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Effects on Gluten When Cooking Wheat Allergens in Pasta

  • Published: 2015-03-13 : American Chemical Society (Michael Bernstein - m_bernstein@acs.org).
  • Synopsis: Findings lend new insights that could ultimately help celiac patients and people allergic to wheat.
Gluten

Gluten is a protein composite found in wheat and related grains, including barley and rye. Gluten gives elasticity to dough, helping it rise and keep its shape and often gives the final product a chewy texture. Gluten is used in cosmetics, hair products, and other dermatological preparations. In individuals with Celiac disease (American English: celiac), consumption of gluten causes adverse health issues ranging from abdominal bloating, gas, diarrhea and vomiting to migraine headaches and joint pain. Celiac disease is an autoimmune disorder that affects the digestive process of the small intestine.

Main Document

Quote: "Their findings lend new insights that could ultimately help celiac patients and people allergic to wheat."

Uncovering the effects of cooking, digestion on gluten and wheat allergens in pasta...

Researchers trying to understand wheat-related health problems have found new clues to how the grain's proteins, including gluten, change when cooked and digested.

They report in ACS' Journal of Agricultural and Food Chemistry that boiling pasta releases some of its potential allergens, while other proteins persist throughout cooking and digestion.

Their findings lend new insights that could ultimately help celiac patients and people allergic to wheat.

Gianfranco Mamone and colleagues point out that pasta is one of the most popular foods in Europe and the U.S. Most people can eat it without a problem. But for those with wheat allergies or celiac disease, an autoimmune reaction to gluten, cutting the grain out of their diets is necessary to minimize symptoms.

These symptoms can include abdominal pain, diarrhea and - in the long run - damage to the small intestines.

Mamone's team set out to gain a better understanding of what happens to the potentially trouble-making proteins in pasta when it's cooked and consumed.

In the lab, the researchers cooked store-bought pasta and simulated how the body would digest it.

They found that while some gluten proteins persisted throughout the cooking and digestion process, other allergenic non-gluten proteins are lost during boiling as they almost completely leak into the cooking water.

This suggests that for people with particular types of wheat allergies unrelated to celiac disease, eating pasta might cause a weaker reaction than wheat products that are baked, the researchers say.

Their findings also contribute to understanding the chemistry of gluten digestion.

The American Chemical Society

The American Chemical Society is a nonprofit organization chartered by the U.S. Congress.

With more than 158,000 members, ACS is the world's largest scientific society and a global leader in providing access to chemistry-related research through its multiple databases, peer-reviewed journals and scientific conferences.

Its main offices are in Washington, D.C., and Columbus, Ohio.

Awareness: Celiac Disease Awareness Information

Light green awareness ribbon

Ribbon - The Celiac Disease Awareness Ribbon color is light green

National Celiac Disease Awareness Day - September 13th. September 13 was chosen because it honors the birthday of Samuel Gee, MD a British physician and pediatrician. Dr. Gee published the first modern description of the clinical picture of celiac disease and is credited with being the first to identify the link between celiac disease and diet.

Celiac Awareness Month - An event held throughout the United States each May and is supported by the National Foundation for Celiac Awareness (and other relevant organizations).

Facts: Gluten Free Labelling

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5 : Effects on Gluten When Cooking Wheat Allergens in Pasta : American Chemical Society.
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