Coeliac disease or gluten intolerance is a food related immune disease, caused by an hypersensitive reaction to gluten. Gluten are certain proteins that occur in grains of wheat, rye and barley. They are used more and more frequently in a wide range of food products because of their special properties. About 1-3% of the population has coeliac disease. The only solutions thus far remains a lifelong gluten free diet. Furthermore, there are also more people reported that are hypersensitive to wheat products and gluten, while they don’t have symptoms of coeliac disease. The cause of this ‘wheat-sensitivity’ remains still unknown. Are gluten and wheat ‘bad’ for all consumers or only for coeliac patients?
|Place of Publication||Ede|
|Publisher||Wageningen University & Research|
|Media of output||Online|
|Publication status||Published - 2017|