The age at which dietary gluten was first introduced was defined as the first month postpartum, during which time flour from wheat, rye, or barley was given to the infant. (academic.oup.com)
These increases are partly due to improved labeling regulations, but also due to rising awareness of dietary gluten intolerance and development of more mainstream and better tasting gluten - free products across food and drink sectors. (preparedfoods.com)
(Celiac disease is an especially important health condition in relationship to dietary gluten since celiac disease is an autoimmune condition in which gluten - related proteins can trigger extensive damage in the small intestine.) (whfoods.com)