Gluten, a protein found in wheat, rye and other grains, appears in many food products on grocery store shelves and restaurant menus. In this podcast, Dr. Natalie Riediger and her guests discuss their research using the 2015 Canadian Community Health Survey dietary data as they explore dietary gluten avoidance in Canada, including who is avoiding gluten and what their dietary patterns are.Natalie Riediger is an Assistant Professor in the Department of Food and Human Nutritional Sciences at the University of Manitoba. Christa Dubesky is the President of the Manitoba Chapter of the Canadian Celiac Association. Anne Waugh is an MSc student in the Department of Food and Human Nutritional Sciences and Research Assistant working with Dr. Riediger.

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