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Wheat-based foods and non celiac gluten wheat sensitivity: Is drastic processing the main key issue?
Discuss and argue parallel between the increased prevalence of non-coeiac wheat/gluten sensitivity and the use of more and more drastic processes applies to the original wheat grain.
First, a parallel between gluten-related disorders and wheat processing and consumption evolution is briefly proposed. Notably, increased use of exogenous vital gluten is considered.Drastic processing in wheat technology are mainly grain fractionation and refining followed by recombi-nation and salt, sugars and fats addition, being able to render ultra-processed cereal-based foods moreprone to trigger chronic low-grade inflammation. Concerning bread, intensive kneading and the choiceof wheat varieties with high baking quality may have rendered gluten less digestible, moving digestionfrom pancreatic to intestinal proteases. The hypothesis of a gluten resistant fraction reaching colon andinteracting with microflora is also considered in relation with increased inflammation. Besides, wheatflour refining removes fiber co-passenger which have potential anti-inflammatory property able to pro-tect digestive epithelium. Finally, some research tracks are proposed, notably the comparison of NCWGSprevalence in populations consuming ultra-versus minimally-processed cereal-based foods.