Contact: Penny Fannin
Walter and Eliza Hall Institute
Caption: Professor Bob Anderson from the Walter and Eliza Hall Institute in Melbourne, Australia, has identified the three protein fragments that make gluten -- the main protein in wheat, rye and barley -- toxic to people with celiac disease. His discovery opens the way for a new generation of diagnostics, treatments, prevention strategies and food tests for people with celiac disease.
Credit: Czesia Markiewicz, Walter and Eliza Hall Institute
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Related news release: Toxic trio identified as the basis of celiac disease