Certain protein in wheat may worsen chronic health conditions
Researchers have recently discovered that a certain type of protein present in wheat can trigger inflammation of chronic health conditions as multiple sclerosis, asthma and rheumatoid arthritis.
The protein in wheat, called amylase-trypsin inhibitors (ATIs) also contributes towards the development of non-coelic gluten sensitivity.
It shows that the consumption of wheat that contains ATIs can lead to the development of inflammation in tissues beyond the gut – including the lymph nodes, kidneys, spleen and brain.
There is evidence that suggests that ATIs can worsen the symptoms of some diseases – rheumatoid arthritis, multiple sclerosis, asthma, lupus and non-alcoholic fatty liver disease as well as inflammatory bowel disease.
ATIs are less than 4% of wheat proteins but can trigger powerful immune reactions in the gut that can spread to other tissues in the body.
Lead researcher Detlef Schuppan explained, ‘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.’
Soon clinical studies will start to explore in more detail the role that ATIs play on chronic health conditions.
‘We are hoping that this research can lead us towards being able to recommend an ATI-free diet to help treat a variety of potentially serious immunological disorders’ added Schuppan.
Intestinal symptoms, such as abdominal pain and irregular bowel movements, are frequently reported, which can make it difficult to distinguish from IBS.
However, extraintestinal symptoms can assist with diagnosis, which include headaches, joint pain and eczema.
These symptoms typically appear after the consumption of gluten-containing food and improve rapidly on a gluten-free diet. Yet, gluten does not appear to cause the condition.
Based on current research, it may be a good idea to avoid wheat products if there is an existing chronic health condition.
