More and more people are reacting to the consumption of foods containing gluten with symptoms. When researching the causes, the placebo effect and modern wheat breeds are not spared. A new study brings interesting insights.
Celiac disease, wheat allergy and above all the increasing gluten intolerance are making more and more people reach for gluten-free products in the supermarket. But how do you know if you have a gluten intolerance? After all, it’s not as easy to diagnose as celiac disease and wheat allergy. The fact that gluten-free products are better tolerated may be an indication of gluten intolerance, but not proof. According to expert opinion, the compatibility of gluten-free products can also be attributed to the placebo effect.
Only testing provides clarity
In order to be certain, a recognized test procedure is required. It might look like this: At Box Hill Hospital in the Australian state of Victoria, 34 people took part in a study that was divided into two groups. One group ate gluten-free bread and the other gluten-containing bread for six weeks without knowing which breads were being served. Since the participants did better with a gluten-free diet, the link between gluten intolerance and gluten was obviously physical and a placebo effect might be ruled out.
Gluten – not the amount, but the composition has changed
Research and science are naturally interested in uncovering the cause of increasing gluten intolerance. In the search for this, modern wheat breeds have also come into focus. This suspicion was justified by the fact that modern wheat breeds are said to contain more gluten than old wheat varieties. To test this suspicion, 60 wheat varieties from the years 1891 to 2010 were examined. However, the investigation might not confirm this suspicion. In some cases, the opposite has actually been the case, as some modern wheat varieties contain less gluten.
However, the investigation revealed a change in the composition of the gluten. The proportion of gliadins rated as critical fell by around 18 percent, while glutenins increased by around 25 percent. It also turned out that wheat samples had a higher gluten content when there was more rain in the crop year. Environmental conditions might therefore also have an impact on the digestibility of foods containing gluten. However, further research is required for reliable statements.
