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    Jefferson Adams

    Are the New Sorghum Hybrids Safe for People with Celiac Disease?

    Reviewed and edited by a celiac disease expert.
    Are the New Sorghum Hybrids Safe for People with Celiac Disease? - Photo: CC--agrilifetoday
    Caption: Photo: CC--agrilifetoday

    Celiac.com 06/05/2013 - In the west, sorghum has traditionally been used to feed livestock. However, in Africa and India, it has long been used to feed people.

    Recently, U.S. farmers have begun producing sorghum hybrids that are white in color, known as "food-grade" sorghum. In an effort to determine if these new hybrids are safe for people with celiac disease, a team of researchers set out to make a detailed molecular study.

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    The team included Paola Pontieri, Gianfranco Mamone, Salvatore De Caro, Mitch R. Tuinstra, Earl Roemer, Josephine Okot, Pasquale De Vita, Donatella B. M. Ficco, Pietro Alifano, Domenico Pignone, Domenica R. Massardo, and Luigi Del Giudice.

    They are variously affiliated with the Istituto di Genetica Vegetale (IGV), CNR−Portici, c/o Dipartimento di Biologia, Sezione di Igiene, Napoli 80134, Italy, the Istituto di Genetica e Biofisica “Adriano Buzzati-Traverso” (IGB-ABT), CNR, in Napoli, Italy, the Istituto di Scienze dell’Alimentazione (ISA), CNR, in Avellino, Italy, with the Consiglio per la Ricerca e la sperimentazione in Agricoltura, Centro di Ricerca per la Cerealicoltura (CRA-CER) in Foggia, Italy, the Dipartimento di Scienze e Tecnologie Biologiche e Ambientali at the Università degli Studi di Lecce, Italy, and the Istituto di Genetica Vegetale, CNR, in Bari, Italy, with the Department of Agronomy at Purdue University in West Lafayette, Indiana, the Nu Life Market in Healy, Kansas in the United States, with Victoria Seeds Ltd. in Kampala, Uganda.

    Their study, which includes molecular evidence that sorghum lacks the proteins toxic to people with celiac disease, appears in ACS' Journal of Agricultural and Food Chemistry.

    Paola Pontieri and colleagues explain that those gluten proteins, present in wheat and barley, trigger an immune reaction in people with celiac disease that can cause abdominal pain and discomfort, constipation, diarrhea and other symptoms.

    This strong new biochemical evidence shows that these sorghum hybrids are safe for people with celiac disease.

    The researchers describe evidence from an analysis of the recently published sorghum genome, the complete set of genes in the plant, and other sources, that verify the absence of gluten proteins. They also note that sorghum has provides high nutritional value.

    Their report concludes that "[f]ood-grade sorghums should be considered as an important option for all people, especially celiac patients."

    The authors acknowledge funding from the Regione Campania, the Istituto Banco di Napoli -- Fondazione and the Compagnia di San Paolo.

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    Guest frank znidar

    Posted

    Has it been tested on celiac patients?

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    Guest jackie

    Posted

    I like beer and found sorghum beer at my grocery store. It is very good... RED BRIDGE is the name.

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    Guest Allison

    Posted

    I have started experimenting with different ratios of gluten free flours to make bread. Sweet Sorghum was one of them, and the product was much better than what is purchased in stores.

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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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