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|October 17, 2018
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Summary
This summary is machine-generated.

Wheat and gluten are relatively new to the human diet, potentially contributing to the rise in coeliac disease (CD). This review examines the history of wheat consumption, CD prevalence, and dietary interventions like the gluten-free diet (GFD).

Keywords:
CD coeliac diseaseFODMAP fermentable oligo-GFD gluten-free dietIBS irritable bowel syndromeNGGS non-coeliac gluten sensitivitydi- and mono-saccharides and polyolsCoeliac diseaseGlutenIrritable bowel syndromeLow FODMAP dietWheat

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Area of Science:

  • Nutritional Science
  • Gastroenterology
  • Human Evolution

Background:

  • Human exposure to wheat (gluten) is recent, dating back only 10,000 years.
  • The 20th century saw a 5-fold increase in global wheat production.
  • This dietary shift may be linked to the rising prevalence of coeliac disease (CD).

Purpose of the Study:

  • To explore the historical relationship between humans and gluten.
  • To review the chemistry of wheat and its impact on health.
  • To examine the increasing incidence of CD and non-coeliac gluten sensitivity.

Main Methods:

  • Literature review on human-wheat interaction, gluten sensitivity, and dietary interventions.
  • Analysis of epidemiological data on coeliac disease prevalence.
  • Review of evidence supporting low fermentable oligo-, di-, and mono-saccharides and polyols (FODMAP) and gluten-free diets (GFD).

Main Results:

  • Coeliac disease now affects 1% or more of adults, with significant underdiagnosis.
  • Non-coeliac gluten or wheat sensitivity is a recognized emerging condition.
  • Gluten-free diets are increasingly adopted for lifestyle reasons, raising concerns.

Conclusions:

  • The introduction of wheat into the human diet may be a factor in the rising rates of CD.
  • Dietary interventions like GFD and low FODMAP diets are discussed for managing gastrointestinal issues.
  • Long-term nutritional implications of restrictive diets, including GFD, require further investigation.