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Gluten and gluten-related proteins are present in wheat, rye, and barley, and are used widely in food processing to give dough the desired baking properties, add flavors, and improve texture.
An intestinal biopsy together with positive serology represents the gold standard in diagnosing CD. In 1992, Marsh14 reviewed the intensity of mucosal damage observed in treated CD patients who were confronted with increased amounts of gluten (Fig. 1).
CD is an immune-mediated systemic disorder triggered by gluten and related prolamins present in wheat, barley, and rye that occur in genetically susceptible individuals who have the human leukocyte antigen (HLA)-DQ2 and/or HLA-DQ8 haplotypes.
Non-celiac gluten sensitivity (NCGS) is a condition characterized by intestinal and extra-intestinal symptoms related to the ingestion of gluten-containing foods in the absence of celiac disease and wheat allergy.
Treatment for celiac disease requires elimination of the storage pro-teins found in wheat, rye, and barley. The inclusion of oats and wheat starch is controversial. Research sup-ports that oats may be acceptable for patients with celiac disease and can improve the nutritional quality of the diet.
wheat may be gluten-free if the wheat-containing ingredient (e.g. wheat starch) has been processed to remove gluten and results in a gluten content of less than 20 ppm.
30 lip 2021 · In this dynamic context, this review aims to critically discuss the nutritional components of wheat, highlighting both the health benefits and wheat/gluten-related disorders, in order to address common misconceptions associated with wheat consumption.
