Research To Support Why Celiac Disease Is On The Rise

Blog, Gluten-Free Matters, Research
Posted by: Gluten-Free-Matters

Jason Tye-Din, clinical translationDr. Jason Tye-Din from the Walter and Eliza Hall Institute and colleagues have developed a new approach to detecting celiac disease, revealing this immune disorder is far more common than previously recognized. Numbers in the study shift from 1 in 100 to that of 1 out of 50. Although this study is the first to reveal that more than half of Australians have genetic risk factors for developing celiac disease, it is not yet known why the disease develops in only some people.

In a study of more than 2500 Victorians, the researchers combined traditional antibody testing (measuring the immune response to gluten) with an assessment of specific genetic risk markers. They found more than half of Australians had genetic risk factors for developing celiac disease. The research is published online in the journal BMC Medicine. Read more…



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Trends on the Gluten-Free Market and its Projected Growth into 2018

Blog, Gluten-Free Matters, Research, Trends
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Gluten-Free Certification Program GFCP Marketing Presentation

At a recent Canadian Celiac Association Conference.  The Gluten-Free Agency provided some insightful trends on the gluten-free market and its projected growth into 2018.  With double digit market expansion still expected, the “Gluten-Free Avoider and or the Free from Consumer” seems to be a significant part of this dynamic growth.  It would appear that the reasons for going gluten-free have moved from fad to a key driver being that of digestive health.  Read more….Gluten-Free Certification Program GFCP Marketing Presentation


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Celiac Study – Mayo Clinic March 2013 – Celiac Symptoms Are Changing

Celiac Disease - The Gluten-Free AgencyPeople often ask if celiac disease is a trend or fad and why there has been so much more of this disease being diagnosed.  A recent study in the American Journal of Gastroenterology suggests that the classic symptoms are being seen less and that the awareness levels of doctors supported by consumer awareness and seeking out testing has certainly supported the growth in diagnosis.

Celiac disease diagnoses still are on the increase, but fewer of those most recently diagnosed have exhibited the so-called “classic” celiac symptoms of diarrhea and weight loss, a recent study finds. Continue Reading…

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Why We’re Wasting Billions on Gluten-Free Food – TIME Magazine

Blog, Foodservice, Gluten-Free Food, Gluten-Free Matters, Research, Trends
Posted by: Gluten-Free-Matters

Cost of Gluten-Free FoodsA 2008 article posted in the Canadian Journal of Dietetic Practice identified gluten-free food as 242% more expensive than regular products. However, today’s swelling demand for these products is suggesting perhaps the landscape is becoming more competitive on pricing.


A recent NPD report suggests 30% of consumers are eating gluten-free products and the rationale is “because they think they feel better”.

Will this craze or trend continue? Researchers think the gluten-free craze is an evolution and an expansion of the low-carb trend. Unlike a dietary modification that affects only a fraction of the population, like cutting out certain foods to reduce cholesterol, framing the gluten issue as being about “wellness” makes it inclusive enough that everyone can participate. “Digestive health has become a buzzword of how to deal with health in America today.”

Gluten-free and Regular Foods: A Cost Comparison

Source – Dalhousie Medical School, Dalhousie University, Halifax, Nova Scotia.  Abstract

The treatment of celiac disease is a strict gluten-free diet for life. This diet is assumed to be more expensive, although no studies confirm this assumption. In the current study, the prices of gluten-free foods and regular (gluten-containing) foods were compared to determine if and to what extent gluten-free products are more expensive.

Prices were compared for all food products labelled “gluten-free” and comparable gluten-containing food items in the same group available at two large-chain general grocery stores. The unit cost of each food, calculated as the price in dollars per 100 grams of each product, was calculated for purposes of comparison.

All 56 gluten-free products were more expensive than regular products. The mean (+/- standard deviation) unit price for gluten-free products was $1.71 (+/- 0.93) compared with $0.61 (+/- 0.38) for regular products (p<0.0001). On average, gluten-free products were 242% more expensive than regular products (+/- 212; range, 5% to 1,000%).

All the commercially available products labelled gluten-free were significantly more expensive than comparable products. This information will be useful to dietitians who counsel individuals and families with celiac disease, and to celiac advocacy groups for lobbying the government about financial compensation.

NPD Group Gluten-Free Eating Habits Survey

Is Gluten Bad For YouA new survey from market research firm the NPD Group finds that America is cutting gluten out of its diet in a big way. Just under one-third of 1,000 respondents agreed with the statement: “I’m trying to cut back/avoid Gluten in my diet.”

That’s the highest level since the company added gluten consumption to the surveys it does about Americans’ eating habits in 2009. TIME labeled the gluten-free movement #2 on its top 10 list of food trends for 2012. Continue Reading…

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Consumers are Highly Engaged with Food-Related Websites

Blog, Gluten-Free Matters, Research, Trends
Posted by: Gluten-Free-Matters

Recipes on Food WebsitesAccording to the Hartmann Group today’s technology-savvy consumers use the Internet to enrich their experiences with foods and beverages.

