If you missed the big event, you can still take in all the latest hot topics in celiac disease research recorded at our 18th Nov Annual Conference 2023.
Highlights from the State of Celiac Survey and Q&A
Speaker: Dr. Don Duerkson and Caleigh McAulay
What’s new: An update on diagnosis and treatment of celiac disease & Q&A
Speaker: Dr. Alessio Fasano
ASK Study – Pediatric & Q&A
Speaker: Dr. Marisa Stahl
Neurological manifestations of celiac disease & Q&A
Speaker: Dr. Nigel Hoggard
Living Gluten Free: Managing Symptoms, gluten sensitivity, and FODMAP & Q&A
Speaker: Dr. Anne Lee, RD
Gluten-free product development
Speaker: Ari Weinberg, President, & Founder, O’Doughs GF Bakery
Sponsored by our Platinum Partner.
Learn more about our speakers
Dr. Don Duerksen, MD, is an Associate Professor of Medicine and the Acting Section Head of Gastroenterology at the University of Manitoba. He is also the medical director of the nutrition support program at St. Boniface General Hospital and of the Manitoba Home Nutrition Program. He is chair of Celiac Canada’s Professional Advisory Council and has served the organization for more than a decade. His major research areas include celiac disease and nutrition support, and Dr. Duerksen has received support from the J.A. Campbell Research Fund to research factors related to celiac disease and osteoporosis as well as to establish an inception cohort to study factors affecting mucosal recovery in celiac disease.
Caleigh is a Registered Dietitian based in Charlottetown, Prince Edward Island. Caleigh has a Master of Nutrition from the University of Guelph and a Bachelor of Science in Foods & Nutrition from the University of Prince Edward Island. For the past 3 years Caleigh has been working at CCA National in the Health Promotions and Research department and sits on the Registered Dietitian Working Group.
A pediatric gastroenterologist, Alessio Fasano, MD, is chief of the Division of Pediatric Gastroenterology and Nutrition, director of the Center for Celiac Research and Treatment, associate chief for Basic, Clinical and Translational Research and head of the Mucosal Immunology and Biology Research Center at Massachusetts General Hospital (MGfC) in Boston, Mass. He is also professor of pediatrics at Harvard Medical School and professor of nutrition at the Harvard T.H. Chan School of Public Health. He is widely sought after for his expertise in celiac disease, intestinal permeability and autoimmune disorders. Dr. Fasano is the co-author of Gluten Freedom published in 2014 and co-author with Susie Flaherty of Gut Feelings: The Microbiome and Our Health, published in March 2021 by MIT Press
Dr. Marisa Gallant Stahl, MD, MSCS
Dr. Stahl is a pediatric gastroenterologist and the director of research at the Colorado Center for Celiac Disease at the Children’s Hospital Colorado. Her research focuses on celiac disease screening in both high-risk groups and the general population. She leads the celiac disease follow up of children who screen positive in the Colorado mass screening initiative the Autoimmunity Screening for Kids (ASK) study. Dr. Stahl obtained her medical degree from Northwestern University in 2013, completed her general pediatrics residency at the University of North Carolina in 2016, and finished her pediatric gastroenterology fellowship and Masters in Clinical Science at the University of Colorado in 2019, where she has stayed on since as an Assistant Professor of Pediatrics and also serves as the Director of Research for the Colorado Center for Celiac Disease.
Dr. Nigel Hoggard, MD, MRCP, FRCR
Dr. Nigel Hoggard is Professor of Neuroradiology at the University of Sheffield, in the United Kingdom. He has been working closely with Professor Marios Hadjivassiliou and Professor David Sanders over the last couple of decades as part of the multi-disciplinary research group Sheffield Institute of Gluten Related Disorders (SIGReD), which has published numerous articles on gluten related neurological disease. They recently published a paper demonstrating cognitive and structural brain changes in patients with coeliac disease from the UK BioBank study in Gastroenterology, and have been working on a project to investigate the potential consequences of possessing antibodies to gluten in the general population, which their work has shown affects over 10% of the UK population. They have also received funding from Beyond Celiac (USA) for research on neuropsychological outcomes. Dr. Hoggard is an expert in brain health and sensitivity to gluten, and looks forward to offering insights from their recent and current research.
Dr. Anne Roland Lee is an Assistant Professor of Nutritional Medicine at the Celiac Disease Center at the Health Center of Columbia University in New York. Dr. Lee has had a distinguished career as a clinical and private practice dietitian, and has served as a professor (adjunct or assistant) at various schools from the 1980s to present. She was also the Nutritional Services Manager for Dr. Schär USA from 2008 until 2016, at which point she moved into academia full time. Dr. Lee has been involved with the Society for the Study of Celiac Disease since 2014, including serving on the executive council since June 2022. She is a reviewer for several scientific journals and has herself authored or co-authored numerous academic research papers and several book chapters. Her research topics include the nutritional quality of the gluten-free diet, the impact of the gluten-free diet on quality of life, and the impact on social behaviour.
Ari Weinberg, President & Founder O’Doughs gluten-free bakery
Ari leads a company committed to creating delicious and safe products for individuals with dietary restrictions. With a passion for promoting healthier lifestyles, Ari plays an integral role in his company’s mission to provide great-tasting, allergen-friendly food products that elevate the food experience, without compromise. Ari brings 17 years of experience in the food industry and a deep understanding of gluten-free nutrition. Ari thrives on the challenge of developing innovative gluten-free solutions, ensuring that O’Doughs products meet the highest quality standards in the industry.