Abstract
The ingestion of the wheat products causes inconvenience or even major disturbances for a limited segment of the population because of wheat intolerance or celiac disease. Unfortunately, because of the marketing interests, a crusade has tried to convince the people that tolerate the wheat products to adhere to avoid to wheat products and to consume expensive substitutes with marked inferior nutritious quality.
This is a preview of subscription content, log in via an institution to check access.
Access this chapter
Tax calculation will be finalised at checkout
Purchases are for personal use only
References
Arias-Gastelum M, Cabrera-Chávez F, Jesús MD, Vergara-Jiménez M, Ontiveros N (2018) The gluten-free diet: access and economic aspects and impact on lifestyle. Nutr Diet Suppl 10:27–34. https://doi.org/10.2147/nds.s143404
Awika JM, Piironen V, Bean S (eds) (2011) advances in cereal science: implications to food processing and health promotion. ACS Division of Agricultural and Food Chemistry, Inc. https://doi.org/10.1021/bk-2011-1089.fw001
Aziz I, Sanders DS (2012) The irritable bowel syndrome-celiac disease connection. Gastrointest Endosc Clin N Am 22:623–637. https://doi.org/10.1016/j.giec.2012.07.009
Aziz I, Sanders DS (2014) Patients who avoid wheat and gluten: is that health or lifestyle? Dig Dis Sci 59:1080–1082. https://doi.org/10.1007/s10620-014-3083-9
Aziz I, Lewis NR, Hadjivassiliou M, Winfield SN, Rugg N, Kelsall A, Newrick L, Sanders DS (2014) A UK study assessing the population prevalence of self-reported gluten sensitivity and referral characteristics to secondary care. Eur J Gastroenterol Hepatol 26:33–39. https://doi.org/10.1097/01.meg.0000435546.87251.f7
Balakireva AV, Zamyatnin AA (2016) Properties of gluten intolerance: gluten structure, evolution, pathogenicity and detoxification capabilities. Nutrients 8:644. https://doi.org/10.3390/nu8100644
Biesiekierski JR, Peters SL, Newnham ED, Rosella O, Muir JG, Gibson PR (2013) No effects of gluten in patients with self-reported non-celiac gluten sensitivity after dietary reduction of fermentable, poorly absorbed, short-chain carbohydrates. Gastroenterology 145:320–328.e3. https://doi.org/10.1053/j.gastro.2013.04.051
Biesiekierski JR (2017) What is gluten? J Gastroenterol Hepatol 32:78–81. https://doi.org/10.1111/jgh.13703
Böhn L, Störsrud S, Liljebo T, Collin L, Lindfors P, Törnblom H, Simrén M (2015) Diet low in FODMAPs reduces symptoms of irritable bowel syndrome as well as traditional dietary advice: a randomized controlled trial. Gastroenterology 149:1399–1407.e2. https://doi.org/10.1053/j.gastro.2015.07.054
Bond JK, Liefert O (2019) Wheat outlook: 2019/20 wheat production, feed and residual lifted, exports continue to face headwinds. https://www.ers.usda.gov/webdocs/publications/93304/whs-19f.pdf?v=5914.4
Bouziat R, Hinterleitner R, Brown JJ, Stencel-Baerenwald JE, Ikizler M, Mayassi T, Meisel M, Kim SM, Discepolo V, Pruijssers AJ, Ernest JD, Iskarpatyoti JA, Costes LMM, Lawrence I, Palanski BA, Varma M, Zurenski MA, Khomandiak S, McAllister N, Aravamudhan P, Boehme KW, Hu F, Samsom JN, Reinecker HC, Kupfer SS, Guandalini S, Semrad CE, Abadie V, Khosla C, Barreiro LB, Xavier RJ, Ng A, Dermody TS, Jabri B (2017) Reovirus infection triggers inflammatory responses to dietary antigens and development of celiac disease. Science 356:44–50. https://doi.org/10.1126/science.aah5298
Branchi F, Aziz I, Conte D, Sanders DS (2015) Noncoeliac gluten sensitivity: a diagnostic dilemma. Curr Opin Clin Nutr Metab Care 18:508–514. https://doi.org/10.1097/MCO.0000000000000207
Brottveit M, Beitnes AC, Tollefsen S, Bratlie JE, Jahnsen FL, Johansen FE, Sollid LM, Lundin KE (2013) Mucosal cytokine response after short-term gluten challenge in celiac disease and non-celiac gluten sensitivity. Am J Gastroenterol 108:842–850. https://doi.org/10.1038/ajg.2013.91
