News

The main goals of the project are improving the knowledge of healthcare professionals and patients and the development of new services to improve the quality of life of Celiac disease patients in the Danube region.

Research shows that the low-FODMAP diet improves gastrointestinal symptoms related to irritable bowel syndrome. In practice, however, this 3-phase dietary intervention can be complicated, restrictive, and difficult for patients to follow. Providing IBS patients with low-FODMAP recipes and other resources can help them stick to the diet, improve symptoms, and make the overall experience more enjoyable.

At Dr. Schär, we’re excited to share our new Healthy Kidney Diet meal and recipes, which reflect the latest recommendations on dietary management of CKD. Given new insights around the role of a low protein, high-fiber diet for reducing the rate of kidney function decline, our team returned to their R&D kitchens to develop new and delicious kidney-friendly recipes and a meal plan for you to share with patients. To share a sneak-peek of the plan with patients, check out our kidney-friend recipe for gluten-free zucchini pancakes.

On August 20, 2020, the National Kidney Foundation (NKF) and the Academy of Nutrition and Dietetics (AND) released the highly anticipated 2020 Kidney Disease Outcomes Quality Initiative (KDOQI) Clinical Practice Guidelines on Nutrition in CKD. For the first time, the authors addressed nutritional management of CKD stage 1-5 and recommended a protein restriction for metabolically stable adults with CKD stage 3-5.

CKD patients are at increased risk for cardiovascular disease and osteoporosis. New research looks at how vitamin K deficiency in CKD patients may have a pathogenetic link with the impaired bone mineralization and vascular calcification they often confront. Given the role of Vitamin K in the metabolism of several proteins involved in bone and vascular health, supplementation may be promising therapy in improving health outcomes among CKD patients.

Probiotics are live microorganisms that support a healthy balance of bacteria in the gut when taken as a supplement. They have grown in popularity in recent years, and many individuals with celiac disease take them as a way to manage symptoms and support a healthy gut. However, there are some concerns about their safety and effectiveness for this population.

Millet is a gluten-free grain that is high in antioxidants, soluble fiber, minerals, and protein. This versatile grain can be used in salads and soups, or even as a flour substitute in casseroles or pancakes. Many gluten-free beers are also made from millet. 

Many people are not aware that celiac disease is considered a disability under Section 504 of the Rehabilitation Act of 1973, which promises equal opportunity for Americans with disabilities. The law requires that schools remove barriers to learning and provide accommodations for a child’s gluten-free diet and disability needs.

This is a recording of the Dr. Schar Nutrition Alliance journal club, where experts discuss hypervigilance in celiac disease and how new gluten cross contact studies may ease the burden of the gluten free diet and reduce anxiety