Researchers are reporting development of a faster test for identifying the food protein that triggers celiac disease, a difficult-to-diagnose digestive disease involving the inability to digest protein called gluten that occurs in wheat, oats, rye, and barley. The finding could help millions of people avoid diarrhea, bloating, and other symptoms that occur when they unknowingly eat foods containing gluten.
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- No clear evidence more gluten in new wheat is responsible for increase in celiac diseaseWed, 6 Feb 2013, 15:06:27 EST
- Study supports gluten-free diet in potential celiac disease patientsWed, 15 Dec 2010, 12:02:04 EST