Using an Internet, mobile phone and Food & Beverage survey with members of, almost half (45%) of respondents said they visit food and beverage related websites often during the course of a week: 17% once or more daily and 28% several times a week.

For 3 in 10 respondents, “looking for recipes” is the primary reason for visiting a food website, while 23% visit a food and beverage website to seek nutritional information.

Food and the Internet

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Reasons to Follow a Gluten-Free Diet

Blog, Gluten-Free Matters, Research
Posted by: Gluten-Free-Matters

Hold the GlutenGluten was incorporated into the human diet 10,000 years ago, which is a recent occurrence in evolutionary time. This short period has left little time for our bodies to evolve in terms of processing this new protein, and many non-intolerant consumers are choosing to revert to a gluten-free diet for a variety of reasons.

In fact, a survey of U.S. adults by the Hartmann Group showed that 39% of all gluten-free consumers purchase these products for digestive health reasons, 33% purchase for its nutritional value, 25% to help lose weight, 20% for healthier skin, 18% to alleviate joint pain, and a variety of other reasons. Only 5% of gluten-free consumers polled said they purchase these products to “treat” celiac disease.

Many consumers from the same survey said that they unintentionally purchase gluten-free products because the products they like to purchase “just happen to be gluten-free.” Although a slightly older report on the US gluten-free market the data is relevant and insightful.





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Shopping Topography – Where Does Gluten Free Fit In?

Blog, Gluten-Free Matters, Gluten-Free Shopping, Research
Posted by: Gluten-Free-Matters

Cross-Channel Shopping Trip Missions

shopping-topography-2012Consumers claim that they still go on their weekly or monthly stock-up trips to Grocery, Club, and, increasingly, Mass stores, but during the week the stock-up trip needs to be supplemented with fill-in trips to a variety of different Channels, depending on needs, occasions, forgetfulness, and in the case of immediate consumption, hunger and thirst.

Consumers will also stop at several stores in one day.


• Club rules when it comes to stock-up with 50%.

• Almost even across the board for fill-ins, with most fill-in trips driven by proximity.

• Mass and Grocery lead in occasion-based consumption, which refers to holiday and event shopping.

• Drug is the most popular for immediate consumption with 24% highlighting the recent rise in snacking and the drug store as a venue for snack and beverage purchasing.

Source: Shopping Topography report, The Hartman Group, Inc. 2012


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Researchers Estimate That 80% of North Americans Eating Gluten Free Do Not Have Celiac Disease

Gluten-Free FoodOf the 18 million North Americans eating gluten-free, researchers estimate that 80% are currently eating gluten free do not have the disease.

According to Dr. Mark Borigining, a rheumatologist who recently wrote about gluten sensitivity for Psychology Today, “ if you’re using this gluten fear as just another channel for a bigger problem – like an eating disorder – then that’s a real concern.”

Gluten sensitivity has been defined as a real physical issue however, Much about gluten sensitivity, and its apparent rise in diagnoses, remains a mystery. Some doctors have suggested the hygiene hypothesis, which posits that children’s immune systems may not be as equipped to digest gluten as they once were because they’ve grown up in overly sterile environments. “Gluten sensitivity is the new kid on the block,” says Alice Bast, president of the National Foundation for Celiac Awareness. “We definitely need more research on it, and we need to find biomarkers for it so we can test more easily for the disorder.” Continue Reading…

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New Celiac Drug in Development

New Celiac Drug ALV003A new celiac drug in development has been given the fast track by the US FDA. However, celiac consumers will still have to adhere to gluten-free diets while using the drug.

The attached article is an update on the drug project and confirms the traditional research data on the number of consumers within the US that suffer from and or follow a gluten-free diet. A couple of interesting numbers that support the gluten-sensitivity data we have been seeing lately are:

  • About 65 percent of people with celiac can be asymptomatic for a long time, said Sferra, division chief of pediatric gastroenterology. “Eventually many of those patients develop symptoms.”

  • About 34 percent of patients who are newly diagnosed each year with celiac disease are older than age 60, according to studies.




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Shelley Case Responds to Wheat Belly Author’s Gluten-Free Claims

Dietitian Shelley Case Responds to Wheat Belly Author's Gluten-Free ClaimsWith the continued popularity of the book Wheat Belly: Lose the Wheat, Lose the Weight, and Find Your Path Back to Health, by William Davis, it is good to see that dietitian Shelley Case has no issue with responding to his claims and challenging their specificity and scientific support.

Like many popular diet books, it is well written and engaging; but as a health professional, it is hard not to stand back and wonder, given what have you been teaching and recommending all these years to consumers about a balanced diet.

The article is engaging with both professionals having a solid point of view and position. It also brings up the question, if you don’t have celiac disease, why would you want to put yourself through the challenges of eating wheat free? There are risk factors and it is very difficult to eat a balanced diet without the benefit of some grains in your diet. Moderation seems to be the best approach until a solid diagnosis is obtained.

Read the full article



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