Consumption of tritordeum bread reduces immunogenic gluten intake without altering the gut microbiota

HIGHLIGHTS

• who: Carmen Haro and collaborators from the Department of Crop Protection, Institute for Sustainable Agriculture-Spanish National Research Department of Gastroenterology, Hospital of, Biomedicine Institute, University of have published the Article: Consumption of Tritordeum Bread Reduces Immunogenic Gluten Intake without Altering the Gut Microbiota, in the Journal: Foods 2022, 1439 of /2022/
• what: The authors have characterized the epitopes of tritordeum bread and results from a four-phase study with healthy adults for preferences of bread and alterations in the gut microbiota after consuming wheat bread gluten-free bread and tritordeum bread are reported. Interestingly . . .
  

   

  

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