Why are researchers developing Low Immunogenic wheat?
The total global wheat consumption was 734.7 million metric tons, which increased by 759 million metric tons in 2021. As wheat was introduced into the human diet about 10,000–12,000 years ago. It has multiple health advantages such as maintaining healthy gut microbiota and obesity, in addition to it is nutritional value as it fills with vitamins, minerals, and fibers. Apart from its natural value, wheat protein's chemical structure is not fully digested by the pancreas. Wheat proteins, including non-gluten proteins, i.e., amylase/trypsin inhibitors (ATI), may trigger inflammatory immune reactions and disorders such as wheat allergies, CD, nonceliac gluten sensitivity (NCGS), fructose malabsorption, and irritable bowel syndrome (IBS). This article highlights the need for low immunogenic effect wheat that can provide a balanced and normal life. This Photo by Unknown Author is licensed under CC BY It was believed that the ancient varieties of wheat are healthier and safer than the r...