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

Overview

Journal J Agric Food Chem

Specialties Chemistry
Nutritional Sciences

Date 2013 Jan 15

PMID 23311690

Citations 45

Authors

Donald D Kasarda

Affiliations

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Abstract

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.

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