2025
STAT News | "How gluten-free processed foods put people with celiac disease at risk"
Inaccurate labels and confusing packaging lead people with serious medical conditions to get ‘glutened,’ says public health scholar Emily Abel
“A critical feature of the celiac experience is that unless people have the time, skill, money, and inclination to prepare all their meals from basic ingredients, they must rely on an industry that has minimal interest in their well being," writes Dr. Emily Abel, a professor emerita at the Fielding School of Public Health at the University of California, Los Angeles.