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A joint project between Edith Cowan University (ECU) in Australia and CSIRO has revealed key insights about the proteins causing two of the most common types of wheat sensitivity -- non-coeliac wheat sensitivity and occupational asthma (baker's asthma).
With an estimated 10 per cent of people suffering from wheat sensitivity or allergy causing a raft of chronic health issues, researchers are developing tests that will help the production of low-allergen wheat varieties in the future.
[...] "We have known for a long time that certain wheat proteins can trigger an immune response in some people, but now we have developed a way to detect and quantify these proteins," Professor Colgrave said.
"We looked [at] a group of proteins called alpha-amylase/trypsin inhibitors (ATIs), which are known to trigger the intestinal inflammation and chronic ailments associated with wheat intolerance in some people.
"These ATI proteins are commonly found in wheat and play an important role in plant defence against pests and also act as an important nutrient for plant growth and human nutrition."
Journal Reference:
Utpal Bose, Angéla Juhász, James A. Broadbent, Keren Byrne, Crispin A. Howitt, Michelle L. Colgrave. Identification and Quantitation of Amylase Trypsin Inhibitors Across Cultivars Representing the Diversity of Bread Wheat. Journal of Proteome Research, 2020; DOI: 10.1021/acs.jproteome.0c00059
(Score: 0, Interesting) by Anonymous Coward on Tuesday April 28 2020, @06:25AM (16 children)
So we come out with a placebo cure for an imaginary psycho-somatic disease! Profit!!!! Profit on step 2!! Brilliant.
Now to work the Ultra-violent Lysterium Covid-19 cure. Worth Bullions, I tell ya!!
(Score: 4, Informative) by RamiK on Tuesday April 28 2020, @07:21AM (3 children)
Wheat allergy is diagnosed just like any allergy using prick and blood tests looking for the immunologic response: https://www.wheat-free.org/wheat-allergy-tests.html [wheat-free.org]
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(Score: 0) by Anonymous Coward on Tuesday April 28 2020, @10:18AM (2 children)
You are citing "wheat-free.org"? Aren't they like the "forks over knives" people? Out and out religious fanatics with an agenda to reduce us all the lysol-injecting zombie cannibals?
(Score: 2) by DeathMonkey on Tuesday April 28 2020, @05:38PM
Wheat allergy [mayoclinic.org]
(Score: 3, Informative) by RamiK on Tuesday April 28 2020, @05:49PM
Nah those are the gluten freaks who think just because a tiny fraction of a percentage of the population has celiac means they shouldn't eat it. Same type of nut jobs that avoid protein just because diabetic kidneys can't process it.
Wheat allergy is hay fever and anyone growing in the wheat and barley stretches is familiar with the runny noses and fevers people get seasonally.
Regardless, if there's anything factually wrong about what I've linked feel free to share. Otherwise, there's some 20k scholarly papers citing IgE wheat (and grass) allergens and the aforementioned prick and blood tests: https://scholar.google.com/scholar?q=ige+wheat+allergens [google.com]
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(Score: 0) by Anonymous Coward on Tuesday April 28 2020, @07:49AM
Wheat allergy isn't the same thing as real gluten sensitivity nor my sister-in-law's version of "gluten sensitivity." The easiest way to tell is that the diagnostic criteria for gluten sensitivity requires ruling out a wheat allergy as one of the first steps.
(Score: 5, Informative) by janrinok on Tuesday April 28 2020, @08:12AM (10 children)
I'm afraid you are wrong.
Gluten intolerance is real and can affect anybody. There is a debate to be had as to why the intolerance is so much more prevalent today as opposed to, say, 50 or 100 years ago, but that doesn't mean it doesn't exist. My wife has multiple sclerosis and is definitely now intolerant of gluten - but only certain kinds. Heritage grains that have remained unchanged for centuries are not a problem for her but more modern processed grains are something that she must avoid.
Gluten free pastas are now reaching the stage where they are perfectly acceptable although gluten-free breads still do not compare with modern fresh bread, in our experience. However, I live in France where the local boulangerie bakes fresh bread every day and the bread eating tradition is very different from many other countries and cultures. None of the mass-produced sliced breads will be found on the shelves of a boulangerie!
