News

A team of US experts examined the benefits of cooking-based interventions in celiac disease nutrition education and its impact on adherence to a gluten-free diet and quality of life.

At first glance, the appeal of artificial sweeteners is clear. They provide a highly sweet taste without adding calories, raising blood sugar levels, or causing tooth decay. Questions remain as to their impact on kidney health, however. Are they actually any better than the sugar they are replacing?

Shelter-in-place measures can mean a drastic lifestyle change and pose a particular challenge for those following a low-protein CKD diet. Many patients rely on in-person nutrition counseling, as well as shopping support from grocery store dietitians. Thanks to today’s digital technology, there are numerous ways to support patients virtually without putting yourself or patients at risk.

Serological tests are an essential part of celiac disease diagnosis, and it is used in conjunction with an intestinal biopsy to confirm diagnosis. A recent article by UK celiac experts UK summarizes the status of antibody testing and questions whether the biopsy is truly necessary for accurate diagnosis.

"Plant-based” no longer just means fruits, vegetables, and whole grains. Plant-based meat substitutes have recently emerged on supermarket shelves and fast-food menus, raising questions about the health of these compared to their animal-derived counterparts.

The team at Dr. Schär USA has created a new Healthy Kidney Diet to help individuals with chronic kidney disease (CKD) adhere to dietary recommendations to delay the progression of the disease and prevent kidney failure.

The best diet for patients with IBS may have more to do with the individual patient than current research would imply. Upon diagnosis, doctors may recommend specialized diets to improve symptoms, such as the low-FODMAP diet or the gluten-free diet. 

Findings from two new studies look at the relationship between coffee and kidney function.

The FDA allows manufacturers to include the logo of a gluten-free certification program to help consumers choose gluten-free foods, provided the statement is truthful and not misleading. However, many foods that seem like they never would contain gluten carry this "gluten-free label", which creates confusion among consumers.