Study links protein in wheat to chronic inflammation conditions
UPI Health News (Business)
Consuming a family of proteins found in wheat can lead to a host of chronic health conditions, United European Gastroenterology scientists say in a study.
The research turns the focus away from gluten, typically linked to various digestive problems, to a family of proteins called amylase-trypsin inhibitors, or ATIs. According to scientists involved with the study, the proteins trigger inflammation associated with various health conditions including asthma, arthritis, and multiple-sclerosis.
"As well as contributing to the development of bowel-related inflammatory conditions, we believe that ATIs can promote inflammation of other immune-related chronic conditions outside of the bowel," lead researcher
Schuppan went on to say the findings widen the conventional understanding of the causes of inflammation. He also hopes the research will help redefine non-celiac gluten sensitivity to a more appropriate term.
"Rather than non-coeliac gluten sensitivity, which implies that gluten solitarily causes the inflammation, a more precise name for the disease should be considered," he said.
The research team is set to begin clinical studies, which Schuppan says will help medical professionals better treat severe immunological disorders.