“In a study published in the journal Gut, researchers led by Columbia University Medical Center (CUMC) in New York, NY, suggest gluten sensitivity may arise as a result of a weakened intestinal barrier, which triggers an inflammatory immune response when gluten is consumed.Proteins found in wheat, rye, barley, and triticale all fall under the gluten category. They are present in a variety of foods, primarily breads, cereals, and pasta.”
“It is estimated that around 1 in 141 Americans have celiac disease– an autoimmune disorder in which the immune system attacks the small intestine in response to gluten intake, causing symptoms such as bloating, constipation, chronic diarrhea, stomach pain, vomiting, and chronic fatigue.”
Read the full article: Gluten sensitivity: Biological mechanism uncovered
Recent Posts
- The American Health Council Appoints Dr. James Bashkin, D.Phil. to the Physician Board March 31, 2020
- The American Health Council Appoints Dr. Robert W. Letton, MD to the Physician Board March 19, 2020
- The American Health Council Appoints Dr. Akwasi Adjei to the Industry Board January 17, 2020
- The American Health Council Appoints Dr. Nelson Leung to the Physician Board January 17, 2020
- The American Health Council Appoints Ms. Karie Soost to the Physician Board January 17, 2020
- The American Health Council Appoints Mr. Gregory King to the Industry Board January 17, 2020