Brouns FJPH, Buul VJV, Shewry PR (2013) Does wheat make us fat and sick? J Cereal Sci 58:209–215. https://doi.org/10.1016/j.jcs.2013.06.002
Buul VJV, Brouns FJPH (2014) Health effects of wheat lectins: a review. J Cereal Sci 59:112–117. https://doi.org/10.1016/j.jcs.2014.01.010
Caio G, Volta U, Tovoli F, Giorgio RD (2014) Effect of gluten free diet on immune response to gliadin in patients with non-celiac gluten sensitivity. BMC Gastroenterol 14:26. http://www.biomedcentral.com/1471-230X/14/
Carroccio A, Mansueto P, Iacono G, Soresi M, D’Alcamo A, Cavataio F, Brusca I, Florena AM, Ambrosiano G, Seidita A, Pirrone G, Rini GB (2012) Non-celiac wheat sensitivity diagnosed by double-blind placebo-controlled challenge: exploring a new clinical entity. Am J Gastroenterol 107:1898–1906. https://doi.org/10.1038/ajg.2012.236
Catassi C, Fasano A (2016) Tempters and gluten-free diet. Nutrients 8:786. https://doi.org/10.3390/nu8120786
Cruchet S, Lucero Y, Cornejo V (2016) Truths, myths and needs of special diets: attention-deficit/hyperactivity disorder, autism, non-celiac gluten sensitivity, and vegetarianism. Ann Nutr Metab 68:43–50. https://doi.org/10.1159/000445393
Dickerson F, Stallings C, Origoni A, Vaughan C, Khushalani S, Leister F, Yang S, Krivogorsky B, Alaedini A, Yolken R (2010) Markers of gluten sensitivity and celiac disease in recent-onset psychosis and multi-episode schizophrenia. Biol Psychiatry 68:100–104. https://doi.org/10.1016/j.biopsych.2010.03.021
Dietary Guidelines for Americans (2015) U.S. Department of Health and Human Services and U.S. Department of Agriculture. 2015–2020 Dietary guidelines for Americans, 8th edn. December 2015. http://health.gov/dietaryguidelines/2015/guidelines/. Accessed 24 Feb 2017. 1–46. https://doi.org/10.1097/NT.0b013e31826c50af
Digiacomo DV, Tennyson CA, Green PH, Demmer RT (2013) Prevalence of gluten-free diet adherence among individuals without celiac disease in the USA: results from the continuous national health and nutrition examination survey 2009–2010. Scand J Gastroenterol 48:921–925. https://doi.org/10.3109/00365521.2013.809598
Eswaran SL, Chey WD, Han-Markey T, Ball S, Jackson K (2016) A randomized controlled trial comparing the low FODMAP diet vs. modified NICE guidelines in US adults with IBS-D. Am J Gastroenterol 111:1824–1832. https://doi.org/10.1038/ajg.2016.434
FAOSTAT: http://www.fao.org/faostat/en/#home
Fasano A, Catassi C (2012) Celiac disease. N Engl J Med 367:2419–2426. https://doi.org/10.1056/NEJMcp1113994
Flasar M, Patil S (2014) Radiating disparity in IBD. Dig Dis Sci 59:504–506. https://doi.org/10.1007/s10620-013-2922-4
Fritscher-Ravens A, Schuppan D, Ellrichmann M, Schoch S, Röcken C, Brasch J, Bethge J, Böttner M, Klose J, Milla PJ (2014) Confocal endomicroscopy shows food-associated changes in the intestinal mucosa of patients with irritable bowel syndrome. Gastroenterology 147:1012–1020.e4. https://doi.org/10.1053/j.gastro.2014.07.046
Gibson PR, Shepherd SJ (2012) Food choice as a key management strategy for functional gastrointestinal symptoms. Am J Gastroenterol 107:657–666. https://doi.org/10.1038/ajg.2012.49
Giorgio RD, Volta U, Gibson PR (2016) Sensitivity to wheat, gluten and FODMAPs in IBS: facts or fiction? Gut 65:169–178. https://doi.org/10.1136/gutjnl-2015-309757
Golley S, Corsini N, Topping D, Morell M, Mohr P (2015) Motivations for avoiding wheat consumption in Australia: results from a population survey. Public Health Nutr 18:490–499. https://doi.org/10.1017/S1368980014000652
Guandalini S, Assiri A (2014) Celiac disease: a review. JAMA Pediatr 168:272–278. https://doi.org/10.1001/jamapediatrics.2013.3858
