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The Two Faces of Wheat

Wieser, H.; Koehler, P.; Scherf, Katharina A. 1
1 Institut für Angewandte Biowissenschaften (IAB), Karlsruher Institut für Technologie (KIT)


Wheat-based foods have been staple foods since about 10,000 years and constitute a major source of energy, dietary fiber, and micronutrients for the world population. The role of wheat in our diet, however, has recently been scrutinized by pseudoscientific books and media reports promoting the overall impression that wheat consumption makes people sick, stupid, fat, and addicted. Consequently, numerous consumers in Western countries have started to question their dietary habits related to wheat consumption and voluntarily decided to adopt a wheat-free diet without a medical diagnosis of any wheat-related disorder (WRD), such as celiac disease, wheat allergy, or non-celiac gluten sensitivity. The aim of this review is to achieve an objective judgment of the positive aspects of wheat consumption as well as adverse effects for individuals suffering from WRDs. The first part presents wheat constituents and their positive nutritional value, in particular, the consumption of products from whole-grain flours. The second part is focused on WRDs that affect predisposed individuals and can be treated with a gluten-free or -reduced diet. Based on all available scientific knowledge, wheat consumption is safe and healthy for the vast majority of people. ... mehr

Verlagsausgabe §
DOI: 10.5445/IR/1000126640
Veröffentlicht am 25.11.2020
DOI: 10.3389/fnut.2020.517313
Zitationen: 27
Web of Science
Zitationen: 17
Zitationen: 27
Cover der Publikation
Zugehörige Institution(en) am KIT Institut für Angewandte Biowissenschaften (IAB)
Publikationstyp Zeitschriftenaufsatz
Publikationsdatum 21.10.2020
Sprache Englisch
Identifikator ISSN: 2296-861X
KITopen-ID: 1000126640
Erschienen in Frontiers in nutrition
Verlag Frontiers Media SA
Band 7
Seiten Art.-Nr.: 517313
Nachgewiesen in Scopus
Web of Science
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