Editing Wheat (section)

=== Health advisories ===

Consumed worldwide by billions of people, wheat is a significant food for human nutrition, particularly in the [[least developed countries]] where wheat products are primary foods.<ref name="Shewry-2015">{{cite journal |title=Review: The contribution of wheat to human diet and health |journal=[[Food and Energy Security]] |year=2015 |volume=4 |issue=3 |pages=178–202 |last1=Shewry |first1=Peter R. |author2=Hey, S. J. |doi=10.1002/fes3.64 |pmid=27610232 |pmc=4998136}}</ref><ref name="Shewry-2009">{{cite journal |last1=Shewry |first1=Peter R. |title=Wheat |journal=[[Journal of Experimental Botany]] |year=2009 |volume=60 |issue=6 |pages=1537–53 |doi=10.1093/jxb/erp058 |pmid=19386614 |doi-access=free }}</ref> When eaten as the [[whole grain]], wheat supplies multiple nutrients and [[dietary fiber]] recommended for children and adults.<ref name="EUFIC-2009">{{cite web|url=http://www.eufic.org/article/en/expid/whole-grain-fact-sheet/ |publisher=European Food Information Council |title=Whole Grain Fact Sheet |date=1 January 2009 |access-date=6 December 2016 |archive-url=https://web.archive.org/web/20161220064848/http://www.eufic.org/article/en/expid/whole-grain-fact-sheet/ |archive-date=20 December 2016 |url-status=dead}}</ref><ref name="Shewry-2015"/><ref name="USDA-2014">{{cite web|url=http://www.fns.usda.gov/sites/default/files/WholeGrainResource.pdf |archive-url=https://ghostarchive.org/archive/20221009/http://www.fns.usda.gov/sites/default/files/WholeGrainResource.pdf |archive-date=2022-10-09 |url-status=live |publisher=US Department of Agriculture, Food and Nutrition Service |date=January 2014|title=Whole Grain Resource for the National School Lunch and School Breakfast Programs: A Guide to Meeting the Whole Grain-Rich criteria |quote=Additionally, menu planners are encouraged to serve a variety of foods that meet whole grain-rich criteria and may not serve the same product every day to count for the HUSSC whole grain-rich criteria.}}</ref><ref name="USDA-2016">{{cite web |url=https://www.choosemyplate.gov/grains|publisher=US Department of Agriculture, MyPlate |title=All About the Grains Group|date=2016|access-date=6 December 2016}}</ref>
In genetically susceptible people, wheat gluten can trigger [[coeliac disease]].<ref name="Shewry-2002"/><ref name="WGOGG-2016"/> Coeliac disease affects about 1% of the general population in [[developed country|developed countries]].<ref name="WGOGG-2016">{{cite web|url=http://www.worldgastroenterology.org/guidelines/global-guidelines/celiac-disease/celiac-disease-english|title=Celiac disease|date=July 2016 |publisher=World Gastroenterology Organisation Global Guidelines|access-date=7 December 2016}}</ref><ref name="NIDDK-2016">{{cite web|url=https://www.niddk.nih.gov/health-information/health-topics/digestive-diseases/celiac-disease/Pages/definition-facts.aspx |title=Definition and Facts for Celiac Disease |publisher=The National Institute of Diabetes and Digestive and Kidney Diseases, National Institutes of Health, US Department of Health and Human Services, Bethesda, MD|date=2016|access-date=5 December 2016}}</ref> The only known effective treatment is a strict lifelong [[gluten-free diet]].<ref name="WGOGG-2016"/> While coeliac disease is caused by a reaction to wheat proteins, it is not the same as a [[wheat allergy]].