Celiacs Can Tolerate Hydrolyzed Wheat Flour

BETHESDA, Md.Baked goods made from hydrolyzed wheat flour are not toxic to celiac disease patients, according to a new study published in Clinical Gastroenterology and Hepatology. The findings suggest future therapies could reduce the toxicity of gluten for celiac patients beyond the standard gluten-free diet.

Researchers at the University of Naples evaluated the safety of daily administration of baked goods made from a hydrolyzed form of wheat flour in 16 patients with celiac disease who had been on a gluten-free diet for at least five years. The researchers  fermented wheat flour with sourdough lactobacilli and fungal proteasesa process that decreases the concentration of gluten.

Patients were randomly assigned to consumption of 200 grams per day of natural flour baked goods, extensively hydrolyzed flour baked goods or fully hydrolyzed baked goods. Two of the six patients who ate natural flour baked goods discontinued the study because of symptoms such as malaise, abdominal pain and diarrhea. The two patients who ate extensively hydrolyzed flour baked goods had no clinical complaints, but developed subtotal atrophy (complete absence of villi, the fingerlike protrusions necessary for absorption). The five patients that ate the fully hydrolyzed baked goods had no clinical complaints.

Prolonged trials have to be planned to underscore the safety of baked goods made by applying the rediscovered and adapted biotechnology of hydrolysis," said lead author Luigi Greco, MD, PhD. In the future, cereals made through such biotechnology could also improve the nutritional and sensory properties of baked goods containing hydrolyzed gluten compared to products made of naturally gluten-free ingredients."