Is Celiac Disease Associated with Elevated Cancer Risk?

According to a new study, ten years after a diagnosis of celiac disease, people with the condition are no more likely to die from cancer or cardiovascular disease than the general population. People with celiac disease were, in fact, slightly less likely to die of cardiovascular disease than others in the new study.

When people with celiac disease, a hereditary condition, eat gluten, their immune systems respond by damaging the small intestine. As many as two million Americans may have the condition, according to the U.S. Department of Health and Human Services, but most do not know it.

The researchers used a large UK database of primary care records between 1998 and 2012 to identify nearly 11,000 people with celiac disease, and more than 100,000 similar people without celiac disease as a comparison group. Of the 10,825 patients with celiac disease, 773 died, which was similar to the mortality rate in the comparison group. There was no overall difference in rates of respiratory disease, digestive disease or cancer-related death, according to the results.

Dr. Jonas F. Ludvigsson, a pediatrician and epidemiologist at the Karolinska Institute and Örebro University Hospital in Sweden said, “This study adds to existing modern data that show that celiac disease is not as dangerous as previously thought. This is a large well-designed study suggesting that celiac patients in England, and likely elsewhere in the Western world, are at no increased risk of death,” he told Reuters Health by email. “That is indeed very good news.”

Gluten-Free Flour from Coffee | Triumph Dining

We blogged in the past about the possibility of making gluten-free flour using bananas. This time, the search for alternative gluten-free flours has led to coffee!

This may sound a little like an April Fool’s post but it’s not. Gluten-free coffee flour, which offers plenty of nutritional benefits, could be the next choice for the gluten-free community.

The creator of coffee flour is Dan Belliveau, a Starbucks veteran. He noticed the amount of waste left from coffee bean production. This waste, which forms a pulp, offers a variety of health benefits. Belliveau saw this as an opportunity to turn it into a flour which would be suitable for people with celiac disease.

The amount of caffeine in coffee flour is less than a regular cup of coffee and has many nutritional benefits. It has three times more iron than spinach, five times more fiber than wheat and three times more protein than kale. Belliveau is also working on a decaffeinated version of the flour and these flours should be available in stores in 2015.

Coffee flour is said to be a multipurpose product, which can be used in a wide variety of recipes, both sweet and savory. So, your next loaf of gluten-free bread or bowl of pasta could be made from coffee flour! How interesting! What are your thoughts on this? Are you excited by the prospect of another alternative flour for gluten-free cooking and baking?

Will an Infant’s Diet Change their Risk of Celiac Disease? | Triumph Dining

imagesRecent studies show that a newborn’s risk of developing celiac disease isn’t reduced by breastfeeding. Nor will delaying the introduction of gluten to an infant’s diet help prevent celiac disease.

In the first study, 707 Italian infants with family history of celiac disease were randomly assigned to 2 groups; one in which children
began eating foods with gluten at 6 months and another where they waited until their first birthday before eating gluten. After following the children for 5 years, researchers concluded that postponing the introduction of gluten had no effect on a child’s long-term risk of developing celiac disease. Although the onset of celiac disease was delayed, breastfeeding did not affect the development of celiac disease either way. Continue reading “Will an Infant’s Diet Change their Risk of Celiac Disease? | Triumph Dining”

Protein Found In Humans A Possible Treatment for Celiac Disease | Triumph Dining

1fleAlternative therapies to a gluten-free diet for celiacs have received quite a bit of media play. The latest of these is a recent study published by The American Journal of Gastroenterology that has uncovered a new potential method for treating celiac disease.

The study’s authors looked at several different aspects of a protein called elafin and its effect on gluten-related disorders like celiac disease. Continue reading “Protein Found In Humans A Possible Treatment for Celiac Disease | Triumph Dining”

Week 1 – Gluten-Free on Bravo TV’s Top Chef | Triumph Dining

GregoryGregory Gourdet is the trendsetting Executive Chef at Portland’s popular pan-Asian restaurant Departure, one who brings health-mindedness to the table. He offers guests the option of delicious gluten free, vegan and paleo menus at Departure, in addition to the nightly dinner menu.

With 20 minutes, Gregory takes the viewers on a culinary journey as he prepares a Chilled Seafood Trio. He prepares Oysters with a Yuzu and Ginger Mignonette, Mirin marinated Mackerel, and Lobster with Coconut and Tomato Sauce. The judges thought the dish was bright and refreshing. Continue reading “Week 1 – Gluten-Free on Bravo TV’s Top Chef | Triumph Dining”