NAPLES, Italy — Patients with celiac disease, who cannot tolerate gluten found primarily in wheat, may tolerate hydrolyzed wheat in baked goods, researchers in Italy say.
Researchers at the University of Naples fed patients with celiac disease baked goods made from wheat flour fermented with sourdough lactobacilli and fungal proteases to decrease the concentration of gluten.
The study published in Clinical Gastroenterology and Hepatology finds this wheat flour-derived product was not toxic to celiac patients who ate it for 60 days.
"Our findings support further research that explores therapies that could reduce the toxicity of gluten for celiac patients beyond the standard gluten-free diet," lead author Dr. Luigi Greco says in a statement.
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