Gluten degrading enzymes: what does the science say?

US dietitians: 1.0 CE from CDR.
CPD/CEU hours are applicable for Australia and New Zealand dietitians. Check your local country requirements to see if you can claim for continuing education.
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About the webinar:

Research shows the presence of background gluten in many people eating ‘gluten-free’ diets. In our upcoming webinar, gluten-free guru Dr Kim Faulkner-Hogg explores recent research which suggests gluten degrading enzymes can play a support role as part of a gluten free diet. She will describe how enzymes degrade gluten, the characteristic features that make a good enzyme and why some are better than others. Plus, Kim introduces the proposed role amylase trypsin inhibitors (ATIs) play in non-coeliac wheat sensitivity and coeliac disease.


About the speaker:

Dr Kim Faulkner-Hogg (BSc, Grad Dip Nutr & Diet, Adv APD, PhD (USYD)) is an Advanced Accredited Practising Dietitian with more than 20 years experience with coeliac disease and food intolerances. Kim completed her PhD in Coeliac disease and the gluten minutia of a gluten free diet in 2004. She was part of the original working party defining the low gluten and gluten free food standards and was a consultant dietitian to Coeliac Australia for a number of years. An important focus for Kim is educating people about coeliac disease, intolerances, gluten and the gluten free diet and she takes opportunities to address dietitians, other health professionals, the food industry and the public on this topic.





Supported by 

Continuing Education (USA)
Duration1 hour
CPEUs Awarded1.0
Performance Indicators6.2.3, 8.2.1, 8.2.2, 8.5.4