Only a small percentage of the population actually needs to avoid gluten, yet millions have jumped on the trend. Here’s what science says about the risks and benefits of going gluten-free.

raising concerns about how these fats affect overall dietary quality for gluten-free consumers. Nearly 76% of GF bread, particularly crisp bread, contained added fiber from vegetables, cellulose ...

An MP has called for restrictions on gluten-free bread prescriptions to be reversed (Nicholas T Ansell/PA) People with coeliac disease are being pushed into economic hardship, a Labour MP said ...