“The composition of gluten in modern wheat has shifted, with...

“The composition of gluten in modern wheat has shifted, with gliadins decreasing by about 18% and glutenins increasing by 25% over the last 120 years[4][8][11]. Gliadins, particularly α- and γ-gliadins, are linked to celiac disease due to their immunogenic properties, while glutenins contribute to dough elasticity and strength[1][5].

This shift may not directly explain the rise in food intolerances. While gliadins are more associated with celiac disease, glutenins also contain immunogenic epitopes and can contribute to other gluten-related disorders like non-celiac gluten sensitivity (NCGS)[7][10]. The overall prevalence of these conditions is influenced by factors such as genetic predisposition, environmental changes, and gut microbiota composition[3][7].

Thus, while the change in gluten composition could play a role, it is likely one of many contributing factors to the observed increase in food intolerance.

Sources
[1] Insight into Organization of Gliadin and Glutenin Extracted from ... https://pmc.ncbi.nlm.nih.gov/articles/PMC10708489/
[2] Unprocessed wheat γ‐gliadin reduces gluten accumulation ... https://pmc.ncbi.nlm.nih.gov/articles/PMC9544600/
[3] How the gut microbiota plays a role in food sensitivities https://www.gutmicrobiotaforhealth.com/how-the-gut-microbiota-plays-a-role-in-food-sensitivities/
[4] Is 120 Years of Breeding Wheat Responsible for the Rise in Celiac ... https://snacksafely.com/2020/08/is-...iac-disease-gluten-allergies-and-intolerance/
[5] Down-Regulating γ-Gliadins in Bread Wheat Leads to Non ... - PLOS https://journals.plos.org/plosone/article?id=10.1371/journal.pone.0024754
[6] Down-Regulating γ-Gliadins in Bread Wheat Leads to Non-Specific ... https://pmc.ncbi.nlm.nih.gov/articles/PMC3172295/
[7] Pathogenesis of Celiac Disease and Other Gluten Related ... https://pmc.ncbi.nlm.nih.gov/articles/PMC7020197/
[8] Gluten in wheat: What has changed during 120 years of breeding? https://www.sciencedaily.com/releases/2020/08/200811120112.htm
[9] Characterization of Changes in Gluten Proteins in Low-Gliadin ... https://www.frontiersin.org/journals/plant-science/articles/10.3389/fpls.2017.00257/full
[10] Properties of Gluten Intolerance: Gluten Structure, Evolution ... https://pmc.ncbi.nlm.nih.gov/articles/PMC5084031/
[11] Study reveals why wheat and gluten intolerance is becoming more ... https://www.newfoodmagazine.com/new...d-gluten-intolerance-is-becoming-more-common/
[12] What's driving the rise in dietary wheat sensitivity? https://researchfeatures.com/whats-driving-rise-dietary-wheat-sensitivity/