The Facts About Wheat Breeding & Gluten Content

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Additional Resources

• Wheat Foods Council (WFC)
• A letter to National Geographic from WFC about wheat breeding and celiac disease featuring Dr. Brett Carver, Wheat Genetics Chair at Oklahoma State University and chair of the US National Wheat Improvement Committee
• Celiac Disease Fast Facts
• The National Foundation for Celiac Awareness asks Dr. Kasarda to explain his study analyzing wheat breeding and gluten content.
• Gluten or Gluten-free, a Guide to Wheat | The Star Tribune

[/ezcol_1third] [ezcol_2third_end]Wheat has not changed.

Yes, the prevalence of Celiac Disease (CD) is on the rise. While there are many theories as to why there has been an increase in CD and gluten sensitivity, the facts remain the same: you must have a certain gene to develop CD. Researchers, scientists and registered dieticians are learning more each day, but consumers can be reassured that they will not get CD by eating too much wheat.

It is important to note that the genetic components and makeup of wheat remains the same. Modern and ancient wheat fundamentally have the same types of protein and gluten present. This was confirmed by a study done by Donald D. Kasarda, PhD, Collaborator, Agricultural Research Service, U.S. Department of Agriculture, and National Foundation for Celiac Awareness Scientific/Medical Advisory Council Member. The study followed an analysis of data back to 1925 and found that:

“Over the past century, there has been no evidence to support a systematic shift in gluten content due to wheat breeding.” (Kasarda, DD. Can an Increase in Celiac Disease be Attributed to an Increase in the Gluten Content of Wheat as a Consequence of Wheat Breeding? J Agric Food Chem)

Different types of wheat have various levels of protein and gluten present, which is what makes wheat and flour so unique. In the United States alone, there are 6 different types of wheat grown.

• Durum, the hardest of the wheat, has the highest levels of gluten and is ideal for pasta, couscous and some Mediterranean breads.
• Hard White, the newest class of U.S. Wheat, has received enthusiastic reviews when used for Asian noodles, whole wheat, pan and flat breads.
• Soft White, a low moisture wheat, provides a whiter product for exquisite cakes, pastries and Asian-style noodles.
• Hard Red Winter, with excellent milling and baking characteristics, is versatile and ideal for cereals, all-purpose flours, and a choice wheat for Asian noodle and pan bread and hard rolls.
• Soft Red Winter, also with excellent milling and baking characteristics, has a weak gluten content and is suited for cookies, crackers, pretzels, pastries and flat breads.
• Hard Red Spring, the “aristocrat” of wheat, is a value improver in flour blends but makes wheat foods like hearth rolls, croissants, bagels and pizza crust.

The variable levels of protein in a certain type of wheat can also be influenced by weather patterns and soil fertility. Take for instance in the 2014 Texas wheat growing season, producers saw a lack of moisture just as their wheat fields were maturing. This caused undue stress to the plants which in turn increased protein levels, especially in the panhandle of Texas.

The facts are that wheat breeding has not changed gluten content. It is an individual health issue that remains between consumers and their medical advisors. If you believe that wheat is affecting you, it is important to talk to a nutritionist or dietician before eliminating it from your diet.[/ezcol_2third_end]