Researchers hunt for the causes and basis of wheat sensitivities

(Johannes Gutenberg Universitaet Mainz) Up to five percent of all people who eat wheat products suffer from wheat sensitivities. These are immunological responses to wheat and related cereals such as spelt, rye, and barley, and include celiac disease, wheat allergy, and non-celiac-non allergy wheat sensitivity. Now doctors and biomedical and agricultural researchers at Johannes Gutenberg University Mainz and the University of Hohenheim have joined forces to study these disorders, especially NCWS.
Source: EurekAlert! - Medicine and Health - Category: Global & Universal Source Type: news