The Two Faces of Wheat

Abstract

Wheat-based foods have been staple foods since about 10,000 years and constitute a major source of energy, dietary fiber, and micronutrients for the world population. The role of wheat in our diet, however, has recently been scrutinized by pseudoscientific books and media reports promoting the overall impression that wheat consumption makes people sick, stupid, fat, and addicted. Consequently, numerous consumers in Western countries have started to question their dietary habits related to wheat consumption and voluntarily decided to adopt a wheat-free diet without a medical diagnosis of any wheat-related disorder (WRD), such as celiac disease, wheat allergy, or non-celiac gluten sensitivity. The aim of this review is to achieve an objective judgment of the positive aspects of wheat consumption as well as adverse effects for individuals suffering from WRDs. The first part presents wheat constituents and their positive nutritional value, in particular, the consumption of products from whole-grain flours. The second part is focused on WRDs that affect predisposed individuals and can be treated with a gluten-free or-reduced diet. Based on all available scientific knowledge, wheat consumption is safe and healthy for the vast majority of people. There is no scientific evidence to support that the general population would benefit from a wheat-free diet.

Clinical guidelines “Chronic diarrhea in adults”

“…Патомеханизм целиакии достаточно сложен и включает в себя как адаптивный, так и врожденный иммунные ответы [224]. Заболевание возникает в результате иммуно-опосредованной реакции на глиадин, компонент глютена, у генетически предрасположенных людей.…”

“…Классическими желудочно-кишечными симптомами целиакии являются хроническая диарея, боль в животе, рвота и стеаторея. Внекишечные проявления включают синдром хронической усталости, нарушения сумеречного зрения, анемию, остеопороз, дисфункцию щитовидной железы и репродуктивные заболевания [227] и обычно вызваны общим нарушением всасывания основных питательных веществ, например, витаминов и минералов. Медленные темпы роста и задержка полового созревания -известные осложнения целиакии у детей и подростков.…”

Modern Principles of Managing Children with Food Allergies

“…Медико-генетическое консультирование С целью дифференциальной диагностики с наследственными заболеваниями и синдромами показана консультация врача-генетика пациентам с торпидным к стандартной терапии пищевой аллергии, и/или в сомнительных случаях, и/или в случае предположений о генетической природе заболевания [27,48].…”

Challenges of Monitoring the Gluten-Free Diet Adherence in the Management and Follow-Up of Patients with Celiac Disease

“…Gluten proteins have been given the following cereal-specific names: wheat gliadins (prolamins) and glutenins (glutelins), rye secalins, barley hordeins, and oat avenins. They are all structurally characterized by unique repetitive amino acid sequences, rich in glutamine and proline, which are commonly considered the triggering factor of CD [ 7 ]. In particular, the high proline content makes these proteins resistant to complete digestion to ensure that long-chain immunogenic peptides reach the intestinal mucosa.…”