Editing Gluten (section)

===Incidence===
{{As of|2017}}, gluten-related disorders were increasing in frequency in different geographic areas.<ref name=LeonardSapone2017>{{cite journal| vauthors=Leonard MM, Sapone A, Catassi C, Fasano A| title=Celiac Disease and Nonceliac Gluten Sensitivity: A Review | journal=JAMA | year= 2017 | volume= 318 | issue= 7 | pages= 647–656 | pmid=28810029 | doi=10.1001/jama.2017.9730 | s2cid=205094729 | url=https://directory.doabooks.org/handle/20.500.12854/129651 | type=Review | quote=Previous studies have shown that gliadin can cause an immediate and transient increase in gut permeability. This permeating effect is secondary to the binding of specific undigestible gliadin fragments to the CXCR3 chemokine receptor with subsequent release of zonulin, a modulator of intercellular tight junctions. This process takes place in all individuals who ingest gluten. For the majority, these events do not lead to abnormal consequences. However, these same events can lead to an inflammatory process in genetically predisposed individuals when the immunologic surveillance system mistakenly recognizes gluten as a pathogen. }}</ref><ref name=TovoliMasi>{{cite journal | vauthors = Tovoli F, Masi C, Guidetti E, Negrini G, Paterini P, Bolondi L| title = Clinical and diagnostic aspects of gluten related disorders| journal = World J Clin Cases| volume = 3| issue = 3| pages = 275–84| date = Mar 16, 2015| pmid = 25789300|pmc= 4360499| doi = 10.12998/wjcc.v3.i3.275|type=Review| doi-access = free}}</ref><ref name=LionettiGatti2015>{{cite journal|vauthors=Lionetti E, Gatti S, Pulvirenti A, Catassi C|title=Celiac disease from a global perspective |journal=Best Pract Res Clin Gastroenterol |volume=29 |issue=3 |pages=365–79 |date=Jun 2015|pmid=26060103|doi=10.1016/j.bpg.2015.05.004|type=Review}}</ref><ref name=SaponeBai2012>{{cite journal |vauthors=Sapone A, Bai JC, Ciacci C, Dolinsek J, Green PH, Hadjivassiliou M, Kaukinen K, Rostami K, Sanders DS, Schumann M, Ullrich R, Villalta D, Volta U, Catassi C, Fasano A |title=Spectrum of gluten-related disorders: consensus on new nomenclature and classification |journal=BMC Medicine |volume=10 |pages=13 |year=2012 |pmid=22313950 |pmc=3292448 |doi=10.1186/1741-7015-10-13 |type=Review |doi-access=free }} {{open access}}</ref> Some suggested explanations for this increase include the following: the growing westernization of diets,<ref name=TovoliMasi /> the increasing use of wheat-based foods included in the [[Mediterranean diet]],<ref name=VoltaCaioQuestionsQuotation>{{cite journal|vauthors=Volta U, Caio G, Tovoli F, De Giorgio R|title=Non-celiac gluten sensitivity: questions still to be answered despite increasing awareness|journal=Cellular and Molecular Immunology|volume=10|issue=5|year=2013|pages=383–392 |doi=10.1038/cmi.2013.28|pmid=23934026|type=Review|pmc=4003198}}</ref><ref name=GuandaliniPolanco>{{cite journal|vauthors=Guandalini S, Polanco I|title=Nonceliac gluten sensitivity or wheat intolerance syndrome?|journal=J Pediatr|volume=166|issue=4|pages=805–11|date=Apr 2015|pmid=25662287|doi=10.1016/j.jpeds.2014.12.039|type=Review|quote=The increase in world-wide consumption of a Mediterranean diet, which includes a wide range of wheat-based foods, has possibly contributed to an alarming rise in the incidence of wheat (gluten?)-related disorders.1, 2 }}</ref> the progressive replacement of rice by wheat in many countries in Asia, the Middle East, and North Africa,<ref name=TovoliMasi /> the higher content of gluten in bread and bakery products due to the reduction of dough fermentation time,<ref name="VoltaCaioQuestions">{{cite journal |vauthors=Volta U, Caio G, Tovoli F, De Giorgio R |date=September 2013 |title=Non-celiac gluten sensitivity: questions still to be answered despite increasing awareness |journal=Cellular & Molecular Immunology |type=Review |volume=10 |issue=5 |pages=383–92 |doi=10.1038/cmi.2013.28 |pmc=4003198 |pmid=23934026 |quote=mechanization of farming and the growing industrial use of pesticides have favored the development of new types of wheat with a higher amount of toxic gluten peptides that cause the development of gluten-related disorders}}</ref><ref name="GobbettiGiuseppe2007">{{cite journal|vauthors=Gobbetti M, Giuseppe Rizzello C, Di Cagno R, De Angelis M |title=Sourdough lactobacilli and celiac disease |journal=Food Microbiol |volume=24 |issue=2 |pages=187–96 |date=Apr 2007 |pmid=17008163 |doi= 10.1016/j.fm.2006.07.014|type=Review}}</ref> and the development in recent years of new types of wheat with a higher amount of [[cytotoxicity|cytotoxic]] gluten [[peptide]]s,<ref name="VoltaCaioQuestions" /><ref name="Belderok">{{cite journal |author=Belderok B |date=2000 |title=Developments in bread-making processes |journal=Plant Foods Hum Nutr |type=Review |volume=55 |issue=1 |pages=1–86 |doi=10.1023/A:1008199314267 |pmid=10823487 |s2cid=46259398}}</ref>  However, a 2020 study that grew and analyzed 60 wheat cultivars from between 1891 and 2010 found no changes in albumin/globulin and gluten contents over time. "Overall, the harvest year had a more significant effect on protein composition than the cultivar. At the protein level, we found no evidence to support an increased [[immunostimulant|immunostimulatory]] potential of modern winter wheat."<ref name="Scherf">{{cite journal |last1=Pronin |first1=Darina |last2=Borner |first2=Andreas |last3=Weber |first3=Hans |last4=Scherf |first4=Ann |title=Wheat (''Triticum aestivum'' L.) Breeding from 1891 to 2010 Contributed to Increasing Yield and Glutenin Contents but Decreasing Protein and Gliadin Contents |journal=[[Journal of Agricultural and Food Chemistry]]|date=10 July 2020 |volume=68 |issue=46 |pages=13247–13256 |doi=10.1021/acs.jafc.0c02815|pmid=32648759 |bibcode=2020JAFC...6813247P |s2cid=220469138 }}</ref>