UEG Week provided an insight into the latest research in gastroenterology, including somesurprising findings concerning the impact of wheat protein on inflammation beyond the gut, as well as its contribution to the development of bowel-related inflammatory conditions.
UEG Week has been running since 1992 and now attracts more than 14,000 people from across the world. The congress features the latest advances in clinical management, the latest research in GI and liver disease and includes several different kinds of symposia and fora, where cutting-edge gastroenterology and hepatology is discussed. Last year, the conference took place in Vienna and high on the agenda included the latest research findings on the impact of wheat consumption on chronic health conditions, as well as a potential new breakthrough for irritable bowel syndrome (IBS) patients.
The latest evidence, presented by researchers at the event, indicates that a protein in wheat triggers the inflammation of chronic health conditions, such as multiple sclerosis, asthma and rheumatoid arthritis, and also contributes towards the development of non-coeliac gluten sensitivity. With past studies commonly focusing on gluten and its impact on digestive health, this new research turns the spotlight onto a different family of proteins found in wheat called amylase-trypsin inhibitors (ATIs).
Wheat protein and inflammation beyond the gut
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