As most Kansans know, whole wheat products provide a great amount of nutrients such as fiber, B vitamins, folate, and more. It is used worldwide in many recipes, and if you pay attention to food labels, you are aware that gluten, a protein found in wheat, is in products you might not expect. In fact, those with gluten sensitivity have to exclude many foods that contain the protein because their body mounts an immune response that attacks the small intestine.
Those with gluten intolerance can experience increased inflammation throughout the body, fatigue, chronic digestive issues, and headaches.
However, breakthrough research from Kansas State University has found a method to develop wheat-based foods that contain lower amounts of gluten. This discovery may lessen the adverse effects for those with celiac or other autoimmune diseases.
Eduard Akhunov, University Distinguished Professor in K-State’s Department of Plant Pathology and director of the Wheat Genetics Resource Center states that gluten likely will never be completely removed from wheat since it is important for bread-making. Gluten provides the texture, flavor and moisture in such products as bread, bagels, and noodles. Even though reduced levels of gluten achieved in this study won’t make wheat immediately safe for those with severe levels of celiac disease, Akhunov says, “It is important to step forward.”
The nature of wheat breeding research means varieties with reduced gluten content may not be available to consumers for many years, but this study will broaden the options available for those with minor gluten sensitivity, and with further research, it could pave the road for developing new varieties that will be safer for people with celiac disease.
Aaron Harries, the vice president of research and operations for Kansas Wheat, made a good point when he said, “There are many wheat farmers and members of their families in Kansas that have celiac disease. It is ironic and unfortunate that they raise wheat for a living but can’t
eat wheat foods. Most consumers would prefer not to give up wheat foods in their diet. Developing wheat varieties that are consumable by people with celiac disease would make their lives much easier.”
The full research article is published in the Nov. 17 issue of the Plant Biotechnology Journal.
Karissa Winkel is the Family and Community Wellness Agent with K-State Research and Extension – Cottonwood District. You may reach her at: 620-793-1910 or [email protected]. K-State Research & Extension is an equal opportunity provider and employer.