Can an Increase in Celiac Disease Be Attributed to an Increase in the Gluten Content of Wheat as a Consequence of Wheat Breeding?

Kasarda, Donald D.

doi:10.1021/jf305122s

Cited by 139 publications

(118 citation statements)

References 18 publications

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“…In parallel, it appears that vital gluten consumption has tripled since 1977. This increase is of interest because it is in the time frame that fits with the predictions of an increase in celiac disease [16]. It seems that massive and early exposure to gluten can be one of the causes of the switch from oral tolerance to celiac disease.…”

Section: Introductionmentioning

confidence: 72%

Celiac Disease: Gluten Peptides Characterization after In Vitro Digestion

Prandi¹

2017

Wheat Improvement, Management and Utilization

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Gluten proteins are characterized by the high glutamine and proline content; thus, during gluten digestion, several resistant peptides are produced. Some of them contain sequences that, in celiac patients, are able to trigger an immunological reaction. The prolamin fraction of different wheat samples was submitted to in vitro digestion, and the peptides generated were analysed using liquid chromatography coupled to mass spectrometry techniques. Several wheat varieties were analysed, showing large differences in the production of immunotoxic peptides on digestion. After simulated gastrointestinal digestion of wheat, emerged that peptides containing sequences known to elicit the adaptive immune response derived mainly from γ-gliadin, whereas peptides containing sequences involved in the innate immune response were distributed among α-gliadin and γ-gliadin and low-molecular-weight glutenins. From the results, no major differences due to the different cultivation places were observed. On the other hand, statistically significant differences are present among the genotypes tested, especially for the immunogenic peptides. The possible development would be the selection of wheat genotypes with reduced amount of immunogenic sequences, to reduce the exposure of people and decrease the risk of new cases of disease.

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Section: Introductionmentioning

confidence: 72%

Celiac Disease: Gluten Peptides Characterization after In Vitro Digestion

Prandi¹

2017

Wheat Improvement, Management and Utilization

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“…Se calcula que en 1977 la ingesta de gluten era 136 g/persona/ año, mientras que en 2015 sería de 408 g/persona/año (22). Parte del apoyo a la hipótesis es que el aumento de la ingesta de gluten coincide con el marco de tiempo en que se ha observado el aumento de frecuencia de la EC y la aparición de los otros cuadros relacionados a la ingesta de gluten (22,23). Si aceptamos esta hipótesis, en el caso de Chile y basados solamente en el dato de consumo de 96 kilogramos de pan per cápita al año (24), se puede estimar que la ingesta de gluten sería de 700 g o más por persona/año, dependiendo de la calidad del trigo analizado.…”

Section: Tablaunclassified

La Dieta Sin Gluten Y Los Alimentos Libres De Gluten

Estevez

Araya

2016

Rev. chil. nutr.

