The Two Faces of Wheat.

Area of Science:

• Nutrition science
• Gastroenterology
• Dietary studies

Background:

• Wheat-based foods are a global staple, providing essential energy, fiber, and micronutrients.
• Recent media and literature have promoted negative views on wheat consumption, leading to widespread adoption of wheat-free diets.
• This trend often occurs without medical diagnosis of wheat-related disorders (WRDs).

Purpose of the Study:

• To objectively evaluate the nutritional benefits of wheat consumption.
• To review adverse effects of wheat for individuals with diagnosed WRDs.
• To provide evidence-based guidance on wheat consumption for the general population.

Main Methods:

• Literature review of wheat's nutritional composition and health impacts.
• Analysis of scientific evidence regarding wheat-related disorders (WRDs).
• Examination of the benefits and drawbacks of wheat-free diets.

Main Results:

• Wheat and whole-grain products offer significant nutritional value.
• Wheat-related disorders (celiac disease, wheat allergy, non-celiac gluten sensitivity) affect predisposed individuals.
• A gluten-free or reduced-gluten diet is the recommended management for WRDs.

Conclusions:

• Wheat consumption is safe and healthy for the majority of the population.
• There is no scientific basis for the general population to adopt a wheat-free diet.
• Individuals with WRDs may benefit from dietary modifications under medical guidance.