Who is to blame for the increasing prevalence of dietary sensitivity to wheat?

Suter, D.; Békés, F.

doi:10.1007/s42976-020-00114-0

Cited by 6 publications

(3 citation statements)

References 182 publications

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“…We observe that the increase in the protein content in the varieties used by farmers is expressed mainly by an increase in the F1, F2 and F4 fractions, to the detriment of the F5 fraction. Concerning the F4 fraction (α-, βand γ-gliadins), the superiority measured in ground grains of the varieties processed by the farmers is consistent with the literature synthesis of Suter and Békés [56], stating that "Because of the trend of decreases in overall protein content [ . .…”

Section: Differences Between Varieties Used By Farmers and Those Reco...supporting

confidence: 85%

Farmer vs. Industrial Practices: Impact of Variety, Cropping System and Process on the Quality of Durum Wheat Grains and Final Products

Samson

Boury-Esnault

Menguy

et al. 2023

Foods

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The consumption of artisanal and organic pasta made on-farm from ancient varieties is increasing in France. Some people, namely, those suffering from digestive disorders following the consumption of industrial pasta, consider these artisanal pasta to be more digestible. Most of them have linked these digestive disorders to the ingestion of gluten. We analyzed in this study the impact of industrial and artisanal practices on the protein quality of durum wheat products. The varieties recommended by the industry (IND) were compared to those used by farmers (FAR): the FAR being on average much richer in protein. However, the solubility of these proteins analyzed by Size Exclusion-High Performance Liquid Chromatography (SE-HPLC) and their in vitro proteolysis by digestive enzymes vary little between the two groups of varieties, while differences between varieties in each group are observable. The location of grain production and the tested cropping systems (zero vs. low input) have a low impact on protein quality. Yet, more contrasting modalities should be studied to validate this point. The type of production process (artisanal vs. industrial) is, among those studied, the factor having the greatest impact on protein compositionPasta produced by the artisanal method contains a higher sodium dodecyl sulfate (SDS)-soluble protein fraction and are more in-vitro proteolyzed. Whether these criteria are indicative of what happens during a consumer’s digestion remains to be determined. It also remains to be assessed which key stages of the process have the greatest influence on protein quality.

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Section: Differences Between Varieties Used By Farmers and Those Reco...supporting

confidence: 85%

Farmer vs. Industrial Practices: Impact of Variety, Cropping System and Process on the Quality of Durum Wheat Grains and Final Products

Samson

Boury-Esnault

Menguy

et al. 2023

Foods

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“…Another study in the northern Ethiopia showed that in addition to poor soil fertility, low moisture stress was the major limiting factor to crop development particularly to Tef (Haileselassie et al, 2011). Nitrogen is involved in plant protein synthesis, which is a vital process-determining crop yield (Suter & Békés, 2021). Even though the excessive nitrogen fertilizer application can lead to lodging and grain losses of Tef, the increasing rate of N highly and positively correlates with yield and soil mineral nutrients which increases the grain quality (Tesfahun, 2018b).…”

Section: Introductionmentioning

confidence: 99%

Evaluation of grain protein content in Eragrostis tef for different N fertilizer application under irrigated condition

Gebremeskel

2023

JINAGRI

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The reason for the low productivity of the northern part of Ethiopia. A field experiment was conducted to examine the impact of planting method and nitrogen fertilizer rates on the yield and protein content of irrigated Tef. The experiment consisted of four planting me planting, and transplanting) and six N fertilizer rate (0, 23, 46, 69,92 and 115 kg ha Design (RCBD) with four replications. Seven response variables, heading date, matu above ground biomass yield, grain yield, and grain protein content of Tef have been collected and analyzed. Analysis of variance showed that all parameters, with the exception of grain protein content, significantly affected (P<0.05) by the interacting effects of planting methods and nitrogen levels. The highest values of all parameters were obtained from transplanting and N rate of 92 kg ha plants receiving this treatment were extr Innovative Agriculture

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“…A prevalence of these allergies has been found to be in the range of 0.2 to 2% in the general population. Gluten also promotes non‐celiac gluten sensitivity with a prevalence of 1.1 to 6.5%, which is caused due to the presence of amylase‐trypsin inhibitors (Suter & Békés, 2021).…”

Section: Introductionmentioning

confidence: 99%

Glycaemic response of pseudocereal‐based gluten‐free food products: a review

Punia

Sharma²,

Singh

et al. 2022

Int J of Food Sci Tech

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Summary Rapid digestion and absorption of carbohydrates have become a health issue (high glycaemic index, GI), which can be a matter of greater concern when consumed in large quantities. Depending upon the influence of carbohydrates on the blood sugar levels, GI classifies carbohydrates (on a scale of 100) as low (<55), medium (55–70) and high (>70) GI foods. Among the pseudocereals, chia seed possesses relatively lower GI (28.53), as compared to buckwheat (52.35), amaranth (47.65) and quinoa (61.50). Consumers now prefer foods with a high GI over the ones with low GI to prevent various metabolic alterations. Celiac disease is a lifelong disorder prevalent worldwide and can only be controlled by following a strict lifelong gluten‐free diet. Therefore, pseudocereals could be a potential alternate for low GI food and developing gluten‐free food products, including bread, cookies, noodles and pasta. This review synthesises the recently published literatures on pseudocereals as a lowering GI and healthy food option. This review also gives insights into developing pseudocereals as a potential and novel ingredient for gluten‐free food applications and the latest research conducted worldwide.

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Who is to blame for the increasing prevalence of dietary sensitivity to wheat?

Cited by 6 publications

References 182 publications

Farmer vs. Industrial Practices: Impact of Variety, Cropping System and Process on the Quality of Durum Wheat Grains and Final Products

Farmer vs. Industrial Practices: Impact of Variety, Cropping System and Process on the Quality of Durum Wheat Grains and Final Products

Evaluation of grain protein content in Eragrostis tef for different N fertilizer application under irrigated condition

Glycaemic response of pseudocereal‐based gluten‐free food products: a review

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