Professor Bob Anderson, Walter and Eliza Hall Institute (IMAGE)

Walter and Eliza Hall Institute

Professor Bob Anderson, 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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