A new research finds that proteins found in wheat may be responsible for inflammation in chronic health conditions -- asthma, rheumatoid arthritis and multiple sclerosis. These proteins might also contribute to non-celiac gluten sensitivity. These findings were presented at the UEG week 2016 in Vienna, Austria.

Wheat has become a major staple diet and is widely used in processed foods. Amylase-trypsin inhibitors (ATIs), a group of protein found in wheat is shown to trigger an immune response that can spread to other tissues in the body.

ATIs only make up about 4 percent, yet the immune response they induce affects kidneys, lymph nodes, spleen and brain in some people causing inflammation.

"Instead, we demonstrated that ATIs from wheat, that are also contaminating commercial gluten, activate specific types of immune cells in the gut and other tissues, thereby potentially worsening the symptoms of pre-existing inflammatory illnesses," Prof. Detlef Schuppan.

People with the condition who have symptoms such as abdominal pain, headaches, joint pain and irregular bowel movements have reported to benefit from a gluten-free diet and symptoms improve when they avoid gluten foods.

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