Find the latest articles on food allergies and sensitivities to help you have a meaningful conversation with your doctor. Topics ranging from Gluten & Schizophrenia, Problems with Pollen, and much more.

What is Celiac Disease?

Celiac disease is a genetic autoimmune disorder that occurs when the body reacts abnormally to gluten, a protein found in wheat, rye and barley. When people with celiac disease eat foods that contain gluten, an immune-mediated toxic reaction causes damage to their small intestine, as well as other systems in the body. Celiac disease affects about 1 in 133 people, an estimated 3 million Americans. Approximately 85 percent of these are thought to be undiagnosed. For more information on Celiac Disease, please read What is Celiac Disease?

Non-Celiac-Gluten-Sensitivity

For years, many people reported having celiac-like symptoms—abdominal pain, fatigue, foggy mind, joint pain, tingling of the extremities, even depression— but they repeatedly tested negative for celiac disease and responded positively to the gluten-free diet. Now...more

Research Roundup: Reducing Food Allergy, Celiac and Heart Health, & More!

Featured Article

Research Roundup: Reducing Food Allergy, Celiac and Heart Health, & More!

The latest medical news for people with allergies and food sensitivities

Introducing babies to a wider range of foods in the first year of life might guard against asthma and food allergy. A European study, which followed children from birth to age six, showed babies exposed to fewer than four common foods in the first year had three times the risk for asthma and four times the risk for food allergy compared with tots introduced to six or more common foods. New guidelines by the American Academy of Allergy, Asthma and Immunology recommend earlier introduction (ages 4 to 6 months) of all foods. The study was published in April in the Journal of Allergy and Clinical Immunology.

Read more >

Articles