by Heather Galipeau
Genetic predisposition alone cannot fully explain the current rise of food sensitivities, like celiac disease. Scientists have characterized the bacterial enzyme elastase involved in driving immune activation and worsening reactions to gluten in genetically susceptible hosts.
GMFH continue to cover the important progress made in our knowledge of the gut microbiota's impact on wellbeing and disease.
Exposure to viral and bacterial infections early in life, especially in the setting of certain genetic predispositions, may increase an individual’s risk for developing food sensitivities.
The workshop, called ‘Gut microbiota targets in nutrition’, which was addressed to experts and healthcare practitioners specializing in nutrition and gastrointestinal disorders.
A scientific committee chaired has taken care to put together a program that covers the most relevant issues in the field today.
by GMFH Editing Team
The GMFH editing team is pleased to bring you the Gut Summit 2017 official report.
by GMFH Editing Team
The workshop —called “Nutrition and the human gut microbiome: What should health professionals know for their daily practice?”— addressed issues and questions relevant to nutrition practice.
by Heather Galipeau
A new study published in Science by Bouziat and colleagues show that reovirus, which are mild or clinically silent viruses that infect humans frequently over the course of a lifetime, can break tolerance to dietary proteins and may constitute an environmental modifier for CeD development.
by Heather Galipeau
Gluten is highly resistant to digestion by human digestive enzymes; however, digestion of gluten by intestinal bacteria has recently been described.
Digestive Disease Week 2016 was held in San Diego during the month of May, where the role of the intestinal microbiota in health and disease continues to be a major topic in gastroenterology.