Forget Gluten, Are ATIs the Real Culprit?
Forget Gluten, Are ATIs the Real Culprit?
Jefferson Adams
Jefferson Adams is a freelance writer living in San Francisco. His poems, essays and photographs have appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden’s Ferry Review, Huffington Post, the Mississippi Review, and Slate among others.
He is a member of both the National Writers Union, the International Federation of Journalists, and covers San Francisco Health News for Examiner.com.
Photo: CC–sleepyclaus
Celiac.com 01/02/2017 – New research shows that a group of proteins in wheat, called ATIs, may be responsible for activating inflammation in such disorders as celiac disease, multiple sclerosis, asthma, and rheumatoid arthritis.
Scientists also believe that the proteins may promote the development of non-celiac gluten sensitivity. The findings were presented at UEG Week 2016 in Vienna in Vienna, Austria, a meeting organized by United European Gastroenterology for specialists to communicate the latest research in digestive and liver diseases.
One group of proteins found in wheat – amylase-trypsin inhibitors (ATIs) – has been shown to trigger an immune response in the gut that can spread to other tissues in the body. ATIs are plant-derived proteins that inhibit enzymes of common parasites – such as mealworms and mealybugs – in wheat.
Interestingly, ATIs also have an important role in metabolic processes that occur during seed development.
The finding that ATIs may promote inflammation in the and beyond the gut, is a major step forward in understanding the mechanics of celiac disease and/or gluten-intolerance.
Stay tuned for more news on this and other breaking stories in celiac disease research.
Read more at MedicalNewsToday.com.
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Published at Mon, 02 Jan 2017 16:30:00 +0000
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