* IS Triticum monococcum a coeliac-safe wheat? A phase II, single blind, cross-over study on the effect of acute administration on intestinal permeability

Zanini, Bárbara; Petroboni, Beatrice; Not, Tarcisio; Pogna, Norberto; Lanzini, Alberto

doi:10.1136/gut.2011.239301.179

Cited by 3 publications

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Section: Adverse Reactionsmentioning

confidence: 99%

“…An in vivo blind crossover study on the effect of a single dose of gluten of T. monococcum in patients with coeliac disease failed to demonstrate clinical adverse events and changes in intestinal permeability. 124 However, when selected coeliac patients were fed for 60 consecutive days with daily fixed doses of baked products prepared from T. monococcum flour, all clinical, serological and histological criteria evidenced a toxic effect of einkorn gluten. 125 Although more complete studies testing several einkorn accessions over a broader range of patients are welcome, the available information indicates that einkorn, like its related species, is not suitable for coeliac patients.…”

Section: Adverse Reactionsmentioning

confidence: 99%

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Nutritional properties of einkorn wheat (Triticum monococcum L.)

2013

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The hulled wheat einkorn (Triticum monococcum L. ssp. monococcum), a staple food of early farmers for many thousand years, today is cropped only in small areas of the Mediterranean region and continental Europe. Increasing attention to the nutritional quality of foods has fostered renewed interest in this low-impact crop. The reappraisal of einkorn quality evidenced that this ancient wheat has some dietary advantages over polyploid wheats. Einkorn wholemeal is poor in dietary fibre but rich in proteins, lipids (mostly unsaturated fatty acids), fructans and trace elements (including zinc and iron). The good concentration of several antioxidant compounds (carotenoids, tocols, conjugated polyphenols, alkylresorcinols and phytosterols) and low β-amylase and lipoxygenase activities (which limit antioxidant degradation during food processing) contribute to the excellent nutritional properties of its flour, superior to those of other wheats. Conversely, einkorn has relatively low bound polyphenol content and high polyphenol oxidase activity. In spite of eliciting weaker toxic reactions than other Triticum species, einkorn is not suitable for coeliacs. Current trends towards the consumption of functional foods suggest that this cereal may still play a significant role in human consumption, especially in the development of new or special foods with superior nutritional quality.

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Section: Adverse Reactionsmentioning

confidence: 99%

Section: Adverse Reactionsmentioning

confidence: 99%