Nutrients 2013, 5(3), 771-787; https://doi.org/10.3390/nu5030771
The Dietary Intake of Wheat and other Cereal Grains and Their Role in Inflammation
1
University of Girona, Plaça Sant Domènec, 3 Edifici Les Àligues, 17071 Girona, Spain
2
Uni for Life, University of Graz, Beethovenstraβe 9, 8010 Graz, Austria
*
Author to whom correspondence should be addressed.
Received: 17 December 2012 / Revised: 8 February 2013 / Accepted: 21 February 2013 / Published: 12 March 2013
Abstract
Wheat is one of the most consumed cereal grains worldwide and makes up a substantial part of the human diet. Although government-supported dietary guidelines in Europe and the U.S.A advise individuals to eat adequate amounts of (whole) grain products per day, cereal grains contain “anti-nutrients,” such as wheat gluten and wheat lectin, that in humans can elicit dysfunction and disease. In this review we discuss evidence from in vitro, in vivo and human intervention studies that describe how the consumption of wheat, but also other cereal grains, can contribute to the manifestation of chronic inflammation and autoimmune diseases by increasing intestinal permeability and initiating a pro-inflammatory immune response. View Full-TextKeywords:
cereal grains; celiac disease; gluten; gliadin; inflammation; intestinal permeability; lectins; wheat; wheat germ agglutinin
▼
Figures
Figure 1
This is an open access article distributed under the Creative Commons Attribution License (CC BY 3.0).
Share & Cite This Article
MDPI and ACS Style
De Punder, K.; Pruimboom, L. The Dietary Intake of Wheat and other Cereal Grains and Their Role in Inflammation. Nutrients 2013, 5, 771-787.
Related Articles
Article Metrics
Comments
[Return to top]
Nutrients
EISSN 2072-6643
Published by MDPI AG, Basel, Switzerland
RSS
E-Mail Table of Contents Alert