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  • Jefferson Adams
    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.

    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

    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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  • 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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