gluten

Also known as gluten protein, glutens, dietary gluten

right|thumb|upright=1.30|Examples of sources of gluten (clockwise from top): wheat as flour, spelt, barley, and rye as rolled flakes

AI overview

Gluten is a protein found in certain grains, particularly wheat, barley, rye, and spelt. It matters because some people have celiac disease or gluten sensitivity and must avoid it for their health, while others simply choose to limit their intake for various reasons.

AI-generated from the Wikipedia summary — may contain errors.

Research

22,318 papers

What is gluten?ReviewJournal of gastroenterology and hepatology · 2017Biesiekierski JRDOI: 10.1111/jgh.13703
Non-Celiac Gluten Sensitivity: A Review.ReviewMedicina (Kaunas, Lithuania) · 2019Roszkowska A, Pawlicka M, Mroczek A et al.DOI: 10.3390/medicina55060222
Gluten-related disorders: Celiac disease, wheat allergy, and nonceliac gluten sensitivity.ReviewCritical reviews in food science and nutrition · 2020Cabanillas BDOI: 10.1080/10408398.2019.1651689
Celiac Disease and Nonceliac Gluten Sensitivity: A Review.ReviewJAMA · 2017Leonard MM, Sapone A, Catassi C et al.DOI: 10.1001/jama.2017.9730
The Role of Gluten in Gastrointestinal Disorders: A Review.ReviewNutrients · 2023Cenni S, Sesenna V, Boiardi G et al.DOI: 10.3390/nu15071615
Gluten-related Disorders From Bench to Bedside.ReviewClinical gastroenterology and hepatology : the official clinical practice journal of the American Gastroenterological Association · 2024Jansson-Knodell CL, Rubio-Tapia ADOI: 10.1016/j.cgh.2023.09.042
[Non-celiac Gluten Sensitivity].ReviewThe Korean journal of gastroenterology = Taehan Sohwagi Hakhoe chi · 2020Cha RR, Kim HJDOI: 10.4166/kjg.2020.75.1.11
Gluten Free Wheat: Are We There?ReviewNutrients · 2019García-Molina MD, Giménez MJ, Sánchez-León S et al.DOI: 10.3390/nu11030487

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Wikidata facts

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Commons category: Gluten

Sources (4)

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~24 min read

Article

25 sections

Contents

Uses
Bread products
Added gluten
Imitation meats
Other consumer products
Animal feed
Disorders
Pathophysiological research
''In vitro'' and ''in vivo'' studies
Incidence
Celiac disease
Non-celiac gluten sensitivity
Wheat allergy
Gluten ataxia
Other neurological disorders
Labeling
International standards
Australia and New Zealand
Brazil
Canada
European Union and United Kingdom
United States
See also
References
Further reading

right|thumb|upright=1.30|Examples of sources of gluten (clockwise from top): wheat as flour, spelt, barley, and rye as rolled flakes

Gluten is a structural protein complex naturally found in certain cereal grains. The term gluten usually refers to the elastic network of a wheat grain's proteins, gliadin and glutenin primarily, which forms readily with the addition of water and often kneading in the case of bread dough. The types of grains that contain gluten include all species of wheat (common wheat, durum, spelt, khorasan, emmer, and einkorn), and barley, rye, and some cultivars of oat; moreover, cross hybrids of any of these cereal grains also contain gluten, e.g. triticale. Gluten makes up 75–85% of the total protein in bread wheat.