Greetings all,

The popular press frequently cites higher gluten levels in flour as a possible cause of the increased incidence (and/or diagnosis) of celiac disease.

Is there any evidence that gluten levels have in fact increased over time?

As those with celiac disease are sensitive to even minute amounts of gluten, an increased gluten level doesn’t seem to me to be a likely cause for increased incidence. However, perhaps it is a factor in non-celiac gluten hypersensitivity (I know it’s controversial) where a higher level may be required to produce symptoms.

Thank you for any references, or key words to search.

 

Regards,

Barbara

 

Barbara Selley, RD

Food Intelligence

Toronto, Canada

 



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