This paper provides an overview of the related scientific literature, with some of our own targeted research, to investigate the possible causes of the recently increased prevalence of various forms of dietary cereal sensitivities. Detailed scientific investigations do not support the controversial idea that human practices, particularly modern wheat breeding, may have contributed to the increase in celiac disease (CD) prevalence during the latter half of the twentieth century. Each of the primitive wheat relatives and each historic or modern bread and durum wheat variety contains more or less amounts of toxic/allergenic epitopes. In the last 120 years, health-related quality attributes have not been considered in pre-breeding or breeding, but the yield- and functional quality-oriented selection procedures have resulted in unintended spinoff effects on the amounts of harmful compounds in new lines. Because of the trend of decreases in overall protein content, as well as the alteration of the glutenin-to-gliadin content to improve dough strength, older varieties are higher in gliadin content with consequent higher CD antigenicity. Meanwhile practices, introduced during the last 50 years in utilizing wheat in the food industry, have significantly increased the consumption of untreated prolamin proteins, including gluten proteins. Other factors for consideration are the incorporation of vital gluten as a cheap protein supplement in some food products and the reduction of fermentation time during bread making. Beyond the obvious effects of improved and more widely used diagnostic tests in medical practice, the increased incorporation of untreated gluten proteins and residual FODMAPs might be major reasons for the increasing prevalence of wheat sensitivity.

中文翻译：

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谁应该为对小麦的饮食敏感日益流行负责？

本文提供了相关科学文献的概述，以及我们自己的一些有针对性的研究，以调查最近各种形式的膳食谷物敏感性增加的可能原因。详细的科学调查并不支持有争议的观点，即人类实践，尤其是现代小麦育种，可能导致了 20 世纪下半叶腹腔疾病 (CD) 患病率的增加。每个原始小麦近缘种以及每个历史或现代面包和硬粒小麦品种都含有或多或少的有毒/过敏表位。在过去的 120 年中，在育种前或育种中没有考虑与健康相关的质量属性，但以产量和功能质量为导向的选择程序导致了对新产品线中有害化合物数量的意外附带影响。由于总蛋白质含量下降的趋势，以及谷蛋白与麦胶蛋白含量的改变以提高面团强度，老品种麦胶蛋白含量更高，因此 CD 抗原性更高。与此同时，过去 50 年来在食品工业中使用小麦的做法显着增加了未经处理的醇溶蛋白的消耗量，包括面筋蛋白。其他需要考虑的因素是在某些食品中加入重要的麸质作为廉价的蛋白质补充剂，以及减少面包制作过程中的发酵时间。