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 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 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 Heather Galipeau
Gluten is highly resistant to digestion by human digestive enzymes; however, digestion of gluten by intestinal bacteria has recently been described.
by Heather Galipeau
The inaugural Mucosal Immunology Course and Symposium were held in Toronto (Canada) July 27-30, 2016, with specific focus on the microbiota and mucosal immunity in health and disease.
