The role of wheat, and particularly of gluten protein, in our diet has recently been scrutinized. A grain of wheat is mostly composed of carbohydrates, proteins, lipids, and minerals. While these components can provide basic dietary sustenance for most people, consuming wheat causes negative responses in a small subset of the population. This article provides a summary of the main pathologies related to wheat in the human body, including celiac disease, wheat allergy, nonceliac wheat sensitivity, fructosemalabsorption, and irritable bowel syndrome.
Wheat allergy occurs by inhalation (baker’s asthma) and ingestion (food allergy), but may also develop by contact in some cases. The responsible allergens of wheat are proteins accounting for about 10-15% of the grain dry weight. Wheat proteins are divided into two groups: the salt soluble fraction (albumins/globulins) and the gluten proteins (gliadins and glutenins).
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 increasing. The amino acid sequences in gluten proteins that are responsible for triggering responses in sensitive individuals have been identified.
Over the last 60 years the prevalence of celiac disease (CD) has increased. Moreover, the increasing number of patients worldwide who are sensitive to dietary gluten but lack evidence of CD or wheat allergy has contributed to the identification of a new gluten-related syndrome known as non-celiac gluten sensitivity (NCGS).
Bei Personen mit einer genetischen Disposition kann die Aufnahme von Weizen-Gluten-Proteinen die Entstehung einer Zöliakie induzieren. Auf den Gluten proteins from wheat can induce celiac disease (CD) in genetically susceptible individuals. Specific gluten peptides can be presented by antigen presenting cells to glutensensitive T-cell lymphocytes leading to CD. During the last decades, a significant increase has been observed in the prevalence of CD.
Saves the consent status of the user for cookies on the current domain.
Expiry
1 year
Type
HTTP
VISITOR_INFO1_LIVE
Provider
YouTube
Google
Purpose
YouTube bandwidth measurement
Expiry
6 months
Type
HTTP
player
Provider
Vimeo
Purpose
Saves the user's preferences when playing embedded videos from Vimeo. Enables the correct functionality of these videos.
Expiry
1 year
Type
HTTP
cms_stat
Provider
gradwerk
Purpose
Saves the user's access to recognition (unique visitor).
Expiry
3 years
Type
HTTP
cms_statr
Provider
gradwerk
Purpose
Saves the referer, that is the submitting site from which the users come and the first page (area, page and language ID, time).
Expiry
Session
Type
HTTP
PREF
Provider
YouTube
Google
Purpose
Registers a unique ID used by Google to keep statistics about how the visitor uses YouTube videos on various websites.
Expiry
8 months
Type
HTTP
vuid
Provider
Vimeo
Purpose
Collects data from users about their visit and the pages they viewed.
Expiry
2 years
Type
HTTP
YSC
Provider
YouTube
Google
Purpose
Registers a unique ID to keep statistics of the videos from YouTube that the user has watched.
Expiry
Session
Type
HTTP
NID
Provider
Google
Purpose
Google uses cookies like the NID to customize advertising in Google products like Google Search. This cookie is used in Google Maps, for example.
Expiry
6 months
Type
HTTP
Cookies are text files stored on your device that are used by web pages to make the user experience more efficient and, most importantly, optimal.
We are allowed to save cookies on your device if they are absolutely necessary for the operation of this website. For all other cookie types we need your permission. Since personal rights are important to us, we hereby ask for your permission.