Potential tolerability of ancient grains in non-celiac wheat sensitivity patients: A preliminary evaluation

Abstract

Background and aimsA wheat-free diet (WFD) represents the elective treatment for Non-celiac Wheat Sensitivity (NCWS) patients. Preliminary reports have shown a possible better tolerability of ancient grains in these subjects. The aim of this observational study was to evaluate the frequency of consumption of ancient grains and its correlation with clinical manifestations in NCWS patients.Methods223 NCWS patients were recruited, and their consumption of ancient grains was monitored. Participants were first administered a modified version of the Pavia/Biagi questionnaire to investigate their adherence to “modern WFD.” The appearance/exacerbation of symptoms after ingestion of ancient grains was then assessed with WHO toxicity grading scale.Results50.2% of the recruited patients reported consuming ancient grains before NCWS diagnosis; the diagnostic delay in this group was significantly higher than in non-consumers [median (range) 72 (6–612) vs. 60 months (3–684), P = 0.03] and these patients reported lower frequency of constipation (P = 0.04). Of the 107 patients with optimal adherence to modern WFD, 14 reported eating ancient wheat after NCWS diagnosis. Among them, 5 reported milder symptoms than those caused by modern wheat intake and 3 had an excellent tolerability without symptoms. Timilia/Tumminia variety was the most frequently used ancient grain.ConclusionsNCWS patients who consume ancient grains may receive a late diagnosis due to the possible clinical benefit (tolerability) obtained with these grains. Even after diagnosis, 10% of the patients still consumed ancient grains and had mild or no symptoms. Further studies are required to define the pathophysiological mechanism behind their putative greater tolerability.

The Gliadin Hydrolysis Capacity of B. longum, L. acidophilus, and L. plantarum and Their Protective Effects on Caco-2 Cells against Gliadin-Induced Inflammatory Responses

“…Probiotics have been shown to be an excellent source of endopeptidases, which can reduce gluten content in wheat foods and seem to be the strongest candidates for improving the quality of gluten-free foods [42]. In this regard, it has been reported that "ancient" wheats, which partially differ in composition from "modern" wheat species, seem to be better tolerated (lower rate of symptom onset, better palatability, and lower cost than gluten-free products) by a subset of NCWS patients [56,57]. As Bifidobacteria and Lactobacilli strains are known to be the most common probiotics used in foods and supplements, we evaluated the effect of a probiotic mix containing B. longum, L. acidophilous, A 4 h fermentation with these probiotics considerably decreased IL-17A (p = 0.001) and IFN-γ (p = 0.003), increased IL-10 (p < 0.0001) and TGF-β (p < 0.0001), and reduced (not statistically significant) IL-6 (p > 0.05) mRNA levels compared to the non-fermented dough-extracted PT-gliadin-incubated Caco-2 cells.…”

The Role of Ancient Grains in Alleviating Hunger and Malnutrition

“…Examples of these modern techniques are extrusion, microwave, ohmic heating, ultrasound, 3D printing and high-pressure processing [11,12,44]. Sprouting/germination and high-pressure processing have been used to reduce the antinutrients and improve the organoleptic properties of the ancient grains, and high-pressure processed ancient grains with reduced antinutrients and improved organoleptic properties have been successfully produced and used in the production of various foods such as pasta and bread [13,15,80]. There is also a growing interest in isolating different functional components from ancient grains, such as starch, protein, bran and fibre, oil and bioactive compounds, which can then be used in the production of healthy foods, nutraceuticals and pharmaceuticals [17,19,20,38].…”

“…Ancient grains cause fewer allergic reactions and are also more tolerable than normal grains for FODMAP diet foods [49]. Some ancient grains are rich sources of resistant and slowly digestible starch, which can be used for the production of low GI and low-calorie foods suitable for weight control and diabetes [13,15]. They can be used as a source of plant protein required in meat-free diets and also in countries where access to other protein sources is limited.…”

Ancient Grain Flours with Different Degrees of Sifting: Advances in Knowledge of Nutritional, Technological, and Microbiological Aspects

“…In terms of protein content, it is higher in ancient cultivars than in modern ones; at the same time, the gluten content is also higher, but the quality is completely different with much weaker structure and strength [12]. A preliminary in vitro and in vivo study suggested that ancient grain varieties are better tolerated by people with non-celiac wheat sensitivity and irritable bowel syndrome, resulting in a longer diagnostic delay than modern grains [15].…”