It is the first study focused on the search for grains “naturally” with low toxicity to obtain gluten-free products without affecting the rheological properties of wheat. It is emphasized in the study as “In the last decade, the ingestion of wheat has been associated with clinical disorders, such as celiac disease (CD),wheat allergy (WA) and non-celiac gluten sensitivity (NCGS), which are becoming epidemiologically more and more relevant with an estimated global prevalence of about 5%. The trigger factor eliciting CD and WA are largely investigated, while on the contrary the pathophysiology of NCGS is still poorly understood.” The sensitivity to non-celiac gluten, although not completely defined, is however also related to gluten and its toxic fractions (1) (2) (3).
Scientific research has, for some time, emphasized the importance of “decreasing the exposure of gluten to genetically predisposed people” and one way to do this is also to introduce products made with grains with low toxicity into the diet (research concerning ID331 einkorn wheat, considered among the most digestible and the most tolerable, has long underlined this aspect).
Scouting for Naturally Low-Toxicity Wheat Genotypes by a Multidisciplinary Approach. Rosa Pilolli , Agata Gadaleta, Gianfranco Mamone, Domenica Nigro, Elisabetta De Angelis, Nicola Montemurro & Linda Monaci. Scientific Reports Gennaio 2019).
(1) – Time for sifting the grain (2015). Luca Elli, Leda Roncoroni, and Maria Teresa Bardella. World J Gastroenterol. 2015 Jul 21; 21(27): 8221–8226. PMCID: PMC4507091 Published online 2015 Jul 21.
(2) – Differentiation between Celiac Disease, Nonceliac Gluten Sensitivity, and their overlapping with Crohn’s disease: A case series. Aristo Vojdani and David Perlmutter. Decemder 2012.
(3) – Gluten Immunogenic Peptides as Standard for the Evaluation of Potential Harmful Prolamin Content in Food and Human Specimen. Ángel Cebolla, María de Lourdes Moreno, Laura Coto, Carolina Sousa. Nutriens 5 December 2018.