by GMFH Editing Team
Adverse reactions to food are on the rise and include both food sensitivities and food intolerances. Learn more about the differences between the two and the most important factor to consider before going on a restrictive diet.
by GMFH Editing Team
According to the Celiac Disease Foundation, celiac disease affects 1 in 100 people worldwide. To mark International Coeliac Day, GMFH interviews Dr Elena Verdú from McMaster University (Canada), who explains some key facts about the condition.
by Allison Clark
Studies have shown food intolerances affect approximately 20% of the population in industrialized countries. Whether it is gluten, FODMAPS or histamine, experts are reviewing the data currently available on common food intolerances and digestive and non-digestive disorders.
A new review highlights current research on how changes in the gut microbiota alter interactions with the immune system, leading to the development of food sensitivities.
by GMFH Editing Team
During the 7th World Gut Microbiota for Health Summit 2018, Canadian dietitian Andrea Hardy presented her keys points for fighting disinformation, based on transferring scientific evidence relating to gut health into practice.
by GMFH Editing Team
During her participation in the Gut Microbiota for Health World Summit in Paris, Elena Verdú, researcher and Associate Professor at McMaster University (Canada), warned about the consequences of restrictive diets and their impact on health.
by Kristina Campbell
As revealed by a new study from McMaster University, microbes in the small intestine interacting with gluten in a person diagnosed with celiac disease can trigger an immune reaction.
by GMFH Editing Team
Thirty-three percent of people have a gene that predisposes them to celiac disease (CD), while only two to five percent of the population will receive a diagnosis of the condition.
