Can an increase in celiac disease be attributed to an increase in the gluten content of wheat as a consequence of wheat breeding?
J Agric Food Chem. 2013 Feb 13 ;61(6):1155-9. Epub 2013 Jan 31. PMID: 23311690
Western Regional Research Center, Agricultural Research Service, U.S. Department of Agriculture, 800 Buchanan Street, Albany, CA 94710, USA.
In response to the suggestion that an increase in the incidence of celiac disease might be attributable to an increase in the gluten content of wheat resulting from wheat breeding, a survey of data from the 20th and 21st centuries for the United States was carried out. The results do not support the likelihood that wheat breeding has increased the protein content (proportional to gluten content) of wheat in the United States. Possible roles for changes in the per capita consumption of wheat flour and the use of vital gluten as a food additive are discussed.