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