Wheat-based foods and non celiac gluten/wheat sensitivity: Is drastic processing the main key issue?

Area of Science:

• Gastroenterology
• Nutrition Science
• Food Technology

Background:

• Nutritional advice for non-coeliac wheat/gluten sensitivity (NCWGS) is inconsistent, with some recommending complete cereal avoidance.
• The prevalence of NCWGS is rising, prompting investigation into potential contributing factors.
• Wheat processing and consumption have evolved significantly, potentially impacting gluten's digestibility and inflammatory potential.

Purpose of the Study:

• To hypothesize that increased NCWGS prevalence correlates with more drastic wheat processing methods.
• To explore the link between industrial wheat processing, gluten digestibility, and chronic inflammation.
• To propose future research directions for understanding NCWGS triggers.

Main Methods:

• Review and propose parallels between the evolution of gluten-related disorders and wheat processing.
• Analyze the impact of industrial wheat processing techniques like fractionation, refining, and recombination.
• Consider the role of exogenous vital gluten and its effect on digestibility.

Main Results:

• Drastic wheat processing, including refining and recombination with additives, may create ultra-processed foods that promote low-grade inflammation.
• Intensive bread-making processes and high-baking-quality wheat varieties might reduce gluten digestibility, shifting digestion to the intestine.
• Refining removes protective fibers, potentially exacerbating inflammation and impacting the gut microbiome.

Conclusions:

• Ultra-processed cereal-based foods, due to drastic processing, may be more likely to trigger NCWGS and inflammation.
• Further research comparing NCWGS prevalence in populations consuming ultra-processed versus minimally processed cereals is warranted.
• Understanding the impact of wheat processing on gluten digestibility and inflammatory potential is crucial for managing NCWGS.