Who is to blame for the increasing prevalence of dietary sensitivity to wheat?
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REVIEW
Who is to blame for the increasing prevalence of dietary sensitivity to wheat? David A I Suter1 · Ferenc Békés2 Received: 20 October 2020 © Akadémiai Kiadó Zrt. 2020
Abstract This paper provides an overview of the related scientific literature, with some of our own targeted research, to investigate the possible causes of the recently increased prevalence of various forms of dietary cereal sensitivities. Detailed scientific investigations do not support the controversial idea that human practices, particularly modern wheat breeding, may have contributed to the increase in celiac disease (CD) prevalence during the latter half of the twentieth century. Each of the primitive wheat relatives and each historic or modern bread and durum wheat variety contains more or less amounts of toxic/allergenic epitopes. In the last 120 years, health-related quality attributes have not been considered in pre-breeding or breeding, but the yield- and functional quality-oriented selection procedures have resulted in unintended spinoff effects on the amounts of harmful compounds in new lines. Because of the trend of decreases in overall protein content, as well as the alteration of the glutenin-to-gliadin content to improve dough strength, older varieties are higher in gliadin content with consequent higher CD antigenicity. Meanwhile practices, introduced during the last 50 years in utilizing wheat in the food industry, have significantly increased the consumption of untreated prolamin proteins, including gluten proteins. Other factors for consideration are the incorporation of vital gluten as a cheap protein supplement in some food products and the reduction of fermentation time during bread making. Beyond the obvious effects of improved and more widely used diagnostic tests in medical practice, the increased incorporation of untreated gluten proteins and residual FODMAPs might be major reasons for the increasing prevalence of wheat sensitivity. Keywords CD · NCGS · Gliadin degradation · ATIs · FODMAP · Sour dough · NTD Abbreviations CD Coliac disease NCGS Non-coliac gluten sensitivity NCWS Non-coliac wheat sensitivity IBS Irritable bowel syndrome HMW GS High molecular weight glutenin subunits LMW GS Low molecular weight glutenin subunits ATIs Amylase-tripsin inhibitors FODMAP Fermentable oligo-, di-, mono-saccharides and polyols GFD Gluten-free diet LAB Lactic acid bacteria NTD No-time dough procedure LC–MS Liquid chromatography–mass spectrometry * Ferenc Békés [email protected] 1
Pymble, NSW 2073, Australia
FBFD PTY LTD, Sydney, NSW 2151, Australia
2
Introduction More than 80% of the protein content of wheat has the essential biological role of storing nitrogen for use by the germinating seed. Meanwhile, this highly complex mixture of proteins is the major determinant of the processing (techno-functional) properties of the grain (Shewry 2019). Based on the generally accepted definition of Islam et al. (2011), wheat gluten is a protein–lipid–carbohydrate complex formed as a result of specific covalent a
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