Haas H, Falcone FH, Schramm G, Haisch K, Gibbs BF, Klaucke J, Pöppelmann M, Becker W-M, Gabius H-J, Schlaak M (1999) Dietary lectins can inducein vitro release of IL-4 and IL-13 from human basophils. Eur J Immunol 29:918–927. https://doi.org/10.1002/(sici)1521-4141(199903)29:03<918::aid-immu918>3.0.co;2-t
Hadjivassiliou M, Sanders DS, Grünewald RA, Woodroofe N, Boscolo S, Aeschlimann D (2010) Gluten sensitivity: from gut to brain. Lancet Neurol 9:318–330. https://doi.org/10.1016/S1474-4422(09)70290-X
Hadjivassiliou M, Rao DG, Grìnewald RA, Aeschlimann DP, Sarrigiannis PG, Hoggard N, Aeschlimann P, Mooney PD, Sanders DS (2016) Neurological dysfunction in coeliac disease and non-coeliac gluten sensitivity. Am J Gastroenterol 111:561–567. https://doi.org/10.1038/ajg.2015.434
Halmos EP, Power VA, Shepherd SJ, Gibson PR, Muir JG (2014) A diet low in FODMAPs reduces symptoms of irritable bowel syndrome. Gastroenterology 146:67–75.e5. https://doi.org/10.1053/j.gastro.2013.09.046
Heiniö RL, Noort MWJ, Katina K, Alam SA, Sozer N, de Kock HL, Hersleth M, Poutanen K (2016) Sensory characteristics of wholegrain and bran-rich cereal foods – a review. Tr Food Sci Technol 47:25–38. https://doi.org/10.1016/j.tifs.2015.11.002
Huebener S, Tanaka CK, Uhde M, Zone JJ, Vensel WH, Kasarda DD, Beams L, Briani C, Green PHR, Altenbach SB, Alaedini A (2015) Specific nongluten proteins of wheat are novel target antigens in celiac disease humoral response. J Proteome Res 14:503–511. https://doi.org/10.1021/pr500809b
Infanti-no M, Manfredi M, Meacci F, Grossi V, Severino M, Benucci M, Bellio E, Bellio V, Nucci A, Zolfanelli F, Ugolini S, Catani S, Macchia D (2015) Diagnostic accuracy of anti-gliadin antibodies in non celiac gluten sensitivity (NCGS) patients: a dual statistical approach. Clin Chim Acta 451:135–141. https://doi.org/10.1016/j.cca.2015.09.017
Junker Y, Zeissig S, Kim S-J, Barisani D, Wieser H, Leffler DA, Zevallos V, Libermann TA, Dillon S, Freitag TL, Kelly CP, Schuppan D (2012) Wheat amylase trypsin inhibitors drive intestinal inflammation via activation of toll-like receptor 4. J Exp Med 209:2395–2408. https://doi.org/10.1084/jem.20102660
Kim HS, Demyen MF, Mathew J, Kothari N, Feurdean M, Ahlawat SK (2017) Obesity, metabolic syndrome, and cardiovascular risk in gluten-free followers without celiac disease in the United States: results from the National Health and Nutrition Examination Survey 2009–2014. Dig Dis Sci 62:2440–2448. https://doi.org/10.1007/s10620-017-4583-1
Lebwohl B, Cao Y, Zong G, Hu FB, Green PHR, Neugut AI, Rimm EB, Sampson L, Dougherty LW, Giovannucci E, Willett WC, Sun Q, Chan AT (2017) Long term gluten consumption in adults without celiac disease and risk of coronary heart disease: prospective cohort study. BMJ 357:j1892. https://doi.org/10.1136/bmj.j1892
Lee AR, Wolf RL, Lebwohl B, Ciaccio EJ, Green PHR (2019) Persistent economic burden of the gluten free diet. Nutrients 11:399. https://doi.org/10.3390/nu11020399
Leonard MM, Sapone A, Catassi C, Fasano A (2017) Celiac disease and nonceliac gluten168 sensitivity: a review. JAMA J Am Med Assoc 318:647–656. https://doi.org/10.1001/jama.2017.9730
Lin BH, Yen ST (2007) The US grain consumption landscape: who eats grain, In: What form, where, and how much? ERR-50. USDA, Econ Res Serv. https://naldc.nal.usda.gov/download/19453/PDF
Lis DM, Stellingwerff T, Shing CM, Ahuja KDK, Fell JW (2013) Exploring the popularity, experiences, and beliefs surrounding gluten-free diets in nonceliac athletes. Inter J Sport Nutr Exercise Metabol 25:37–45. https://doi.org/10.1123/ijsnem.2013-024
Longstreth GF, Thompson WG, Chey WD, Houghton LA, Mearin F, Spiller RC (2006) Functional bowel disorders. Gastroenterology 130:1480–1491. https://doi.org/10.1053/j.gastro.2005.11.061
