Abstract
Gluten is the major storage protein in cereals such as wheat, rye and barley, or their crossbreds. In the wheat flour the gluten proteins contribute 80–85 % of the total protein content. These proteins contain peptides with high glutamine/proline content which are resistant to digestion by human proteases and may trigger damage to the small intestines. Gluten intolerance is a lifelong intolerance to gluten proteins [1]. A couple of decades ago, gluten intolerance was considered an uncommon disorder in the world, with prevalence rates of 1 in 1,000 or lower [2]. However, the development of novel sensitive and specific screening methods for gluten intolerance improved considerably diagnosis rates and resulted in an epidemiologic shift. Recent population studies have reported a much higher prevalence of gluten intolerance and it is now estimated to be 1:100–1:200 [1, 3].
Published in
Nutrition and Health
2013, number: Nutrition and Health, pages: 307-320
Title: Handbook of Food Fortification and Health
Publisher: Springer
SLU Authors
Jägerstad, Margaretha
- Department of Molecular Sciences, Swedish University of Agricultural Sciences
- Department of Molecular Sciences, Swedish University of Agricultural Sciences
UKÄ Subject classification
Nutrition and Dietetics
Publication identifier
- DOI: https://doi.org/10.1007/978-1-4614-7076-2_24
- ISBN: 978-1-4614-7075-5
Permanent link to this page (URI)
https://res.slu.se/id/publ/44440