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INTRODUCCIÓNEl mercado mundial de los productos sin gluten ha tenido un aumento sin precedente en los últimos años (1). Entre las razones que explican este aumento está el aumento significativo que han tenido los problemas de salud relacionados con la ingesta de gluten (enfermedad celíaca) (EC) (2, 3), sensibilidad no celíaca al gluten (SNCG) (4-7), y alergia al trigo (AT) (6,8,9), además de un grupo creciente de personas aparentemente sanas que optan por una dieta sin gluten por considerarla más saludable. Revisaremos en qué consisten cada uno de estos cuadros y su relación con el gluten de la dieta, y comentaremos los alimentos sin gluten disponibles a nivel nacional. LAS PATOLOGÍAS QUE REQUIERENTRATAMIENTO CON DLG Enfermedad celíaca. Condición crónica autoinmune que resulta de la interacción de genes que aportan el riesgo, el gluten de la dieta (ambiente), el sistema inmune que actúa como efector, y la microbiota intestinal, cuyo rol aún está en estudio. En Chile la frecuencia de EC se estima en alrededor de 0,6-0,8% de la población (10); tiene manifestaciones clínicas muy variables, que incluyen síntomas digestivos y extra digestivos. Esta condición es la más estudiada y la que más aporta al Chil Nutr Vol. 43, Nº4, 2016 La dieta sin gluten y los alimentos libres de gluten conocimiento de lo que ocurre en el intestino delgado cuando se ingiere gluten. Su único tratamiento eficaz es la dieta libre de gluten (DLG) (3, 11), mantenida de manera estricta y por toda la vida (tabla 1). Aunque despiertan gran interés entre los celíacos, hasta ahora no hay opciones de tratamientos no dietarios (12). Por otro lado y salvo excepciones (casos refractarios), tampoco hay terapia medicamentosa. Rev Gluten-free diet and gluten-free foodsSensibilidad no celíaca al gluten. Aunque reconocida desde hace décadas (13), la descripción moderna tiene menos de cinco años (4, 6). De acuerdo a los consensos vigentes entre especialistas, se caracteriza por la aparición rápida de síntomas tras ingerir trigo/gluten, que pueden ser digestivos y/o extra digestivos. En los pacientes se demuestra ausencia de fenómenos alérgicos y autoinmunes, los auto anticuerpos medidos en sangre son negativos y las biopsias yeyunales son normales (lo cual de acuerdo al conocimiento actual descarta la EC) (4, 6,). Sin embargo, hay clara mejoría clínica en respuesta a la DLG, con desaparición de la sintomatología y rápida reaparición de ellos al realizar una contraprueba con gluten (4, 6). Se discute si se trata de una respuesta al gluten y/o a otras proteínas del trigo (14). Hasta ahora, el tratamiento consiste en eliminar o disminuir la ingesta de trigo hasta la desaparición de los síntomas (tabla 1). Tanto en Chile como

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“…Currently, about 95 % of the wheat grown worldwide is bread wheat (Triticum aestivum), a hexaploid species which resulted from the spontaneous hybridisations between more ancient tetraploid (Emmer) and diploid species (Wild grass) and was then selected by farmers for its superior qualities and yields, such as higher number and bigger seeds (8) . Furthermore, the awareness of the potential role of gluten in processing food has led to the industrial extraction of gluten from plant seeds and its use in the baking industry as an additive with various functions, such as increasing elasticity and stability of food products or as protein supplement to low-protein food (9) . It is therefore believed that the rate of increase in gluten exposure, from the development of wheat cultivation to modern intensive farming, along with its genetic modification, has been too high to give our immune system the time to develop optimal adaptive mechanisms, though this 'evolutionary theory' has yet to be fully clarified (10) .…”

Section: Proceedings Of the Nutrition Societymentioning

confidence: 99%

The rise and fall of gluten!

2015

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Mankind has existed for 2·5 million years but only in the last 10 000 years have we been exposed to wheat. Wheat was first cultivated in the Fertile Crescent (South Western Asia) with a farming expansion that lasted from about 9000BC to 4000BC. Thus it could be considered that wheat (and gluten) is a novel introduction to man's diet! Prior to 1939 the rationing system had already been devised. This led to an imperative to try to increase agricultural production. Thus it was agreed in 1941 that there was a need to establish a Nutrition Society. The very roots of the society were geared towards necessarily increasing the production of wheat. This goal was achieved and by the end of the 20th century, global wheat output had expanded 5-fold. Perhaps as a result the epidemiology of coeliac disease (CD) or gluten sensitive enteropathy has changed. CD is a state of heightened immunological responsiveness to ingested gluten in genetically susceptible individuals. CD now affects 1 % or more of all adults, for which the treatment is a strict lifelong gluten-free diet. However, there is a growing body of evidence to show that a far greater proportion of individuals without coeliac disease are taking a gluten-free diet of their own volition. This clinical entity has been termed non-coeliac gluten sensitivity (NCGS), although the condition is fraught with complexities due to overlap with other gluten-based constituents that can also trigger similar clinical symptoms. This review will explore the relationship between gluten, the rising prevalence of modern coeliac disease, and the new entity of NCGS along with its associated uncertainties.

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Can an Increase in Celiac Disease Be Attributed to an Increase in the Gluten Content of Wheat as a Consequence of Wheat Breeding?

Cited by 139 publications

References 18 publications

Celiac Disease: Gluten Peptides Characterization after In Vitro Digestion

Celiac Disease: Gluten Peptides Characterization after In Vitro Digestion

La Dieta Sin Gluten Y Los Alimentos Libres De Gluten

The rise and fall of gluten!

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