Nutr Sci Vitaminol (Tokyo) Source Type: research
That nagging thought was back. What should I be doing? I had a spare few minutes while my son was napping, I should maximize my productivity. Shouldn’t I? As a little girl, I watched my mother through the picture window working outside in her legendary flower garden. She was a prolific gardener and painter. There was even an article about her award-winning garden in the newspaper. I don’t have a single memory of her putting her feet up and reading a book. Or enjoying a cup of coffee outside. Even just sitting down and doing nothing for a minute. She was a powerhouse of productivity. That’s how I thought l...
Source: World of Psychology - Category: Psychiatry & Psychology Authors: Tags: Habits Happiness Motivation and Inspiration Perfectionism Personal Stress Creative Output Creativity down time energy Productivity Self Care Time Management Workaholic Source Type: blogs
The investigation and management of celiac disease places a high burden on the health care system. Accurate methods to ascertain cases of celiac disease (CD) in population-based administrative data can facilit...
Source: BMC Research Notes - Category: Research Authors: Tags: Research note Source Type: research
Publication date: Available online 14 October 2019Source: Journal of the Formosan Medical AssociationAuthor(s): Meng-Shu Hsieh, Wen-Hung Hsu, Jiunn-Wei Wang, Yao-Kuang Wang, Huang-Ming Hu, Wei-Kuo Chang, Chih-Yen Chen, Deng-Chyang Wu, Fu-Chen Kuo, Wei-Wen SuThe incidence and prevalence of inflammatory bowel disease have been increasing for decades and IBD has become a worldwide disease. Epidemiology studies demonstrated higher incidence rates in the more westernized countries. The change of habitual diets in these countries is perceived as the reason for the development of IBD. Besides, molecular biological studies showed ...
Source: Journal of the Formosan Medical Association - Category: General Medicine Source Type: research
Gluten-related disorders (GRDs) are a group of immune-mediated diseases with several clinical manifestations triggered by gluten ingestion (1). The three main forms of GRDs are celiac disease (CD), wheat allergy (WA) and non-celiac gluten-sensitivity (NCGS) [1,2]. GRDs often present extraintestinal symptoms. Neurological manifestations have been reported in 10 to 22% of patients with coeliac disease (CD) and include gluten ataxia, polyneuropathy, myopathy, epilepsy, leukoencephalopathy, and headache [3].
Source: Seizure: European Journal of Epilepsy - Category: Neurology Authors: Source Type: research
Recent epidemiological studies suggest that non-IgE-mediated childhood food allergic disorders such as eosinophilic esophagitis (EOE), celiac disease and allergic gastroenteritis (AG), may be increasing in parallel with previously observed increases in childhood IgE-mediated food allergy (FA) and food-induced anaphylaxis (FIA)1-4. The term AG encompasses food protein induced enterocolitis syndrome (FPIES), eosinophilic enteritis and colitis, food protein induced enteropathy, food hypersensitivity enteritis and colitis, but not EOE.
Source: Annals of Allergy, Asthma and Immunology - Category: Allergy & Immunology Authors: Tags: Letters Source Type: research
Abstract The incidence and prevalence of inflammatory bowel disease have been increasing for decades and IBD has become a worldwide disease. Epidemiology studies demonstrated higher incidence rates in the more westernized countries. The change of habitual diets in these countries is perceived as the reason for the development of IBD. Besides, molecular biological studies showed some pathogenic substances produced after digestion of daily diet decrease the diversity of intestinal microbiota and cause dysbiosis of microbiome. Then, chronic inflammation occurs in some genetically susceptible subjects and IBD develope...
Source: J Formos Med Assoc - Category: General Medicine Authors: Tags: J Formos Med Assoc Source Type: research
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