Gluten, the simple wheat protein found in a vast number of processed food products, causes a serious reaction in a small percentage of people who consume it. At this point in time, celiac disease — ...

In celiac disease, the immune system reacts to gluten exposure and attacks the tissues in the gut, causing inflammation and damage to the small intestine. At-home celiac tests will report on a range ...

†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 ...

A tissue transglutaminase IgA test or tTg-IgA test is an effective method used in the diagnosis of celiac disease. It is a blood test that checks for antibodies or immunoglobulins, which are proteins ...

(KRON) – One in 133 Americans across all races, genders, and ages suffer from celiac disease, and 83% of them don’t know it. Despite these statistics, there’s been a gluten-free explosion. By 2019, ...

Around one in 10 people worldwide report gastrointestinal and other symptoms such as fatigue and headache after eating foods containing gluten or wheat despite not having a diagnosis of either coeliac ...

Gluten intolerance symptoms include gas, bloating, cramping, and fatigue. While uncomfortable, gluten intolerance doesn't cause long-term health consequences like celiac disease. If you think you have ...

Share on Pinterest Could a blood test diagnose celiac disease without the need to trigger symptoms? Image credit: Alvaro Lavin/Stocksy. Celiac disease has to do with an abnormal immune response of the ...

Abby Helman Kelly holds a master’s degree in counseling, but the Simsbury mother of four owns a business helping people in another way — by providing resources in the ever-growing world of gluten-free ...

Trace gluten evolution from traditional wheat farming to industrial mass production. While genetic changes and fast fermentation impact digestion, modern lifestyle stress and ultra-processed diets ...

Around 1 in 10 Australians say they follow a gluten-free diet. This means eliminating common foods—such as bread, pasta and noodles—that contain gluten, a protein found mainly in wheat, barley and rye ...