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id="toc-Added_gluten" class="vector-toc-list-item vector-toc-level-3"> <a class="vector-toc-link" href="#Added_gluten"> <div class="vector-toc-text"> 1.1.1 Added gluten </div> </a> <ul id="toc-Added_gluten-sublist" class="vector-toc-list"> </ul> </li> </ul> </li> <li id="toc-Imitation_meats" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#Imitation_meats"> <div class="vector-toc-text"> 1.2 Imitation meats </div> </a> <ul id="toc-Imitation_meats-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Other_consumer_products" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#Other_consumer_products"> <div class="vector-toc-text"> 1.3 Other consumer products </div> </a> <ul id="toc-Other_consumer_products-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Animal_feed" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#Animal_feed"> <div class="vector-toc-text"> 1.4 Animal feed </div> </a> <ul id="toc-Animal_feed-sublist" class="vector-toc-list"> </ul> </li> </ul> </li> <li id="toc-Disorders" class="vector-toc-list-item vector-toc-level-1 vector-toc-list-item-expanded"> <a class="vector-toc-link" href="#Disorders"> <div class="vector-toc-text"> 2 Disorders </div> </a> <button aria-controls="toc-Disorders-sublist" class="cdx-button cdx-button--weight-quiet cdx-button--icon-only vector-toc-toggle"> Toggle Disorders subsection </button> <ul id="toc-Disorders-sublist" class="vector-toc-list"> <li id="toc-Pathophysiological_research" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#Pathophysiological_research"> <div class="vector-toc-text"> 2.1 Pathophysiological research </div> </a> <ul id="toc-Pathophysiological_research-sublist" class="vector-toc-list"> <li id="toc-In_vitro_and_in_vivo_studies" class="vector-toc-list-item vector-toc-level-3"> <a class="vector-toc-link" href="#In_vitro_and_in_vivo_studies"> <div class="vector-toc-text"> 2.1.1 In vitro and in vivo studies </div> </a> <ul id="toc-In_vitro_and_in_vivo_studies-sublist" class="vector-toc-list"> </ul> </li> </ul> </li> <li id="toc-Incidence" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#Incidence"> <div class="vector-toc-text"> 2.2 Incidence </div> </a> <ul id="toc-Incidence-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Celiac_disease" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#Celiac_disease"> <div class="vector-toc-text"> 2.3 Celiac disease </div> </a> <ul id="toc-Celiac_disease-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Non-celiac_gluten_sensitivity" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#Non-celiac_gluten_sensitivity"> <div class="vector-toc-text"> 2.4 Non-celiac gluten sensitivity </div> </a> <ul id="toc-Non-celiac_gluten_sensitivity-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Wheat_allergy" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#Wheat_allergy"> <div class="vector-toc-text"> 2.5 Wheat allergy </div> </a> <ul id="toc-Wheat_allergy-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Gluten_ataxia" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#Gluten_ataxia"> <div class="vector-toc-text"> 2.6 Gluten ataxia </div> </a> <ul id="toc-Gluten_ataxia-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Other_neurological_disorders" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#Other_neurological_disorders"> <div class="vector-toc-text"> 2.7 Other neurological disorders </div> </a> <ul id="toc-Other_neurological_disorders-sublist" class="vector-toc-list"> </ul> </li> </ul> </li> <li id="toc-Labeling" class="vector-toc-list-item vector-toc-level-1 vector-toc-list-item-expanded"> <a class="vector-toc-link" href="#Labeling"> <div class="vector-toc-text"> 3 Labeling </div> </a> <button aria-controls="toc-Labeling-sublist" class="cdx-button cdx-button--weight-quiet cdx-button--icon-only vector-toc-toggle"> Toggle Labeling subsection </button> <ul id="toc-Labeling-sublist" class="vector-toc-list"> <li id="toc-International_standards" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#International_standards"> <div class="vector-toc-text"> 3.1 International standards </div> </a> <ul id="toc-International_standards-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Brazil" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#Brazil"> <div class="vector-toc-text"> 3.2 Brazil </div> </a> <ul id="toc-Brazil-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Canada" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#Canada"> <div class="vector-toc-text"> 3.3 Canada </div> </a> <ul id="toc-Canada-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-European_Union_and_United_Kingdom" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#European_Union_and_United_Kingdom"> <div class="vector-toc-text"> 3.4 European Union and United Kingdom </div> </a> <ul id="toc-European_Union_and_United_Kingdom-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-United_States" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#United_States"> <div class="vector-toc-text"> 3.5 United States </div> </a> <ul id="toc-United_States-sublist" class="vector-toc-list"> </ul> </li> </ul> </li> <li id="toc-See_also" class="vector-toc-list-item vector-toc-level-1 vector-toc-list-item-expanded"> <a class="vector-toc-link" href="#See_also"> <div class="vector-toc-text"> 4 See also </div> </a> <ul id="toc-See_also-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-References" class="vector-toc-list-item vector-toc-level-1 vector-toc-list-item-expanded"> <a class="vector-toc-link" href="#References"> <div class="vector-toc-text"> 5 References </div> </a> <ul id="toc-References-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Further_reading" class="vector-toc-list-item vector-toc-level-1 vector-toc-list-item-expanded"> <a class="vector-toc-link" href="#Further_reading"> <div class="vector-toc-text"> 6 Further reading </div> </a> <ul id="toc-Further_reading-sublist" class="vector-toc-list"> </ul> </li> </ul> </div> </div> </nav> </div> </div> <div class="mw-content-container"> <main id="content" class="mw-body"> <header class="mw-body-header vector-page-titlebar"> <nav aria-label="Contents" class="vector-toc-landmark"> <div id="vector-page-titlebar-toc" class="vector-dropdown vector-page-titlebar-toc vector-button-flush-left" title="Table of Contents" > <input type="checkbox" id="vector-page-titlebar-toc-checkbox" role="button" aria-haspopup="true" data-event-name="ui.dropdown-vector-page-titlebar-toc" class="vector-dropdown-checkbox " aria-label="Toggle the table of contents" > <label id="vector-page-titlebar-toc-label" for="vector-page-titlebar-toc-checkbox" class="vector-dropdown-label cdx-button cdx-button--fake-button cdx-button--fake-button--enabled cdx-button--weight-quiet cdx-button--icon-only " aria-hidden="true" > Toggle the table of contents </label> <div class="vector-dropdown-content"> <div id="vector-page-titlebar-toc-unpinned-container" class="vector-unpinned-container"> </div> </div> </div> </nav> <h1 id="firstHeading" class="firstHeading mw-first-heading">Gluten</h1> <div id="p-lang-btn" class="vector-dropdown mw-portlet mw-portlet-lang" > <input type="checkbox" id="p-lang-btn-checkbox" role="button" aria-haspopup="true" data-event-name="ui.dropdown-p-lang-btn" class="vector-dropdown-checkbox mw-interlanguage-selector" aria-label="Go to an article in another language. Available in 65 languages" > <label id="p-lang-btn-label" for="p-lang-btn-checkbox" class="vector-dropdown-label cdx-button cdx-button--fake-button cdx-button--fake-button--enabled cdx-button--weight-quiet cdx-button--action-progressive mw-portlet-lang-heading-65" aria-hidden="true" > 65 languages </label> <div class="vector-dropdown-content"> <div class="vector-menu-content"> <ul class="vector-menu-content-list"> <li class="interlanguage-link interwiki-af mw-list-item"><a href="https://af.wikipedia.org/wiki/Gluten" title="Gluten – Afrikaans" lang="af" hreflang="af" data-title="Gluten" data-language-autonym="Afrikaans" data-language-local-name="Afrikaans" class="interlanguage-link-target">Afrikaans</a></li><li class="interlanguage-link interwiki-ar mw-list-item"><a href="https://ar.wikipedia.org/wiki/%D8%BA%D9%84%D9%88%D8%AA%D9%8A%D9%86" title="غلوتين – Arabic" lang="ar" hreflang="ar" data-title="غلوتين" data-language-autonym="العربية" data-language-local-name="Arabic" class="interlanguage-link-target">العربية</a></li><li class="interlanguage-link interwiki-ast mw-list-item"><a href="https://ast.wikipedia.org/wiki/Gluten" title="Gluten – Asturian" lang="ast" hreflang="ast" data-title="Gluten" data-language-autonym="Asturianu" data-language-local-name="Asturian" class="interlanguage-link-target">Asturianu</a></li><li class="interlanguage-link interwiki-az mw-list-item"><a href="https://az.wikipedia.org/wiki/Ql%C3%BCten" title="Qlüten – Azerbaijani" lang="az" hreflang="az" data-title="Qlüten" data-language-autonym="Azərbaycanca" data-language-local-name="Azerbaijani" class="interlanguage-link-target">Azərbaycanca</a></li><li class="interlanguage-link interwiki-azb mw-list-item"><a href="https://azb.wikipedia.org/wiki/%DA%AF%D9%84%D9%88%D8%AA%D9%86" title="گلوتن – South Azerbaijani" lang="azb" hreflang="azb" data-title="گلوتن" data-language-autonym="تۆرکجه" data-language-local-name="South Azerbaijani" class="interlanguage-link-target">تۆرکجه</a></li><li class="interlanguage-link interwiki-be mw-list-item"><a href="https://be.wikipedia.org/wiki/%D0%93%D0%BB%D1%8E%D1%82%D1%8D%D0%BD" title="Глютэн – Belarusian" lang="be" hreflang="be" data-title="Глютэн" data-language-autonym="Беларуская" data-language-local-name="Belarusian" class="interlanguage-link-target">Беларуская</a></li><li class="interlanguage-link interwiki-be-x-old mw-list-item"><a href="https://be-tarask.wikipedia.org/wiki/%D0%93%D0%BB%D1%8E%D1%82%D1%8D%D0%BD" title="Глютэн – Belarusian (Taraškievica orthography)" lang="be-tarask" hreflang="be-tarask" data-title="Глютэн" data-language-autonym="Беларуская (тарашкевіца)" data-language-local-name="Belarusian (Taraškievica orthography)" class="interlanguage-link-target">Беларуская (тарашкевіца)</a></li><li class="interlanguage-link interwiki-bh mw-list-item"><a href="https://bh.wikipedia.org/wiki/%E0%A4%97%E0%A5%8D%E0%A4%B2%E0%A5%82%E0%A4%9F%E0%A5%87%E0%A4%A8" title="ग्लूटेन – Bhojpuri" lang="bh" hreflang="bh" data-title="ग्लूटेन" data-language-autonym="भोजपुरी" data-language-local-name="Bhojpuri" class="interlanguage-link-target">भोजपुरी</a></li><li class="interlanguage-link interwiki-bg mw-list-item"><a href="https://bg.wikipedia.org/wiki/%D0%93%D0%BB%D1%83%D1%82%D0%B5%D0%BD" title="Глутен – Bulgarian" lang="bg" hreflang="bg" data-title="Глутен" data-language-autonym="Български" data-language-local-name="Bulgarian" class="interlanguage-link-target">Български</a></li><li class="interlanguage-link interwiki-br mw-list-item"><a href="https://br.wikipedia.org/wiki/Gluten" title="Gluten – Breton" lang="br" hreflang="br" data-title="Gluten" data-language-autonym="Brezhoneg" data-language-local-name="Breton" class="interlanguage-link-target">Brezhoneg</a></li><li class="interlanguage-link interwiki-ca mw-list-item"><a href="https://ca.wikipedia.org/wiki/Gluten" title="Gluten – Catalan" lang="ca" hreflang="ca" data-title="Gluten" data-language-autonym="Català" data-language-local-name="Catalan" class="interlanguage-link-target">Català</a></li><li class="interlanguage-link interwiki-cv mw-list-item"><a href="https://cv.wikipedia.org/wiki/%D0%9D%D3%B3%D0%BD%D0%B5%D0%BA%D0%B5" title="Нӳнеке – Chuvash" lang="cv" hreflang="cv" data-title="Нӳнеке" data-language-autonym="Чӑвашла" data-language-local-name="Chuvash" class="interlanguage-link-target">Чӑвашла</a></li><li class="interlanguage-link interwiki-cs mw-list-item"><a href="https://cs.wikipedia.org/wiki/Lepek" title="Lepek – Czech" lang="cs" hreflang="cs" data-title="Lepek" data-language-autonym="Čeština" data-language-local-name="Czech" class="interlanguage-link-target">Čeština</a></li><li class="interlanguage-link interwiki-da mw-list-item"><a href="https://da.wikipedia.org/wiki/Gluten" title="Gluten – Danish" lang="da" hreflang="da" data-title="Gluten" data-language-autonym="Dansk" data-language-local-name="Danish" class="interlanguage-link-target">Dansk</a></li><li class="interlanguage-link interwiki-de mw-list-item"><a href="https://de.wikipedia.org/wiki/Gluten" title="Gluten – German" lang="de" hreflang="de" data-title="Gluten" data-language-autonym="Deutsch" data-language-local-name="German" class="interlanguage-link-target">Deutsch</a></li><li class="interlanguage-link interwiki-et mw-list-item"><a href="https://et.wikipedia.org/wiki/Gluteen" title="Gluteen – Estonian" lang="et" hreflang="et" data-title="Gluteen" data-language-autonym="Eesti" data-language-local-name="Estonian" class="interlanguage-link-target">Eesti</a></li><li class="interlanguage-link interwiki-el mw-list-item"><a href="https://el.wikipedia.org/wiki/%CE%93%CE%BB%CE%BF%CF%85%CF%84%CE%AD%CE%BD%CE%B7" title="Γλουτένη – Greek" lang="el" hreflang="el" data-title="Γλουτένη" data-language-autonym="Ελληνικά" data-language-local-name="Greek" class="interlanguage-link-target">Ελληνικά</a></li><li class="interlanguage-link interwiki-es mw-list-item"><a href="https://es.wikipedia.org/wiki/Gluten" title="Gluten – Spanish" lang="es" hreflang="es" data-title="Gluten" data-language-autonym="Español" data-language-local-name="Spanish" class="interlanguage-link-target">Español</a></li><li class="interlanguage-link interwiki-eo mw-list-item"><a href="https://eo.wikipedia.org/wiki/Gluteno" title="Gluteno – Esperanto" lang="eo" hreflang="eo" data-title="Gluteno" data-language-autonym="Esperanto" data-language-local-name="Esperanto" class="interlanguage-link-target">Esperanto</a></li><li class="interlanguage-link interwiki-eu mw-list-item"><a href="https://eu.wikipedia.org/wiki/Gluten" title="Gluten – Basque" lang="eu" hreflang="eu" data-title="Gluten" data-language-autonym="Euskara" data-language-local-name="Basque" class="interlanguage-link-target">Euskara</a></li><li class="interlanguage-link interwiki-fa mw-list-item"><a href="https://fa.wikipedia.org/wiki/%DA%AF%D9%84%D9%88%D8%AA%D9%86" title="گلوتن – Persian" lang="fa" hreflang="fa" data-title="گلوتن" data-language-autonym="فارسی" data-language-local-name="Persian" class="interlanguage-link-target">فارسی</a></li><li