Coeliac-safe wheat. A novelwheat to decrease the prevalence and symptoms of coeliac disease

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Abstract

A significant increase has been observed in the prevalence of coeliac disease (CD) during the last decades. Increased consumption of wheat and in particular gluten is considered one of the major causes. CD is a food-related disease caused by certain gluten peptides from wheat, rye, and barley containing T-cell stimulating epitopes. The use of screening protocols in wheat breeding detecting the absence of CD-epitopes (e.g. Glia-a9 and Glia-a20) can result in the reduction of CD-epitopes in commercial wheat and wheat based products. This approach will lead to decreased exposure, especially in many CD-patients with silent or latent CD that have not yet been diagnosed. In the long-term, this may lead to a large-scale reduction of the incidence of CD and a significant improvement of the quality of life of CD-patients.
Original languageEnglish
Pages (from-to)18-21
JournalAgro Food Industry Hi-Tech
Volume22
Issue number3
Publication statusPublished - 2011

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Keywords

  • turgidum ssp dicoccum
  • gluten-free diet
  • triticum-monococcum
  • storage proteins
  • small-intestine
  • bread
  • epitopes
  • association
  • varieties
  • toxicity

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