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Brouns F, van Rooy G, Shewry P, et al. Adverse Reactions to Wheat or Wheat Components. Compr Rev Food Sci Food Saf. 2019;18(5):1437-1452doi: 10.1111/1541-4337.12475.
Brouns, F., van Rooy, G., Shewry, P., Rustgi, S., & Jonkers, D. (2019). Adverse Reactions to Wheat or Wheat Components. Comprehensive reviews in food science and food safety, 18(5), 1437-1452. https://doi.org/10.1111/1541-4337.12475
Brouns, Fred, et al. "Adverse Reactions to Wheat or Wheat Components." Comprehensive reviews in food science and food safety vol. 18,5 (2019): 1437-1452. doi: https://doi.org/10.1111/1541-4337.12475
Brouns F, van Rooy G, Shewry P, Rustgi S, Jonkers D. Adverse Reactions to Wheat or Wheat Components. Compr Rev Food Sci Food Saf. 2019 Sep;18(5):1437-1452. doi: 10.1111/1541-4337.12475. Epub 2019 Jul 17. PMID: 33336916.
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Compr Rev Food Sci Food Saf. 2019 Sep;18(5):1437-1452. doi: 10.1111/1541-4337.12475. Epub 2019 Jul 17.

Adverse Reactions to Wheat or Wheat Components.

Comprehensive reviews in food science and food safety

Fred Brouns, Gonny van Rooy, Peter Shewry, Sachin Rustgi, Daisy Jonkers

Affiliations

  1. Dept. of Human Biology, NUTRIM School of Nutrition and Translational Research in Metabolism, Faculty of Health, Medicine and Life Sciences, Maastricht Univ., Universiteitssingel 40, 6229 ER, Maastricht, The Netherlands.
  2. Div. of Gastroenterology-Hepatology, Dept. of Internal Medicine, NUTRIM School of Nutrition and Translational Research in Metabolism, Maastricht Univ. Medical Center, Maastricht, The Netherlands.
  3. Rothamsted Research, Harpenden, Hertfordshire, U.K.
  4. Dept. of Plant and Environmental Sciences, School of Health Research, Clemson Univ., Florence, SC, 29505, U.S.A.
  5. Dept. of Crop & Soil Sciences, Washington State Univ., Pullman, WA, U.S.A.

PMID: 33336916 DOI: 10.1111/1541-4337.12475

Abstract

Wheat is an important staple food globally, providing a significant contribution to daily energy, fiber, and micronutrient intake. Observational evidence for health impacts of consuming more whole grains, among which wheat is a major contributor, points to significant risk reduction for diabetes, cardiovascular disease, and colon cancer. However, specific wheat components may also elicit adverse physical reactions in susceptible individuals such as celiac disease (CD) and wheat allergy (WA). Recently, broad coverage in the popular and social media has suggested that wheat consumption leads to a wide range of adverse health effects. This has motivated many consumers to avoid or reduce their consumption of foods that contain wheat/gluten, despite the absence of diagnosed CD or WA, raising questions about underlying mechanisms and possible nocebo effects. However, recent studies did show that some individuals may suffer from adverse reactions in absence of CD and WA. This condition is called non-celiac gluten sensitivity (NCGS) or non-celiac wheat sensitivity (NCWS). In addition to gluten, wheat and derived products contain many other components which may trigger symptoms, including inhibitors of α-amylase and trypsin (ATIs), lectins, and rapidly fermentable carbohydrates (FODMAPs). Furthermore, the way in which foods are being processed, such as the use of yeast or sourdough fermentation, fermentation time and baking conditions, may also affect the presence and bioactivity of these components. The present review systematically describes the characteristics of wheat-related intolerances, including their etiology, prevalence, the components responsible, diagnosis, and strategies to reduce adverse reactions.

© 2019 Institute of Food Technologists®.

Keywords: celiac disease; non-celiac wheat sensitivity; wheat; wheat allergy; wheat intolerances

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