class="interlanguage-link interwiki-fr mw-list-item"><a href="https://fr.wikipedia.org/wiki/Gluten" title="Gluten – French" lang="fr" hreflang="fr" data-title="Gluten" data-language-autonym="Français" data-language-local-name="French" class="interlanguage-link-target">Français</a></li><li class="interlanguage-link interwiki-ga mw-list-item"><a href="https://ga.wikipedia.org/wiki/Gl%C3%BAtan" title="Glútan – Irish" lang="ga" hreflang="ga" data-title="Glútan" data-language-autonym="Gaeilge" data-language-local-name="Irish" class="interlanguage-link-target">Gaeilge</a></li><li class="interlanguage-link interwiki-gl mw-list-item"><a href="https://gl.wikipedia.org/wiki/Glute" title="Glute – Galician" lang="gl" hreflang="gl" data-title="Glute" data-language-autonym="Galego" data-language-local-name="Galician" class="interlanguage-link-target">Galego</a></li><li class="interlanguage-link interwiki-ko mw-list-item"><a href="https://ko.wikipedia.org/wiki/%EA%B8%80%EB%A3%A8%ED%85%90" title="글루텐 – Korean" lang="ko" hreflang="ko" data-title="글루텐" data-language-autonym="한국어" data-language-local-name="Korean" class="interlanguage-link-target">한국어</a></li><li class="interlanguage-link interwiki-hy mw-list-item"><a href="https://hy.wikipedia.org/wiki/%D4%B3%D5%AC%D5%B5%D5%B8%D6%82%D5%BF%D5%A5%D5%B6" title="Գլյուտեն – Armenian" lang="hy" hreflang="hy" data-title="Գլյուտեն" data-language-autonym="Հայերեն" data-language-local-name="Armenian" class="interlanguage-link-target">Հայերեն</a></li><li class="interlanguage-link interwiki-hr mw-list-item"><a href="https://hr.wikipedia.org/wiki/Gluten" title="Gluten – Croatian" lang="hr" hreflang="hr" data-title="Gluten" data-language-autonym="Hrvatski" data-language-local-name="Croatian" class="interlanguage-link-target">Hrvatski</a></li><li class="interlanguage-link interwiki-io mw-list-item"><a href="https://io.wikipedia.org/wiki/Gluteno" title="Gluteno – Ido" lang="io" hreflang="io" data-title="Gluteno" data-language-autonym="Ido" data-language-local-name="Ido" class="interlanguage-link-target">Ido</a></li><li class="interlanguage-link interwiki-id mw-list-item"><a href="https://id.wikipedia.org/wiki/Gluten" title="Gluten – Indonesian" lang="id" hreflang="id" data-title="Gluten" data-language-autonym="Bahasa Indonesia" data-language-local-name="Indonesian" class="interlanguage-link-target">Bahasa Indonesia</a></li><li class="interlanguage-link interwiki-is mw-list-item"><a href="https://is.wikipedia.org/wiki/Gl%C3%BAten" title="Glúten – Icelandic" lang="is" hreflang="is" data-title="Glúten" data-language-autonym="Íslenska" data-language-local-name="Icelandic" class="interlanguage-link-target">Íslenska</a></li><li class="interlanguage-link interwiki-it mw-list-item"><a href="https://it.wikipedia.org/wiki/Glutine" title="Glutine – Italian" lang="it" hreflang="it" data-title="Glutine" data-language-autonym="Italiano" data-language-local-name="Italian" class="interlanguage-link-target">Italiano</a></li><li class="interlanguage-link interwiki-he mw-list-item"><a href="https://he.wikipedia.org/wiki/%D7%92%D7%9C%D7%95%D7%98%D7%9F" title="גלוטן – Hebrew" lang="he" hreflang="he" data-title="גלוטן" data-language-autonym="עברית" data-language-local-name="Hebrew" class="interlanguage-link-target">עברית</a></li><li class="interlanguage-link interwiki-jv mw-list-item"><a href="https://jv.wikipedia.org/wiki/Gluten" title="Gluten – Javanese" lang="jv" hreflang="jv" data-title="Gluten" data-language-autonym="Jawa" data-language-local-name="Javanese" class="interlanguage-link-target">Jawa</a></li><li class="interlanguage-link interwiki-la mw-list-item"><a href="https://la.wikipedia.org/wiki/Gluten_(permixtio_proteinorum)" title="Gluten (permixtio proteinorum) – Latin" lang="la" hreflang="la" data-title="Gluten (permixtio proteinorum)" data-language-autonym="Latina" data-language-local-name="Latin" class="interlanguage-link-target">Latina</a></li><li class="interlanguage-link interwiki-lv mw-list-item"><a href="https://lv.wikipedia.org/wiki/Lipeklis" title="Lipeklis – Latvian" lang="lv" hreflang="lv" data-title="Lipeklis" data-language-autonym="Latviešu" data-language-local-name="Latvian" class="interlanguage-link-target">Latviešu</a></li><li class="interlanguage-link interwiki-lt mw-list-item"><a href="https://lt.wikipedia.org/wiki/Glitimas" title="Glitimas – Lithuanian" lang="lt" hreflang="lt" data-title="Glitimas" data-language-autonym="Lietuvių" data-language-local-name="Lithuanian" class="interlanguage-link-target">Lietuvių</a></li><li class="interlanguage-link interwiki-hu mw-list-item"><a href="https://hu.wikipedia.org/wiki/Glut%C3%A9n" title="Glutén – Hungarian" lang="hu" hreflang="hu" data-title="Glutén" data-language-autonym="Magyar" data-language-local-name="Hungarian" class="interlanguage-link-target">Magyar</a></li><li class="interlanguage-link interwiki-ms mw-list-item"><a href="https://ms.wikipedia.org/wiki/Gluten" title="Gluten – Malay" lang="ms" hreflang="ms" data-title="Gluten" data-language-autonym="Bahasa Melayu" data-language-local-name="Malay" class="interlanguage-link-target">Bahasa Melayu</a></li><li class="interlanguage-link interwiki-my mw-list-item"><a href="https://my.wikipedia.org/wiki/%E1%80%82%E1%80%9C%E1%80%B0%E1%80%B8%E1%80%90%E1%80%94%E1%80%BA" title="ဂလူးတန် – Burmese" lang="my" hreflang="my" data-title="ဂလူးတန်" data-language-autonym="မြန်မာဘာသာ" data-language-local-name="Burmese" class="interlanguage-link-target">မြန်မာဘာသာ</a></li><li class="interlanguage-link interwiki-nl mw-list-item"><a href="https://nl.wikipedia.org/wiki/Gluten" title="Gluten – Dutch" lang="nl" hreflang="nl" data-title="Gluten" data-language-autonym="Nederlands" data-language-local-name="Dutch" class="interlanguage-link-target">Nederlands</a></li><li class="interlanguage-link interwiki-nds-nl mw-list-item"><a href="https://nds-nl.wikipedia.org/wiki/Gluten" title="Gluten – Low Saxon" lang="nds-NL" hreflang="nds-NL" data-title="Gluten" data-language-autonym="Nedersaksies" data-language-local-name="Low Saxon" class="interlanguage-link-target">Nedersaksies</a></li><li class="interlanguage-link interwiki-ja mw-list-item"><a href="https://ja.wikipedia.org/wiki/%E3%82%B0%E3%83%AB%E3%83%86%E3%83%B3" title="グルテン – Japanese" lang="ja" hreflang="ja" data-title="グルテン" data-language-autonym="日本語" data-language-local-name="Japanese" class="interlanguage-link-target">日本語</a></li><li class="interlanguage-link interwiki-no mw-list-item"><a href="https://no.wikipedia.org/wiki/Gluten" title="Gluten – Norwegian Bokmål" lang="nb" hreflang="nb" data-title="Gluten" data-language-autonym="Norsk bokmål" data-language-local-name="Norwegian Bokmål" class="interlanguage-link-target">Norsk bokmål</a></li><li class="interlanguage-link interwiki-nn mw-list-item"><a href="https://nn.wikipedia.org/wiki/Gluten" title="Gluten – Norwegian Nynorsk" lang="nn" hreflang="nn" data-title="Gluten" data-language-autonym="Norsk nynorsk" data-language-local-name="Norwegian Nynorsk" class="interlanguage-link-target">Norsk nynorsk</a></li><li class="interlanguage-link interwiki-oc mw-list-item"><a href="https://oc.wikipedia.org/wiki/Glut%C3%A8n" title="Glutèn – Occitan" lang="oc" hreflang="oc" data-title="Glutèn" data-language-autonym="Occitan" data-language-local-name="Occitan" class="interlanguage-link-target">Occitan</a></li><li class="interlanguage-link interwiki-pl mw-list-item"><a href="https://pl.wikipedia.org/wiki/Gluten" title="Gluten – Polish" lang="pl" hreflang="pl" data-title="Gluten" data-language-autonym="Polski" data-language-local-name="Polish" class="interlanguage-link-target">Polski</a></li><li class="interlanguage-link interwiki-pt mw-list-item"><a href="https://pt.wikipedia.org/wiki/Gl%C3%BAten" title="Glúten – Portuguese" lang="pt" hreflang="pt" data-title="Glúten" data-language-autonym="Português" data-language-local-name="Portuguese" class="interlanguage-link-target">Português</a></li><li class="interlanguage-link interwiki-ro mw-list-item"><a href="https://ro.wikipedia.org/wiki/Gluten" title="Gluten – Romanian" lang="ro" hreflang="ro" data-title="Gluten" data-language-autonym="Română" data-language-local-name="Romanian" class="interlanguage-link-target">Română</a></li><li class="interlanguage-link interwiki-ru mw-list-item"><a href="https://ru.wikipedia.org/wiki/%D0%9A%D0%BB%D0%B5%D0%B9%D0%BA%D0%BE%D0%B2%D0%B8%D0%BD%D0%B0" title="Клейковина – Russian" lang="ru" hreflang="ru" data-title="Клейковина" data-language-autonym="Русский" data-language-local-name="Russian" class="interlanguage-link-target">Русский</a></li><li class="interlanguage-link interwiki-sq mw-list-item"><a href="https://sq.wikipedia.org/wiki/Glutine" title="Glutine – Albanian" lang="sq" hreflang="sq" data-title="Glutine" data-language-autonym="Shqip" data-language-local-name="Albanian" class="interlanguage-link-target">Shqip</a></li><li class="interlanguage-link interwiki-simple mw-list-item"><a href="https://simple.wikipedia.org/wiki/Gluten" title="Gluten – Simple English" lang="en-simple" hreflang="en-simple" data-title="Gluten" data-language-autonym="Simple English" data-language-local-name="Simple English" class="interlanguage-link-target">Simple English</a></li><li class="interlanguage-link interwiki-sk mw-list-item"><a href="https://sk.wikipedia.org/wiki/Lepok" title="Lepok – Slovak" lang="sk" hreflang="sk" data-title="Lepok" data-language-autonym="Slovenčina" data-language-local-name="Slovak" class="interlanguage-link-target">Slovenčina</a></li><li class="interlanguage-link interwiki-sl mw-list-item"><a href="https://sl.wikipedia.org/wiki/Gluten" title="Gluten – Slovenian" lang="sl" hreflang="sl" data-title="Gluten" data-language-autonym="Slovenščina" data-language-local-name="Slovenian" class="interlanguage-link-target">Slovenščina</a></li><li class="interlanguage-link interwiki-sr mw-list-item"><a href="https://sr.wikipedia.org/wiki/Gluten" title="Gluten – Serbian" lang="sr" hreflang="sr" data-title="Gluten" data-language-autonym="Српски / srpski" data-language-local-name="Serbian" class="interlanguage-link-target">Српски / srpski</a></li><li class="interlanguage-link interwiki-sh mw-list-item"><a href="https://sh.wikipedia.org/wiki/Gluten" title="Gluten – Serbo-Croatian" lang="sh" hreflang="sh" data-title="Gluten" data-language-autonym="Srpskohrvatski / српскохрватски" data-language-local-name="Serbo-Croatian" class="interlanguage-link-target">Srpskohrvatski / српскохрватски</a></li><li class="interlanguage-link interwiki-fi mw-list-item"><a href="https://fi.wikipedia.org/wiki/Gluteeni" title="Gluteeni – Finnish" lang="fi" hreflang="fi" data-title="Gluteeni" data-language-autonym="Suomi" data-language-local-name="Finnish" class="interlanguage-link-target">Suomi</a></li><li class="interlanguage-link interwiki-sv mw-list-item"><a href="https://sv.wikipedia.org/wiki/Gluten" title="Gluten – Swedish" lang="sv" hreflang="sv" data-title="Gluten" data-language-autonym="Svenska" data-language-local-name="Swedish" class="interlanguage-link-target">Svenska</a></li><li class="interlanguage-link interwiki-ta mw-list-item"><a href="https://ta.wikipedia.org/wiki/%E0%AE%AA%E0%AE%9A%E0%AF%88%E0%AE%AF%E0%AE%AE%E0%AF%8D_(%E0%AE%95%E0%AF%81%E0%AE%B3%E0%AF%81%E0%AE%9F%E0%AF%8D%E0%AE%9F%E0%AE%A9%E0%AF%8D)" title="பசையம் (குளுட்டன்) – Tamil" lang="ta" hreflang="ta" data-title="பசையம் (குளுட்டன்)" data-language-autonym="தமிழ்" data-language-local-name="Tamil" class="interlanguage-link-target">தமிழ்</a></li><li class="interlanguage-link interwiki-th mw-list-item"><a href="https://th.wikipedia.org/wiki/%E0%B8%81%E0%B8%A5%E0%B8%B9%E0%B9%80%E0%B8%95%E0%B8%99" title="กลูเตน – Thai" lang="th" hreflang="th" data-title="กลูเตน" 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srcset="//upload.wikimedia.org/wikipedia/commons/thumb/b/b3/Gluten_Sources.png/435px-Gluten_Sources.png 1.5x, //upload.wikimedia.org/wikipedia/commons/b/b3/Gluten_Sources.png 2x" data-file-width="528" data-file-height="290" /></a><figcaption>Examples of sources of gluten (clockwise from top): wheat as flour, spelt, barley, and rye as rolled flakes</figcaption></figure> Gluten is a <a href="/wiki/Structural_protein" class="mw-redirect" title="Structural protein">structural protein</a> naturally found in certain <a href="/wiki/Cereal" title="Cereal">cereal grains</a>.<a href="#cite_note-1">[1]</a> The term gluten usually refers to the elastic network of a wheat grain's proteins, <a href="/wiki/Gliadin" title="Gliadin">gliadin</a> and <a href="/wiki/Glutenin" title="Glutenin">glutenin</a> primarily, that forms readily with the addition of water and often <a href="/wiki/Kneading" title="Kneading">kneading</a> in the case of bread dough.<a href="#cite_note-t022-2">[2]</a> The types of grains that contain gluten include all species of <a href="/wiki/Wheat" title="Wheat">wheat</a> (<a href="/wiki/Common_wheat" title="Common wheat">common wheat</a>, <a href="/wiki/Durum" class="mw-redirect" title="Durum">durum</a>, <a href="/wiki/Spelt" title="Spelt">spelt</a>, <a href="/wiki/Khorasan_wheat" title="Khorasan wheat">khorasan</a>, <a href="/wiki/Emmer" title="Emmer">emmer</a> and <a href="/wiki/Einkorn_wheat" class="mw-redirect" title="Einkorn wheat">einkorn</a>), and <a href="/wiki/Barley" title="Barley">barley</a>, <a href="/wiki/Rye" title="Rye">rye</a>, and some cultivars of <a href="/wiki/Oat" title="Oat">oat</a>; moreover, cross hybrids of any of these cereal grains also contain gluten, e.g. <a href="/wiki/Triticale" title="Triticale">triticale</a>.<a href="#cite_note-FDAlabeling2007-3">[3]</a><a href="#cite_note-Biesiekierski2017-4">[4]</a> Gluten makes up 75–85% of the total protein in <a href="/wiki/Common_wheat" title="Common wheat">bread wheat</a>.<a href="#cite_note-shewry1-5">[5]</a> Glutens, especially <a href="/wiki/Triticeae_glutens" title="Triticeae glutens">Triticeae glutens</a>, have unique <a href="/wiki/Viscoelasticity" title="Viscoelasticity">viscoelastic</a> and <a href="/wiki/Adhesion" title="Adhesion">adhesive</a> properties, which give <a href="/wiki/Dough" title="Dough">dough</a> its elasticity, helping it <a href="/wiki/Proofing_(baking_technique)" title="Proofing (baking technique)">rise</a> and keep its shape and often leaving the final product with a chewy texture.