Whats Behind Wheat Sensitivities?

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     It seems that the past five years have shown a higher prevalence of wheat senstitives than there has been in the past 20 years. Wheat is a complex carbohydrate that contains carbohydrates, fats, and proteins. Wheat provides fiber as it improves glucose levels and bowel movements. When an individual with a wheat sensitivity consumes wheat, there is an adverse reaction of gut inflammation and a potential allergic reaction depending on the severity of the sensitivity. Wheat allergy is one of the top eight allergens that is found in 2% of the population (Scarlata, 2017).
     Two components that may affective the digestive adverse affects are: fructans and amylase trypsin inhibitors (ATIs). Fructans are a component of wheat that are known for IBS triggers. Individuals with nonceliac wheat sensitivity shows IBS present symptoms. Due to this, many dietitians use diets specific to GI complications such as FODMAPS. FODMAP diets help improve IBS symptoms such as irritable bowel, bloating, and pain. FODMAP is an evidence based nutrition therapy diet that reduces questionable carbohydrates that include lactose which have been evident to cause GI pain (Scarlata, 2017).

http://www.todaysdietitian.com/newarchives/0517p28.shtml

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