Strategies to reduce or prevent wheat coeliacimmunogenicity and wheat sensitivity through food

Research output: Chapter in Book/Report/Conference proceedingChapterAcademicpeer-review

Abstract

Cereals are among the oldest foods of humans. Wheat is one of these. In present times,several syndromes are, whether true or false, increasingly attributed to the consumption of wheat, with increasing costs for medical care and decreasing turnover for the food industry, especially the bakery sector. Many western societies show remarkable annual increases in their health care costs, often surmounting their economic growth rates. Governmental health policies should urgently revert towards the stimulation of disease prevention practices instead of maintaining the stimulation of expensive medical care.
Here we review and discuss possible strategies to prevent or reduce the incidence of wheat-related conditions through application of breeding and food-related technologies. Breeding includes selection and crossing for low-immunogenic wheat varieties using varieties, accessions, and wild relatives, silencing the expression of gluten genes, and advanced genome editing techniques to eliminate gluten genes, such as CRISPR/Cas9 technology. Food-related approaches include the reduced application of vital gluten, exclusion of gliadin from isolated gluten by separation, increased use of sourdough fermentation and malting, utilisation of patient-specific gluten epitopesensitivity
profiles, introduction of the gluten contamination elimination diet (GCED)
especially in individuals that are non-responsive to the gluten-free diet, to acquire more fundamental knowledge on immune modulating factors, and the design of an intervention study to learn about the medical and mental motives of people to switch towards a ‘gluten-free’ diet. Finally, we discuss the development, testing and promoting of efficient disease prevention measures within the societal context.
Original languageEnglish
Title of host publicationProceedings of the 29th Meeting, WORKING GROUP on PROLAMIN ANALYSIS and TOXICITY
EditorsPeter Koehler
Place of PublicationFreising
PublisherVerlag Deutsche Forschungsanstalt für Lebensmittelchemie
Pages41-55
ISBN (Print)9783946117025
Publication statusPublished - 2016
EventProceedings of the 29th Meeting of the Working Group on Prolamin Analysis and Toxicity - Tulln, Austria
Duration: 8 Oct 201510 Oct 2015

Workshop

WorkshopProceedings of the 29th Meeting of the Working Group on Prolamin Analysis and Toxicity
CountryAustria
CityTulln
Period8/10/1510/10/15

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