For parents with children at risk of developing coeliac disease the timing of gluten introduction and the quantity has long been a concern. Now a study published in The Journal of the American Medical Association (JAMA) has shown that at-risk children who eat higher amounts of gluten before the age of five have an increased chance of developing coeliac disease.The study involving more than 6,600 children from four countries found that at-risk children who consumed more than 2 grams of gluten a day (the equivalent of a slice of bread) at the age of. . .

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