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An international team of researchers led by McMaster University has found that tryptophan, an amino acid present in high amounts in turkey, along with some probiotics, may help them heal and respond better to a gluten-free diet. The findings highlight the potential therapeutic value of targeting tryptophan metabolism in the gut in celiac disease to better control symptoms, despite the gluten-free diet, and accelerate intestinal healing.
Elevated blood levels of toxic chemicals found in pesticides, nonstick cookware, and fire retardants have been tied to an increased risk for celiac disease in young people, new research shows.
Researchers at the University of Chicago have developed the first truly accurate mouse model of celiac disease. The animals have the same genetic and immune system characteristics as humans who develop celiac after eating gluten. This provides a vital research tool for developing and testing new treatments for the disease.
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