The aim of this study was to evaluate the efficacy and tolerability of larazotide acetate in protecting against gluten-induced intestinal permeability and gastrointestinal symptom severity in patients with celiac disease.

In patients with treated celiac disease (CD), the ingestion of gluten traces contained in gluten-free (GF) wheat substitutes (eg, GF bread, flour, and pasta) could cause persisting intestinal mucosal damage.

Celiac disease and other disorders related to consuming gluten affect a substantial number of Americans. During the last decade, increased awareness of these conditions have led to higher rates of diagnosis along with a growing number of gluten-free products on grocery shelves and gluten-free offerings in restaurants.
“The world of gluten-free products has really exploded,” says Alessio Fasano, M.D., director of the University of Maryland Center for Celiac Research. “Celebrities and self-proclaimed experts are giving a lot of attention to the gluten-free diet. Along with the spotlight on gluten, confusion has also grown about who can safely consume gluten and who cannot,” says Dr. Fasano.
He is one of two leading international experts who offer their latest insights on how to make sense of the changing landscape of celiac disease and matters related to gluten in the Dec. 20 issue of the New England Journal of Medicine in a review article titled “Celiac Disease.”

Les effets d'un régime sans gluten sur les symptômes liés à la maladie cœliaque, sur le recours aux soins chez ces patients et sur le risque de développer des maladies à médiation immunitaire associées, ont récemment fait l'objet d'un article publié dans la revue BMC Gastroenterology.

Afin que la recherche puisse utiliser les mêmes définitions pour la maladie cœliaque, une équipe de médecins s'est réunie en 2011 à Oslo et a rassemblé la terminologie relative à la maladie cœliaque émanant de la littérature spécialisée et d'Internet. Les résultats ont été publié dans l'étude de Ludvigsson et al.