<a href="#cite_note-shewry1-5">[5]</a><a href="#cite_note-LamacchiaCamarca2014-6">[6]</a><a href="#cite_note-DayAugustin2006-7">[7]</a> These properties, and its relatively low cost, make gluten valuable to both <a href="/wiki/Food_industry" title="Food industry">food</a> and non-food industries.<a href="#cite_note-DayAugustin2006-7">[7]</a> Wheat gluten is composed of mainly two types of proteins: the <a href="/wiki/Glutenin" title="Glutenin">glutenins</a><a href="#cite_note-8">[8]</a> and the <a href="/wiki/Gliadin" title="Gliadin">gliadins</a>,<a href="#cite_note-9">[9]</a> which in turn can be divided into high molecular and low molecular glutenins and α/β, γ and Ω gliadins. Its homologous seed storage proteins, in barley, are referred to as <a href="/wiki/Hordein" title="Hordein">hordeins</a>, in rye, <a href="/wiki/Secalin" title="Secalin">secalins</a>, and in oats, <a href="/wiki/Avenin" class="mw-redirect" title="Avenin">avenins</a>.<a href="#cite_note-10">[10]</a> These protein classes are collectively referred to as "gluten".<a href="#cite_note-Biesiekierski2017-4">[4]</a> The storage proteins in other grains, such as <a href="/wiki/Maize" title="Maize">maize</a> (<a href="/wiki/Zeins" class="mw-redirect" title="Zeins">zeins</a>) and <a href="/wiki/Rice" title="Rice">rice</a> (<a href="/wiki/Rice_protein" title="Rice protein">rice protein</a>), are sometimes called gluten, but they do not cause harmful effects in people with <a href="/wiki/Celiac_disease" class="mw-redirect" title="Celiac disease">celiac disease</a>.<a href="#cite_note-FDAlabeling2007-3">[3]</a> <figure class="mw-default-size mw-halign-right" typeof="mw:File/Thumb"><a href="/wiki/File:Pain_sans_gluten_%C3%A0_la_farine_de_ch%C3%A2taigne_et_charcuterie_corse.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/b/b9/Pain_sans_gluten_%C3%A0_la_farine_de_ch%C3%A2taigne_et_charcuterie_corse.jpg/290px-Pain_sans_gluten_%C3%A0_la_farine_de_ch%C3%A2taigne_et_charcuterie_corse.jpg" decoding="async" width="290" height="193" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/b/b9/Pain_sans_gluten_%C3%A0_la_farine_de_ch%C3%A2taigne_et_charcuterie_corse.jpg/435px-Pain_sans_gluten_%C3%A0_la_farine_de_ch%C3%A2taigne_et_charcuterie_corse.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/b/b9/Pain_sans_gluten_%C3%A0_la_farine_de_ch%C3%A2taigne_et_charcuterie_corse.jpg/580px-Pain_sans_gluten_%C3%A0_la_farine_de_ch%C3%A2taigne_et_charcuterie_corse.jpg 2x" data-file-width="1890" data-file-height="1260" /></a><figcaption>Bread produced from wheat grains contains gluten.</figcaption></figure> Gluten can trigger adverse, <a href="/wiki/Inflammation" title="Inflammation">inflammatory</a>, <a href="/wiki/Immune_response" title="Immune response">immunological</a>, and <a href="/wiki/Autoimmunity" title="Autoimmunity">autoimmune</a> reactions in some people. The spectrum of <a href="/wiki/Gluten-related_disorders" title="Gluten-related disorders">gluten related disorders</a> includes celiac disease in 1–2% of the general population, <a href="/wiki/Non-celiac_gluten_sensitivity" title="Non-celiac gluten sensitivity">non-celiac gluten sensitivity</a> in 0.5–13% of the general population, as well as <a href="/wiki/Dermatitis_herpetiformis" title="Dermatitis herpetiformis">dermatitis herpetiformis</a>, <a href="/wiki/Gluten_ataxia" class="mw-redirect" title="Gluten ataxia">gluten ataxia</a> and other neurological disorders.<a href="#cite_note-LundinWijmenga2015-11">[11]</a><a href="#cite_note-MolinaInfanteSantolaria-12">[12]</a><a href="#cite_note-LudvigssonLeffler2013-13">[13]</a><a href="#cite_note-ZisHadjivassiliou2019-14">[14]</a> These disorders are treated by a <a href="/wiki/Gluten-free_diet" title="Gluten-free diet">gluten-free diet</a>.<a href="#cite_note-ZisHadjivassiliou2019-14">[14]</a> <meta property="mw:PageProp/toc" /> <div class="mw-heading mw-heading2"><h2 id="Uses">Uses</h2>[<a href="/w/index.php?title=Gluten&action=edit&section=1" title="Edit section: Uses">edit</a>]</div> <figure class="mw-default-size" typeof="mw:File/Thumb"><a href="/wiki/File:Wheat_field.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/7/71/Wheat_field.jpg/220px-Wheat_field.jpg" decoding="async" width="220" height="305" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/7/71/Wheat_field.jpg 1.5x" data-file-width="250" data-file-height="347" /></a><figcaption><a href="/wiki/Wheat" title="Wheat">Wheat</a>, a prime source of gluten</figcaption></figure> <div class="mw-heading mw-heading3"><h3 id="Bread_products">Bread products</h3>[<a href="/w/index.php?title=Gluten&action=edit&section=2" title="Edit section: Bread products">edit</a>]</div> Gluten forms when glutenin molecules cross-link via <a href="/wiki/Disulfide_bond" class="mw-redirect" title="Disulfide bond">disulfide bonds</a> to form a submicroscopic network attached to gliadin, which contributes <a href="/wiki/Viscosity" title="Viscosity">viscosity</a> (thickness) and extensibility to the mix.<a href="#cite_note-shewry1-5">[5]</a><a href="#cite_note-15">[15]</a> If this dough is <a href="/wiki/Leavening_agent" title="Leavening agent">leavened</a> with <a href="/wiki/Yeast" title="Yeast">yeast</a>, <a href="/wiki/Fermentation_(food)" class="mw-redirect" title="Fermentation (food)">fermentation</a> produces <a href="/wiki/Carbon_dioxide" title="Carbon dioxide">carbon dioxide</a> bubbles, which, trapped by the gluten network, cause the dough to rise. <a href="/wiki/Baking" title="Baking">Baking</a> <a href="/wiki/Denaturation_(biochemistry)" title="Denaturation (biochemistry)">coagulates</a> the gluten, which, along with starch, stabilizes the shape of the final product. Gluten content has been implicated as a factor in the <a href="/wiki/Staling" title="Staling">staling</a> of bread, possibly because it binds water through hydration.<a href="#cite_note-16">[16]</a><a href="#cite_note-17">[17]</a> <figure class="mw-default-size mw-halign-left" typeof="mw:File/Thumb"><a href="/wiki/File:Pain_au_levain_dit_%C3%A0_l%27ancienne_02.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/7/7b/Pain_au_levain_dit_%C3%A0_l%27ancienne_02.jpg/220px-Pain_au_levain_dit_%C3%A0_l%27ancienne_02.jpg" decoding="async" width="220" height="190" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/7/7b/Pain_au_levain_dit_%C3%A0_l%27ancienne_02.jpg/330px-Pain_au_levain_dit_%C3%A0_l%27ancienne_02.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/7/7b/Pain_au_levain_dit_%C3%A0_l%27ancienne_02.jpg/440px-Pain_au_levain_dit_%C3%A0_l%27ancienne_02.jpg 2x" data-file-width="1844" data-file-height="1596" /></a><figcaption>Cross-section of a baguette showing a strong gluten network</figcaption></figure> The formation of gluten affects the texture of the baked goods.<a href="#cite_note-shewry1-5">[5]</a> Gluten's attainable elasticity is proportional to its content of glutenins with low molecular weights, as this portion contains the preponderance of the <a href="/wiki/Sulfur" title="Sulfur">sulfur</a> atoms responsible for the cross-linking in the gluten network.<a href="#cite_note-18">[18]</a><a href="#cite_note-19">[19]</a> Using flour with higher gluten content leads to chewier doughs such as those found in <a href="/wiki/Pizza" title="Pizza">pizza</a> and <a href="/wiki/Bagel" title="Bagel">bagels</a>, while using flour with less gluten content yields tender baked goods such as <a href="/wiki/Pastry" title="Pastry">pastry</a> products.<a href="#cite_note-Baking_Technology,_Bread-20">[20]</a> Generally, <a href="/wiki/Bread" title="Bread">bread</a> flours are high in gluten (hard wheat); pastry flours have a lower gluten content. <a href="/wiki/Kneading" title="Kneading">Kneading</a> promotes the formation of gluten strands and cross-links, creating baked products that are chewier (as opposed to more brittle or crumbly). The "chewiness" increases as the dough is kneaded for longer. An increased moisture content in the dough enhances gluten development,<a href="#cite_note-Baking_Technology,_Bread-20">[20]</a> and very wet doughs left to rise for a long time require no kneading (see <a href="/wiki/No-knead_bread" title="No-knead bread">no-knead bread</a>). <a href="/wiki/Shortening" title="Shortening">Shortening</a> inhibits formation of cross-links and is used, along with diminished water and less kneading, when a tender and flaky product, such as a <a href="/wiki/Pie_crust" class="mw-redirect" title="Pie crust">pie crust</a>, is desired. The strength and elasticity of gluten in flour is measured in the baking industry using a <a href="/wiki/Farinograph" title="Farinograph">farinograph</a>. This gives the baker a measurement of quality for different varieties of flours when developing recipes for various baked goods.<a href="#cite_note-shewry1-5">[5]</a><a href="#cite_note-21">[21]</a><a href="#cite_note-22">[22]</a> <div class="mw-heading mw-heading4"><h4 id="Added_gluten">Added gluten</h4>[<a href="/w/index.php?title=Gluten&action=edit&section=3" title="Edit section: Added gluten">edit</a>]</div> In industrial production, a <a href="/wiki/Slurry" title="Slurry">slurry</a> of wheat flour is kneaded vigorously by machinery until the gluten agglomerates into a mass.<a href="#cite_note-sakhare-23">[23]</a>[<a href="/wiki/Wikipedia:Verifiability" title="Wikipedia:Verifiability">failed verification</a>] This mass is collected by <a href="/wiki/Centrifugation" title="Centrifugation">centrifugation</a>, then transported through several stages integrated in a continuous process. About 65% of the water in the wet gluten is removed by means of a <a href="/wiki/Screw_press" title="Screw press">screw press</a>; the remainder is sprayed through an <a href="/wiki/Atomizer_nozzle" class="mw-redirect" title="Atomizer nozzle">atomizer nozzle</a> into a <a href="/wiki/Drying" title="Drying">drying</a> chamber, where it remains at an elevated temperature for a short time to allow the water to evaporate without denaturing the gluten.[<a href="/wiki/Wikipedia:Citation_needed" title="Wikipedia:Citation needed">citation needed</a>] The process yields a flour-like powder with a 7% moisture content, which is <a href="/wiki/Air_cooling" title="Air cooling">air cooled</a> and <a href="/wiki/Pneumatics" title="Pneumatics">pneumatically</a> transported to a receiving vessel. In the final step, the processed gluten is <a href="/wiki/Sieve" title="Sieve">sifted</a> and <a href="/wiki/Mill_(grinding)" title="Mill (grinding)">milled</a> to produce a uniform product.<a href="#cite_note-sakhare-23">[23]</a> This flour-like powder, when added to ordinary <a href="/wiki/Flour" title="Flour">flour</a> dough, may help improve the dough's ability to increase in volume. The resulting mixture also increases the bread's structural stability and chewiness.<a href="#cite_note-24">[24]</a> Gluten-added dough must be worked vigorously to induce it to rise to its full capacity; an automatic <a href="/wiki/Bread_machine" title="Bread machine">bread machine</a> or <a href="/wiki/Food_processor" title="Food processor">food processor</a> may be required for high-gluten kneading.<a href="#cite_note-25">[25]</a> Generally, higher gluten levels are associated with higher overall protein content.<a href="#cite_note-26">[26]</a> <div class="mw-heading mw-heading3"><h3 id="Imitation_meats">Imitation meats</h3>[<a href="/w/index.php?title=Gluten&action=edit&section=4" title="Edit section: Imitation meats">edit</a>]</div> <style data-mw-deduplicate="TemplateStyles:r1236090951">.mw-parser-output .hatnote{font-style:italic}.mw-parser-output div.hatnote{padding-left:1.6em;margin-bottom:0.5em}.mw-parser-output .hatnote i{font-style:normal}.mw-parser-output .hatnote+link+.hatnote{margin-top:-0.5em}@media print{body.ns-0 .mw-parser-output .hatnote{display:none!important}}</style><div role="note" class="hatnote navigation-not-searchable">Further information on the use of gluten in cooking: <a href="/wiki/Seitan" title="Seitan">Seitan</a></div> <figure class="mw-default-size" typeof="mw:File/Thumb"><a href="/wiki/File:Wheat_gluten_(vegetarian_mock_duck)_2007.jpg" class="mw-file-description"><img alt="Photo of vegetarian "mock duck" made of wheat gluten in a brine with seasonings." src="//upload.wikimedia.org/wikipedia/commons/thumb/d/dd/Wheat_gluten_%28vegetarian_mock_duck%29_2007.jpg/220px-Wheat_gluten_%28vegetarian_mock_duck%29_2007.jpg" decoding="async" width="220" height="184" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/d/dd/Wheat_gluten_%28vegetarian_mock_duck%29_2007.jpg/330px-Wheat_gluten_%28vegetarian_mock_duck%29_2007.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/d/dd/Wheat_gluten_%28vegetarian_mock_duck%29_2007.jpg/440px-Wheat_gluten_%28vegetarian_mock_duck%29_2007.jpg 2x" data-file-width="1734" data-file-height="1454" /></a><figcaption>Gluten is often used in imitation meats (such as this mock duck) to provide supplemental protein in vegetarian diets</figcaption></figure> Gluten, especially <a href="/wiki/Wheat_gluten_(food)" class="mw-redirect" title="Wheat gluten (food)">wheat gluten</a> (seitan), is often the basis for <a href="/wiki/Meat_analogue" class="mw-redirect" title="Meat analogue">imitation meats</a> resembling <a href="/wiki/Beef" title="Beef">beef</a>, <a href="/wiki/Chicken_(food)" class="mw-redirect" title="Chicken (food)">chicken</a>, <a href="/wiki/Duck_(food)" class="mw-redirect" title="Duck (food)">duck</a> (see <a href="/wiki/Mock_duck" title="Mock duck">mock duck</a>), <a href="/wiki/Fish_(food)" class="mw-redirect" title="Fish (food)">fish</a> and <a href="/wiki/Pork" title="Pork">pork</a>. When cooked in <a href="/wiki/Broth" title="Broth">broth</a>, gluten absorbs some of the surrounding liquid (including the flavor) and becomes firm to the bite.<a href="#cite_note-27">[27]</a><a href="#cite_note-28">[28]</a> This use of gluten is a popular means of adding supplemental protein to many <a href="/wiki/Vegetarian" class="mw-redirect" title="Vegetarian">vegetarian</a> diets. In home or restaurant cooking, wheat gluten is prepared from <a href="/wiki/Flour" title="Flour">flour</a> by kneading the flour under water, agglomerating the gluten into an elastic network known as a <a href="/wiki/Dough" title="Dough">dough</a>, and then washing out the <a href="/wiki/Starch" title="Starch">starch</a>.