Can an Increase in Celiac Disease Be Attributed to an Increase in the Gluten Content of Wheat as a Consequence of Wheat Breeding?

[Image: see text] In response to the suggestion that an increase in the incidence of celiac disease might be attributable to an increase in the gluten content of wheat resulting from wheat breeding, a survey of data from the 20th and 21st centuries for the United States was carried out. The results...

Descripción completa

Detalles Bibliográficos
Autor principal: Kasarda, Donald D.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: American Chemical Society 2013
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3573730/
https://www.ncbi.nlm.nih.gov/pubmed/23311690
http://dx.doi.org/10.1021/jf305122s
_version_ 1782259490145435648
author Kasarda, Donald D.
author_facet Kasarda, Donald D.
author_sort Kasarda, Donald D.
collection PubMed
description [Image: see text] In response to the suggestion that an increase in the incidence of celiac disease might be attributable to an increase in the gluten content of wheat resulting from wheat breeding, a survey of data from the 20th and 21st centuries for the United States was carried out. The results do not support the likelihood that wheat breeding has increased the protein content (proportional to gluten content) of wheat in the United States. Possible roles for changes in the per capita consumption of wheat flour and the use of vital gluten as a food additive are discussed.
format Online
Article
Text
id pubmed-3573730
institution National Center for Biotechnology Information
language English
publishDate 2013
publisher American Chemical Society
record_format MEDLINE/PubMed
spelling pubmed-35737302013-02-19 Can an Increase in Celiac Disease Be Attributed to an Increase in the Gluten Content of Wheat as a Consequence of Wheat Breeding? Kasarda, Donald D. J Agric Food Chem [Image: see text] In response to the suggestion that an increase in the incidence of celiac disease might be attributable to an increase in the gluten content of wheat resulting from wheat breeding, a survey of data from the 20th and 21st centuries for the United States was carried out. The results do not support the likelihood that wheat breeding has increased the protein content (proportional to gluten content) of wheat in the United States. Possible roles for changes in the per capita consumption of wheat flour and the use of vital gluten as a food additive are discussed. American Chemical Society 2013-01-11 2013-02-13 /pmc/articles/PMC3573730/ /pubmed/23311690 http://dx.doi.org/10.1021/jf305122s Text en Copyright © 2013 U.S. Government http://pubs.acs.org This is an open-access article distributed under the ACS AuthorChoice Terms & Conditions. Any use of this article, must conform to the terms of that license which are available at http://pubs.acs.org.
spellingShingle Kasarda, Donald D.
Can an Increase in Celiac Disease Be Attributed to an Increase in the Gluten Content of Wheat as a Consequence of Wheat Breeding?
title Can an Increase in Celiac Disease Be Attributed to an Increase in the Gluten Content of Wheat as a Consequence of Wheat Breeding?
title_full Can an Increase in Celiac Disease Be Attributed to an Increase in the Gluten Content of Wheat as a Consequence of Wheat Breeding?
title_fullStr Can an Increase in Celiac Disease Be Attributed to an Increase in the Gluten Content of Wheat as a Consequence of Wheat Breeding?
title_full_unstemmed Can an Increase in Celiac Disease Be Attributed to an Increase in the Gluten Content of Wheat as a Consequence of Wheat Breeding?
title_short Can an Increase in Celiac Disease Be Attributed to an Increase in the Gluten Content of Wheat as a Consequence of Wheat Breeding?
title_sort can an increase in celiac disease be attributed to an increase in the gluten content of wheat as a consequence of wheat breeding?
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3573730/
https://www.ncbi.nlm.nih.gov/pubmed/23311690
http://dx.doi.org/10.1021/jf305122s
work_keys_str_mv AT kasardadonaldd cananincreaseinceliacdiseasebeattributedtoanincreaseintheglutencontentofwheatasaconsequenceofwheatbreeding

Ejemplares similares