Health prospects of ancient wheat gluten: Coeliac disease and gluten sensitivity
Title: Do ancient wheats contain less gluten than modern bread wheat, in favour of better health?
Authors: Brouns F., S. Geisslitz, C. Guzman, T.M. Ikeda, A. Arzani, G. Latella, S. Simsek, M. Colomba, A. Gregorini, V. Zevallos, V. Lullien-Pellerin, D. Jonkers, P.R. Shewry
Source: Nutrition Bulletin 47 (2)., May 2022
URL: DOI: 10.1111/nbu.12551
What is it about?
This critical narrative review examines the suggestion that ‘ancient’ wheat types are preferred for health and better tolerance.
Why is it important?
An estimated 10% of the population of Western countries suffers from gastrointestinal symptoms that lack a clear organic cause and is often referred to as irritable bowel syndrome (IBS). Many of these patients consider themselves gluten sensitive, but in most cases, this is not confirmed when tested in a medical setting. Instead, it may be caused by gas formation due to fermentation of fructans present in wheat or, in some patients, effects of non-gluten proteins. A significant overlap of symptoms with those of coeliac disease (CD), IBS, and inflammatory bowel disease makes a medical diagnosis a priority. This critical narrative review examines the suggestion that ‘ancient’ wheat types are preferred for health and better tolerance.
Writing this article was a great pleasure as it has co-authors with whom it has been a privilege to work. This article also leads to a better understanding of the trade-off between gluten-free diets on health and quality of life warrants versus accurate medical diagnosis.