{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,3,21]],"date-time":"2026-03-21T21:07:29Z","timestamp":1774127249642,"version":"3.50.1"},"reference-count":59,"publisher":"Wiley","issue":"2","license":[{"start":{"date-parts":[[2022,5,13]],"date-time":"2022-05-13T00:00:00Z","timestamp":1652400000000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100000268","name":"Biotechnology and Biological Sciences Research Council","doi-asserted-by":"publisher","award":["BB\/P016855\/1"],"award-info":[{"award-number":["BB\/P016855\/1"]}],"id":[{"id":"10.13039\/501100000268","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Nutrition Bulletin"],"published-print":{"date-parts":[[2022,6]]},"abstract":"<jats:title>Abstract<\/jats:title><jats:p>Popular media messaging has led to increased public perception that gluten\u2010containing foods are bad for health. In parallel, \u2018ancient grains\u2019 have been promoted with claims that they contain less gluten. There appears to be no clear definition of \u2018ancient grains\u2019 but the term usually includes einkorn, emmer, spelt and Khorasan wheat. Gluten is present in all wheat grains and all can induce coeliac disease (CD) in genetically susceptible individuals. Analyses of \u2018ancient\u2019 and \u2018modern\u2019 wheats show that the protein content of modern bread wheat (<jats:italic>Triticum aestivum<\/jats:italic>) has decreased over time while the starch content increased. In addition, it was shown that, compared to bread wheat, ancient wheats contain more protein and gluten and greater contents of many CD\u2010active epitopes. Consequently, no single wheat type can be recommended as better for reducing the risks of or mitigating the severity of CD. An estimated 10% of the population of Western countries suffers from gastrointestinal symptoms that lack a clear organic cause and is often referred to as irritable bowel syndrome (IBS). Many of these patients consider themselves gluten sensitive, but in most cases this is not confirmed when tested in a medical setting. Instead, it may be caused by gas formation due to fermentation of fructans present in wheat or, in some patients, effects of non\u2010gluten proteins. A significant overlap of symptoms with those of CD, IBS and inflammatory bowel disease makes a medical diagnosis a priority. This critical narrative review examines the suggestion that \u2018ancient\u2019 wheat types are preferred for health and better tolerance.<\/jats:p>","DOI":"10.1111\/nbu.12551","type":"journal-article","created":{"date-parts":[[2022,5,13]],"date-time":"2022-05-13T17:40:35Z","timestamp":1652463635000},"page":"157-167","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":22,"title":["Do ancient wheats contain less gluten than modern bread wheat, in favour of better health?"],"prefix":"10.1111","volume":"47","author":[{"ORCID":"https:\/\/orcid.org\/0000-0001-5907-8388","authenticated-orcid":false,"given":"Fred","family":"Brouns","sequence":"first","affiliation":[{"name":"NUTRIM\u2010School for Nutrition and Translational Research in Metabolism Maastricht University  Maastricht The Netherlands"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Sabrina","family":"Geisslitz","sequence":"additional","affiliation":[{"name":"Institute of Applied Biosciences Karlsruhe Institute of Technology (KIT)  Karlsruhe Germany"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-1797-9273","authenticated-orcid":false,"given":"Carlos","family":"Guzman","sequence":"additional","affiliation":[{"name":"ETSIAM Edificio Gregor Mendel Universidad de C\u00f3rdoba  C\u00f3rdoba Spain"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-8718-2828","authenticated-orcid":false,"given":"Tatsuya M.","family":"Ikeda","sequence":"additional","affiliation":[{"name":"Western Region Agricultural Research Centre National Agriculture and Food Research Organization (NAR0)  Hiroshima Japan"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-5297-6724","authenticated-orcid":false,"given":"Ahmad","family":"Arzani","sequence":"additional","affiliation":[{"name":"College of Agriculture Isfahan University of Technology  Isfahan Iran"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Giovanni","family":"Latella","sequence":"additional","affiliation":[{"name":"Gastroenterology, Hepatology and Nutrition Division University of L\u2019Aquila  L\u2019Aquila Italy"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Senay","family":"Simsek","sequence":"additional","affiliation":[{"name":"Purdue University  West Lafayette Indiana USA"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Mariastella","family":"Colomba","sequence":"additional","affiliation":[{"name":"University of Urbino \u201cCarlo Bo\u201d  Urbino Italy"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Armando","family":"Gregorini","sequence":"additional","affiliation":[{"name":"University of Urbino \u201cCarlo Bo\u201d  Urbino Italy"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Victor","family":"Zevallos","sequence":"additional","affiliation":[{"name":"University of Northumbria  Newcastle Upon Tyne UK"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-8057-5650","authenticated-orcid":false,"given":"Valerie","family":"Lullien\u2010Pellerin","sequence":"additional","affiliation":[{"name":"IATE, INRAE Institut Agro Univ. 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