Dear Barbara,
I wonder if the popular press knows that gluten is not only, although dominantly, present in wheat, but also in other common grains?
Try a Google Scholar search on “glutenin gliadin content grains”, where you will find several papers concerning the growing conditions, e.g. temperature and nitrogen supply, influence on the glutenin/gliadin content of wheat.
I guess that you have already read
Gluten-free Grains - A demand-and-supply analysis of prospects for the Australian health grains industry
https://rirdc.infoservices.com.au/downloads/05-011.pdf
which comes out first in a Google Scholar search on “gluten content grains”?
A search on “gluten content wheat” gives a slightly different result.
All the best,
Anders
From: Food Composition Discussion Group [mailto:[log in to unmask]] On Behalf Of Barbara Selley
Sent: 04 December 2013 02:30
To: [log in to unmask]
Subject: Is there more gluten in wheat flour now than in the past?
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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