Note: This post was originally published on Mayo Clinic's Advancing the Science blog on April 1, 2013 and was updated on December 10, 2013.
Mayo Clinic gastroenterologist and celiac disease expert Joseph Murray, M.D., discusses a recent article published in the Journal of Agricultural and Food Chemistry that studied the possibility that increased gluten content in wheat from wheat breeding has led to the increase of celiac disease seen during the latter part of the twentieth century.
The paper concluded that there has not been a change in the relative quantities of gluten in the different wheat varieties in production in the United States.
The study also discussed possible roles for changes in the per capita consumption of wheat flour and the use of vital gluten, a food additive that can be found in most commercial varieties of bread, as well as in many fast foods.
For more information on celiac disease, visit: mayoclinic.org/celiac-disease