Jump to content



Celiac.com Sponsor (A1):



Celiac.com Sponsor (A1-m):


  • You've found your Celiac Tribe! Join our like-minded, private community and share your story, get encouragement and connect with others.

    💬

    • Sign In
    • Sign Up
  • Jefferson Adams
    Jefferson Adams

    Is Genetically Modified Wheat the Solution to Celiac Disease?

    Reviewed and edited by a celiac disease expert.

    Celiac.com 06/30/2014 - The people who grow wheat think they might have a solution for people with celiac disease: Genetically modified wheat.

    Photo: CC--bluemooseBy genetically modifying wheat, researchers are looking to ‘silence’ proteins that trigger adverse immune reactions in people with celiac disease.



    Celiac.com Sponsor (A12):






    Celiac.com Sponsor (A12-m):




    A research team working on just such a project recently published a report of their results in the Journal of Cereal Science. The team included researchers Cristina M. Rosella, Francisco Barrob, Carolina Sousac, and Ma Carmen Menad.

    Their report acknowledges that creating strains of wheat with reduced gluten toxicity is difficult using conventional breeding methods, and that genetic modification, in particular a technology called RNA interference (RNAi), hold the greatest promise in reducing or ‘silencing’ the gluten proteins in wheat and other cereals. Such technology allows researchers to develop gluten-free wheat strains by adjusting the gluten fractions toxic to those with celiac disease.

    They acknowledge that their efforts could face resistance fueled by global concerns around genetically modified foods. They also note that current and prior genetic modification efforts have not produced products with tangible benefits to the consumer. Rather, the main beneficiaries of such efforts have been large companies and/or farmers.

    According to their report, the development of genetically modified wheat lines suitable for people with celiac disease or gluten intolerance could be a major turning point.

    Their efforts to create celiac-friendly wheat varieties via genetic modification aims to “solve a health problem that directly affects a large proportion of consumers, in developed as well as developing countries, and with higher consumer awareness.”

    What do you think? Is this a possible breakthrough? Would you be interested in wheat that had been genetically modified to be safe for people with celiac disease?

    Source:



    User Feedback

    Recommended Comments



    I think the article is right on. Perhaps this modification will work out, perhaps not. But it looks potentially promising and it would irresponsible not to pursue the matter further. It dismays me when others (three of the previous four comments above) irrationally dismiss this topic out of hand merely because it uses the technique "GMO." Luddenites! I don't know of any DOCUMENTED case where the consumption of a GM food has ever caused damage to the person. If you know of such a case, and it is DOCUMENTED (not simply your impression or an offhand comment from your aunt Suzy), please let me know. Science largely supports the development of GM foods (i.e., Scientific American and Technology Review [MIT]) much the same way it also almost universally acknowledges the fact that global warning is actually occurring in the face of ridiculous political (Fox News, Tea Party) denials.

    Link to comment
    Share on other sites
    Noo! This is awful. Where do you think celiac came from?! Genetically modifying our foods!

    Actually, no, GMOs have nothing to do with celiac disease. The increased gluten concentration found in today's wheat is ENTIRELY due to conventional cross-breeding of strains to select for the desired trait - in this case, the better bread texture that gluten provides.

    Link to comment
    Share on other sites

    This is absurd. Certainly people with celiacs are looking for gluten free options, but taking the gluten out of wheat does not make sense. The properties of wheat based products that we love (the chewiness of bread, the texture of cake and cookies) comes from gluten. Removing the gluten from wheat will not give you a product with similar properties to regular wheat, it will give you a product with the properties of other gluten-free wheat replacement options (rice flour, bean flour). We do not need gluten-free wheat. People with celiacs need gluten alternatives. This GMO effort is a waste of research money. We don't even need to discuss how GMOs are bad for farming methods, bad for natural cross pollination, bad for organic farmers, and bad for your health. This is a short sighted idea by someone who doesn't seem to understand exactly what gluten is and what it's properties are.

    Link to comment
    Share on other sites
    Let's ask the people wit celiac disease what they think. This sounds like it is still in the early stages of development, but sounds like it could be a breakthrough. In the long run, if we ban all GM Foods, we will starve.

    My MD routinely checked me for allergies, general, food, etc. This was in 1973-4 and the approx. 70 scratches on my arm were filled with small rub-on products that a person could be allergic to. I was highly allergic to wheat, nicotine, peas, less allergic to salmon, codfish, tomatoes, etc. I've had 5 vocal cord strippings in the past 15 years and may need 1 more. It is called 'severe dysplasia', next door to cancer. I will be 68 in Nov. 2014 and am in superb condition, other than allergies and things they cause. I get sleepy when I eat certain foods and that's annoying. Etc. Don't see much helping. I don't want GMO's of any kind unless I really need it. Bye!

    Link to comment
    Share on other sites



    Join the conversation

    You are posting as a guest. If you have an account, sign in now to post with your account.
    Note: Your post will require moderator approval before it will be visible.

    Guest
    Add a comment...

    ×   Pasted as rich text.   Restore formatting

      Only 75 emoji are allowed.

    ×   Your link has been automatically embedded.   Display as a link instead

    ×   Your previous content has been restored.   Clear editor

    ×   You cannot paste images directly. Upload or insert images from URL.


  • 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, and has authored more than 2,500 articles on celiac disease. His coursework includes studies in science, scientific methodology, biology, anatomy, medicine, logic, and advanced research. 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.


