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Wheat Proteins May Cause Inflammation Beyond The Gut

Friday, November 11, 2016 5:11
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A large number of studies have focused on the effect gluten has on the digestive system within the human body, as well as how it reacts in the body. In reality, wheat products contain more than just gluten, which is why a new research study has turned their focus towards the effects of a different protein that is found in certain types of wheat products. EurekAlert! Science News explains that a group of scientists presented their findings of this study at the UEG Week 2016 event, which concluded that a different type of protein, known as amylase-trypsin inhibitors or ATIs, may have a larger negative impact on the digestive tract, as well as trigger inflammation that is known to cause numerous types of chronic disease to become worse.

The Impact Of Amylase-Trypsin Inhibitors
The press release associated with this new finding reports that approximately 4% of wheat proteins consist of ATIs. While this may seem like a considerably low mount of this specific type of protein, they report that, even in such small amounts, it can cause a powerful reaction in the immune system which starts within the gut, but quickly travels throughout the entire body. The research team was led by Detlef Schuppan, a professor at the Johannes Gutenberg University in Germany. He explained that their findings provided evidence that ATIs can contribute towards inflammation within the bowels, but may also have a potent impact on other parts of the body. One of the most important findings, other than the development of inflammation, is the fact that ATIs were found to contribute to non-coeliac gluten sensitivity developing among participants of their study.

Apart from these findings, the professor reported that they also discovered ATIs contribute towards the development of inflammation that causes certain chronic diseases to become worse, such as:

With these new findings, the professor reports that further research now needs to be conducted in order to provide further details as to how much of an impact ATIs has on the body’s inflammatory response, as well as how much of an impact this protein family has on chronic diseases that worsens when inflammation in specific parts are triggered.

Avoiding ATIs In Your Daily Diet
With these new findings, many people are looking for ways to avoid this family of proteins in their daily diet. Due to the negative impact they have on numerous diseases, as well as on the digestive tract, compiling a diet that avoid ATIs may have potential benefits for people who are already suffering from inflammatory bowel conditions, problems with the digestive tract or any of the chronic diseases that were observed to become worse with the administration of ATIs.

Unfortunately, this new findings of ATIs are still relatively new, thus no further research has been conducted yet to determine the specific food types that contain them – reports do claim that not all wheat products contain ATIs. Thus, in order to be on the safer side, it is now highly recommended that patients who are suffering from any of the inflammatory conditions that may be worsened by ATIs to avoid wheat products. This is also often referred to as a gluten-free diet.

Celiac Disease Foundation reports that some of the most common foods that are often recommended to people who needs to follow a gluten-free diet includes vegetables, fruits, poultry, lean meat, dairy products such as milk and yogurt, beans, nuts, legumes, seafood and fish. By including more of these food choices in your daily diet, you will be able to avoid consuming a high amount of ATIs, thus also lowering the risk of triggering an inflammatory response within your body.

Mayo Clinic also reports that going wheat-free doesn’t mean you have to avoid using starches and grains. They explain that several options are available including arrowroot, flax, cornmeal, corn, buckwheat, amaranth, hominy, millet, rice, soy, teff, tapioca and sorghum. Flours that are gluten-free, such as soy, bean, potato, rice and corn flour can also be used as substitutes for baking. They also report that certain foods that usually contain wheat (gluten) often comes in gluten-free variants, such as beer, breads, gravies, croutons, cookies, pastas, salad dressings, soups, French fries and cereals. It is, however, important to consult the label of foods in order to determine if they are gluten-free – if these food choices are not specifically labelled “gluten-free”, then they most likely contain gluten and may also contain ATIs.

While many studies often look at how gluten affects the body, this new study rather focused on ATIs and found made some alarming conclusions that were overlooked in previous gluten-based studies. The study found that ATIs may worsen the effects of certain chronic diseases by trigger an inflammatory response in the body’s tissues. This is still a relatively new finding, which means additional research still needs to be completed in order to provide more insight into this new discovery.


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