Finally, you could try reading this [wikipedia.org]:
(Score: 3, Insightful) by Anonymous Coward on Tuesday April 28 2020, @09:07AM (9 children)
Try putting regular bread into your toaster and use the "gluten free" setting with minimum time. It works miracles for my sister-in-law and she can now enjoy tasty bread without the problems that come with it. I wish I were joking. Thanks to people like her, gluten-free food is more widely available for people who need it and cheaper than ever. Thanks to people like her, the people who need it can't count on restaurants to follow proper food separation protocols for gluten because no one takes it seriously anymore.
(Score: 2) by janrinok on Tuesday April 28 2020, @09:28AM (1 child)
That would assume that such a setting exists on my toaster ;) . It doesn't. We have solved the problem by making our own bread in which I use the flour from several heritage grains and some 'flour' made from pulses and other sources. I agree that it benefits from a light toasting.
As for other gluten-free products we regularly enjoy pizza bases, pastas, tortillas, wraps etc. The variety and quality of such products has improved significantly over recent years. I still enjoy my locally made bread but I can't share it with my wife. Every cloud has a silver lining though ....
(Score: 0) by Anonymous Coward on Tuesday April 28 2020, @08:11PM
I don't think you get the connotation. She isn't gluten sensitive. As long as she doesn't know gluten is in the food, she is fine. Exhibit A being the fact that she can throw regular bread in her toaster, use the "gluten free" setting, and eat it with no problems. Just telling her the food is gluten free is enough for her to not claim nausea, headaches, breathing problems, tingling sensations, and more, regardless of the amount of gluten actually consumed. In addition, she has loud "reactions" to food naturally without gluten if she thinks it is in there. It has gotten to the point where some in the family don't even go out of their way in food prep for her anymore and just lie instead.
Yes, I understand that there are people who really are sensitive to gluten and all kinds of other foods, but the fad nature of gluten free has kept a whole group of people from taking it seriously. Yes, it has increased the options available, but it also had the effect of created complacency in others.
(Score: 3, Informative) by mhajicek on Tuesday April 28 2020, @10:18AM (5 children)
I have found that more and more restaurans have proper procedures to avoid gluten contamination. I can eat most places without risking getting sick.
The spacelike surfaces of time foliations can have a cusp at the surface of discontinuity. - P. Hajicek
(Score: 2) by JoeMerchant on Tuesday April 28 2020, @03:31PM
Agreed, we started our "gluten free" journey in 2004 and back then 90%+ of the population (including food service workers) hadn't the foggiest idea what you were on about: "gluten" - "do you mean Elmer's Glue? No, we never put paste in our pasta." There were entire towns where there were simply no gluten free options beyond eating salad and steak, and even there there is a strong risk of gluten in the seasonings.
I was more than skeptical at first, but after 5+ years of observation/personal experience I came around: the effects are real and significant for some people, and non-existent for others. In my family, nobody is going to die, or shit blood, if they get a bit of gluten, but 3/4 of us are significantly negatively affected.
🌻🌻 [google.com]
(Score: 2) by HiThere on Tuesday April 28 2020, @03:32PM (1 child)
That's not my sister's experience.
OTOH, she suffers from severe celiac disease. A fleck of wheat you can't see could cause her to be taken to the emergency room...where they can't do much for her.
Javascript is what you use to allow unknown third parties to run software you have no idea about on your computer.
(Score: 2) by mhajicek on Tuesday April 28 2020, @07:52PM
Yes, that's a stronger reaction than most. If that were me I wouldn't trust any stranger to prepare my meals.
The spacelike surfaces of time foliations can have a cusp at the surface of discontinuity. - P. Hajicek
(Score: 0) by Anonymous Coward on Tuesday April 28 2020, @10:03PM (1 child)
Now if they would just do the same with Alliums.
(Score: 0) by Anonymous Coward on Wednesday April 29 2020, @09:37AM
I just had some great shallots with gluten-free pasta lol.
(Score: 0) by Anonymous Coward on Tuesday April 28 2020, @02:35PM
> Thanks to people like her, gluten-free food is more widely available for people who need it and cheaper than ever.
That is like herd... uh, munity. You need those people to get stupid and never recover but not die. Just stupid enough.