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Health Hazards Associated with Wheat and Gluten Consumption in Susceptible Individuals and Status of Research on Dietary Therapies

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Wheat Quality For Improving Processing And Human Health

Abstract

Wheat accounts for about 20% to over 50% of the total calorie intake of food in regions where it is grown. However, there is a clear perception that disorders related to the consumption wheat are increasing, particularly in Western Europe, North America, and Australia. We consider here the evidence for this perception and discuss strategies and therapies that may be used to reduce the adverse impacts of wheat on the health of susceptible individuals. First, we will introduce the major groups of wheat grain proteins, focusing on those associated with adverse reactions, and discuss in detail the three major adverse reactions triggered by wheat consumption, namely gluten intolerance (celiac disease), wheat allergies, and non-celiac gluten/wheat sensitivity. Finally, will discuss other issues associated with the consumption of gluten-free foods focusing on gluten contamination of products purported to be gluten-free, gluten threshold or tolerance among celiac patients, and food labeling.

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Acknowledgements

Rothamsted Research receives grant-aided support from the Biotechnology and Biological Sciences Research Council (BBSRC) of the UK and the work forms part of the Designing Future Wheat strategic programme (BBS/E/C/000I0250). Financial support by NIH grants 1R01 GM080749-01A2, Life Sciences Discovery Fund Grant 3143956-01 and Clemson Faculty Succeeds Grant 15-202-EQUIP-5701-430-1502211 to SR is also gratefully acknowledged. Maastricht University NUTRIM receives grants from the Dutch Topsector AgriFood (TKI 1601P01) and from public private partnerships for the ‘Well on Wheat?’ research consortium addressing the health aspects of wheat consumption and wheat and gluten avoidance (http://www.um-eatwell.nl/wow/).

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Authors and Affiliations

  1. Department of Plant and Environmental Sciences, Clemson University Pee Dee Research and Education Center, Florence, SC, USA

    Sachin Rustgi

  2. Department of Plant Sciences, Rothamsted Research, Harpenden, Hertfordshire, AL5 2JQ, UK

    Peter Shewry

  3. NUTRIM School of Nutrition and Translational Research in Metabolism, Department of Human Biology, Maastricht University, Maastricht, Netherlands

    Fred Brouns

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  1. Sachin Rustgi
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Correspondence to Sachin Rustgi .

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  1. Department of Genetics and Biotechnology, University of Trás-os-Montes and Alto Douro, Vila Real, Portugal

    Gilberto Igrejas

  2. Western Region Agricultural Research Cente, NARO, Fukuyama, Japan

    Tatsuya M. Ikeda

  3. Departamento de Genética, Escuela Técnica Superior de Ingeniería, Agronómica y de Montes, Edificio Gregor Mendel Campus de Rabanales, Universidad de Córdoba, Córdoba, Spain

    Carlos Guzmán

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Rustgi, S., Shewry, P., Brouns, F. (2020). Health Hazards Associated with Wheat and Gluten Consumption in Susceptible Individuals and Status of Research on Dietary Therapies. In: Igrejas, G., Ikeda, T., Guzmán, C. (eds) Wheat Quality For Improving Processing And Human Health. Springer, Cham. https://doi.org/10.1007/978-3-030-34163-3_20

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