<a href="#cite_note-shewry1-5">[5]</a> <div class="mw-heading mw-heading3"><h3 id="Other_consumer_products">Other consumer products</h3>[<a href="/w/index.php?title=Gluten&action=edit&section=5" title="Edit section: Other consumer products">edit</a>]</div> Gluten is often present in <a href="/wiki/Beer" title="Beer">beer</a> and <a href="/wiki/Soy_sauce" title="Soy sauce">soy sauce</a>, and can be used as a <a href="/wiki/Food_additive" title="Food additive">stabilizing agent</a> in more unexpected food products, such as <a href="/wiki/Ice_cream" title="Ice cream">ice cream</a> and <a href="/wiki/Ketchup" title="Ketchup">ketchup</a>. Foods of this kind may therefore present problems for a small number of consumers because the hidden gluten constitutes a hazard for people with <a href="/wiki/Celiac_disease" class="mw-redirect" title="Celiac disease">celiac disease</a> and gluten sensitivities. The protein content of some <a href="/wiki/Pet_food" title="Pet food">pet foods</a> may also be enhanced by adding gluten.<a href="#cite_note-29">[29]</a> Gluten is also used in <a href="/wiki/Cosmetics" title="Cosmetics">cosmetics</a>, hair products and other <a href="/wiki/Dermatology" title="Dermatology">dermatological</a> preparations.<a href="#cite_note-30">[30]</a> <div class="mw-heading mw-heading3"><h3 id="Animal_feed">Animal feed</h3>[<a href="/w/index.php?title=Gluten&action=edit&section=6" title="Edit section: Animal feed">edit</a>]</div> Wheat gluten is used both as a protein source and binding ingredient in pet foods. Wheat gluten imported from China <a href="/wiki/Adulterated" class="mw-redirect" title="Adulterated">adulterated</a> with <a href="/wiki/Melamine" title="Melamine">melamine</a> used in pet foods was considered to have caused <a href="/wiki/2007_pet_food_recalls" title="2007 pet food recalls">harm in many countries in 2007</a>.<a href="#cite_note-31">[31]</a> <div class="mw-heading mw-heading2"><h2 id="Disorders">Disorders</h2>[<a href="/w/index.php?title=Gluten&action=edit&section=7" title="Edit section: Disorders">edit</a>]</div> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1236090951" /><div role="note" class="hatnote navigation-not-searchable">Main articles: <a href="/wiki/Gluten-related_disorders" title="Gluten-related disorders">Gluten-related disorders</a>, <a href="/wiki/Gluten-sensitive_enteropathy-associated_conditions" class="mw-redirect" title="Gluten-sensitive enteropathy-associated conditions">Gluten-sensitive enteropathy-associated conditions</a>, and <a href="/wiki/Gluten-sensitive_idiopathic_neuropathies" class="mw-redirect" title="Gluten-sensitive idiopathic neuropathies">Gluten-sensitive idiopathic neuropathies</a></div> "Gluten-related disorders" is the umbrella term for all diseases triggered by gluten, which include <a href="/wiki/Celiac_disease" class="mw-redirect" title="Celiac disease">celiac disease</a> (CD), <a href="/wiki/Non-celiac_gluten_sensitivity" title="Non-celiac gluten sensitivity">non-celiac gluten sensitivity</a> (NCGS), <a href="/wiki/Wheat_allergy" title="Wheat allergy">wheat allergy</a>, <a href="#cite_note-Costantino22-32">[32]</a> <a href="/wiki/Gluten_ataxia" class="mw-redirect" title="Gluten ataxia">gluten ataxia</a> and <a href="/wiki/Dermatitis_herpetiformis" title="Dermatitis herpetiformis">dermatitis herpetiformis</a> (DH).<a href="#cite_note-LudvigssonLeffler2013-13">[13]</a> <div class="mw-heading mw-heading3"><h3 id="Pathophysiological_research">Pathophysiological research</h3>[<a href="/w/index.php?title=Gluten&action=edit&section=8" title="Edit section: Pathophysiological research">edit</a>]</div> The gluten <a href="/wiki/Peptide" title="Peptide">peptides</a> are responsible for triggering gluten-related disorders.<a href="#cite_note-LammersHerrera2018-33">[33]</a> In people who have celiac disease, the peptides trigger an immune response that causes injury of the intestines, ranging from <a href="/wiki/Inflammation" title="Inflammation">inflammation</a> to partial or total destruction of the <a href="/wiki/Intestinal_villus" title="Intestinal villus">intestinal villi</a>.<a href="#cite_note-DicksonStreutker2006-34">[34]</a><a href="#cite_note-StovenMurray2013-35">[35]</a> To study mechanisms of this damage, laboratory experiments are done in vitro and in vivo.<a href="#cite_note-KupferJabri2012-36">[36]</a><a href="#cite_note-StovenMurray2013-35">[35]</a> Among the gluten peptides, <a href="/wiki/Gliadin" title="Gliadin">gliadin</a> has been studied extensively.<a href="#cite_note-LammersHerrera2018-33">[33]</a> <div class="mw-heading mw-heading4"><h4 id="In_vitro_and_in_vivo_studies">In vitro and in vivo studies</h4>[<a href="/w/index.php?title=Gluten&action=edit&section=9" title="Edit section: In vitro and in vivo studies">edit</a>]</div> In the context of celiac disease, <a href="/wiki/Gliadin" title="Gliadin">gliadin peptides</a> are classified in <a href="/wiki/Basic_research" title="Basic research">basic</a> and <a href="/wiki/Clinical_research" title="Clinical research">clinical research</a> as <a href="/wiki/Immunogenicity" title="Immunogenicity">immunogenic</a>, depending on their <a href="/wiki/Mechanism_of_action" title="Mechanism of action">mechanism of action</a>:<a href="#cite_note-LammersHerrera2018-33">[33]</a><a href="#cite_note-SilanoVincentini2009-37">[37]</a> <ul><li>The peptides are those capable of directly affecting cells and intestinal preparations in vitro, producing cellular damage in vivo and eliciting the innate immune response.<a href="#cite_note-LammersHerrera2018-33">[33]</a><a href="#cite_note-SilanoVincentini2009-37">[37]</a> In vitro, the peptides promote cell <a href="/wiki/Apoptosis" title="Apoptosis">apoptosis</a> (a form of <a href="/wiki/Programmed_cell_death" title="Programmed cell death">programmed cell death</a>) and inhibit the synthesis of <a href="/wiki/Nucleic_acid" title="Nucleic acid">nucleic acids</a> (DNA and RNA) and proteins, reducing the viability of cells.<a href="#cite_note-ElliRoncoroni2015-38">[38]</a> Experiments in vivo with normal mice showed that they cause an increase in cell death and the production of <a href="/wiki/Interferon_type_I" title="Interferon type I">interferon type I</a> (an inflammatory mediator).<a href="#cite_note-LammersHerrera2018-33">[33]</a> In vitro, gluten alters cellular <a href="/wiki/Morphology_(biology)" title="Morphology (biology)">morphology</a> and <a href="/wiki/Motility" title="Motility">motility</a>, <a href="/wiki/Cytoskeleton" title="Cytoskeleton">cytoskeleton</a> organization, <a href="/wiki/Redox" title="Redox">oxidative balance</a>, and <a href="/wiki/Tight_junction" title="Tight junction">tight junctions</a>.<a href="#cite_note-Fasano2011-39">[39]</a><a href="#cite_note-ElliRoncoroni2015-38">[38]</a><a href="#cite_note-LeonardSapone2017-40">[40]</a></li> <li>The immunogenic peptides are those able to activate <a href="/wiki/T_cell" title="T cell">T cells</a> in vitro.<a href="#cite_note-LammersHerrera2018-33">[33]</a></li></ul> At least 50 <a href="/wiki/Epitope" title="Epitope">epitopes</a> of gluten may produce cytotoxic, immunomodulatory, and <a href="/wiki/Intestinal_permeability" title="Intestinal permeability">gut-permeating</a> activities.<a href="#cite_note-Fasano2011-39">[39]</a> The effect of oat peptides (avenins) in celiac people depends on the oat <a href="/wiki/Cultivar" title="Cultivar">cultivar</a> consumed because of prolamin genes, protein amino acid sequences, and the immunotoxicity of prolamins which vary among oat varieties.<a href="#cite_note-PenaginiDilillo-41">[41]</a><a href="#cite_note-DeSouzaDeschenes2016-42">[42]</a><a href="#cite_note-CominoMoreno2015-43">[43]</a> In addition, oat products may be cross-contaminated with the other gluten-containing <a href="/wiki/Cereal" title="Cereal">cereals</a>.<a href="#cite_note-DeSouzaDeschenes2016-42">[42]</a> <div class="mw-heading mw-heading3"><h3 id="Incidence">Incidence</h3>[<a href="/w/index.php?title=Gluten&action=edit&section=10" title="Edit section: Incidence">edit</a>]</div> As of 2017<a class="external text" href="https://en.wikipedia.org/w/index.php?title=Gluten&action=edit">[update]</a>, gluten-related disorders were increasing in frequency in different geographic areas.<a href="#cite_note-LeonardSapone2017-40">[40]</a><a href="#cite_note-TovoliMasi-44">[44]</a><a href="#cite_note-LionettiGatti2015-45">[45]</a><a href="#cite_note-SaponeBai2012-46">[46]</a> Some suggested explanations for this increase include the following: the growing westernization of diets,<a href="#cite_note-TovoliMasi-44">[44]</a> the increasing use of wheat-based foods included in the <a href="/wiki/Mediterranean_diet" title="Mediterranean diet">Mediterranean diet</a>,<a href="#cite_note-VoltaCaioQuestionsQuotation-47">[47]</a><a href="#cite_note-GuandaliniPolanco-48">[48]</a> the progressive replacement of rice by wheat in many countries in Asia, the Middle East, and North Africa,<a href="#cite_note-TovoliMasi-44">[44]</a> the higher content of gluten in bread and bakery products due to the reduction of dough fermentation time,<a href="#cite_note-VoltaCaioQuestions-49">[49]</a><a href="#cite_note-GobbettiGiuseppe2007-50">[50]</a> and the development in recent years of new types of wheat with a higher amount of <a href="/wiki/Cytotoxicity" title="Cytotoxicity">cytotoxic</a> gluten <a href="/wiki/Peptide" title="Peptide">peptides</a>,<a href="#cite_note-VoltaCaioQuestions-49">[49]</a><a href="#cite_note-Belderok-51">[51]</a> 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 <a href="/wiki/Immunostimulant" title="Immunostimulant">immunostimulatory</a> potential of modern winter wheat."<a href="#cite_note-Scherf-52">[52]</a> <div class="mw-heading mw-heading3"><h3 id="Celiac_disease">Celiac disease</h3>[<a href="/w/index.php?title=Gluten&action=edit&section=11" title="Edit section: Celiac disease">edit</a>]</div> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1236090951" /><div role="note" class="hatnote navigation-not-searchable">Main article: <a href="/wiki/Coeliac_disease" title="Coeliac disease">Coeliac disease</a></div> <figure class="mw-default-size" typeof="mw:File/Thumb"><a href="/wiki/File:Inflammed_mucous_layer_of_the_intestinal_villi_depicting_Celiac_disease.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/7/74/Inflammed_mucous_layer_of_the_intestinal_villi_depicting_Celiac_disease.jpg/220px-Inflammed_mucous_layer_of_the_intestinal_villi_depicting_Celiac_disease.jpg" decoding="async" width="220" height="124" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/7/74/Inflammed_mucous_layer_of_the_intestinal_villi_depicting_Celiac_disease.jpg/330px-Inflammed_mucous_layer_of_the_intestinal_villi_depicting_Celiac_disease.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/7/74/Inflammed_mucous_layer_of_the_intestinal_villi_depicting_Celiac_disease.jpg/440px-Inflammed_mucous_layer_of_the_intestinal_villi_depicting_Celiac_disease.jpg 2x" data-file-width="1920" data-file-height="1080" /></a><figcaption>Medical animation still showing flattened intestinal villi.</figcaption></figure> <a href="/wiki/Celiac_disease" class="mw-redirect" title="Celiac disease">Celiac disease</a> (CD) is a chronic, multiple-organ <a href="/wiki/Autoimmune_disorder" class="mw-redirect" title="Autoimmune disorder">autoimmune disorder</a> primarily affecting the <a href="/wiki/Small_intestine" title="Small intestine">small intestine</a> caused by the ingestion of wheat, barley, rye, oats, and derivatives, that appears in <a href="/wiki/Genetic_predisposition" title="Genetic predisposition">genetically predisposed</a> people of all ages.<a href="#cite_note-:0-53">[53]</a> CD is not only a gastrointestinal disease, because it may involve several organs and cause an extensive variety of non-gastrointestinal symptoms, and most importantly, it may be apparently asymptomatic.<a href="#cite_note-Biesiekierski2017-4">[4]</a><a href="#cite_note-WGO2016-54">[54]</a> Many asymptomatic people become accustomed to living with a chronic bad health status as if it were normal, but they are able to recognize that they actually had symptoms related to celiac disease after starting a gluten-free diet and improvement occurs.<a href="#cite_note-WGO2016-54">[54]</a><a href="#cite_note-LudvigssonCard-55">[55]</a><a href="#cite_note-LionettiGatti2015-45">[45]</a> Added difficulties for diagnosis are the fact that serological markers (<a href="/wiki/Anti-transglutaminase_antibodies#Anti-tissue_transglutaminase" title="Anti-transglutaminase antibodies">anti-tissue transglutaminase</a> [TG2]) are not always present<a href="#cite_note-NEJM2012-56">[56]</a> and many people may have minor mucosal lesions, without atrophy of the <a href="/wiki/Intestinal_villi" class="mw-redirect" title="Intestinal villi">intestinal villi</a>.<a href="#cite_note-BoldRostami-57">[57]</a> CD affects approximately 1–2% of the general population,<a href="#cite_note-LundinWijmenga2015-11">[11]</a> but most cases remain unrecognized, undiagnosed and untreated, and at risk for serious long-term health complications.<a href="#cite_note-LundinWijmenga2015-11">[11]</a><a href="#cite_note-LionettiGatti2015-45">[45]</a><a href="#cite_note-Fasano2005Pediatric-58">[58]</a><a href="#cite_note-ElliBranchi-59">[59]</a> People may suffer severe disease symptoms and be subjected to extensive investigations for many years, before a proper diagnosis is achieved.<a href="#cite_note-LudvigssonCard-55">[55]</a> Untreated CD may cause <a href="/wiki/Malabsorption" title="Malabsorption">malabsorption</a>, reduced quality of life, <a href="/wiki/Iron_deficiency" title="Iron deficiency">iron deficiency</a>, <a href="/wiki/Osteoporosis" title="Osteoporosis">osteoporosis</a>, an increased risk of intestinal <a href="/wiki/Lymphoma" title="Lymphoma">lymphomas</a>, and greater mortality.