Have you ever wondered that wheat protein can cause inflammation beyond the gut? New researches are directing in this context. It is found that a unique family of wheat proteins is directly associated in elevating the inflammation levels in the human body. This inflammation tends to be more disastrous in case of those suffering from chronic health conditions. To list these chronic health conditions are rheumatoid arthritis, multiple sclerosis, and asthma.
Further, the researchers state that these wheat proteins might show promising effects in the development of gluten sensitivity of non-celiac type. The present research findings were presented at a meeting organized by United European Gastroenterology titled as UEG Week 2016 in Vienna (Vienna, Austria). This conference focused on bringing forward the latest advancements in the field of liver and digestive diseases.
Wheat protein can cause inflammation:
The wheat contains proteins of the class amylase-trypsin inhibitors. These proteins are closely associated in triggering a gut immune response which is likely to spread further to other body tissues. Amylase-trypsin inhibitors (ATI’s) plays a pivotal role in optimizing digestive health. However, out of all the wheat constituents, ATI’s make up only 4 percent. Still, they produce an immune response that covers different organs. To list a few of these organs are kidneys, lymph nodes, brain, and spleen.
Further, ATI’s are researched for exacerbating rheumatoid arthritis, asthma, multiple sclerosis, inflammatory bowel syndrome, and lupus.
What can you do to prevent these types of inflammation?
Some people have reported stomach related disorders after having gluten-rich foods (wheat, rye, and barley). ATI’s are responsible for concluding into gluten sensitivity (non-celiac in nature). At present, there is an absolute shortage of the essential biomarkers for detecting this non-celiac gluten sensitivity. Following the current understandings, there is no such information available about intestinal damage in patients suffering from this sensitivity.
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Although now it is somewhat understood that gluten is not solely responsible for contributing towards non-celiac gluten sensitivity; people consuming gluten-free diet stands beneficiaries. To take these research findings further, researchers are directing their focus towards evaluating the effects of ATI’s concerning chronic health issues. On a concluding note, researchers state that they are hoping the new research to direct them towards introducing an ATI-free diet to cope with the inflammation problems.
The current research on evaluating, whether the wheat protein can cause inflammation or not was the outcome of Johannes Gutenberg University.