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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.

    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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    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 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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    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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    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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    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 is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,000 articles on celiac disease. His coursework includes studies in biology, anatomy, medicine, science, and advanced research, and scientific methods. He previously served as SF Health News Examiner for Examiner.com, and devised health and medical content for Sharecare.com. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.

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