For those who are well-versed in nutrition, it's no surprise to them that wheat might promote inflammation. But now a new study has come out and confirmed just that.
The new research was discussed at the recent United European Gastroenterology (UEG) Week, that took place in Vienna, Austria.
The conference is held in order for specialists within the gastroenterology community to come together and talk about the latest research in the field. Scientists there discussed what they say is new research which supports the notion that the consumption of ATIs (amylase-trypsin inhibitors) can promote inflammation in tissue beyond the gut.
The study was conducted by Professor Detlef Schuppan from the Johannes Gutenberg University that's located in Germany. Scientists say that the wheat triggers chronic health conditions like rheumatoid arthritis, asthma, and more. The ATIs are said to make up about 4 percent of wheat proteins. They assert that ATIs can contribute to inflammation in areas like the spleen, brain, kidneys, and nodes, they say.
And they warn that they can also likely worsen symptoms related to illnesses like lupus, asthma, multiple sclerosis, and rheumatoid arthritis.
There are countless different illnesses and diseases which are said to be rooted in prolonged chronic inflammation so this information is vital in trying to better understand those illnesses and trying to possibly craft a variety of treatment approaches.
Researchers are currently working on studies to investigate this further, in order to better understand the impact that ATIs have on chronic health conditions like those mentioned above.
Pics: pixabay
this isn't medical or health advice and shouldn't be relied upon as such for any diagnostic or treatment purpose. I do not endorse any specific procedure, test, diet, or treatment. This is posted as an information resource only
sources:
https://www.eurekalert.org/pub_releases/2016-10/sh-nsl101016.php
http://www.medicalnewstoday.com/articles/313514.php
http://www.cdc.gov/pcd/issues/2012/11_0301.htm
https://www.sciencedaily.com/releases/2012/04/120402162546.htm