Wheat, its nutrients, gluten properties and adverse reactions in people
What it found
Wheat provides essential nutrients and fibre, especially in whole-grain products.
It is also linked to adverse reactions in people, including coeliac disease and allergies.
What they found
Studies in people
Adverse reactions in people
Wheat products are known or suggested to cause several adverse reactions in humans. These include intolerances such as coeliac disease, along with respiratory and food allergies.
Other findings
Nutrients and fibre
Wheat adds essential amino acids, minerals, vitamins, helpful plant compounds, and dietary fibre to the diet. These nutrients are found in higher amounts in whole-grain products.
Gluten and dough texture
The gluten protein fraction gives dough its stretchy and elastic qualities. This makes it possible to process dough into bread, pasta, noodles, and other foods.
Farming and future uses
Current concerns involve keeping up wheat production and quality while using fewer farm chemicals. Researchers are also working on new wheat lines with better quality for biofuels and human nutrition.
What the authors conclude
- They note that wheat contributes important nutrients and fibre to the human diet, particularly from whole-grain products.
- They point out that wheat is also linked to adverse reactions in people, including coeliac disease and allergies.
- They highlight ongoing needs to sustain wheat farming with fewer chemicals and to develop improved varieties for food and fuel.
How it was done
Wheat is the main crop in temperate countries for human food and animal feed. Its success relies on its adaptability, high yield potential, and the gluten proteins that give dough its stretchy texture.
The authors summarised what is known about wheat as a crop and food ingredient. They looked at its nutritional value, how gluten works in baking, and reported health concerns. No specific number of studies or participants was mentioned.
What it can’t tell you
- We summarised it from the abstract only.
- This is a broad summary rather than a trial, so it cannot prove that wheat causes specific health effects.
- It does not measure how often these adverse reactions happen in the general population.
Who paid
- Funding
- Funded by Biotechnology and Biological Sciences Research Council (from the PubMed record).
The paper
- Title
- Wheat
- Type
- ReviewThe authors read earlier studies and describe what they found. It isn’t a new study.
- Evidence
- Studies in people
- Summarised from
- Abstract only
- Cite
- Shewry PR (2009). Wheat. Journal of experimental botany. doi:10.1093/jxb/erp058PubMed 19386614DOI
Summary written 30 Sep 2026. Check it against the paper before it changes what you eat. How we summarise papers · Report an error