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Study Links Chronic Inflammation To Protein In Wheat

By wochit 18 October 2016

United European Gastroenterology scientists say in a study that consuming a family of proteins found in wheat can lead to a host of chronic health conditions. According to scientists involved with the study, the proteins trigger inflammation associated with various health conditions including asthma, arthritis, and multiple-sclerosis. 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. Lead researcher Detlef Schuppan says 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. The research team is set to begin clinical studies.