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Could An Italian Patent Change Gluten-free Food World Forever?

Celiac.com 07/17/2014 - Italian researchers are claiming a major scientific and potentially commercial breakthrough that could lead to a revolution in the food available to people with celiac disease.

Image: Wikimedia Commons--FlankerThe researchers, all at the Department of Agricultural Sciences, Food and the Environment, University of Foggia are claiming that their revolutionary new method will enable the manufacture of wheat products safe for people with celiac disease. The method method involves modifying the gluten proteins in standard wheat so that it will not trigger an adverse gluten reaction in people with celiac disease.

They claim that their method enables the production of celiac safe and gluten-friendly foods containing “all the dough and baked products made with flour from commonly obtained wheat.”

A patent has been made by Prof. Aldo Di Luccia and Prof. Carmen Lamacchia, and CNR researcher Dr. Carmela Gianfrani. The application was filed in Italy with the Italian Patent and Trademark Office at the Ministry of Economic Development, on 2 October 2012. An application for extension according to the International Patent Cooperation Treaty (PCT) was filed on 29 April 2013.

Both researchers have earned a very positive evaluation by the award of the higher threshold of the so-called "scientific credibility".

Specifically, they claim that their method induces changes in gluten proteins, which break the chain of chemical combinations that trigger the so-called "intolerance" changes, thus avoiding the inflammatory process that interferes with nutrient absorption, and causes lesions and bowel dysfunction.

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16 Responses:

 
dappy

said this on
21 Jul 2014 10:13:14 AM PST
What is the effect on baked goods made with this wheat. If it is altered so that it does not perform the same as regular wheat with gluten that produces all that great bread we are missing - then what is the point ??

 
Celiac in Maine
Rating: ratingfullratingemptyratingemptyratingemptyratingempty Unrated
said this on
21 Jul 2014 3:33:46 PM PST
I agree dappy, after reading this research what is the point? I wonder, does this author proof-read? I am continually disappointed in this author's articles. They are (as is evidenced in the last paragraph) usually convoluted and hard to decipher. I'm sorry, but: "Specifically, they claim that their method induces changes in gluten proteins which break the chain of chemical combinations that triggered after the ingestion of certain foods that contain gluten in fact, cause the so-called "intolerance": changes , as mentioned, in fact avoid counterproductive the inflammatory cascade that creates lesions and bowel dysfunction in the absorption of nutrients..." makes little sense.

 
Jefferson
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated ( Author)
said this on
22 Jul 2014 4:24:41 PM PST
I think the researchers are claiming that the end product will offer the benefits of wheat, without the adverse gluten reaction.

 
Liz
Rating: ratingfullratingfullratingfullratingemptyratingempty Unrated
said this on
21 Jul 2014 2:22:59 PM PST
Is this genetic engineering? If so, I say NO to GMOs.

 
Jefferson
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated ( Author)
said this on
23 Jul 2014 12:52:28 PM PST
From what I can tell, this does not involve genetic modification. It seems to be a process to treat commercial wheat and/or flour to make it tolerable for people with celiac disease.

 
Susan Kyhn, MS

said this on
21 Jul 2014 3:55:23 PM PST
I was unclear as to whether this is a method of genetic engineering or a processing technique to the wheat as it is manufactured. If it is the latter, can you expound upon the process or provide a link to more information? Thanks.

 
adolfo
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
24 Jul 2014 5:53:05 AM PST
in italiano
from 800 ppm to 66 ppm

 
Donnie
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said this on
21 Jul 2014 8:23:58 PM PST
Interesting article. Hopefully, there will be more info on this process. I have my doubts it will work, but we can hope.

 
anne
Rating: ratingfullratingemptyratingemptyratingemptyratingempty Unrated
said this on
22 Jul 2014 1:48:11 AM PST
Sounds like bioengineering to me...no thanks.

 
LeeAnne
Rating: ratingfullratingemptyratingemptyratingemptyratingempty Unrated
said this on
23 Jul 2014 7:02:55 AM PST
You are right, some things are best left alone.

 
Kathy
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said this on
22 Jul 2014 8:41:27 AM PST
Looking so forward to progress like this!!!

 
Inessa
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said this on
22 Jul 2014 2:37:46 PM PST
When? can not wait!

 
Lou
Rating: ratingfullratingfullratingfullratingemptyratingempty Unrated
said this on
24 Jul 2014 7:26:41 AM PST
They messed with wheat to begin with, how can I trust it now?

 
Tim
Rating: ratingfullratingemptyratingemptyratingemptyratingempty Unrated
said this on
26 Jul 2014 7:56:15 PM PST
It is not the best English I have ever read to make an understatement. I was hoping the link to the Italian site would provide further information, but there is nothing there.

 
Mimi

said this on
15 Aug 2014 2:21:18 PM PST
NO Stop screwing with the food chain. I wouldn't eat this if my life depended on it. GMO's are so bad!!!!

 
sceptic
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
10 Mar 2016 1:41:41 AM PST
Do You all think that selective growing of food and cross-breading plants (like our fathers, mother, grandmas and grandpas did it) are not genetic modifications? Then you are wrong, all are genetic modifications. The plants can also have mutations which you are so afraid of, both lab modified and "naturally" modified, and even unmodified.




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