The gluten-free diet was once a crazy fad among health-conscious people. Until now, many people still believe it's the way to optimal health. However, for people with celiac disease, gluten-free diet is not just an enthusiasm but a way to survive life.
For people with celiac disease, consuming food with gluten may lead to atrophy in the villus of the intestinal mucosa. It can lead to poor nutrient absorption, malnutrition, diarrhea, stunted growth, anemia and fatigue.
That's why scientists are searching for ways
of how people with this disease would be able to consume products of wheat without the ugly consequences. Researchers studied wheat from different countries at the Experimental Station at the Agronomic, Food and Biosystems School of Madrid. They assessed the relationship of the kind of wheat and its toxicity.
According to experts, there could be ways to produce wheat products that are safe for celiacs.
“Genetic diversity makes it difficult to obtain a variety of wheat with no toxicity while maintaining the viscoelastic properties of gluten. For this reason, learning about the different varieties would enable production techniques to be developed to achieve this,” the expert says.
This move is the scientists' first step towards developing products and technologies that people with celiac disease can use without having to risk health. Such as, selective modification of the glutamine residue that causes toxicity to celiacs may be the key to improve their selection for nutrition.
“We hope this study enables products to be developed that are safe for celiacs with detoxification processes that combat the poor nutritional and technological characteristics of gluten-free products and thereby contribute to improving patients’ quality of life,” concludes Rodríguez-Quijano.