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    Jefferson Adams
    Jefferson Adams

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

    Reviewed and edited by a celiac disease expert.

    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.

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    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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    Guest dappy

    Posted

    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 ??

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    Guest Liz

    Is this genetic engineering? If so, I say NO to GMOs.

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    Guest Celiac in Maine

    Posted

    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 ??

    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.

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    Guest Susan Kyhn, MS

    Posted

    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.

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    Guest Donnie

    Posted

    Interesting article. Hopefully, there will be more info on this process. I have my doubts it will work, but we can hope.

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    Guest anne

    Sounds like bioengineering to me...no thanks.

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    Guest Kathy

    Posted

    Looking so forward to progress like this!!!

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    Guest Inessa

    Posted

    When? can not wait!

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    Guest Jefferson

    Posted

    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 ??

    I think the researchers are claiming that the end product will offer the benefits of wheat, without the adverse gluten reaction.

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    Guest LeeAnne

    Posted

    Sounds like bioengineering to me...no thanks.

    You are right, some things are best left alone.

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    Guest Jefferson

    Posted

    Is this genetic engineering? If so, I say NO to GMOs.

    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.

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    Guest adolfo

    Posted

    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.

    in italiano

    from 800 ppm to 66 ppm

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  • About Me

    Jefferson Adams

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University. His articles, essays, poems, stories and book reviews have appeared in numerous magazines, journals, and websites, including North American Project, Antioch Review, Caliban, Mississippi Review, Slate, and more. He is the author of more than 2,500 articles on celiac disease. His university coursework includes studies in science, scientific methodology, biology, anatomy, physiology, medicine, logic, and advanced research. He previously devised health and medical content for Colgate, Dove, Pfizer, Sharecare, Walgreens, and more. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of numerous books, including "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.

    >VIEW ALL ARTICLES BY JEFFERSON ADAMS

     


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