Wheat, one of the most widely consumed grains in the world, contains gluten, a mixture of proteins that can be toxic for people with coeliac disease. Patients who consumed a mixture of proteins containing this grain - gluten - experience an immune response in their bodies. Marine Science In-depth investigations on all things marine science. However, a new study published in the journal Food Chemistry demonstrates that even the oldest varieties of wheat, which have not been subject to alteration, can present toxicity through some components of gluten, called epitopes, that are responsible for the autoimmune response in coeliac patients. Coeliac disease, one of the most common autoimmune diseases, causes atrophy in the villus of the intestinal mucosa, which leads not only to poor nutrient absorption but also malnutrition, diarrhoea, stunted growth, anaemia and fatigue. A new study that analysed the toxic components of these proteins in various varieties of wheat makes the first step forward towards developing wheat-based products that are safe for coeliacs.
Currently, the only treatment is a strict gluten-free diet for life. One of the hypotheses, with no clear scientific basis, was that modern wheat production practices that aim to improve the viscoelasticity of bread dough had contributed to increasing the prevalence of coeliac disease since the late 20th century. In recent years research that seeks to understand the relationship between the proteins of wheat gluten and the reaction it produces in coeliacs has been promoted. Cancer Research New findings in cancer treatment and prevention. FECYT - Spanish Foundation for Science and Technology. Climate Change The latest insights into the changing climate. Bread, biscuits, pasta and patisserie products in general are the main foods made using wheat, and they are not recommended for coeliacs. New wheat crops as an alternative to a gluten-free diet.
