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    Jefferson Adams
    Jefferson Adams

    By Jefferson Adams •

    Study Confirms Wheat-free Sorghum Food Products Safe for Celiac Patients

    Reviewed and edited by a celiac disease expert.

    Celiac.com 09/10/2007 - Sorghum is a cereal grain with poised for development as a major crop for human nutrition. The flour made from white sorghum hybrids is lightly colored, and offers a bland, neutral taste that leaves no trace of unusual colors or flavors when added to food products.

    These features make sorghum favorable for use in wheat-free food products. While sorghum is considered as a safe food for celiac patients, primarily due to its relationship to maize, no direct studies have been made regarding its safety for individuals with celiac disease and gluten intolerance.

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    Thus, further study was warranted to clearly demonstrate the safety and tolerability of sorghum for celiac patients. A team of researchers set out to determine the safety and tolerability of sorghum flour products in adult celiac patients

    The team consisted of Carolina Ciacci, Luigi Maiuri, Nicola Caporaso, Cristina Bucci, Luigi Del Giudice, Domenica Rita Massardo, Paola Pontieri, Natale Di Fonzo, Scott R. Bean, Brian Ioerger and Marco Londei.

    Study participants who consumed sorghum-derived food product for 5 days straight experienced no gastrointestinal or other symptoms and the level of anti-transglutaminase antibodies was unchanged at the end of the 5-day medical challenge.

    Sorghum protein digests produced no morphometric or immunomediated alteration of duodenal explants from celiac patients.

    In both in vitro and in vivo challenge, sorghum-derived products show no toxicity for celiac patients. Sorghum can thus be regarded safe for people with celiac disease.

    Clinical Nutrition, 24 August 2007

    health writer who lives in San Francisco and is a frequent author of articles for Celiac.com.

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    Guest celiac with thyroidtoxcosis

    Guest celiac with thyroidtoxcosis

    Posted

    Eating sorghum as my main cereal over the past 4 years has resulted in an overactive and enlarged thyroid gland.

     

    Beware, sorghum is a goitrogen (causes enlarged thyroid) and should only be eaten in moderate quantities!!

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    Guest pankaj bhardwaj

    Guest pankaj bhardwaj

    Posted

    Good keep it up

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    Guest Rob

    Guest Rob

    Posted

    What will then be the case where the individual does NOT have a thyroid, due to radiation treatments to kill off a hyperactive thyroid?

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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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