Gluten-related disorders

This article is about disorders related to gluten, a natural ingredient in many cereals. Not to be confused with sensitivities related to glutamate, a flavor-enhancing additive.
Gluten-related disorders

Gluten-related disorders is the term for the diseases triggered by gluten, including celiac disease (CD), non-celiac gluten sensitivity (NCGS), gluten ataxia, dermatitis herpetiformis (DH) and wheat allergy.[1][2] The umbrella category has also been referred to as gluten intolerance, though a multi-disciplinary physician-led study, based in part on the 2011 International Coeliac Disease Symposium, concluded that the use of this term should be avoided due to a lack of specificity.[1]

Gluten is a group of proteins, such as prolamins and glutelins,[3] stored with starch in the endosperm of various cereal (grass) grains.

As of 2017, gluten-related disorders were increasing in frequency in different geographic areas. The increase might be explained by the popularity of the Western diet, the expanded reach of the Mediterranean diet (which also includes grains with gluten), the growing replacement of rice by wheat in many countries,[4] the development in recent years of new types of wheat with a higher amount of cytotoxic gluten peptides,[5] and the higher content of gluten in bread and bakery products, due to the reduction of dough fermentation time.[5] However, a 2020 study by the Leibniz-Institute for Food Systems Biology casts doubt on the idea that modern wheat has higher gluten levels. From a seed bank, they grew and analyzed 60 wheat cultivars from between 1891 and 2010 and found no changes in albumin/globulin and gluten contents over time. "Overall, the harvest year had a more significant effect on protein composition than the cultivar. At the protein level, we found no evidence to support an increased immunostimulatory potential of modern winter wheat."[6]

  1. ^ a b Ludvigsson JF, Leffler DA, Bai JC, Biagi F, Fasano A, Green PH, Hadjivassiliou M, Kaukinen K, Kelly CP, Leonard JN, Lundin KE, Murray JA, Sanders DS, Walker MM, Zingone F, Ciacci C (January 2013). "The Oslo definitions for coeliac disease and related terms". Gut. 62 (1): 43–52. doi:10.1136/gutjnl-2011-301346. PMC 3440559. PMID 22345659.
  2. ^ Cite error: The named reference sapone-etal-2010-b was invoked but never defined (see the help page).
  3. ^ Food and Drug Administration (January 2007). "Food Labeling; Gluten-Free Labeling of Foods" (PDF). Food and Drug Administration. Archived from the original (PDF) on 2007-01-26.
  4. ^ Tovoli F, Masi C, Guidetti E, Negrini G, Paterini P, Bolondi L (March 16, 2015). "Clinical and diagnostic aspects of gluten related disorders". World J Clin Cases. 3 (3): 275–84. doi:10.12998/wjcc.v3.i3.275. PMC 4360499. PMID 25789300.
  5. ^ a b Cite error: The named reference VoltaCaioQuestions was invoked but never defined (see the help page).
  6. ^ Pronin, Darina; Borner, Andreas; Weber, Hans; Scherf, Ann (10 July 2020). "Wheat (Triticum aestivum L.) Breeding from 1891 to 2010 Contributed to Increasing Yield and Glutenin Contents but Decreasing Protein and Gliadin Contents". Journal of Agricultural and Food Chemistry. 68 (46): 13247–13256. doi:10.1021/acs.jafc.0c02815. PMID 32648759. S2CID 220469138.