ReviewFrontiers in nutrition2020
The Two Faces of Wheat.
Review in Frontiers in nutrition, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 29 papers.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
29 citing papers in PubMed, 71 citations in OpenAlex.
- Protein Quality and IgE-Binding in Ancient and Modern Wheat: An Analytical Study.Foods (Basel, Switzerland) · 2026Article
- Dough Functional Properties and Bread Quality of Stone-Milled Refined Flours in Comparison to Traditional HRS Wheat Flours.Foods (Basel, Switzerland) · 2026Article
- Effects of Macronutrient Deprivation on Spring Wheat Productivity.Plants (Basel, Switzerland) · 2026Article
- Sex-specific effects of cereal-based diets on longevity and healthspan in Drosophila melanogaster.Biogerontology · 2026Article
- Gluten intake and its possible relationship with pain, skin symptoms, and mental health in the Spanish population: an observational study.Frontiers in nutrition · 2026Article
- Positive impact of hydroponics and artificial light on yield and quality of wheat.Scientific reports · 2025Article
- Semi-Dwarfing Reduced Height Genes Hardly Influenced Gluten Protein Composition While Extreme Dwarfing Genes Decreased Glutenins in Wheat.Food science & nutrition · 2025Article
- Grain under pressure: Harnessing biochemical pathways to beat drought and heat in wheat.The Plant journal : for cell and molecular biology · 2025Review
- Markers Associated with Starch, Protein and Asparagine Content in Grain of Common Wheat.Genes · 2025Article
- Tailor-made fermentation of sprouted wheat and barley flours and their application in bread making: A comprehensive comparison with conventional approaches in the baking industry.Current research in food science · 2025Article
- CRISPR/Cas9: a sustainable technology to enhance climate resilience in major Staple Crops.Frontiers in genome editing · 2025Review
- CRISPR/Cas9-mediated multiplex gene editing of gamma and omega gliadins: paving the way for gliadin-free wheat.Journal of experimental botany · 2024Article
- Compatibility of Whole Wheat-Based Composite Flour in the Development of Functional Foods.Food technology and biotechnology · 2024Review
- Article
- Genetic Biofortification of Winter Wheat with Selenium (Se).Plants (Basel, Switzerland) · 2024Review
- Impact of varied tillage practices and phosphorus fertilization regimes on wheat yield and grain quality parameters in a five-year corn-wheat rotation system.Scientific reports · 2024Article
- Reducing Immunoreactivity of Gluten Peptides by Probiotic Lactic Acid Bacteria for Dietary Management of Gluten-Related Diseases.Nutrients · 2024Article
- Seed Treatment with Sodium Nitroprusside Ensures a Long-Term Physiological and Protective Effect on Wheat under Salinity.Life (Basel, Switzerland) · 2023Article
- Physicochemical and Rheological Characteristics of Commercial and Monovarietal Wheat Flours from Peru.Foods (Basel, Switzerland) · 2023Article
- Hemp: A Sustainable Plant with High Industrial Value in Food Processing.Foods (Basel, Switzerland) · 2023Review
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
3 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Wheat-based foods have been staple foods since about 10,000 years and constitute a major source of energy, dietary fiber, and micronutrients for the world population. The role of wheat in our diet, however, has recently been scrutinized by pseudoscientific books and media reports promoting the overall impression that wheat consumption makes people sick, stupid, fat, and addicted. Consequently, numerous consumers in Western countries have started to question their dietary habits related to wheat consumption and voluntarily decided to adopt a wheat-free diet without a medical diagnosis of any wheat-related disorder (WRD), such as celiac disease, wheat allergy, or non-celiac gluten sensitivity. The aim of this review is to achieve an objective judgment of the positive aspects of wheat consumption as well as adverse effects for individuals suffering from WRDs. The first part presents wheat constituents and their positive nutritional value, in particular, the consumption of products from whole-grain flours. The second part is focused on WRDs that affect predisposed individuals and can be treated with a gluten-free or -reduced diet. Based on all available scientific knowledge, wheat consumption is safe and healthy for the vast majority of people. There is no scientific evidence to support that the general population would benefit from a wheat-free diet.
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What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.