Vital Gluten and Increased Gluten Content in Wheat – Celiac Disease in the News

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 study also took a close look at vital gluten, a food additive extracted from wheat flour that is added to breads and other baked goods to improve the baking qualities of their dough.  Because vital gluten can be found in most commercial varieties of bread, as well as in many fast foods, its consumption has tripled since 1977.

 

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Andy Tofilon

Andy Tofilon is a Marketing Segment Manager at Mayo Medical Laboratories. He leads strategies for corporate communications, public relations, and new media innovations. Andy has worked at Mayo Clinic since 2003. Outside of work, Andy can be found running, hiking, snapping photos, and most importantly, spending time with his family.