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TRI Auditorium
Seminar

Gluten Free Science

Gluten is a combination of proteins found in grains wheat, rye, barley and some oats. Some patients with very specific diseases such as coeliac disease must eat a gluten-free diet to avoid illness. Many people consider 'gluten-free' as an important pillar of a healthy diet, but is it beneficial for those without coeliac disease?

Research points to Non-coeliac gluten sensitivity (NCGS) but little is known about this complex variety of conditions surrounding it. Unnecessarily eating a gluten free diet could lead to adverse health issues if other essential nutrients are not replaced in the diet. Prof Chris Mulder is an internationally recognised expert in this field and will share with the audience evidence from his research into gluten and the gut. 

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About The Speaker

Professor Chris Mulder

Head of the Department of Gastroenterology and Hepatology at the UV University Medical Centre in Amsterdam and the Celiac Disease Centre, Amsterdam

"The debate about NCGS (non-coeliac gluten sensitivity) is everywhere on the Internet, yet we are still struggling to even define the syndrome and we certainly do not know how best to manage it,” he says. “We must encourage a more measured approach to this debate in order to prevent this preoccupation with gluten becoming a global conviction that gluten is toxic for most people.” Prof Mulder, Vienna, June 26, 2013.

> Article: Non-Coelia Gluten Sensitivity - A new clinical entity and a gift for the gluten free industry

> More about Professor Mulder's Research

Registration

This is a free event, open to everyone but registration is essential via EventBrite. The event will begin at 5pm sharp with registration from 4.45pm. 

> Click here to register

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