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Updated: Nov 25, 2025

Author Spotlight: Integrating Biochemical Functions of β-Glucanases and Peroxidase Enzymes in Wheat-RWA Interaction
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Adverse Reactions to Wheat or Wheat Components.

Fred Brouns1, Gonny van Rooy2, Peter Shewry3

  • 1Dept. of Human Biology, NUTRIM School of Nutrition and Translational Research in Metabolism, Faculty of Health, Medicine and Life Sciences, Maastricht Univ., Universiteitssingel 40, 6229 ER, Maastricht, The Netherlands.

Comprehensive Reviews in Food Science and Food Safety
|December 18, 2020
PubMed
Summary
This summary is machine-generated.

Wheat is a global staple, but some individuals experience adverse reactions beyond celiac disease (CD) or wheat allergy (WA). This review explores non-celiac gluten sensitivity (NCGS) and other wheat sensitivities.

Keywords:
celiac diseasenon-celiac wheat sensitivitywheatwheat allergywheat intolerances

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Area of Science:

  • Nutrition Science
  • Gastroenterology
  • Immunology

Background:

  • Wheat is a primary global food source, linked to reduced risks of chronic diseases like diabetes and cardiovascular conditions.
  • Adverse reactions to wheat components, including celiac disease (CD) and wheat allergy (WA), affect susceptible individuals.
  • Growing public concern links wheat consumption to various health issues, prompting avoidance even without diagnosed CD or WA.

Purpose of the Study:

  • To systematically review wheat-related intolerances beyond diagnosed CD and WA.
  • To explore the characteristics, prevalence, and underlying mechanisms of non-celiac gluten sensitivity (NCGS) and non-celiac wheat sensitivity (NCWS).
  • To identify specific wheat components and processing methods that may trigger adverse reactions.

Main Methods:

  • Systematic review of scientific literature on wheat-related intolerances.
  • Analysis of studies investigating the role of wheat components (gluten, ATIs, lectins, FODMAPs) in adverse reactions.
  • Examination of the impact of food processing (fermentation, baking) on wheat component bioactivity.

Main Results:

  • Evidence suggests some individuals experience adverse reactions to wheat in the absence of CD or WA, termed NCGS/NCWS.
  • Wheat contains multiple components beyond gluten, such as alpha-amylase/trypsin inhibitors (ATIs), lectins, and FODMAPs, that can trigger symptoms.
  • Food processing methods significantly influence the presence and bioactivity of these symptom-triggering components.

Conclusions:

  • Wheat-related intolerances are complex and involve various components and processing factors.
  • Understanding NCGS/NCWS is crucial for managing adverse reactions in individuals without CD or WA.
  • Further research into specific wheat components and processing is needed to develop targeted dietary strategies.