ReviewFoods (Basel, Switzerland)2021
Wheat/Gluten-Related Disorders and Gluten-Free Diet Misconceptions: A Review.
Review in Foods (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 29 papers, 1 of them a synthesis that pooled it.
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, 1 synthesis or guideline pooled it, 87 citations in OpenAlex.
- Positive rate of wheat allergens in the Chinese allergic population: a systematic review and meta-analysis.Scientific reports · 2023Pooled it
- Protein Quality and IgE-Binding in Ancient and Modern Wheat: An Analytical Study.Foods (Basel, Switzerland) · 2026Article
- Optimization of Spent Coffee Grounds as Fat and Flour Substitutes in Gluten-Free Cakes: Effects on Quality Characteristics.Food science & nutrition · 2026Article
- Modulation of metabolic parameters among obese diabetic individuals through a gluten-free diet.BMC nutrition · 2026Article
- Fermentation in breadmaking: enhancing digestibility and nutritional value for gastrointestinal health.Frontiers in nutrition · 2026Review
- Investigation of the Effects of Different Home Frying Methods (Air Fryer and Deep Fryer) on HMF and Aroma Compounds in Gluten-Free Bean Chips.Food science & nutrition · 2025Article
- Causal Relationship Between Cataracts and Gastrointestinal Diseases: A Two-Sample Mendelian Randomization Study.Translational vision science & technology · 2025Article
- Main Processed Hypoallergenic Foods: A Potential Tool to Improve Informed Dietary Choices in Children with IgE-Mediated Food Allergies.Children (Basel, Switzerland) · 2025Review
- Allergens from wheat and wheat products: A comprehensive review on allergy mechanisms and modifications.Food chemistry: X · 2025Review
- Non-Celiac Wheat Gluten Sensitivity Model: Effects on Hepatic Morphophysiology of Wistar Rats.Nutrients · 2025Article
- Microarray Patch Based Transdermal Allergen Immunotherapy Prevents Gliadin-induced Anaphylaxis in a Murine Model.Allergy, asthma & immunology research · 2025Article
- Review
- Can quinoa (Frontiers in plant science · 2025Review
- Naturally gluten-free flours are commonly contaminated, while commercially produced gluten-free flours are relatively safe: a market-based study in Turkey.Frontiers in nutrition · 2025Article
- Wheat disease recognition method based on the SC-ConvNeXt network model.Scientific reports · 2024Article
- Putting gluten back on menu - Safety assessment of polyphenol-rich wheat varieties in Celiac Disease.EFSA journal. European Food Safety Authority · 2024Article
- Review
- Gluten-Free Diet and Other Celiac Disease Therapies: Current Understanding and Emerging Strategies.Nutrients · 2024Review
- The Ability of the YeastFoods (Basel, Switzerland) · 2022Article
- Safety Assessment of Foods and Drinks Consumed by People on a Gluten-Free Diet.Molecules (Basel, Switzerland) · 2022Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
6 authors at 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
In the last 10,000 years, wheat has become one of the most important cereals in the human diet and today, it is widely consumed in many processed food products. Mostly considered a source of energy, wheat also contains other essential nutrients, including fiber, proteins, and minor components, such as phytochemicals, vitamins, lipids, and minerals, that together promote a healthy diet. Apart from its nutritional properties, wheat has a set of proteins, the gluten, which confer key technical properties, but also trigger severe immune-mediated diseases, such as celiac disease. We are currently witnessing a rise in the number of people adhering to gluten-free diets unwarranted by any medical need. In this dynamic context, this review aims to critically discuss the nutritional components of wheat, highlighting both the health benefits and wheat/gluten-related disorders, in order to address common misconceptions associated with wheat consumption.
Indexed as
Identifiers
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.