New research has heralded a promising step for sufferers of wheat sensitivity or allergy.
A joint project between Edith Cowan University (ECU) in Australia and CSIRO has revealed key insights about the proteins causing two of the most common types of wheat sensitivity - non-coeliac wheat sensitivity and occupational asthma (baker's asthma).
With an estimated 10 per cent of people suffering from wheat sensitivity or allergy causing a raft of chronic health issues, researchers are developing tests that will help the production of low-allergen wheat varieties in the future.
ECU Professor of Food and Agriculture Michelle Colgrave led the investigation.
"We have known for a long time that certain wheat proteins can trigger an immune response in some people, but now we have developed a way to detect and quantify these proteins," Professor Colgrave said.
"We looked a group of proteins called alpha-amylase/trypsin inhibitors (ATIs), which are known to trigger the intestinal inflammation and chronic ailments associated with wheat intolerance in some people.
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