2007 Press Releases

International Symposium at University College Cork (UCC) to address high incidence of Coeliac disease (CD)
04.09.2007

Recent studies have shown that 1 in 100 people suffer from Coeliac 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.
The First International Symposium totally dedicated to gluten-free foods and beverages takes place at UCC from September 12th-14th.  The Gluten-Free Cereal Products and Beverages Symposium, organised by Dr Elke Arendt from the Department of Food and Nutritional Sciences at UCC, will discuss all aspects of CD disease. This multidisciplinary International Symposium aims to bring together researchers and industry working in all areas relating to CD to review the state-of-the-art in this topic and also foods and beverages designed for people who can benefit from a gluten-free diet.

Dr Elke Arendt explained: "Coeliac 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, which 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 very strict diet and avoid any products which 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. Coeliac patients are not able to eat some of the most common foods such as bread, pizzas, biscuits or drink beer."

Topics at the Symposium include Coeliac disease and gluten allergies, nutrition, detection of allergens, food safety, plant breeding and gluten-free raw materials, functional foods, food processing, marketing and legislation as well as consumer perception.

The high level of interest from the scientific community and industry is apparent with registrations from participants respresenting research organisations and industries from over 30 countries.

One of the major outputs of the Symposium will be a book titled the Science of Gluten-Free Food and Beverages which will be published by the American Association of Cereal Chemists (AACC) in Spring 2008. Detailed information can be found on the following website http://www.glutenfreecork2007.com

507MMcS



<<Previous ItemNext Item>>

« Back to 2007 Press Releases

University College Cork

Coláiste na hOllscoile Corcaigh

College Road, Cork T12 K8AF

Top