Magalis RM, Giovanni M, Silliman K (2016) Whole-grain foods: is sensory liking related to knowledge, attitude, or intake? Nutr Food Sci 46:488–503. https://doi.org/10.1108/NFS-09-2015-0101
Missbach B, Schwingshackl L, Billmann A, Mystek A, Hickelsberger M, Bauer G, König J (2015) Gluten-free food database: the nutritional quality and cost of packaged gluten-free foods. PeerJ 3:e1337. https://doi.org/10.7717/peerj.1337
Molina-Infante J, Carrocc A (2017) Suspected nonceliac gluten sensitivity confirmed in few patients after gluten challenge in double-blind, placebo-controlled trials. Clin Gastroenterol Hepatol 15:339–348. https://doi.org/10.1016/j.cgh.2016.08.007
Mujico JR, Mitea C, Gilissen LJWJ, Ru AD, Veelen PV, Smulders MJM, Koning F (2011) Natural variation in avenin epitopes among oat varieties: implications for celiac disease. J Cereal Sci 54:8–12. https://doi.org/10.1016/j.jcs.2010.09.007
Murray K, Wilkinson-Smith V, Hoad C, Costigan C, Cox E, Lam C, Marciani L, Gowland P, Spiller RC (2014) Differential effects of FODMAPs (Fermentable Oligo-, Di-, Mono-Saccharides and Polyols) on small and large intestinal contents in healthy subjects shown by MRI. Am J Gastroenterol 109:110–119. https://doi.org/10.1038/ajg.2013.386
Newberry C, McKnight L, Sarav M, Pickett-Blakely O (2017) Going gluten free: the history and nutritional implications of today’s most popular diet. Curr Gastroenterol Rep 19:54. https://doi.org/10.1007/s11894-017-0597-2
Panagiotou S, Kontogianni MD (2017) The economic burden of gluten-free products and gluten-free diet: a cost estimation analysis in Greece. J Hum Nutr Diet 30:746–752. https://doi.org/10.1111/jhn.12477
Pellegrina CD, Perbellini O, Scupoli MT, Tomelleri C, Zanetti C, Zoccatelli G, Fusi M, Peruffo A, Rizzi C, Chignola R (2009) Effects of wheat germ agglutinin on human gastrointestinal epithelium: insights from an experimental model of immune/epithelial cell interaction. Toxicol Appl Pharmacol 237:146–153. https://doi.org/10.1016/j.taap.2009.03.012
Pember SE, Rush SE (2016) Motivation for gluten-free diet adherence among adults with and without a clinically diagnosed gluten-related illness. Californian J Health Promotion 14:68–73
Pinto-Sánchez MI, Verdu EF, Liu E, Bercik P, Green PH, Murray JA, Guandalini S, Moayyedi P (2016) Gluten introduction to infant feeding and risk of celiac disease: systematic review and meta-analysis. J Pediatr 168:132–143. https://doi.org/10.1016/j.jpeds.2015.09.032
Pinto-Sánchez MI, Causada-Calo N, Bercik P, Ford AC, Murray JA, Armstrong D, Semrad C, Kupfer SS, Alaedini A, Moayyedi P, Leffler DA, Verdú EF, Green P (2017) Safety of adding oats to a gluten-free diet for patients with celiac disease: systematic review and meta-analysis of clinical and observational studies. Gastroenterology 153:395–409. https://doi.org/10.1053/j.gastro.2017.04.009
Poley JR (2017) The gluten-free diet: can oats and wheat starch be part of it? J Am Coll Nutr 36:1–8. https://doi.org/10.1080/07315724.2015.1085815
Raehsler SL, Choung RS, Marietta EV, Murray JA (2018) Accumulation of heavy metals in people on a gluten-free diet. Clin Gastroenterol Hepatol 16:244–251. https://doi.org/10.1016/j.cgh.2017.01.034
Reilly NR (2016) The gluten-free diet: recognizing fact, fiction, and fad. J Pediatr 175:206–210. https://doi.org/10.1016/j.jpeds.2016.04.014
Roman L, Belorio M, Gomez M (2019) Gluten-free breads: the gap between research and commercial reality. Compr Rev Food Sci Food Saf 18:690–702. https://doi.org/10.1111/1541-4337.12437
Rosenbaum JT (2017) Celiac disease and autoimmunity -the missing ingredient. N Engl J Med 377:1489–1490. https://doi.org/10.1056/nejmcibr1706917