  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17-m):




  • Related Articles

    Jefferson Adams
    Celiac.com 09/28/2010 - Buckwheat-enhanced gluten-free breads taste better than regular gluten-free breads, and have properties that may benefit people with celiac disease, according to a new study.
    Moreover, buckwheat-enhanced gluten-free flour could be used to create high quality, antioxidant rich bread products that benefit people with celiac disease and offer new market possibilities, says the team behind the study, M. Wronkowska, D. Zielinska, D. Szawara-Nowak, A. Troszynska, and leader M. Soral-Smietana of the Polish Academy of Sciences.
    Soral-Smietana notes that buckwheat's mineral content and antioxidant activity make it ideal for new buckwheat-enhanced gluten-free breads. Buckwheat flour contains high-quality proteins, and is rich in antioxidants and minerals such as, flavonoids, phenolic acids, B vitamins , and carotenoids. Because of these properties, Buckwheat has recently caught the attention of food scientists.
    In their study, the research team found that enriching gluten-free flour with 40 per cent buckwheat flour creates gluten-free bread “with more functional components and higher anti-oxidative and reducing capacities,” in addition to offering health benefits to people with celiac disease.
    To produce their buckwheat-enhanced gluten-free breads for the study, the team replaced between ten and 40 per cent of corn starch with flour made from common buckwheat Fagopyrum esculentum Moench. Corn starch is a common ingredient in gluten-free breads.
    They found that gluten-free bread enhanced with 40 per cent buckwheat flour had the highest antioxidant capacity and reducing capacity, and this was positively correlated with their total phenolic contents. The 40 per cent enhanced bread also demonstrated the highest overall sensory quality when compared to a gluten-free bread control.
    The team found that higher buckwheat concentrations made for higher levels of magnesium, phosphorus and potassium. From their results, they concluded that gluten-free bread formulated with 40 per cent buckwheat flour could be developed and dedicated to those people suffering from celiac disease. In addition to being healthier than current gluten-free breads, such bread would also likely taste better, because the “…overall sensory quality of buckwheat enhanced breads was significantly higher than that obtained for gluten-free bread.”
    Source:

    International Journal of Food Science and Technology - doi: 10.1111/j.1365-2621.2010.02375.x


    Sheila Hughes
    Celiac.com 05/14/2013 - Despite the fact that millet is more nutritious than wheat, as well as other gluten-free grains, modern science lacks the processing technologies to manufacture it on a large scale. Millet is an age-old grain, however we have yet to harness its full potential due to this drawback.
    The preparation of millet includes fermentation, decortication, milling, and sieving. Most of millet being processed today is currently being down on a household level in rural areas, and due to this fact its availability is limited in urban areas. Another challenge with increasing millet production is making sure the nutritional properties are not depleted during the process.
    Current health benefits of millet include high anti-oxidants which could mean a reduced risk of cancer. It is also used more and more in diabetic products because it is high in polyunsaturated fat.
    While there currently isn't a system to produce millet on a large scale, there is research being done in this area. Perhaps in the near future we will see this grain being produced on the scale needed to make it common place in gluten-free products.
    Source:
    http://www.bakeryandsnacks.com/R-D/Millet-promise-stopped-short-by-processing-shortfalls-review


    Jefferson Adams
    Celiac.com 05/04/2015 - Kansas farmers grow a lot of wheat. People with celiac disease avoid wheat like the plague. Not only are people with celiac disease avoiding wheat, but the vast majority of people who avoid wheat now do so for non-medical reasons.
    With celiac disease rates on the rise, and millions of non-celiacs now avoiding gluten for non-medical reasons, the gluten-free food industry is worth nearly a billion dollars a year in the U.S. alone.
    This reality has wheat farmers and researchers scrambling to develop wheat strains and products that are safe for consumption by people who follow gluten-free diets.
    If the The Kansas Wheat Commission has its way, people with and without celiac disease will eat gluten-free wheat in the future. The Commission is providing $200,000 in seed money to support a project intended to identify every component in wheat’s genetic sequence that might trigger adverse reactions in people with celiac disease.
    The project is being led by researcher Chris Miller, senior director of research for Engrain, a Kansas company that makes products to enhance the nutrition and appearance of products made by the milling and cereal industry.
    Understanding the causes of celiac disease and gluten intolerance is the goal of numerous researchers worldwide. Some researchers focus on human diagnosis and treatment, while others work on better understanding the 20 or so wheat protein fragments currently known to cause celiac reactions.
    But no research team has identified every component in wheat that contributes to adverse reactions in people with celiac disease. No researcher or team has yet bred a variety of wheat that is safe for celiac sufferers to eat.
    Miller says his team hopes to be "one of the first to establish this comprehensive screening of reactive proteins in wheat." The research began in July at the Wheat Innovation Center in Manhattan, Kansas, and remains in its early stages, with researchers extracting proteins from various varieties of wheat in the Kansas wheat repository that dates back to the 1900s in hopes of finding a variety that might already be low in reactivity for celiac sufferers.
    Later on, the team intends to combine the proteins with anti-gluten antibodies produced by the human immune system to test for immune reactions. Eventually, researchers hope to develop a gluten-free wheat using traditional breeding methods.
    What do you think? Will they succeed? Would you eat products made from gluten-free wheat?
    Read more at AP.
     


  • Popular Now

×
×
  • Create New...