Spelt

Studies in people

• Benefit

  Blood sugar control³

  Spelt contains fiber and other natural compounds that may help keep blood sugar levels steady after eating.

Found in some samples or products

These come from where it was grown, how it was processed or cooked, or what it was made into. They are not about the ingredient itself, so the signal does not count them.

• Mould toxins in grain⁶

  Spelt grain with its outer husks held more mould toxins than grain with the husks removed.

Allergies and intolerances

These are about people with an allergy, an intolerance or coeliac disease. The signal is about the ingredient itself, and these are about the person eating it, so the signal does not count them.

• Bread symptom expectations⁴

  In 24 adults with suspected wheat sensitivity, spelt bread and wheat bread caused the same symptoms.

How it’s made and used

• Gluten proteins linked to celiac disease⁵

  In spelt, the amounts of celiac-related gluten pieces varied widely between different types.

• Gut comfort from bread⁷

  In bread-making studies, spelt flour had less fructans than bread wheat flour, and yeast fermentation reduced fructans more than sourdough did.

The signal at the top counts the findings in people and in animal and lab studies. A concern in studies of people outranks animal and lab studies, and “No concerns” needs at least one finding in people. When most findings in people point one way, the page leans that way (“Mostly”), and every finding is still shown. Findings whose study type is not stated are shown but not counted. This page is a reference, not medical advice. It describes what regulators and published research say. Talk to a doctor or dietitian about your own diet.