Non-gluten Wheat Proteins Linked to Celiac Disease

November 6, 2014 2:31 PM

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Non-gluten Wheat Proteins Linked to Celiac Disease

Although gluten-free foods are trendy among the health-conscious, they are necessary for those with celiac disease. But gluten, the primary trigger for health problems in these patients, may not be the only culprit. Scientists are reporting in ACS’ Journal of Proteome Research that people with the disease also have reactions to non-gluten wheat proteins. The results could help scientists better understand how the disease works and could have implications for how to treat it.

Armin Alaedini, Susan Altenbach and colleagues from Columbia Univ. Medical Center point out that celiac disease symptoms are triggered when someone with the disease eats wheat, rye or barley. Research has shown that the group of proteins known as gluten, which in wheat make up about 75 percent of al...

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