<a href="#cite_note-LebwoholLudvigsson-60">[60]</a> CD is associated with some other autoimmune diseases, such as <a href="/wiki/Diabetes_mellitus_type_1" class="mw-redirect" title="Diabetes mellitus type 1">diabetes mellitus type 1</a>, <a href="/wiki/Thyroiditis" title="Thyroiditis">thyroiditis</a>,<a href="#cite_note-LundinWijmenga-61">[61]</a> <a href="/wiki/Ataxia" title="Ataxia">gluten ataxia</a>, <a href="/wiki/Psoriasis" title="Psoriasis">psoriasis</a>, <a href="/wiki/Vitiligo" title="Vitiligo">vitiligo</a>, <a href="/wiki/Autoimmune_hepatitis" title="Autoimmune hepatitis">autoimmune hepatitis</a>, <a href="/wiki/Dermatitis_herpetiformis" title="Dermatitis herpetiformis">dermatitis herpetiformis</a>, <a href="/wiki/Primary_sclerosing_cholangitis" title="Primary sclerosing cholangitis">primary sclerosing cholangitis</a>, and more.<a href="#cite_note-:0-53">[53]</a><a href="#cite_note-LundinWijmenga-61">[61]</a> CD with "classic symptoms", which include gastrointestinal manifestations such as chronic diarrhea and abdominal distention, malabsorption, loss of appetite, and impaired growth, is currently the least common presentation form of the disease and affects predominantly small children generally younger than two years of age.<a href="#cite_note-:0-53">[53]</a><a href="#cite_note-LudvigssonCard-55">[55]</a><a href="#cite_note-Fasano2005Pediatric-58">[58]</a> CD with "non-classic symptoms" is the most common clinical type<a href="#cite_note-LudvigssonCard-55">[55]</a> and occurs in older children (over two years old),<a href="#cite_note-LudvigssonCard-55">[55]</a> adolescents, and adults.<a href="#cite_note-LudvigssonCard-55">[55]</a> It is characterized by milder or even absent gastrointestinal symptoms and a wide spectrum of non-intestinal manifestations that can involve any organ of the body, and very frequently may be completely asymptomatic<a href="#cite_note-Fasano2005Pediatric-58">[58]</a> both in children (at least in 43% of the cases<a href="#cite_note-VriezingaSchweizer-62">[62]</a>) and adults.<a href="#cite_note-Fasano2005Pediatric-58">[58]</a> Asymptomatic CD (ACD) is present in the majority of affected patients and is characterized by the absence of classical gluten-intolerance signs, such as diarrhea, bloating, and abdominal pain. Nevertheless, these individuals very often develop diseases that can be related with gluten intake. Gluten can be degraded into several morphine-like substances, named <a href="/wiki/Gluten_exorphin" title="Gluten exorphin">gluten exorphins</a>. These compounds have proven opioid effects and could mask the deleterious effects of gluten protein on gastrointestinal lining and function.<a href="#cite_note-63">[63]</a> <div class="mw-heading mw-heading3"><h3 id="Non-celiac_gluten_sensitivity">Non-celiac gluten sensitivity</h3>[<a href="/w/index.php?title=Gluten&action=edit&section=12" title="Edit section: Non-celiac gluten sensitivity">edit</a>]</div> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1236090951" /><div role="note" class="hatnote navigation-not-searchable">Main article: <a href="/wiki/Non-celiac_gluten_sensitivity" title="Non-celiac gluten sensitivity">Non-celiac gluten sensitivity</a></div> Non-celiac gluten sensitivity (NCGS) is described as a condition of multiple symptoms that improves when switching to a <a href="/wiki/Gluten-free_diet" title="Gluten-free diet">gluten-free diet</a>, after celiac disease and wheat allergy are excluded.<a href="#cite_note-NijeboerBontkes-64">[64]</a><a href="#cite_note-65">[65]</a> Recognized since 2010,<a href="#cite_note-CatassiBai-66">[66]</a><a href="#cite_note-FasanoSapone2015-67">[67]</a> it is included among <a href="/wiki/Gluten-related_disorders" title="Gluten-related disorders">gluten-related disorders</a>.<a href="#cite_note-CatassiBai-66">[66]</a> Its <a href="/wiki/Pathogenesis" title="Pathogenesis">pathogenesis</a> is not yet well understood, but the activation of the innate immune system, the direct negative effects of gluten and probably other wheat components, are implicated.<a href="#cite_note-FasanoSapone2015-67">[67]</a><a href="#cite_note-ElliRoncoroni2015-38">[38]</a> NCGS is the most common syndrome of <a href="/wiki/Gluten_intolerance" class="mw-redirect" title="Gluten intolerance">gluten intolerance</a>,<a href="#cite_note-CatassiBai-66">[66]</a><a href="#cite_note-CzajaBulsa-68">[68]</a> with a prevalence estimated to be 6-10%.<a href="#cite_note-MolinaInfanteSantolaria-12">[12]</a> NCGS is becoming a more common diagnosis, but its true prevalence is difficult to determine because many people self-diagnose and start a gluten-free diet, without having previously tested for celiac disease or having the dietary prescription from a physician.<a href="#cite_note-Igbinedion2017-69">[69]</a> People with NCGS and gastrointestinal symptoms remain habitually in a "no man's land", without being recognized by the specialists and lacking the adequate medical care and treatment.<a href="#cite_note-VerduArmstrong2009-70">[70]</a> Most of these people have a long history of health complaints and unsuccessful consultations with numerous physicians, trying to get a diagnosis of celiac disease, but they are only labeled as <a href="/wiki/Irritable_bowel_syndrome" title="Irritable bowel syndrome">irritable bowel syndrome</a>.<a href="#cite_note-VerduArmstrong2009-70">[70]</a><a href="#cite_note-mansueto-etal-2014-71">[71]</a> A consistent although undefined number of people eliminate gluten because they identify it as responsible for their symptoms and these improve with the <a href="/wiki/Gluten-free_diet" title="Gluten-free diet">gluten-free diet</a>, so they self-diagnose as NCGS.<a href="#cite_note-VerduArmstrong2009-70">[70]</a><a href="#cite_note-mansueto-etal-2014-71">[71]</a> People with NCGS may develop gastrointestinal symptoms, which resemble those of <a href="/wiki/Irritable_bowel_syndrome" title="Irritable bowel syndrome">irritable bowel syndrome</a> or <a href="/wiki/Wheat_allergy" title="Wheat allergy">wheat allergy</a>,<a href="#cite_note-CatassiBai-66">[66]</a><a href="#cite_note-ElliRoncoroni2015-38">[38]</a> or a wide variety of non-gastrointestinal symptoms, such as <a href="/wiki/Headache" title="Headache">headache</a>, chronic <a href="/wiki/Fatigue_(medical)" class="mw-redirect" title="Fatigue (medical)">fatigue</a>, <a href="/wiki/Fibromyalgia" title="Fibromyalgia">fibromyalgia</a>, <a href="/wiki/Atopy" title="Atopy">atopic diseases</a>, <a href="/wiki/Allergy" title="Allergy">allergies</a>, <a href="/wiki/Neurological_disorder" title="Neurological disorder">neurological diseases</a>, or <a href="/wiki/Mental_disorder" title="Mental disorder">psychiatric disorders</a>, among others.<a href="#cite_note-LebwoholLudvigsson-60">[60]</a><a href="#cite_note-FasanoSapone2015-67">[67]</a><a href="#cite_note-VoltaCaio2015-72">[72]</a> The results of a 2017 study suggest that NCGS may be a chronic disorder, as is the case with celiac disease.<a href="#cite_note-VoltaDeGiorgio2019-73">[73]</a> Besides gluten, additional components present in wheat, rye, barley, oats, and their derivatives, including other proteins called amylase-trypsin inhibitors (ATIs) and short-chain <a href="/wiki/Carbohydrates" class="mw-redirect" title="Carbohydrates">carbohydrates</a> known as <a href="/wiki/FODMAP" title="FODMAP">FODMAPs</a>, may cause NCGS symptoms.<a href="#cite_note-FasanoSapone2015-67">[67]</a> As of 2019, reviews conclude that although FODMAPs present in wheat and related grains may play a role in non-celiac gluten sensitivity, they only explain certain gastrointestinal symptoms, such as <a href="/wiki/Bloating" title="Bloating">bloating</a>, but not the <a href="/wiki/Non-celiac_gluten_sensitivity#Extraintestinal" title="Non-celiac gluten sensitivity">extra-digestive symptoms</a> that people with non-celiac gluten sensitivity may develop, such as <a href="/wiki/Neurological_disorder" title="Neurological disorder">neurological disorders</a>, <a href="/wiki/Fibromyalgia" title="Fibromyalgia">fibromyalgia</a>, psychological disturbances, and <a href="/wiki/Dermatitis" title="Dermatitis">dermatitis</a>.<a href="#cite_note-Verbeke2018-74">[74]</a><a href="#cite_note-VoltaDeGiorgio2019-73">[73]</a><a href="#cite_note-FasanoSapone2015-67">[67]</a> ATIs may cause toll-like receptor 4 (<a href="/wiki/TLR4" class="mw-redirect" title="TLR4">TLR4</a>)-mediated intestinal <a href="/wiki/Inflammation" title="Inflammation">inflammation</a> in humans.<a href="#cite_note-BaroneTroncone2014-75">[75]</a><a href="#cite_note-junker-etal-2012-76">[76]</a> <div class="mw-heading mw-heading3"><h3 id="Wheat_allergy">Wheat allergy</h3>[<a href="/w/index.php?title=Gluten&action=edit&section=13" title="Edit section: Wheat allergy">edit</a>]</div> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1236090951" /><div role="note" class="hatnote navigation-not-searchable">Main article: <a href="/wiki/Wheat_allergy" title="Wheat allergy">Wheat allergy</a></div> People can also experience adverse effects of wheat as result of a <a href="/wiki/Wheat_allergy" title="Wheat allergy">wheat allergy</a>. <a href="#cite_note-Costantino22-32">[32]</a> As with most allergies, a wheat allergy causes the immune system to respond abnormally to a component of wheat that it treats as a threatening foreign body. This immune response is often time-limited and does not cause lasting harm to body tissues.<a href="#cite_note-77">[77]</a> Wheat allergy and celiac disease are different disorders. <a href="#cite_note-Costantino22-32">[32]</a><a href="#cite_note-ElliBranchi-59">[59]</a><a href="#cite_note-78">[78]</a> Gastrointestinal symptoms of wheat allergy are similar to those of celiac disease and non-celiac gluten sensitivity, but there is a different interval between exposure to wheat and onset of symptoms. An allergic reaction to wheat has a fast onset (from minutes to hours) after the consumption of food containing wheat and could include <a href="/wiki/Anaphylaxis" title="Anaphylaxis">anaphylaxis</a>.<a href="#cite_note-NEJM2012-56">[56]</a> <div class="mw-heading mw-heading3"><h3 id="Gluten_ataxia">Gluten ataxia</h3>[<a href="/w/index.php?title=Gluten&action=edit&section=14" title="Edit section: Gluten ataxia">edit</a>]</div> <figure class="mw-default-size" typeof="mw:File/Thumb"><video id="mwe_player_0" poster="//upload.wikimedia.org/wikipedia/commons/thumb/6/67/Gluten_ataxia_eng.ogv/220px--Gluten_ataxia_eng.ogv.jpg" controls="" preload="none" data-mw-tmh="" class="mw-file-element" width="220" height="125" data-durationhint="111" data-mwtitle="Gluten_ataxia_eng.ogv" data-mwprovider="wikimediacommons" resource="/wiki/File:Gluten_ataxia_eng.ogv"><source src="//upload.wikimedia.org/wikipedia/commons/transcoded/6/67/Gluten_ataxia_eng.ogv/Gluten_ataxia_eng.ogv.360p.webm" type="video/webm; codecs="vp8, vorbis"" data-transcodekey="360p.webm" data-width="480" data-height="272" /><source src="//upload.wikimedia.org/wikipedia/commons/6/67/Gluten_ataxia_eng.ogv" type="video/ogg; codecs="theora, vorbis"" data-width="480" data-height="272" /><source src="//upload.wikimedia.org/wikipedia/commons/transcoded/6/67/Gluten_ataxia_eng.ogv/Gluten_ataxia_eng.ogv.144p.mjpeg.mov" type="video/quicktime" data-transcodekey="144p.mjpeg.mov" data-width="254" data-height="144" /><source src="//upload.wikimedia.org/wikipedia/commons/transcoded/6/67/Gluten_ataxia_eng.ogv/Gluten_ataxia_eng.ogv.240p.vp9.webm" type="video/webm; codecs="vp9, opus"" data-transcodekey="240p.vp9.webm" data-width="424" data-height="240" /></video><figcaption>A male with gluten ataxia: previous situation and evolution after three months of gluten-free diet</figcaption></figure> <a href="/wiki/Ataxia#Gluten_ataxia" title="Ataxia">Gluten ataxia</a> is an autoimmune disease triggered by the ingestion of gluten.<a href="#cite_note-sapone-etal-2010-b-79">[79]</a> With gluten ataxia, damage takes place in the <a href="/wiki/Cerebellum" title="Cerebellum">cerebellum</a>, the balance center of the brain that controls coordination and complex movements like walking, speaking and swallowing, with loss of <a href="/wiki/Purkinje_cell" title="Purkinje cell">Purkinje cells</a>. People with gluten ataxia usually present <a href="/wiki/Gait_abnormality" title="Gait abnormality">gait abnormality</a> or incoordination and tremor of the upper limbs. Gaze-evoked <a href="/wiki/Nystagmus" title="Nystagmus">nystagmus</a> and other ocular signs of cerebellar dysfunction are common. <a href="/wiki/Myoclonus" title="Myoclonus">Myoclonus</a>, palatal tremor, and <a href="/wiki/Opsoclonus_myoclonus_syndrome" title="Opsoclonus myoclonus syndrome">opsoclonus-myoclonus</a> may also appear.<a href="#cite_note-HadjivassiliouSanders2015-80">[80]</a> Early diagnosis and treatment with a <a href="/wiki/Gluten-free_diet" title="Gluten-free diet">gluten-free diet</a> can improve ataxia and prevent its progression. The effectiveness of the treatment depends on the elapsed time from the onset of the ataxia until diagnosis, because the death of <a href="/wiki/Purkinje_cells" class="mw-redirect" title="Purkinje cells">neurons in the cerebellum</a> as a result of gluten exposure is irreversible.<a href="#cite_note-HadjivassiliouSanders2015-80">[80]</a><a href="#cite_note-MitomaAdhikari2016-81">[81]</a> Gluten ataxia accounts for 40% of ataxias of unknown origin and 15% of all ataxias.<a href="#cite_note-HadjivassiliouSanders2015-80">[80]</a><a href="#cite_note-pmid12566288-82">[82]</a> Less than 10% of people with gluten ataxia present any gastrointestinal symptom, yet about 40% have intestinal damage.<a href="#cite_note-HadjivassiliouSanders2015-80">[80]</a> <div class="mw-heading mw-heading3"><h3 id="Other_neurological_disorders">Other neurological disorders</h3>[<a href="/w/index.php?title=Gluten&action=edit&section=15" title="Edit section: Other neurological disorders">edit</a>]</div> In addition to gluten ataxia, gluten sensitivity can cause a wide spectrum of neurological disorders, which develop with or without the presence of digestive symptoms or intestinal damage.