See who reacted to this (17805) - Can Researchers Use Gene-Editing to Make Gluten-Safe Wheat?

Welcome to Celiac.com!

You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.
Celiac.com Sponsor (A1):

Celiac.com Sponsor (A1-M):
Get Celiac.com Updates:

Support Our Content

eNewsletter

Donate
- All (1)
- Like (1)
- Thanks (0)
- Haha (0)
- Confused (0)
- Sad (0)
- Upvote (0)
1. Ennis-TX
  February 19, 2019
Get Celiac.com Updates:

Support Celiac.com:

Join eNewsletter

Donate
About Me

Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University. His articles, essays, poems, stories and book reviews have appeared in numerous magazines, journals, and websites, including North American Project, Antioch Review, Caliban, Mississippi Review, Slate, and more. He is the author of more than 2,500 articles on celiac disease. His university coursework includes studies in science, scientific methodology, biology, anatomy, physiology, medicine, logic, and advanced research. He previously devised health and medical content for Colgate, Dove, Pfizer, Sharecare, Walgreens, and more. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of numerous books, including "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.

>VIEW ALL ARTICLES BY JEFFERSON ADAMS
Celiac.com Sponsor (A17):

Celiac.com Sponsor (A17):

Celiac.com Sponsors (A17-M):
Related Articles
Researchers 'Very Close' to Developing Celiac-safe Wheat
Celiac.com 08/28/2013 - Researchers at Washington State University are 'very close' to developing celiac-safe wheat strains, says lead project researcher Diter von Wettstein.
Rich Koenig, associate dean and director of WSU Extension, says the wheat project involves removing the gluten material that causes the adverse reaction in people who have celiac disease.
Von Wettstein says that his team has developed wheat hybrids that have 76.4 percent less gluten proteins than conventional strains, and that the next step is to eliminate the remaining percentage.
Von Wettstein is working two distinct angles on this project. The first approach uses genetic modification, while the seconds does not. He acknowledges that doing it without genetic modification "would be better…But i...

Read Full Article...

24 comments

15,525 views
Kansas Farmers Up Ante on Gluten-free Wheat Research
Celiac.com 12/22/2015 - Kansas wheat farmers are funding genetic research to figure out exactly why some people struggle to digest wheat, and to try to produce an wheat-friendly alternative.
The Kansas Wheat Commission has put $200,000 toward the first two years of the project, which intends to identify anything in wheat DNA that can trigger an auto-immune reaction in people with celiac disease.
Ultimately, the project seeks to promote the development new wheat varieties that might be tolerated by celiac sufferers, and meet other gluten-free needs. This, at a time when the market for gluten-free goods has skyrocketed, driven partly by non-celiac sufferers who see such products as a healthier alternative, and is now worth nearly a billion dollars a year in just the US alone...

Read Full Article...

0 comments

6,500 views
Are Celiac-safe Wheat Crops the Wave of the Future?
Celiac.com 03/22/2017 - A new study published in the journal Food Chemistry shows that even the ancient varieties of wheat that have not been subject to hybridization, contain toxic epitopes that trigger adverse autoimmune response in celiac patients.
What makes gluten toxic to people with celiac disease? Also, what is the relationship between various kinds of wheat and their celiac toxicity?
To answer those questions, a team of researchers analyzed various kinds of wheat from several countries, all produced in the same agronomic year (2013-2014) at the Experimental Station at the Agronomic, Food and Biosystems School of Madrid.
Their study focused on a specific set of proteins in gluten, called gliadins. Marta Rodríguez-Quijano, a researcher at the Technical University of Madrid ...

Read Full Article...

0 comments

9,998 views
Researchers Use CRISPR/Cas9 to Produce Low Gluten Wheat Strains
Celiac.com 10/25/2017 - For people with celiac disease, eating gluten proteins from wheat, barley, and rye triggers an auto-immune response, and the accompanying physical symptoms.
A team of researchers recently set out to engineer low-gluten wheat strains that also have low-reactivity for people with celiac disease. To meet their goals, the team designed two sgRNAs to target a conserved region adjacent to the coding sequence for the 33-mer in the -gliadin genes. They then sought to evaluate the results.
The research team included Susana Sánchez-León, Javier Gil-Humanes, Carmen V. Ozuna, María J. Giménez, Carolina Sousa, Daniel F. Voytas, and Francisco Barro. They are variously affiliated with the Departamento de Mejora Genética Vegetal, Instituto de Agricultura Sostenible (IAS-CSIC...

Read Full Article...

1 comment

5,285 views
Recent Activity
1. 53 minutes ago - Scott Adams replied to jjiillee's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
  6
  
  Daughter waiting for appointment
  
  Let us know how things go.
2. 55 minutes ago - Scott Adams replied to Cindy Neshe's topic in Super Sensitive People
  8
  
  Cross contamination issues with Food Processing Companies
  
  Soy has been on our safe list for nearly 30 years, it is gluten-free. Most soy sauces do include wheat, and should be avoided. The following two lists are very helpful for anyone who is gluten sensitive and needs to avoid gluten when shopping. It's very important to learn to read labels and understand sources of hidden gluten, and to know...
3. 1 hour ago - trents replied to Kathleen JJ's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
  4
  Options - 7 year old boy - Helicobacter pylori and serology
  
  Kathleen, I am not sure I agree with you that your son is asymptomatic with regard to his celiac disease. The horrible stomach pains you describe in your first post could be celiac symptoms as easily as they could be H. Pylori or viral infection symptoms. Yes, the social impact of having celiac disease is perhaps the most difficult dimension of the disorder...
  
  1
4. 2 hours ago - trents replied to StaciField's topic in Related Issues & Disorders
  7
  
  My bone structure is disintegrating and I’m having to have my teeth removed
  
  Staci, take note of the forms of magnesium and zinc I recommended. With some of the vitamins and minerals, the formulation can be very important in how well they are absorbed. Many of the vitamin and mineral products on supermarket shelves are in a form that maximizes shelf life rather than bioavailability which, in your case, would seem to be a critical...
5. 9 hours ago - Kathleen JJ replied to Kathleen JJ's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
  4
  
  Options - 7 year old boy - Helicobacter pylori and serology
  
  And yes, of course it's better to know and we will adjust. It's just, he's 7 and in our house we can control what he gets. But he plays soccer 3 times a week and in the changing room the boys share candies. I can and will tell him not to accept them any more, but "mistakes" will be made. I'm really burdened by the potential social impact...