Jefferson Adams is a freelance writer living in San Francisco. He has covered Health News for http://Examiner.com, and provided health and medical content for http://Sharecare.com. His work has appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden's Ferry Review, Huffington Post, the Mississippi Review, and Slate, among others.
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 2007health writer who lives in San Francisco and is a frequent author of articles for Celiac.com.