Awareness of Celiac Disease and Gluten Sensitivity in the United States

2011 ◽  
Vol 140 (5) ◽  
pp. S-443 ◽  
Author(s):  
Suzanne Simpson ◽  
Benjamin Lebwohl ◽  
Daniel DiGiacomo ◽  
Maria T. Minaya ◽  
David S. Sanders ◽  
...  
Keyword(s):  
United States ◽  
Celiac Disease ◽  
The United States ◽  
Gluten Sensitivity

Gluten Contamination in Foods Labeled as “Gluten Free” in the United States

2014 ◽  
Vol 77 (10) ◽  
pp. 1830-1833 ◽  
Author(s):  
HYUN JUNG LEE ◽  
ZACH ANDERSON ◽  
DOJIN RYU
Keyword(s):  
United States ◽  
Celiac Disease ◽  
Food Safety ◽  
The United States ◽  
Enzyme Linked Immunosorbent Assay ◽  
Gluten Sensitivity ◽  
Gluten Free ◽  
Breakfast Cereal ◽  
Limit Of Quantification ◽  
Cereal Samples

Gluten is the main storage protein in grains and consists of gliadin and glutenin occurring in the same ratio. Persons suffering from intolerances, including celiac disease, must avoid foods containing gluten or products containing wheat, barley, and rye. Accordingly, gluten detection is of high interest for the food safety of celiac patients. This study was designed to determine the concentrations of gluten in foods labeled “gluten free” available in the United States. Seventy-eight samples labeled gluten free were collected and analyzed using a gliadin competitive enzyme-linked immunosorbent assay. The gluten content was calculated based on the assumption of the same ratio between gliadin and glutenin. Forty-eight (61.5%) of the 78 samples contained less than the limit of quantification of 10 mg/kg for gluten. In addition, 14 (17.9%) of the 78 samples labeled gluten free contained less gluten than the guidelines established by the Codex Alimentarius for gluten-free labeling (20 mg/kg). However, 16 samples (20.5%) did contain gluten levels of ≥20 mg/kg, ranging from 20.3 to 60.3 mg/kg. In particular, five of eight breakfast cereal samples showed gluten contents higher than 20 mg/kg. These results may be of concern, as gluten sensitivity is known to vary among celiac disease patients.

Fr233 COGNITIVE FUNCTION IN ADULTS WITH CELIAC DISEASE AND/OR ON A GLUTEN-FREE DIET IN THE UNITED STATES

2021 ◽  
Vol 160 (6) ◽  
pp. S-270-S-271
Author(s):  
Eugenia Uche-Anya ◽  
Peter H.R. Green ◽  
Benjamin Lebwohl
Keyword(s):  
United States ◽  
Celiac Disease ◽  
Cognitive Function ◽  
The United States ◽  
Gluten Free Diet ◽  
Gluten Free

Obesity prevalence in celiac disease in the United States from 2014 to 2018

2021 ◽  
Author(s):  
Alyssa Drosdak ◽  
Sagarika Satyavada ◽  
Mayada Ismail ◽  
Raj Shah ◽  
Gregory Cooper
Keyword(s):  
United States ◽  
Celiac Disease ◽  
The United States ◽  
Obesity Prevalence

Patterns of Marijuana Use Among Patients With Celiac Disease in the United States

2020 ◽  
Vol 54 (3) ◽  
pp. 242-248
Author(s):  
Rita M. Knotts ◽  
Haley M. Zylberberg ◽  
Daniela Jodorkovsky ◽  
Peter H.R. Green ◽  
Benjamin Lebwohl
Keyword(s):  
United States ◽  
Celiac Disease ◽  
Marijuana Use ◽  
The United States

Autoimmune and Allergic Disorders are More Common in People With Celiac Disease or on a Gluten-free Diet in the United States

2019 ◽  
Vol 53 (10) ◽  
pp. e416-e423 ◽  
Author(s):  
Hyun-seok Kim ◽  
Aynur Unalp-Arida ◽  
Constance E. Ruhl ◽  
Rok Seon Choung ◽  
Joseph A. Murray
Keyword(s):  
United States ◽  
Celiac Disease ◽  
The United States ◽  
Gluten Free Diet ◽  
Gluten Free ◽  
Allergic Disorders

scholarly journals Prevalence of Celiac Disease in At-Risk and Not-At-Risk Groups in the United States

2003 ◽  
Vol 163 (3) ◽  
pp. 286 ◽  
Author(s):  
Alessio Fasano ◽  
Irene Berti ◽  
Tania Gerarduzzi ◽  
Tarcisio Not ◽  
Richard B. Colletti ◽  
...  
Keyword(s):  
United States ◽  
At Risk ◽  
Celiac Disease ◽  
Risk Groups ◽  
The United States ◽  
Not At Risk
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