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Wheat Sensitivity May Not Be Related to Gluten, New Studies Suggest
New research presented at the United European Gastroenterology Week 2016 suggests that other proteins in wheat, called amylase-trypsin inhibitors (ATIs), as opposed to gluten, may be responsible for non-celiac gluten sensitivity and its associated negative GI tract symptoms that some people experience after eating foods containing wheat.
According to the lead researcher Dr. Detlef Schuppan: “The type of gut inflammation seen in non-celiac gluten sensitivity differs from that caused by celiac disease, and we do not believe that this is triggered by gluten proteins. Instead, we demonstrated that ATIs activate specific types of immune cells in the gut, thereby worsening the symptoms of pre-existing inflammatory illnesses.”
Previous studies show that ATIs, a family of 17 or more proteins, stimulate an immune response in laboratory and human studies. Not only may this response impact the GI tract, and may be related to irritable bowel syndrome and celiac disease, these compounds may also trigger inflammation in other areas of the body.
The results of this new research are promising as it appears possible that wheat could be altered so that it does not contain ATIs, which represent only 4 percent of the protein in typical wheat varieties. That change could mean that individuals who experience negative effects after eating wheat, barley, spelt and rye could enjoy these foods without any ill effects.
Resources:
http://www.medicaldaily.com/allergic-gluten-wheat-sensitivity-may-be-caused-another-protein-breads-and-402793
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3526354/
Wheat Sensitivity May Not Be Related to Gluten is a post from: Appetite for Health
