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Related Experiment Video

Updated: Mar 24, 2026

High-throughput, Microscale Protocol for the Analysis of Processing Parameters and Nutritional Qualities in Maize Zea mays L.
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Do we need to worry about eating wheat?

P R Shewry1, S J Hey2

  • 1Rothamsted Research Hertfordshire UK; University of Reading Berkshire UK.

Nutrition Bulletin
|March 5, 2016
PubMed
Summary

Eliminating wheat or gluten from your diet is unlikely to benefit most people, as wheat is a key source of essential nutrients. While some adverse reactions exist, they affect a small percentage of the population.

Keywords:
FODMAPscoeliac diseasefood allergyglutenintolerancewheat

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Area of Science:

  • Nutrition Science
  • Gastroenterology
  • Immunology

Background:

  • Growing concerns link wheat consumption to adverse health effects like obesity and type 2 diabetes, alongside immune reactions such as allergies and celiac disease.
  • Previous research has refuted the link between wheat products and increased rates of obesity and type 2 diabetes.
  • This review focuses on adverse reactions to wheat gluten proteins, including allergies, celiac disease, and non-celiac gluten sensitivity.

Approach:

  • Review of current scientific evidence regarding adverse reactions to wheat and gluten.
  • Analysis of population prevalence data for wheat allergy, celiac disease, and non-celiac gluten sensitivity.
  • Discussion of diagnostic challenges and the impact of rigorous diagnostic criteria on prevalence estimates.

Key Points:

  • Wheat allergy and celiac disease each affect up to 1% of the population, with prevalence increases potentially influenced by better diagnostics and awareness.
  • Non-celiac wheat sensitivity is reported in over 6% of the US population, but rigorous diagnostic criteria likely yield lower prevalence estimates.
  • The mechanisms underlying non-celiac wheat sensitivity are not well understood, complicating diagnosis.

Conclusions:

  • It is unlikely that eliminating wheat or gluten significantly improves the health of the general population.
  • Wheat is a valuable source of protein, B vitamins, minerals, and bioactive compounds, and its removal may have negative nutritional consequences.
  • Further research is needed to clarify the mechanisms and diagnostic criteria for non-celiac wheat sensitivity.