Skip to main content
SLU publication database (SLUpub)

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

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