Sandvik P, Kihlberg I, Lindroos AK, Marklinder I, Nydahl M (2014) Bread consumption patterns in a Swedish national dietary survey focusing particularly on whole-grain and rye bread. Food Nutr Res 58:24024. https://doi.org/10.3402/fnr.v58.24024
Seidelmann SB, Claggett B, Cheng S, Henglin M, Shah A, Steffen LM, Folsom AR, Rimm EB, Willett WC (2018) Dietary carbohydrate intake and mortality: a prospective cohort study and meta-analysis. Lancet Public Health 3:e419–e428. https://doi.org/10.1016/S2468-2667(18)30135-X
Shewry P (2016) Editorial. J Cereal Sci 70:A1. https://doi.org/10.1016/j.jcs.2016.07.012
Shewry PR, Hey SJ (2016) Do we need to worry about eating wheat? Nutr Bull 41:6–13. https://doi.org/10.1111/nbu.12186
Silano M, Penas Pozo E, Uberti F, Manferdelli S, Pinto TD, Felli C, Budelli A, Vincentini O, Restani P (2014) Diversity of oat varieties in eliciting the early inflammatory events in celiac disease. Eur J Nutr 53:1177–1186. https://doi.org/10.1007/s00394-013-0617-4
Soong YY, Tan SP, Leong LP, Henry JK (2014) Total antioxidant capacity and starch digestibility of muffins baked with rice, wheat, oat, corn and barley flour. Food Chem 164:462–469. https://doi.org/10.1016/j.foodchem.2014.05.041
Tanpowpong P, Ingham T, Lampshire P, Kirchberg FF, Epton MJ, Crane J, Camargo CA, Dench C, Duignan M, Fishwick D, Fitzharris P, Irvine V, Kelly R, Lane J, Leadbitter P, MacDonald C, McCartin F, McLeod S, Nicholson A, Pattemore P, Roff K, Sawyer G, Siebers R, Town GI, Wickens K, Wilson H, Withell K (2012) Coeliac disease and gluten avoidance in New Zealand children. Arch Dis Child 97:12–16. https://doi.org/10.1136/archdischild-2011-300248
Usfar AA, Takano T, Zhang J (2011) Progress of dietary guidelines in Asia: an introduction. Asia Pac J Clin Nutr 20:438
Valerii MC, Ricci C, Spisni E, Silvestro RD, Fazio LD, Cavazza E, Lanzini A, Campieri M, Dalpiaz A, Pavan B, Volta U, Dinelli G (2015) Responses of peripheral blood mononucleated cells from non-celiac gluten sensitive patients to various cereal sources. Food Chem 176:167–174. http://creativecommons.org/licenses/by-nc-nd/4.0/
Vici G, Belli L, Biondi M, Polzonetti V (2016) Gluten free diet and nutrient deficiencies: a review. Clin Nutr 35:1236–1241. https://doi.org/10.1016/j.clnu.2016.05.002
Vitaglione P, Napolitano A, Fogliano V (2008) Cereal dietary fibre: a natural functional ingredient to deliver phenolic compounds into the gut. Tr Food Sci Technol 19:451–463. https://doi.org/10.1016/j.tifs.2008.02.005
Volta U, Bardella MT, Calabrò A, Troncone R, Corazza GR (2014) An Italian prospective multicenter survey on patients suspected of having non-celiac gluten sensitivity. BMC Med 12:4–11. https://doi.org/10.1186/1741-7015-12-85
Williams PG (2014) The benefits of breakfast cereal consumption: a systematic review of the evidence base. Adv Nutr 5:636S–673S. https://doi.org/10.3945/an.114.006247
Wu JHY, Neal B, Trevena H, Crino M, Stuart-Smith W, Faulkner-Hogg K, Louie JCY, Dunford E (2015) Are gluten-free foods healthier than non-gluten-free foods? An evaluation of supermarket products in Australia. Br J Nutr 114:448–454. https://doi.org/10.1017/s0007114515002056
Author information
Authors and Affiliations
Rights and permissions
Copyright information
© 2020 Springer Nature Switzerland AG
About this chapter
Cite this chapter
Dror, Y., Rimon, E., Vaida, R. (2020). A Trend in the Decrease in the Wheat Consumption. In: Whole-Wheat Bread for Human Health. Springer, Cham. https://doi.org/10.1007/978-3-030-39823-1_13
Download citation
DOI: https://doi.org/10.1007/978-3-030-39823-1_13
Published:
Publisher Name: Springer, Cham
Print ISBN: 978-3-030-39822-4
Online ISBN: 978-3-030-39823-1
eBook Packages: Chemistry and Materials ScienceChemistry and Material Science (R0)