<a href="#cite_note-ZisHadjivassiliou2019-14">[14]</a> These include <a href="/wiki/Peripheral_neuropathy" title="Peripheral neuropathy">peripheral neuropathy</a>, <a href="/wiki/Epilepsy" title="Epilepsy">epilepsy</a>, <a href="/wiki/Headache" title="Headache">headache</a>, <a href="/wiki/Encephalopathy" title="Encephalopathy">encephalopathy</a>, vascular <a href="/wiki/Dementia" title="Dementia">dementia</a>, and various <a href="/wiki/Movement_disorder" title="Movement disorder">movement disorders</a> (<a href="/wiki/Restless_legs_syndrome" title="Restless legs syndrome">restless legs syndrome</a>, <a href="/wiki/Chorea" title="Chorea">chorea</a>, <a href="/wiki/Parkinsonism" title="Parkinsonism">parkinsonism</a>, <a href="/wiki/Tourette_syndrome" title="Tourette syndrome">Tourette syndrome</a>, <a href="/wiki/Tremor" title="Tremor">palatal tremor</a>, <a href="/wiki/Myoclonus" title="Myoclonus">myoclonus</a>, <a href="/wiki/Dystonia" title="Dystonia">dystonia</a>, <a href="/wiki/Opsoclonus_myoclonus_syndrome" title="Opsoclonus myoclonus syndrome">opsoclonus myoclonus syndrome</a>, <a href="/wiki/Paroxysmal_attack" title="Paroxysmal attack">paroxysms</a>, <a href="/wiki/Dyskinesia" title="Dyskinesia">dyskinesia</a>, myorhythmia, <a href="/wiki/Myokymia" title="Myokymia">myokymia</a>).<a href="#cite_note-ZisHadjivassiliou2019-14">[14]</a><a href="#cite_note-VinagreAragonGrunewald2018-83">[83]</a> The diagnosis of underlying gluten sensitivity is complicated and delayed when there are no digestive symptoms. People who do experience gastrointestinal problems are more likely to receive a correct diagnosis and treatment. A <a href="/wiki/Gluten-free_diet" title="Gluten-free diet">strict gluten-free diet</a> is the first-line treatment, which should be started as soon as possible. It is effective in most of these disorders. When dementia has progressed to an advanced degree, the diet has no beneficial effect. Cortical myoclonus appears to be treatment-resistant on both gluten-free diet and immunosuppression.<a href="#cite_note-ZisHadjivassiliou2019-14">[14]</a> <div class="mw-heading mw-heading2"><h2 id="Labeling">Labeling</h2>[<a href="/w/index.php?title=Gluten&action=edit&section=16" title="Edit section: Labeling">edit</a>]</div> People with gluten-related disorders have to remove gluten from their diet strictly, so they need clear labeling rules.<a href="#cite_note-Diaz-AmigoPopping2012-84">[84]</a> The term "gluten-free" is generally used to indicate a supposed harmless level of gluten rather than a complete absence.<a href="#cite_note-Akobeng2008-85">[85]</a> The exact level at which gluten is harmless is uncertain and controversial. A 2008 <a href="/wiki/Systematic_review" title="Systematic review">systematic review</a> tentatively concluded that consumption of less than 10 mg of gluten per day is unlikely to cause intestinal damage in people with celiac disease, although it noted that few reliable studies had been done.<a href="#cite_note-Akobeng2008-85">[85]</a> Regulation of the label "gluten-free" varies.<a href="#cite_note-Diaz-AmigoPopping2012-84">[84]</a> <div class="mw-heading mw-heading3"><h3 id="International_standards">International standards</h3>[<a href="/w/index.php?title=Gluten&action=edit&section=17" title="Edit section: International standards">edit</a>]</div> The <a href="/wiki/Codex_Alimentarius" title="Codex Alimentarius">Codex Alimentarius</a> <a href="/wiki/International_standard" title="International standard">international standards</a> for <a href="/wiki/Food_labeling" class="mw-redirect" title="Food labeling">food labeling</a> has a standard relating to the labeling of products as "<a href="/wiki/Gluten-free" class="mw-redirect" title="Gluten-free">gluten-free</a>". It only applies to foods that would normally contain gluten.<a href="#cite_note-86">[86]</a> <div class="mw-heading mw-heading3"><h3 id="Brazil">Brazil</h3>[<a href="/w/index.php?title=Gluten&action=edit&section=18" title="Edit section: Brazil">edit</a>]</div> By law in Brazil, all food products must display labels clearly indicating whether or not they contain gluten.<a href="#cite_note-87">[87]</a> <div class="mw-heading mw-heading3"><h3 id="Canada">Canada</h3>[<a href="/w/index.php?title=Gluten&action=edit&section=19" title="Edit section: Canada">edit</a>]</div> Labels for all food products sold in Canada must clearly identify the presence of gluten if it is present at a level greater than 20 parts per million.<a href="#cite_note-88">[88]</a> <div class="mw-heading mw-heading3"><h3 id="European_Union_and_United_Kingdom">European Union and United Kingdom</h3>[<a href="/w/index.php?title=Gluten&action=edit&section=20" title="Edit section: European Union and United Kingdom">edit</a>]</div> In the European Union, all prepackaged foods and non-prepacked foods from a restaurant, take-out food wrapped just before sale, or unpackaged food served in institutions must be identified if gluten-free.<a href="#cite_note-fsa2016-89">[89]</a> "Gluten-free" is defined as 20 parts per million of gluten or less and "very low gluten" is 100 parts per million of gluten or less; only foods with cereal ingredients processed to remove gluten can claim "very low gluten" on labels.<a href="#cite_note-fsa2016-89">[89]</a> It is not allowed to label food as "gluten-free" when all similar food is naturally gluten-free, such as in the case of milk.<a href="#cite_note-90">[90]</a> All foods containing gluten as an ingredient must be labelled accordingly as gluten is defined as one of the 14 recognised EU allergens.<a href="#cite_note-91">[91]</a> <div class="mw-heading mw-heading3"><h3 id="United_States">United States</h3>[<a href="/w/index.php?title=Gluten&action=edit&section=21" title="Edit section: United States">edit</a>]</div> In the United States, gluten is not listed on labels unless added as a standalone ingredient. Wheat or other allergens are listed after the ingredient line. The <a href="/wiki/US_Food_and_Drug_Administration" class="mw-redirect" title="US Food and Drug Administration">US Food and Drug Administration</a> (FDA) has historically classified gluten as "<a href="/wiki/Generally_recognized_as_safe" title="Generally recognized as safe">generally recognized as safe</a>" (GRAS). In August 2013, the FDA issued a final ruling, effective August 2014, that defined the term "gluten-free" for voluntary use in the labeling of foods as meaning that the amount of gluten contained in the food is below 20 parts per million.<a href="#cite_note-92">[92]</a> <div class="mw-heading mw-heading2"><h2 id="See_also">See also</h2>[<a href="/w/index.php?title=Gluten&action=edit&section=22" title="Edit section: See also">edit</a>]</div> <style data-mw-deduplicate="TemplateStyles:r1266661725">.mw-parser-output .portalbox{padding:0;margin:0.5em 0;display:table;box-sizing:border-box;max-width:175px;list-style:none}.mw-parser-output .portalborder{border:1px solid var(--border-color-base,#a2a9b1);padding:0.1em;background:var(--background-color-neutral-subtle,#f8f9fa)}.mw-parser-output .portalbox-entry{display:table-row;font-size:85%;line-height:110%;height:1.9em;font-style:italic;font-weight:bold}.mw-parser-output .portalbox-image{display:table-cell;padding:0.2em;vertical-align:middle;text-align:center}.mw-parser-output .portalbox-link{display:table-cell;padding:0.2em 0.2em 0.2em 0.3em;vertical-align:middle}@media(min-width:720px){.mw-parser-output .portalleft{margin:0.5em 1em 0.5em 0}.mw-parser-output .portalright{clear:right;float:right;margin:0.5em 0 0.5em 1em}}</style><ul role="navigation" aria-label="Portals" class="noprint portalbox portalborder portalright"> <li class="portalbox-entry"><a href="/wiki/File:Foodlogo2.svg" class="mw-file-description"><img alt="icon" src="//upload.wikimedia.org/wikipedia/commons/thumb/d/d6/Foodlogo2.svg/32px-Foodlogo2.svg.png" decoding="async" width="32" height="23" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/d/d6/Foodlogo2.svg/48px-Foodlogo2.svg.png 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/d/d6/Foodlogo2.svg/64px-Foodlogo2.svg.png 2x" data-file-width="146" data-file-height="106" /></a><a href="/wiki/Portal:Food" title="Portal:Food">Food portal</a></li><li class="portalbox-entry"><a href="/wiki/File:Foodlogo2.svg" class="mw-file-description"><img alt="icon" src="//upload.wikimedia.org/wikipedia/commons/thumb/d/d6/Foodlogo2.svg/32px-Foodlogo2.svg.png" decoding="async" width="32" height="23" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/d/d6/Foodlogo2.svg/48px-Foodlogo2.svg.png 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/d/d6/Foodlogo2.svg/64px-Foodlogo2.svg.png 2x" data-file-width="146" data-file-height="106" /></a><a href="/wiki/Portal:Nutrition" class="mw-redirect" title="Portal:Nutrition">Nutrition portal</a></li></ul> <ul><li><a href="/wiki/Gliadin" title="Gliadin">Gliadin</a> – Protein in wheat & other cereals</li> <li><a href="/wiki/Gluten-free_diet" title="Gluten-free diet">Gluten-free diet</a> – Diet excluding proteins found in wheat, barley, and rye</li> <li><a href="/wiki/Gluten_exorphin" title="Gluten exorphin">Gluten exorphin</a> – Group of opioid peptides</li></ul> <div style="clear:both;" class=""></div> <div class="mw-heading mw-heading2"><h2 id="References">References</h2>[<a href="/w/index.php?title=Gluten&action=edit&section=23" title="Edit section: References">edit</a>]</div> <style data-mw-deduplicate="TemplateStyles:r1239543626">.mw-parser-output .reflist{margin-bottom:0.5em;list-style-type:decimal}@media screen{.mw-parser-output .reflist{font-size:90%}}.mw-parser-output .reflist .references{font-size:100%;margin-bottom:0;list-style-type:inherit}.mw-parser-output .reflist-columns-2{column-width:30em}.mw-parser-output .reflist-columns-3{column-width:25em}.mw-parser-output .reflist-columns{margin-top:0.3em}.mw-parser-output .reflist-columns ol{margin-top:0}.mw-parser-output .reflist-columns li{page-break-inside:avoid;break-inside:avoid-column}.mw-parser-output .reflist-upper-alpha{list-style-type:upper-alpha}.mw-parser-output .reflist-upper-roman{list-style-type:upper-roman}.mw-parser-output .reflist-lower-alpha{list-style-type:lower-alpha}.mw-parser-output .reflist-lower-greek{list-style-type:lower-greek}.mw-parser-output .reflist-lower-roman{list-style-type:lower-roman}</style><div class="reflist"> <div class="mw-references-wrap mw-references-columns"><ol class="references"> <li id="cite_note-1"><a href="#cite_ref-1">^</a> Hervé This, « Who discovered the gluten and who discovered its production by lixiviation? », Notes Académiques de l'Académie d'Agriculture de France/Academic Notes from the French Academy of Agriculture, vol. 3, no 3, 2002, p. 1–11 <style data-mw-deduplicate="TemplateStyles:r1238218222">.mw-parser-output cite.citation{font-style:inherit;word-wrap:break-word}.mw-parser-output .citation q{quotes:"\"""\"""'""'"}.mw-parser-output .citation:target{background-color:rgba(0,127,255,0.133)}.mw-parser-output .id-lock-free.id-lock-free a{background:url("//upload.wikimedia.org/wikipedia/commons/6/65/Lock-green.svg")right 0.1em center/9px no-repeat}.mw-parser-output .id-lock-limited.id-lock-limited a,.mw-parser-output .id-lock-registration.id-lock-registration a{background:url("//upload.wikimedia.org/wikipedia/commons/d/d6/Lock-gray-alt-2.svg")right 0.1em center/9px no-repeat}.mw-parser-output .id-lock-subscription.id-lock-subscription a{background:url("//upload.wikimedia.org/wikipedia/commons/a/aa/Lock-red-alt-2.svg")right 0.1em center/9px no-repeat}.mw-parser-output .cs1-ws-icon a{background:url("//upload.wikimedia.org/wikipedia/commons/4/4c/Wikisource-logo.svg")right 0.1em center/12px no-repeat}body:not(.skin-timeless):not(.skin-minerva) .mw-parser-output .id-lock-free a,body:not(.skin-timeless):not(.skin-minerva) .mw-parser-output .id-lock-limited a,body:not(.skin-timeless):not(.skin-minerva) .mw-parser-output .id-lock-registration a,body:not(.skin-timeless):not(.skin-minerva) .mw-parser-output .id-lock-subscription a,body:not(.skin-timeless):not(.skin-minerva) .mw-parser-output .cs1-ws-icon a{background-size:contain;padding:0 1em 0 0}.mw-parser-output .cs1-code{color:inherit;background:inherit;border:none;padding:inherit}.mw-parser-output .cs1-hidden-error{display:none;color:var(--color-error,#d33)}.mw-parser-output .cs1-visible-error{color:var(--color-error,#d33)}.mw-parser-output .cs1-maint{display:none;color:#085;margin-left:0.3em}.mw-parser-output .cs1-kern-left{padding-left:0.2em}.mw-parser-output .cs1-kern-right{padding-right:0.2em}.mw-parser-output .citation .mw-selflink{font-weight:inherit}@media screen{.mw-parser-output .cs1-format{font-size:95%}html.skin-theme-clientpref-night .mw-parser-output .cs1-maint{color:#18911f}}@media screen and (prefers-color-scheme:dark){html.skin-theme-clientpref-os .mw-parser-output .cs1-maint{color:#18911f}}</style><cite id="CITEREFShewryHalfordBeltonTatham2002" class="citation journal cs1">Shewry PR, Halford NG, Belton PS, Tatham AS (February 2002). <a rel="nofollow" class="external text" href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC1692935">"The structure and properties of gluten: an elastic protein from wheat grain"</a>. Philos Trans R Soc Lond B Biol Sci. 357 (1418): 133–42. <a href="/wiki/Doi_(identifier)" class="mw-redirect" title="Doi (identifier)">doi</a>:<a rel="nofollow" class="external text" href="https://doi.org/10.1098%2Frstb.2001.1024">10.1098/rstb.2001.1024</a>. <a href="/wiki/PMC_(identifier)" class="mw-redirect" title="PMC (identifier)">PMC</a> <a rel="nofollow" class="external text" href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC1692935">1692935</a>. <a href="/wiki/PMID_(identifier)" class="mw-redirect" title="PMID (identifier)">PMID</a> <a rel="nofollow" class="external text" href="https://pubmed.ncbi.nlm.nih.gov/11911770">11911770</a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=article&rft.jtitle=Philos+Trans+R+Soc+Lond+B+Biol+Sci&rft.atitle=The+structure+and+properties+of+gluten%3A+an+elastic+protein+from+wheat+grain&rft.volume=357&rft.issue=1418&rft.pages=%3Cspan+class%3D%22nowrap%22%3E133-%3C%2Fspan%3E42&rft.date=2002-02&rft_id=https%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fpmc%2Farticles%2FPMC1692935%23id-name%3DPMC&rft_id=info%3Apmid%2F11911770&rft_id=info%3Adoi%2F10.1098%2Frstb.2001.1024&rft.aulast=Shewry&rft.aufirst=PR&rft.au=Halford%2C+NG&rft.au=Belton%2C+PS&rft.au=Tatham%2C+AS&rft_id=https%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fpmc%2Farticles%2FPMC1692935&rfr_id=info%3Asid%2Fen.wikipedia.org%3AGluten" class="Z3988"> </li> <li id="cite_note-t022-2"><a href="#cite_ref-t022_2-0">^</a> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222" /><cite id="CITEREFMcGee2007" class="citation book cs1">McGee, Harold (2007-03-20). On Food and Cooking. Simon and Schuster. p. 521. