Amid concerns about gluten sensitivity, increasing numbers of people are avoiding wheat. Most have not been diagnosed with a wheat-related medical condition, yet they seem to feel better when they don’t eat gluten-containing foods. A possible explanation is that modern varieties of wheat are responsible. But now, researchers reporting in ACS’ Journal of Agricultural and Food Chemistry have shown that a popular modern variety does not impair gastrointestinal health in mice compared with heirloom wheat.
When people with celiac disease or other forms of gluten sensitivity eat wheat, they experience gastrointestinal distress and inflammation. However, little is known about whether eating wheat could cause gastrointestinal problems in healthy people. Some have speculated that selective breeding of wheat might have altered the grain in a way that negatively affects gut health. From the late 1800s to 1940s, a variety known as “Turkey” was the major wheat grown in the U.S. Then, selective breading created new types with higher yields and resistance to pests and pathogens. The “Gallagher” variety, introduced in 2012, is now one of the most widely grown bread wheats in the U.S. Great Plains region. Brett Carver, Brenda Smith and colleagues wondered whether eating the modern Gallagher variety would increase gastrointestinal problems in healthy mice relative to a blend of two heirloom wheats, Turkey and “Kharkof.”
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