{"id":1495,"date":"2019-11-11T07:49:10","date_gmt":"2019-11-11T06:49:10","guid":{"rendered":"https:\/\/glutenlight.eu\/?p=1495"},"modified":"2019-11-19T18:18:17","modified_gmt":"2019-11-19T17:18:17","slug":"ricerca-di-genotipi-di-grano-naturalmente-a-bassa-tossicita-mediante-un-approccio-multidisciplinare","status":"publish","type":"post","link":"https:\/\/glutenlight.eu\/?p=1495","title":{"rendered":"Ricerca di genotipi di grano naturalmente a bassa tossicit\u00e0 mediante un approccio multidisciplinare"},"content":{"rendered":"<p>E&#8217; il primo studio focalizzato sulla ricerca di grani \u201cnaturalmente\u201d a bassa tossicit\u00e0 per ottenere prodotti senza glutine senza influire sulle propriet\u00e0 reologiche del grano. Si sottolinea nello studio come \u201cNell&#8217;ultimo decennio, l&#8217;ingestione di grano \u00e8 stata associata a disturbi clinici, come la celiachia (CD), l&#8217;allergia al grano (WA) e la sensibilit\u00e0 al glutine non celiaca (NCGS), che stanno diventando epidemiologicamente sempre pi\u00f9 rilevanti con una stima prevalenza globale di circa il 5%. Il fattore scatenante che provoca CD e WA \u00e8 ampiamente studiato, mentre al contrario la patofisiologia dell&#8217;NCGS \u00e8 ancora poco compresa.\u201d La sensibilit\u00e0 al glutine non celiaca, anche se dai contorni non completamente definiti, \u00e8 comunque anche correlata al glutine ed alle sue frazioni tossiche (1) (2) (3).<\/p>\n<p>La ricerca scientifica ha, da tempo, sottolineato l&#8217;importanza di \u201cdiminuire l&#8217;esposizione al glutine delle persone geneticamente predisposte\u201d ed un modo per farlo \u00e8 anche quello di introdurre nella dieta prodotti realizzati con grani a bassa tossicit\u00e0 (le ricerche riguardanti il grano monococco ID331, considerato tra i pi\u00f9 digeribili ed il pi\u00f9 tollerabili, sottolineavano da tempo questo aspetto).<\/p>\n<p><strong>Approfondimenti<\/strong><\/p>\n<p><a href=\"https:\/\/glutenlight.eu\/2019\/11\/11\/ricerca-di-genotipi-di-grano-naturalmente-a-bassa-tossicita-mediante-un-approccio-multidisciplinare-2\/\"><strong>Ricerca di genotipi di grano naturalmente a bassa tossicit\u00e0 mediante un approccio multidisciplinare.<\/strong> Rosa Pilolli , Agata Gadaleta, Gianfranco Mamone, Domenica Nigro, Elisabetta De Angelis, Nicola Montemurro &amp; Linda Monaci. Scientific Reports Gennaio 2019).<\/a><\/p>\n<p><strong>Note<\/strong><\/p>\n<p><strong>(<\/strong><strong>1<\/strong><strong>)<\/strong> &#8211; Time for sifting the grain (2015). Luca Elli, Leda Roncoroni, and Maria Teresa Bardella. World J Gastroenterol. 2015 Jul 21; 21(27): 8221\u20138226. PMCID: PMC4507091 Published online 2015 Jul 21.<\/p>\n<p>(2) &#8211; Differentiation between Celiac Disease,\u2028 Nonceliac Gluten Sensitivity, and their overlapping with Crohn&#8217;s disease: A case series. Aristo Vojdani and David Perlmutter. Decemder 2012.<\/p>\n<p>(3) &#8211; Gluten Immunogenic Peptides as Standard for the Evaluation of Potential Harmful Prolamin Content in Food and Human Specimen. \u00c1ngel Cebolla, Mar\u00eda de Lourdes Moreno, Laura Coto, Carolina Sousa. Nutriens 5 December 2018.<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>E&#8217; il primo studio focalizzato sulla ricerca di grani \u201cnaturalmente\u201d a bassa tossicit\u00e0 per ottenere prodotti senza glutine senza influire sulle propriet\u00e0 reologiche del grano. Si sottolinea nello studio come \u201cNell&#8217;ultimo decennio, l&#8217;ingestione di grano \u00e8 stata associata a disturbi clinici, come la celiachia (CD), l&#8217;allergia al grano (WA) e la sensibilit\u00e0 al glutine non [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[71],"tags":[772,774],"class_list":["post-1495","post","type-post","status-publish","format-standard","hentry","category-articoli","tag-grano-a-bassa-tossicita","tag-grano-monococco-id331"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.0 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Ricerca di genotipi di grano naturalmente a bassa tossicit\u00e0 mediante un approccio multidisciplinare - Glutenlight<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/glutenlight.eu\/?p=1495\" \/>\n<meta property=\"og:locale\" content=\"it_IT\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Ricerca di genotipi di grano naturalmente a bassa tossicit\u00e0 mediante un approccio multidisciplinare - Glutenlight\" \/>\n<meta property=\"og:description\" content=\"E&#8217; il primo studio focalizzato sulla ricerca di grani \u201cnaturalmente\u201d a bassa tossicit\u00e0 per ottenere prodotti senza glutine senza influire sulle propriet\u00e0 reologiche del grano. 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