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/978-1-4165-5637-4" title="Special:BookSources/978-1-4165-5637-4"><bdi>978-1-4165-5637-4</bdi></a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=On+Food+and+Cooking&rft.pages=521&rft.pub=Simon+and+Schuster&rft.date=2007-03-20&rft.isbn=978-1-4165-5637-4&rft.aulast=McGee&rft.aufirst=Harold&rfr_id=info%3Asid%2Fen.wikipedia.org%3AGluten" class="Z3988"> </li> <li id="cite_note-FDAlabeling2007-3">^ <a href="#cite_ref-FDAlabeling2007_3-0">a</a> <a href="#cite_ref-FDAlabeling2007_3-1">b</a> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222" /><cite id="CITEREFFood_and_Drug_Administration2007" class="citation web cs1">Food and Drug Administration (January 2007). <a rel="nofollow" class="external text" href="https://web.archive.org/web/20070126011901/https://www.fda.gov/OHRMS/DOCKETS/98fr/05n-0279-npr0001.pdf">"Food Labeling; Gluten-Free Labeling of Foods"</a> (PDF). Food and Drug Administration. Archived from <a rel="nofollow" class="external text" href="https://www.fda.gov/OHRMS/DOCKETS/98fr/05n-0279-npr0001.pdf">the original</a> (PDF) on 2007-01-26.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=unknown&rft.jtitle=Food+and+Drug+Administration&rft.atitle=Food+Labeling%3B+Gluten-Free+Labeling+of+Foods&rft.date=2007-01&rft.au=Food+and+Drug+Administration&rft_id=https%3A%2F%2Fwww.fda.gov%2FOHRMS%2FDOCKETS%2F98fr%2F05n-0279-npr0001.pdf&rfr_id=info%3Asid%2Fen.wikipedia.org%3AGluten" class="Z3988"> </li> <li id="cite_note-Biesiekierski2017-4">^ <a href="#cite_ref-Biesiekierski2017_4-0">a</a> <a href="#cite_ref-Biesiekierski2017_4-1">b</a> <a href="#cite_ref-Biesiekierski2017_4-2">c</a> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222" /><cite id="CITEREFBiesiekierski_JR2017" class="citation journal cs1">Biesiekierski JR (2017). <a rel="nofollow" class="external text" href="https://doi.org/10.1111%2Fjgh.13703">"What is gluten?"</a>. J Gastroenterol Hepatol (Review). 32 (Suppl 1): 78–81. <a href="/wiki/Doi_(identifier)" class="mw-redirect" title="Doi (identifier)">doi</a>:<a rel="nofollow" class="external text" href="https://doi.org/10.1111%2Fjgh.13703">10.1111/jgh.13703</a>. <a href="/wiki/PMID_(identifier)" class="mw-redirect" title="PMID (identifier)">PMID</a> <a rel="nofollow" class="external text" href="https://pubmed.ncbi.nlm.nih.gov/28244676">28244676</a>. <q>Similar proteins to the gliadin found in wheat exist as secalin in rye, hordein in barley, and avenins in oats, and are collectively referred to as 'gluten'. The gluten found in all of these grains has been identified as the component capable of triggering the immune-mediated disorder, celiac disease.</q></cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=article&rft.jtitle=J+Gastroenterol+Hepatol&rft.atitle=What+is+gluten%3F&rft.volume=32&rft.issue=Suppl+1&rft.pages=%3Cspan+class%3D%22nowrap%22%3E78-%3C%2Fspan%3E81&rft.date=2017&rft_id=info%3Adoi%2F10.1111%2Fjgh.13703&rft_id=info%3Apmid%2F28244676&rft.au=Biesiekierski+JR&rft_id=https%3A%2F%2Fdoi.org%2F10.1111%252Fjgh.13703&rfr_id=info%3Asid%2Fen.wikipedia.org%3AGluten" class="Z3988"> </li> <li id="cite_note-shewry1-5">^ <a href="#cite_ref-shewry1_5-0">a</a> <a href="#cite_ref-shewry1_5-1">b</a> <a href="#cite_ref-shewry1_5-2">c</a> <a href="#cite_ref-shewry1_5-3">d</a> <a href="#cite_ref-shewry1_5-4">e</a> <a href="#cite_ref-shewry1_5-5">f</a> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222" /><cite id="CITEREFShewryHalfordBeltonTatham2002" class="citation journal cs1">Shewry, P. R.; Halford, N. G.; Belton, P. S.; Tatham, A. S. (2002). <a rel="nofollow" class="external text" href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC1692935">"The structure and properties of gluten: An elastic protein from wheat grain"</a>. Philosophical Transactions of the Royal Society B: Biological Sciences. 357 (1418): 133–142. <a href="/wiki/Doi_(identifier)" class="mw-redirect" title="Doi (identifier)">doi</a>:<a rel="nofollow" class="external text" href="https://doi.org/10.1098%2Frstb.2001.1024">10.1098/rstb.2001.1024</a>. <a href="/wiki/PMC_(identifier)" class="mw-redirect" title="PMC (identifier)">PMC</a> <a rel="nofollow" class="external text" href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC1692935">1692935</a>. <a href="/wiki/PMID_(identifier)" class="mw-redirect" title="PMID (identifier)">PMID</a> <a rel="nofollow" class="external text" href="https://pubmed.ncbi.nlm.nih.gov/11911770">11911770</a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=article&rft.jtitle=Philosophical+Transactions+of+the+Royal+Society+B%3A+Biological+Sciences&rft.atitle=The+structure+and+properties+of+gluten%3A+An+elastic+protein+from+wheat+grain&rft.volume=357&rft.issue=1418&rft.pages=%3Cspan+class%3D%22nowrap%22%3E133-%3C%2Fspan%3E142&rft.date=2002&rft_id=https%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fpmc%2Farticles%2FPMC1692935%23id-name%3DPMC&rft_id=info%3Apmid%2F11911770&rft_id=info%3Adoi%2F10.1098%2Frstb.2001.1024&rft.aulast=Shewry&rft.aufirst=P.+R.&rft.au=Halford%2C+N.+G.&rft.au=Belton%2C+P.+S.&rft.au=Tatham%2C+A.+S.&rft_id=https%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fpmc%2Farticles%2FPMC1692935&rfr_id=info%3Asid%2Fen.wikipedia.org%3AGluten" class="Z3988"> </li> <li id="cite_note-LamacchiaCamarca2014-6"><a href="#cite_ref-LamacchiaCamarca2014_6-0">^</a> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222" /><cite id="CITEREFLamacchiaCamarcaPicasciaDi_Luccia2014" class="citation journal cs1">Lamacchia C, Camarca A, Picascia S, Di Luccia A, Gianfrani C (Jan 29, 2014). <a rel="nofollow" class="external text" href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3942718">"Cereal-based gluten-free food: how to reconcile nutritional and technological properties of wheat proteins with safety for celiac disease patients"</a>. Nutrients (Review). 6 (2): 575–90. <a href="/wiki/Doi_(identifier)" class="mw-redirect" title="Doi (identifier)">doi</a>:<a rel="nofollow" class="external text" href="https://doi.org/10.3390%2Fnu6020575">10.3390/nu6020575</a>. <a href="/wiki/PMC_(identifier)" class="mw-redirect" title="PMC (identifier)">PMC</a> <a rel="nofollow" class="external text" href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3942718">3942718</a>. <a href="/wiki/PMID_(identifier)" class="mw-redirect" title="PMID (identifier)">PMID</a> <a rel="nofollow" class="external text" href="https://pubmed.ncbi.nlm.nih.gov/24481131">24481131</a>. <q>the distinctive feature that makes wheat unique is, precisely, the visco-elasticity of gluten. When the grain is milled and mixed with water, storage proteins form a dough, capable of retaining gas bubbles. These properties make wheat suitable for the preparation of a great diversity of food products</q></cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=article&rft.jtitle=Nutrients&rft.atitle=Cereal-based+gluten-free+food%3A+how+to+reconcile+nutritional+and+technological+properties+of+wheat+proteins+with+safety+for+celiac+disease+patients&rft.volume=6&rft.issue=2&rft.pages=%3Cspan+class%3D%22nowrap%22%3E575-%3C%2Fspan%3E90&rft.date=2014-01-29&rft_id=https%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fpmc%2Farticles%2FPMC3942718%23id-name%3DPMC&rft_id=info%3Apmid%2F24481131&rft_id=info%3Adoi%2F10.3390%2Fnu6020575&rft.aulast=Lamacchia&rft.aufirst=C&rft.au=Camarca%2C+A&rft.au=Picascia%2C+S&rft.au=Di+Luccia%2C+A&rft.au=Gianfrani%2C+C&rft_id=https%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fpmc%2Farticles%2FPMC3942718&rfr_id=info%3Asid%2Fen.wikipedia.org%3AGluten" class="Z3988"> </li> <li id="cite_note-DayAugustin2006-7">^ <a href="#cite_ref-DayAugustin2006_7-0">a</a> <a href="#cite_ref-DayAugustin2006_7-1">b</a> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222" /><cite id="CITEREFDayAugustinBateyWrigley2006" class="citation journal cs1">Day L, Augustin MA, Batey IL, Wrigley, CW (February 2006). 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Unlike whey and soy proteins, gluten or wheat proteins are not high in biological value and have not been widely researched for nutritional advantages.</q></cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=article&rft.jtitle=Trends+in+Food+Science+%26+Technology&rft.atitle=Wheat-gluten+uses+and+industry+needs&rft.volume=17&rft.issue=2&rft.pages=%3Cspan+class%3D%22nowrap%22%3E82-%3C%2Fspan%3E90&rft.date=2006-02&rft_id=info%3Adoi%2F10.1016%2Fj.tifs.2005.10.003&rft.aulast=Day&rft.aufirst=L&rft.au=Augustin%2C+MA&rft.au=Batey%2C+IL&rft.au=Wrigley&rft.au=CW&rfr_id=info%3Asid%2Fen.wikipedia.org%3AGluten" class="Z3988"> </li> <li id="cite_note-8"><a href="#cite_ref-8">^</a> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222" /><cite id="CITEREFPayne2012" class="citation book cs1">Payne, P. I. (2012-12-06). <a rel="nofollow" class="external text" href="https://books.google.com/books?id=LPbxCAAAQBAJ&pg=PA210">"Endosperm Proteins"</a>. In Blonstein, A. D.; King, P. J. (eds.). A Genetic Approach to Plant Biochemistry. 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Retrieved 2007-08-21.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=unknown&rft.btitle=Bread+Wheat%2C+Improvement+and+production+%E2%80%94+FAO+Plant+Production+and+Protection+Series+No.+%2330.&rft.aulast=Curtis&rft.aufirst=B.C.&rft.au=Rajaram%2C+S.&rft.au=Macpherson%2C+H.G.&rft_id=http%3A%2F%2Fwww.fao.org%2FDOCREP%2F006%2FY4011E%2Fy4011e05.htm&rfr_id=info%3Asid%2Fen.wikipedia.org%3AGluten" class="Z3988"></li> <li><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222" /><cite id="CITEREFPfluger" class="citation web cs1">Pfluger, Laura. <a rel="nofollow" class="external text" href="https://web.archive.org/web/20130121180539/http://maswheat.ucdavis.edu/protocols/gluten/index.htm">"Marker Assisted Selection in Wheat, Quality traits. Gluten Strength, Coordinated Agricultural Project (funded by USDACREES)"</a>. Archived from <a rel="nofollow" class="external text" href="http://maswheat.ucdavis.edu/protocols/gluten/index.htm">the original</a> on 2013-01-21. Retrieved 2007-09-29.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=unknown&rft.btitle=Marker+Assisted+Selection+in+Wheat%2C+Quality+traits.+Gluten+Strength%2C+Coordinated+Agricultural+Project+%28funded+by+USDACREES%29&rft.aulast=Pfluger&rft.aufirst=Laura&rft_id=http%3A%2F%2Fmaswheat.ucdavis.edu%2Fprotocols%2Fgluten%2Findex.htm&rfr_id=info%3Asid%2Fen.wikipedia.org%3AGluten" class="Z3988"></li></ul> <div class="navbox-styles"><style data-mw-deduplicate="TemplateStyles:r1129693374">.mw-parser-output .hlist dl,.mw-parser-output .hlist ol,.mw-parser-output .hlist ul{margin:0;padding:0}.mw-parser-output .hlist dd,.mw-parser-output .hlist dt,.mw-parser-output .hlist li{margin:0;display:inline}.mw-parser-output .hlist.inline,.mw-parser-output .hlist.inline dl,.mw-parser-output .hlist.inline ol,.mw-parser-output .hlist.inline ul,.mw-parser-output .hlist dl dl,.mw-parser-output .hlist dl ol,.mw-parser-output .hlist dl ul,.mw-parser-output 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.mw-parser-output .navbox{display:none!important}}</style></div><div role="navigation" class="navbox" aria-labelledby="Barley452" style="padding:3px"><table class="nowraplinks hlist mw-collapsible autocollapse navbox-inner" style="border-spacing:0;background:transparent;color:inherit"><tbody><tr><th scope="col" class="navbox-title" colspan="3"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1129693374" /><style data-mw-deduplicate="TemplateStyles:r1239400231">.mw-parser-output .navbar{display:inline;font-size:88%;font-weight:normal}.mw-parser-output .navbar-collapse{float:left;text-align:left}.mw-parser-output .navbar-boxtext{word-spacing:0}.mw-parser-output .navbar ul{display:inline-block;white-space:nowrap;line-height:inherit}.mw-parser-output .navbar-brackets::before{margin-right:-0.125em;content:"[ "}.mw-parser-output .navbar-brackets::after{margin-left:-0.125em;content:" ]"}.mw-parser-output .navbar li{word-spacing:-0.125em}.mw-parser-output .navbar a>span,.mw-parser-output .navbar a>abbr{text-decoration:inherit}.mw-parser-output .navbar-mini abbr{font-variant:small-caps;border-bottom:none;text-decoration:none;cursor:inherit}.mw-parser-output .navbar-ct-full{font-size:114%;margin:0 7em}.mw-parser-output .navbar-ct-mini{font-size:114%;margin:0 4em}html.skin-theme-clientpref-night .mw-parser-output .navbar li a abbr{color:var(--color-base)!important}@media(prefers-color-scheme:dark){html.skin-theme-clientpref-os .mw-parser-output .navbar li a abbr{color:var(--color-base)!important}}@media print{.mw-parser-output .navbar{display:none!important}}</style><div class="navbar plainlinks hlist navbar-mini"><ul><li class="nv-view"><a href="/wiki/Template:Barley" title="Template:Barley"><abbr title="View this template">v</abbr></a></li><li class="nv-talk"><a href="/wiki/Template_talk:Barley" title="Template talk:Barley"><abbr title="Discuss this template">t</abbr></a></li><li class="nv-edit"><a href="/wiki/Special:EditPage/Template:Barley" title="Special:EditPage/Template:Barley"><abbr title="Edit this template">e</abbr></a></li></ul></div><div id="Barley452" style="font-size:114%;margin:0 4em"><a href="/wiki/Barley" title="Barley">Barley</a></div></th></tr><tr><th scope="row" class="navbox-group" style="width:1%"><a href="/wiki/History_of_agriculture" title="History of agriculture">History</a></th><td class="navbox-list-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Domestication" title="Domestication">Domestication</a></li> <li><a href="/wiki/Neolithic_Revolution" title="Neolithic Revolution">Neolithic Revolution</a></li> <li><a href="/wiki/Triticeae" title="Triticeae">Triticeae</a></li></ul> </div></td><td class="noviewer navbox-image" rowspan="9" style="width:1px;padding:0 0 0 2px"><div><a href="/wiki/File:Barley.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/e/e0/Barley.jpg/100px-Barley.jpg" decoding="async" width="100" height="67" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/e/e0/Barley.jpg/150px-Barley.