The role of wheat, and particularly of gluten protein, in our diet has recently been scrutinized.
This article provides a summary of the main pathologies related to wheat in the human body …

Wheat products are important staple foods worldwide. However, a small portion of the
population has to avoid wheat-containing foods because of harmful immune responses …

Wheat is a staple food throughout the temperate world and an important source of nutrients
for many millions of people. However, the last few years have seen increasing concerns …

Coeliac disease is an intolerance triggered by the ingestion of wheat gluten proteins. It is of
increasing concern to consumers and health professionals as its incidence appears to be …

Celiac disease is a food-induced enteropathy resulting from exposure to gluten in
genetically predisposed individuals. The non-celiac gluten sensitivity (NCGS) is a less …

Wheat is a major cereal crop providing energy and nutrients to the billions of people around
the world. Gluten is a structural protein in wheat, that is necessary for its dough making …

Highlights•Wheat proteins may cause allergy, non-celiac gluten sensitivity, and celiac
disease.•Causative proteins include gluten, amylase/trypsin-inhibitors, and others.•Reasons …

Gluten proteins, namely gliadins, are the primary trigger of the abnormal immune response
in celiac disease. It has been hypothesised that modern wheat breeding practices may have …

Wheat is the primary source of nutrition for many, especially those living in developing
countries, and wheat proteins are among the most widely consumed dietary proteins in the …

Epidemiologic studies suggest an increasing prevalence of celiac disease and non-celiac
gluten/wheat sensitivity. With wheat proteins being the main triggers, changes in wheat …