<ref name="WGOGG-2016" /><ref name="NIDDK-2016"/> Other diseases [[gluten-related disorders|triggered by eating wheat]] are [[non-celiac gluten sensitivity|non-coeliac gluten sensitivity]]<ref name="NIDDK-2016" /><ref name="Ludvigsson-2012">{{cite journal |last1=Ludvigsson |first1=Jonas F. |last2=Leffler |first2=Daniel A. |last3=Bai |first3=Julio C. |last4=Biagi |first4=Federico |last5=Fasano |first5=Alessio |last6=Green |first6=Peter H. R. |last7=Hadjivassiliou |first7=Marios |last8=Kaukinen |first8=Katri |last9=Kelly |first9=Ciaran P. |last10=Leonard |first10=Jonathan N. |last11=Lundin |first11=Knut Erik Aslaksen |last12=Murray |first12=Joseph A. |last13=Sanders |first13=David S. |last14=Walker |first14=Marjorie M. |last15=Zingone |first15=Fabiana |last16=Ciacci |first16=Carolina |display-authors=5 |title=The Oslo definitions for coeliac disease and related terms |journal=Gut |publisher=BMJ |volume=62 |issue=1 |date=2012-02-16 |doi=10.1136/gutjnl-2011-301346 |pages=43–52|pmid=22345659 |pmc=3440559 }}</ref> (estimated to affect 0.5% to 13% of the general population<ref name="Molina-Infante-2015">{{cite journal |last1=Molina-Infante |first1=J. |last2=Santolaria |first2=S. |last3=Sanders |first3=D. S. |last4=Fernández-Bañares |first4=F. |title=Systematic review: noncoeliac gluten sensitivity |journal=[[Alimentary Pharmacology & Therapeutics]] |volume=41 |issue=9 |pages=807–820 |date=May 2015 |pmid=25753138 |doi=10.1111/apt.13155 |s2cid=207050854 |doi-access=free}}</ref>), [[gluten ataxia]], and [[dermatitis herpetiformis]].<ref name="Ludvigsson-2012" />
Certain short-chain carbohydrates present in wheat, known as [[FODMAP]]s (mainly [[Fructan|fructose polymers]]), may be the cause of non-coeliac gluten sensitivity. {{As of|2019}}, reviews have concluded that FODMAPs only explain certain gastrointestinal symptoms, such as [[bloating]], but not the [[Non-celiac gluten sensitivity#Extraintestinal|extra-digestive symptoms]] that people with non-coeliac gluten sensitivity may develop.<ref name="Volta-2019">{{cite journal |last1=Volta |first1=Umberto |last2=De Giorgio |first2=Roberto |last3=Caio |first3=Giacomo |last4=Uhde |first4=Melanie |last5=Manfredini |first5=Roberto |last6=Alaedini |first6=Armin |title=Nonceliac Wheat Sensitivity |journal=Gastroenterology Clinics of North America |volume=48 |issue=1 |year=2019 |doi=10.1016/j.gtc.2018.09.012 |pages=165–182 |pmid=30711208 |pmc=6364564 }}</ref><ref name="Verbeke-2018">{{cite journal |last1=Verbeke |first1=K. |title=Nonceliac Gluten Sensitivity: What Is the Culprit? |journal=Gastroenterology |date=February 2018 |volume=154 |issue=3 |pages=471–473 |doi=10.1053/j.gastro.2018.01.013 |pmid=29337156 |doi-access=free }}</ref><ref name="Fasano-2015">{{cite journal |last1=Fasano |first1=Alessio |last2=Sapone |first2=Anna |last3=Zevallos |first3=Victor |last4=Schuppan |first4=Detlef |title=Nonceliac Gluten Sensitivity |journal=Gastroenterology |volume=148 |issue=6 |year=2015 |doi=10.1053/j.gastro.2014.12.049 |pages=1195–1204 |pmid=25583468 |doi-access=free }}</ref>
Other wheat proteins, amylase-trypsin inhibitors, have been identified as the possible activator of the [[innate immune system]] in coeliac disease and non-coeliac gluten sensitivity.<ref name="Verbeke-2018" /><ref name="Fasano-2015" /> These proteins are part of the plant's natural defense against insects and may cause intestinal [[inflammation]] in humans.<ref name="Verbeke-2018" /><ref name="Barone-2014">{{cite journal |last1=Barone |first1=Maria |last2=Troncone |first2=Riccardo |last3=Auricchio |first3=Salvatore |title=Gliadin Peptides as Triggers of the Proliferative and Stress/Innate Immune Response of the Celiac Small Intestinal Mucosa |journal=International Journal of Molecular Sciences |volume=15 |issue=11 |year=2014 |pages=20518–20537 |doi=10.3390/ijms151120518 |pmid=25387079 |type=Review |pmc=4264181 |doi-access=free}}</ref>