Volunteers are invited to register their interest to take part in a research project which aims to help us understand better the links between foods, genetics and schizophrenia.  In particular we are interested in gluten, a protein found in wheat, rye, barley and oats, which can cause health problems in some people.  Research shows that some schizophrenic patients react to gluten.  Genetic factors are also involved and our aim is to investigate the way that gluten interacts with genetics to allow better understanding of schizophrenia and its diagnosis and treatment. 

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