Wheat May Trigger Inflammation, Study
When it comes to diet, it seems gluten is always in the news. By now, most of us have heard the term “gluten sensitivity,” and many of us know someone who stopped eating foods containing gluten—a protein found in wheat, rye, and barley—to help improve digestive health.
People with non-celiac gluten sensitivity (NCGS) develop symptoms, including stomach pain, irregular bowel movements, headaches, eczema, and others—but not intestinal damage—in response to eating foods that contain gluten. However, a new study shows that NCGS may not be triggered by gluten.
Research presented at UEG Week 2016 in Vienna (a meeting organized by United European Gastroenterology) shows that specific proteins in wheat—called amylase-trypsin inhibitors (ATIs), which make up only a small percentage of total wheat proteins—can trigger an immune system response in the digestive tract that spreads to other tissues in the body. According to researchers, this inflammation may contribute to a number of health problems, including asthma, inflammatory bowel disease (IBD), lupus, multiple sclerosis, and rheumatoid arthritis. More research is needed to determine the exact cause for NCGS and how ATIs may be linked to chronic health conditions.
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