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Wheat flour hydrolyzed with sourdough lactobacilli and fungal proteases safe for coeliacs

Researchers in Italy have found that wheat flour which has been 'hydrolyzed' or treated with sourdough lactobacilli and fungal proteases appears to be quite safe for coeliacs to eat.

Patients were randomly assigned to consumption of 200 g per day of natural flour baked goods (NFBG) (80,127 ppm gluten; n = 6), extensively hydrolyzed flour baked goods (S1BG) (2480 ppm residual gluten; n = 2), or fully hydrolyzed baked goods (S2BG) (8 ppm residual gluten; n = 5) for 60 days.

Two of the six patients who consumed NFBG discontinued the challenge because of symptoms; all had increased levels of anti–tissue transglutaminase (tTG) antibodies and small bowel deterioration. The two patients who ate the S1BG goods had no clinical complaints but developed subtotal atrophy. The five patients who ate the S2BG had no clinical complaints; their levels of anti-tTG antibodies did not increase, and their Marsh grades of small intestinal mucosa did not change.

A 60-day diet of baked goods made from hydrolyzed wheat flour, manufactured with sourdough lactobacilli and fungal proteases, was not toxic to patients with CD. A combined analysis of serologic, morphometric, and immunohistochemical parameters is the most accurate method to assess new therapies for this disorder.

Read the full paper at Science Direct

January 2011

More research on the management of coeliac disease

 

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