General
Wheat is an important source for the daily uptake of carbohydrates and proteins. In addition, it is a source of important minerals like selenium, zinc, manganese, copper and iron, fatty acids, trace elements, dietary fiber and secondary ingredients. Although many of them exist in wheat in lower concentrations than in vegetables, the daily uptake of wheat via bread and noodles is that high, that the consumption of these ingredients via bread wheat cannot be neglected. Little is known on the variation of these contents in bread wheat and especially in his related species like Einkorn, Emmer and Spelt but first results highlight especially Einkorn with potential as functional food.
Besides these positive effects, wheat is also related to very few diseases. Celiac disease and wheat allergy exits in roughly 1-2 % of the world’s population, can be diagnosed clearly by antibody tests and enteroscopy and can only be treated via a wheat free diet for the whole life. By the way, these patients must also completely avoid products with Einkorn, Emmer, Durum, Kamut®, and Spelt, and patients with celiac disease also rye and barley. Besides these clearly described diseases with clear diagnostics, it is estimated that up to 5% of the world population suffer under the non-celiac gluten sensitivity. Numerous symptoms were feasible but any scientific explanation is lacking. Actually two hypothesis were discussed among scientist. First, proteins called ATI (α-amylase trypsin inhibitors) were claimed to potentially cause this disease. Results of clinical studies were expected within the next years. It seems that a high variation exists among bread wheat varieties but also among wheat species Einkorn, Emmer and Spelt concerning ATI concentration but further research is needed to elaborate clear findings. As a second hypothesis, FODMAPs (fermentable oligo-, di- and monosaccharides and polyols) were claimed as potential source causing the non-celiac gluten sensitivity. However, clinical evidence is fully lacking yet and dough preparation drastically reduces FODMAP contents of breads. We intensively cooperate with leading scientists from gastroenterology and food technology to clarify the positive and negative ingredients of wheat.