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doi:10.1094/CFW-53-1-0040 |
VIEW ARTICLE First International Symposium on Gluten-Free Cereal Products and Beverages—A Great Success E. Arendt. University College Cork, Cork, Ireland. Cereal Foods World 53(1):40-41. Recent studies have shown that one in 100 people suffer from celiac disease (CD) worldwide. Such a rate establishes CD as one of the most common food intolerances, and CD is more common in Ireland than anywhere else in the world. Currently, it is estimated that one in 60 people in Ireland suffer from CD. The major problem for CD sufferers is that only a fraction are aware of their condition, due to the fact that symptoms can be quite unspecific. In the United States, where only 1% of CD patients know about their condition, mass screenings have been suggested to raise awareness. Celiac disease is a condition where, in genetically susceptible individuals, the ingestion of gluten and related proteins found in wheat, barley, or rye (or products made from these cereals) triggers an immune-mediated response that destroys specific cells on the surface of the small intestine. Currently, the only way that CD can be treated is the total lifelong avoidance of gluten ingredients. Therefore, CD sufferers have to follow a strict diet and avoid any products that contain wheat, rye, or barley (some authors also include oats). Avoidance of these cereals leads to a recovery from the disease and significant improvement of the intestinal mucosa and its absorptive functions. Celiac patients are not able to consume some of the most common foods and beverages, such as bread, pizzas, biscuits, or beer. The First International Symposium on Gluten-Free Cereal Products and Beverages, which took place at University College Cork from September 12–14 turned out to be a great success. Two hundred delegates from more than 30 countries attended the symposium, which was the first of its kind in the world. This truly multidisciplinary international symposium brought together researchers and industry working in all fields relating to celiac disease as well as foods and beverages designed for people requiring a gluten-free diet.
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