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/e/e0/Barley.jpg/200px-Barley.jpg 2x" data-file-width="640" data-file-height="430" /></a></div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Types of barley</th><td class="navbox-list-with-group navbox-list navbox-even" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li>Genus: <a href="/wiki/Hordeum" title="Hordeum">Hordeum</a></li> <li>Cultivars: <a href="/wiki/Bere_(grain)" title="Bere (grain)">Bere</a></li> <li><a href="/wiki/Golden_Promise" title="Golden Promise">Golden Promise</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%"><a href="/wiki/Agronomy" title="Agronomy">Agronomy</a></th><td class="navbox-list-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/List_of_barley_diseases" title="List of barley diseases">Barley diseases</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%"><a href="/wiki/Grain_trade" title="Grain trade">Trade</a></th><td class="navbox-list-with-group navbox-list navbox-even" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/ABB_Grain" title="ABB Grain">Australian Barley Board</a></li> <li><a href="/wiki/Canadian_Wheat_Board" title="Canadian Wheat Board">Canadian Wheat Board</a></li> <li><a href="/wiki/Corn_exchange" title="Corn exchange">Corn exchange</a></li> <li><a href="/wiki/List_of_countries_by_barley_production" title="List of countries by barley production">Production by country</a></li> <li><a href="/wiki/Wheat_pools_in_Canada" title="Wheat pools in Canada">Wheat pools in Canada</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%"><a href="/wiki/Plant_morphology" title="Plant morphology">Parts of the plant</a></th><td class="navbox-list-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Bran" title="Bran">Bran</a></li> <li><a href="/wiki/Cereal_germ" title="Cereal germ">Germ</a></li> <li><a href="/wiki/Husk" title="Husk">Husk</a></li> <li><a href="/wiki/Seed" title="Seed">Kernel</a></li> <li><a class="mw-selflink selflink">Gluten</a></li> <li><a href="/wiki/Straw" title="Straw">Straw</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%"><a href="/wiki/Food_preparation" class="mw-redirect" title="Food preparation">Basic preparations</a></th><td class="navbox-list-with-group navbox-list navbox-even" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Mill_(grinding)" title="Mill (grinding)">Milling</a>: <a href="/wiki/Flour" title="Flour">Flour</a> (<a href="/wiki/Category:Flour" title="Category:Flour">types</a>)</li> <li><a href="/wiki/Groat_(grain)" title="Groat (grain)">Groats</a></li> <li><a href="/wiki/Middlings_purifier" title="Middlings purifier">Middlings</a></li> <li><a href="/wiki/Parboiling" title="Parboiling">Parboiling</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">As an <a href="/wiki/Ingredient" title="Ingredient">ingredient</a></th><td class="navbox-list-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/List_of_barley-based_drinks" title="List of barley-based drinks">List of barley-based drinks</a></li> <li><a href="/wiki/Barley_bread" title="Barley bread">Barley bread</a></li> <li><a href="/wiki/Barley_honey" title="Barley honey">Barley honey</a></li> <li><a href="/wiki/Barley_tea" title="Barley tea">Barley tea</a></li> <li><a href="/wiki/Barley_water" title="Barley water">Barley water</a></li> <li><a href="/wiki/Beer" title="Beer">Beer</a></li> <li><a href="/wiki/Caff%C3%A8_d%27orzo" title="Caffè d'orzo">Caffè d'orzo</a></li> <li><a href="/wiki/Irish_whiskey" title="Irish whiskey">Irish whiskey</a></li> <li><a href="/wiki/Japanese_whisky" title="Japanese whisky">Japanese whisky</a></li> <li><a href="/wiki/M%C3%A1chica" title="Máchica">Máchica</a></li> <li><a href="/wiki/Malta_(soft_drink)" title="Malta (soft drink)">Malta</a></li> <li><a href="/wiki/Scotch_whisky" title="Scotch whisky">Scotch whisky</a></li> <li><a href="/wiki/Talbina" title="Talbina">Talbina</a></li> <li>see also: <a href="/wiki/Category:Barley-based_drinks" title="Category:Barley-based drinks">Category:Barley-based drinks</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Associated human diseases</th><td class="navbox-list-with-group navbox-list navbox-even" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Gluten-related_disorders" title="Gluten-related disorders">Gluten-related disorders</a> <ul><li><a href="/wiki/Coeliac_disease" title="Coeliac disease">Coeliac disease</a></li> <li><a href="/wiki/Non-celiac_gluten_sensitivity" title="Non-celiac gluten sensitivity">Non-celiac gluten sensitivity</a></li> <li><a href="/wiki/Wheat_allergy" title="Wheat allergy">Wheat allergy</a></li> <li><a href="/wiki/Dermatitis_herpetiformis" title="Dermatitis herpetiformis">Dermatitis herpetiformis</a></li> <li><a href="/wiki/Gluten_ataxia" class="mw-redirect" title="Gluten ataxia">Gluten ataxia</a></li></ul></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Related concepts</th><td class="navbox-list-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Food_riot" title="Food riot">Bread riot</a></li> <li><a href="/wiki/Cattle_feeding" title="Cattle feeding">Cattle feeding</a></li> <li><a href="/wiki/Plant_breeding" title="Plant breeding">Plant breeding</a></li> <li><a href="/wiki/Refined_grains" title="Refined grains">Refined grains</a></li> <li><a href="/wiki/Staple_food" title="Staple food">Staple food</a></li> <li><a href="/wiki/Whole_grain" title="Whole grain">Whole grain</a></li></ul> </div></td></tr><tr><td class="navbox-abovebelow hlist" colspan="3"><div> <ul><li><img alt="" src="//upload.wikimedia.org/wikipedia/en/thumb/9/96/Symbol_category_class.svg/16px-Symbol_category_class.svg.png" decoding="async" width="16" height="16" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/en/thumb/9/96/Symbol_category_class.svg/23px-Symbol_category_class.svg.png 1.5x, //upload.wikimedia.org/wikipedia/en/thumb/9/96/Symbol_category_class.svg/31px-Symbol_category_class.svg.png 2x" data-file-width="180" data-file-height="185" /> <a href="/wiki/Category:Barley" title="Category:Barley">Category</a></li> <li><img alt="" src="//upload.wikimedia.org/wikipedia/en/thumb/4/4a/Commons-logo.svg/20px-Commons-logo.svg.png" decoding="async" width="12" height="16" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/en/thumb/4/4a/Commons-logo.svg/40px-Commons-logo.svg.png 2x" data-file-width="1024" data-file-height="1376" /> <a href="https://commons.wikimedia.org/wiki/Category:Barley" class="extiw" title="commons:Category:Barley">Commons</a></li></ul> </div></td></tr></tbody></table></div> <div class="navbox-styles"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1129693374" /><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1236075235" /></div><div role="navigation" class="navbox" aria-labelledby="Wheat271" style="padding:3px"><table class="nowraplinks mw-collapsible autocollapse navbox-inner" style="border-spacing:0;background:transparent;color:inherit"><tbody><tr><th scope="col" class="navbox-title" colspan="3" style="background: wheat"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1129693374" /><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1239400231" /><div class="navbar plainlinks hlist navbar-mini"><ul><li class="nv-view"><a href="/wiki/Template:Wheat" title="Template:Wheat"><abbr title="View this template">v</abbr></a></li><li class="nv-talk"><a href="/wiki/Template_talk:Wheat" title="Template talk:Wheat"><abbr title="Discuss this template">t</abbr></a></li><li class="nv-edit"><a href="/wiki/Special:EditPage/Template:Wheat" title="Special:EditPage/Template:Wheat"><abbr title="Edit this template">e</abbr></a></li></ul></div><div id="Wheat271" style="font-size:114%;margin:0 4em"><a href="/wiki/Wheat" title="Wheat">Wheat</a></div></th></tr><tr><th scope="row" class="navbox-group" style="background: wheat;width:1%"><a href="/wiki/Taxonomy_of_wheat" title="Taxonomy of wheat">Types</a></th><td class="navbox-list-with-group navbox-list navbox-odd hlist" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Common_wheat" title="Common wheat">Common</a> <ul><li><a href="/wiki/Marquis_wheat" title="Marquis wheat">Marquis</a></li> <li><a href="/wiki/Norin_10_wheat" title="Norin 10 wheat">Norin 10</a></li> <li><a href="/wiki/Red_Fife_wheat" title="Red Fife wheat">Red Fife</a></li> <li><a href="/wiki/Winter_wheat" title="Winter wheat">Winter wheat</a></li></ul></li> <li><a href="/wiki/Durum_wheat" title="Durum wheat">Durum</a></li> <li><a href="/wiki/Einkorn" title="Einkorn">Einkorn</a></li> <li><a href="/wiki/Emmer" title="Emmer">Emmer</a></li> <li><a href="/wiki/Khorasan_wheat" title="Khorasan wheat">Khorasan</a></li> <li><a href="/wiki/Spelt" title="Spelt">Spelt</a></li></ul> </div></td><td class="noviewer navbox-image" rowspan="8" style="width:1px;padding:0 0 0 2px"><div><a href="/wiki/File:USDA_wheat.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/2/22/USDA_wheat.jpg/120px-USDA_wheat.jpg" decoding="async" width="120" height="176" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/2/22/USDA_wheat.jpg/180px-USDA_wheat.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/2/22/USDA_wheat.jpg/240px-USDA_wheat.jpg 2x" data-file-width="2150" data-file-height="3151" /></a></div></td></tr><tr><th scope="row" class="navbox-group" style="background: wheat;width:1%">Agronomy</th><td class="navbox-list-with-group navbox-list navbox-even hlist" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Wheat_diseases" title="Wheat diseases">Wheat diseases</a> <ul><li><a href="/wiki/List_of_wheat_diseases" title="List of wheat diseases">list</a></li></ul></li> <li><a href="/wiki/Wheat_mildew" title="Wheat mildew">Wheat mildew</a></li> <li><a href="/wiki/Hessian_fly" title="Hessian fly">Hessian fly</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="background: wheat;width:1%"><a href="/wiki/Grain_trade" title="Grain trade">Trade</a></th><td class="navbox-list-with-group navbox-list navbox-odd hlist" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/AWB_Limited" title="AWB Limited">Australian Wheat Board</a></li> <li><a href="/wiki/Canadian_Wheat_Board" title="Canadian Wheat Board">Canadian Wheat Board</a></li> <li><a href="/wiki/Corn_exchange" title="Corn exchange">Corn exchange</a></li> <li><a href="/wiki/List_of_countries_by_wheat_exports" title="List of countries by wheat exports">Exports</a></li> <li><a href="/wiki/International_Grains_Council" title="International Grains Council">International Wheat Council</a></li> <li><a href="/wiki/Peak_wheat" title="Peak wheat">Peak wheat</a></li> <li><a href="/wiki/International_wheat_production_statistics" class="mw-redirect" title="International wheat production statistics">Production statistics</a></li> <li><a href="/wiki/Protein_premium" title="Protein premium">Protein premium</a></li> <li><a href="/wiki/Wheat_pools_in_Canada" title="Wheat pools in Canada">Wheat pools in Canada</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="background: wheat;width:1%">Plant parts and their uses</th><td class="navbox-list-with-group navbox-list navbox-even hlist" style="width:100%;padding:0"><div style="padding:0 0.25em"> <dl><dt><a href="/wiki/Plant_stem" title="Plant stem">Stalk</a></dt> <dd><a href="/wiki/Straw" title="Straw">Straw</a></dd> <dt><a href="/wiki/Seed" title="Seed">Seed</a></dt> <dd><a href="/wiki/Bran" title="Bran">Bran</a></dd> <dd><a href="/wiki/Cereal_germ" title="Cereal germ">Germ</a></dd> <dd><a href="/wiki/Chaff" title="Chaff">Chaff</a> (husk)</dd> <dd><a href="/wiki/Endosperm" title="Endosperm">Endosperm</a> <dl><dd><a class="mw-selflink selflink">Gluten</a></dd></dl></dd> <dd><a href="/wiki/Germinated_wheat" title="Germinated wheat">Sprouts</a></dd></dl> </div></td></tr><tr><th scope="row" class="navbox-group" style="background: wheat;width:1%">Basic preparation</th><td class="navbox-list-with-group navbox-list navbox-odd hlist" style="width:100%;padding:0"><div style="padding:0 0.25em"> <dl><dt>None</dt> <dd><a href="/wiki/Wheat_berry" title="Wheat berry">Berries</a> or <a href="/wiki/Groats" class="mw-redirect" title="Groats">groats</a></dd> <dt><a href="/wiki/Mill_(grinding)" title="Mill (grinding)">Milling</a></dt> <dd><a href="/wiki/Farina_(food)" title="Farina (food)">Farina</a></dd> <dd><a href="/wiki/Wheat_flour" title="Wheat flour">Flour</a></dd> <dd><a href="/wiki/Wheat_middlings" title="Wheat middlings">Middlings</a></dd> <dd><a href="/wiki/Semolina" title="Semolina">Semolina</a></dd> <dt><a href="/wiki/Parboiling" title="Parboiling">Parboiling</a></dt> <dd><a href="/wiki/Bulgur" title="Bulgur">Bulgur</a></dd></dl> </div></td></tr><tr><th scope="row" class="navbox-group" style="background: wheat;width:1%">As an ingredient</th><td class="navbox-list-with-group navbox-list navbox-even hlist" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Bread" title="Bread">Bread</a></li> <li><a href="/wiki/Couscous" title="Couscous">Couscous</a></li> <li><a href="/wiki/Cracker_(food)" title="Cracker (food)">Cracker</a></li> <li><a href="/wiki/Flatbread" title="Flatbread">Flatbread</a></li> <li><a href="/wiki/Pasta" title="Pasta">Pasta</a></li> <li><a href="/wiki/Wheat_beer" title="Wheat beer">Wheat beer</a></li> <li><a href="/wiki/Wheat_germ_oil" title="Wheat germ oil">Wheat germ oil</a></li> <li><a href="/wiki/Wheat_gluten_(food)" class="mw-redirect" title="Wheat gluten (food)">Wheat gluten</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="background: wheat;width:1%">Associated human diseases</th><td class="navbox-list-with-group navbox-list navbox-odd hlist" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Anaphylaxis" title="Anaphylaxis">Anaphylaxis</a></li> <li><a href="/wiki/Gluten-related_disorders" title="Gluten-related disorders">Gluten-related disorders</a> <ul><li><a href="/wiki/Coeliac_disease" title="Coeliac disease">coeliac disease</a></li> <li><a href="/wiki/Non-celiac_gluten_sensitivity" title="Non-celiac gluten sensitivity">non-celiac gluten sensitivity</a></li> <li><a href="/wiki/Wheat_allergy" title="Wheat allergy">wheat allergy</a></li> <li><a href="/wiki/Dermatitis_herpetiformis" title="Dermatitis herpetiformis">dermatitis herpetiformis</a></li> <li><a href="/wiki/Ataxia" title="Ataxia">ataxia</a></li></ul></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="background: wheat;width:1%">Related concepts</th><td class="navbox-list-with-group navbox-list navbox-even hlist" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Food_riot" title="Food riot">Bread riot</a></li> <li><a href="/wiki/Plant_breeding" title="Plant breeding">Plant breeding</a></li> <li><a href="/wiki/Refined_grains" title="Refined grains">Refined grains</a></li> <li><a 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