What is it about?
In this critical narrative review, we delve into the idea that 'ancient' species of wheat are preferred for their potential health advantages and enhanced tolerance to gluten-related effects.
Featured Image
Why is it important?
An estimated 10% of the population in Western countries suffers from gastrointestinal symptoms lacking a clear organic cause, often referred to as irritable bowel syndrome (IBS). Many of these patients believe they are gluten-sensitive, but in most cases, medical tests do not confirm this. Alternatively, symptoms could arise from gluten proteins that are only partially digested in the intestines and are found within wheat grains. Given the significant overlap of symptoms with those of coeliac disease (CD), IBS, and inflammatory bowel disease, obtaining a medical diagnosis is paramount. This critical narrative review explores the suggestion that 'ancient' wheat types are preferable for health and better tolerance.
Perspectives
Writing this article was a great pleasure, as I had the privilege of collaborating with co-authors who made the process enjoyable. Furthermore, this article contributes to a deeper understanding of the trade-off between gluten-free diets, health, and quality of life, highlighting the importance of accurate medical diagnosis.
Prof. Ahmad Arzani
Isfahan University of Technology
Read the Original
This page is a summary of: Do ancient wheats contain less gluten than modern bread wheat, in favour of better health?, Nutrition Bulletin, May 2022, Wiley,
DOI: 10.1111/nbu.12551.
You can read the full text:
Resources
Contributors
The following have contributed to this page
