The protein found in wheat may be linked to inflammatory symptoms linked to rheumatoid arthritis, according to a new study. The alarming finding is non limited to individuals with Celiac disease, but instead provides evidence of gluten sensitivity among non-Celiac people who are otherwise healthy. The increase in inflammation may also be linked to other autoimmune diseases like multiple sclerosis.
Key Takeaways:
- Inflammation in people with rheumatoid arthritis may be promoted by a group of proteins
- Researchers analyzed multiple tissues for the development of inflammation following intake of ATIs
- there is reason to believe that these inhibitory proteins may not necessarily initiate, but seem to exacerbate, some of the most common complaints
“Inflammation in people with rheumatoid arthritis may be promoted by a group of proteins, called amylase-trypsin inhibitors (ATIs), that are commonly found in wheat, researchers reported. ATIs might also play a role in the development of gluten sensitivity unrelated to celiac disease, a condition diagnosed in non-celiacs who also benefit from gluten-free diets.”
https://www.google.com/url?rct=j&sa=t&url=http://rheumatoidarthritisnews.com/2016/10/19/wheat-proteins-may-be-linked-to-inflammation-in-rheumatoid-arthritis/&ct=ga&cd=CAIyGmZmMDFkMTU2YWMzMmQ5OTU6Y29tOmVuOlVT&usg=AFQjCNF-VUe8fBUh2OvTO1e41OArEF2uwQ