Nutrition News

When it comes to gluten-specific conditions, celiac disease is by far the most well-known. An estimated 2.5 million Americans are affected by the disease, and its main treatment, the gluten-free diet, has become part of the mainstream culture as a fad diet or near cure-all for diet-related problems. The science on celiac spans back several decades and has provided clinicians with a bevy of diagnostic tools at their disposal, though many individuals with celiac disease may still be undiagnosed.

Breast-feeding allows the infant microbiome to develop in a healthy manner and may protect infants from developing overweight in the future.

A broad spectrum of foods and beverages produced an equally diverse range of health benefits, according to findings presented at Nutrition 2018, the first-ever flagship meeting of the American Society for Nutrition.

WASHINGTON — Lifestyle interventions such as diet and exercise are a critical part of prevention and treatment of nonalcoholic fatty liver disease and nonalcoholic steatohepatitis, more so than pharmacotherapy or endoscopic interventions at this moment, according to an expert at Digestive Disease Week 2018.

Food allergies were the most common of allergic conditions found in children with autism, according to findings recently published in JAMA Network Open.

WASHINGTON — Most individuals on a gluten-free diet do not avoid gluten because of specific gluten-related symptoms, according to data presented at Digestive Disease Week.

Thryve, a monthly microbiome testing and personalized probiotics subscription service founded in 2016, announced it received $1.4 million in funding from several investment firms.

Overweight and obesity appeared associated with an increased risk for 12 cancer types, according to World Cancer Research Fund’s new report.

An experimental biologic drug showed promise for reducing symptoms and inflammation in patients with celiac disease following gluten exposure, according to data from a phase 2 proof-of-concept study released in advance of DDW 2018.

Eating yogurt reduced biomarkers tied to chronic inflammation and the risk for cardiometabolic disease in healthy women who had not reached menopause, according to two recently published studies.