date:Feb 18, 2013
Higher gluten levels in new wheat strains are not responsible for an increased prevalence of celiac disease, according to an article in the Journal of Agricultural and Food Chemistry. Overall gluten consumption has increased due to other factors.
Donald D. Kasarda, Western Regional Research Center, Agricultural Research Service, USDA, Albany, CA, cites evidence that the incidence of celiac disease increased during the second half of the 20th century. Some estimates indicate that the disease is