A new study shows gluten itself is rarely the cause of gut problems, whatever people think. But symptoms are real. So what’s really going on?
Articles on Coeliac disease
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Before making changes to your diet, it’s a good idea to speak to your doctor or a qualified dietitian to make sure you don’t miss out on important nutrients.
A very small amount of gluten can be harmful to people with coeliac disease, so you may worry about cross-contamination through saliva.
A dietitian breaks down everything you need to know about this viral meat substitute.
Avoiding gluten may actually be doing more harm than good.
Enzyme supplementation won’t cure those with coeliac disease, but it could make life much easier for many sufferers.
This new study could make it seem that gluten intake is protective against developing type 2 diabetes. But there’s a more likely explanation.
People with coeliac disease need to avoid gluten, but a gluten-free diet is otherwise best avoided. It raises the risk of type 2 diabetes.
Most people eat about a kilo of wheat a week but for others it can cause painful health concerns. So why not isolate the parts of wheat that cause problems, and remove them from future crops.
Recent headlines proclaimed an Australian-developed pill might be able to help those with coeliac disease eat wheat without becoming ill. But the fine print says it’s no treatment or cure.
Testing some genes for Alzheimer’s disease, coeliac disease and folate conversion does not lead to improved health outcomes, and may create anxiety or false hope amongst patients.
New research published today shows the early introduction of egg (from four to six months) and peanuts (from four to 11 months) is linked to lower rates of egg and peanut allergy.
CSIRO conducted a nationwide survey to quantify the number of Australians avoiding wheat and to ask them why.
Conditions affecting the stomach and bowels are common in modern humans and many are on the rise.
Gluten is a protein found in the grains wheat, rye and barley. For people with the autoimmune condition coeliac disease, eating foods that contain gluten can damage the lining of the intestines. Over time…
The UK has seen a fourfold increase in the rate of diagnosed cases of coeliac disease in the past 20 years, but three quarters…
Gluten intolerance covers a range of gut problems caused by ingesting proteins found in wheat, barley, rye and in some cases, oats. The three main groups affected are those with a direct sensitivity to…
New research has allowed scientists to visualise an interaction between gluten and T-cells of the immune system for the first…
The Neolithic Revolution introduced a whole range of new foods and proteins into the human digestive tract. But this phenomenal change created the perfect conditions for the rise of coeliac disease. While…
Top contributors
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Honorary Associate Professor, University of Leicester
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Professor and ARC Australian Laureate Fellow, The University of Western Australia
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Head of Colorectal Medicine and Genetics, The Royal Melbourne Hospital, Melbourne Health
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Postdoctoral Research Fellow, Healthy Mothers, Babies and Children's Theme; South Australian Health and Medical Research Institute; Affiliate Lecturer, The University of Adelaide, Adelaide University
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Director of the Centre for Genetics Education, NSW and Clinical Lecturer, Sydney Medical School-Northern, University of Sydney
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Associate Professor in Biology and Biomedical Science, Aston University
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Professor of Applied Biochemistry, University of Nottingham
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Lecturer, Dietitian and Bioethicist, Queensland University of Technology
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Postdoctoral research fellow, CSIRO
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Laboratory Head, WEHI (Walter and Eliza Hall Institute of Medical Research)
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Senior lecturer, University of Sydney
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Paediatric Allergist and Gastroenterologist, Murdoch Children's Research Institute
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Clinical Assistant Professor of Nutrition and Dietetics, University of Canberra
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Associate Professor and Reader in Applied Health and Therapeutics, University of Nottingham
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Senior Research Fellow, School of Medicine and Public Health, University of Newcastle