Does wheat make us fat and sick?

F.J.P.H. Brouns*, V.J. van Buul, Peter R. Shewry

*Corresponding author for this work

Research output: Contribution to journalArticleAcademicpeer-review

Abstract

After earlier debates on the role of fat, high fructose corn syrup, and added sugar in the aetiology of obesity, it has recently been suggested that wheat consumption is involved. Suggestions have been made that wheat consumption has adverse effects on health by mechanisms related to addiction and overeating. We discuss these arguments and conclude that they cannot be substantiated. Moreover, we conclude that assigning the cause of obesity to one specific type of food or food component, rather than overconsumption and inactive lifestyle in general, is not correct. In fact, foods containing whole-wheat, which have been prepared in customary ways (such as baked or extruded), and eaten in recommended amounts, have been associated with significant reductions in risks for type 2 diabetes, heart disease, and a more favourable long term weight management. Nevertheless, individuals that have a genetic predisposition for developing celiac disease, or who are sensitive or allergic to wheat proteins, will benefit from avoiding wheat and other cereals that contain proteins related to gluten, including primitive wheat species (einkorn, emmer, spelt) and varieties, rye and barley. It is therefore important for these individuals that the food industry should develop a much wider spectrum of foods, based on crops that do not contain proteins related to gluten, such as teff, amaranth, oat, quinoa, and chia. Based on the available evidence, we conclude that whole-wheat consumption cannot be linked to increased prevalence of obesity in the general population.
Original languageEnglish
Pages (from-to)209-215
Number of pages7
JournalJournal of Cereal Science
Volume58
Issue number2
Early online date22 Jun 2013
DOIs
Publication statusPublished - Sep 2013
Externally publishedYes

Fingerprint

Triticum
Fats
wheat
lipids
Glutens
obesity
Food
gluten
Obesity
Proteins
Triticum aestivum subsp. spelta
high fructose corn syrup
Triticum turgidum subsp. dicoccon
Triticum monococcum subsp. monococcum
Eragrostis tef
Chenopodium quinoa
Eragrostis
amaranth grain
overeating
Medical problems

Keywords

  • Whole-wheat
  • Risk-benefit
  • Gluten-free diet
  • Celiac disease

Cite this

Brouns, F. J. P. H., van Buul, V. J., & Shewry, P. R. (2013). Does wheat make us fat and sick? Journal of Cereal Science, 58(2), 209-215. https://doi.org/10.1016/j.jcs.2013.06.002
Brouns, F.J.P.H. ; van Buul, V.J. ; Shewry, Peter R. / Does wheat make us fat and sick?. In: Journal of Cereal Science. 2013 ; Vol. 58, No. 2. pp. 209-215.
@article{3eefdc020c62453c9833704275235499,
title = "Does wheat make us fat and sick?",
abstract = "After earlier debates on the role of fat, high fructose corn syrup, and added sugar in the aetiology of obesity, it has recently been suggested that wheat consumption is involved. Suggestions have been made that wheat consumption has adverse effects on health by mechanisms related to addiction and overeating. We discuss these arguments and conclude that they cannot be substantiated. Moreover, we conclude that assigning the cause of obesity to one specific type of food or food component, rather than overconsumption and inactive lifestyle in general, is not correct. In fact, foods containing whole-wheat, which have been prepared in customary ways (such as baked or extruded), and eaten in recommended amounts, have been associated with significant reductions in risks for type 2 diabetes, heart disease, and a more favourable long term weight management. Nevertheless, individuals that have a genetic predisposition for developing celiac disease, or who are sensitive or allergic to wheat proteins, will benefit from avoiding wheat and other cereals that contain proteins related to gluten, including primitive wheat species (einkorn, emmer, spelt) and varieties, rye and barley. It is therefore important for these individuals that the food industry should develop a much wider spectrum of foods, based on crops that do not contain proteins related to gluten, such as teff, amaranth, oat, quinoa, and chia. Based on the available evidence, we conclude that whole-wheat consumption cannot be linked to increased prevalence of obesity in the general population.",
keywords = "Whole-wheat, Risk-benefit, Gluten-free diet, Celiac disease",
author = "F.J.P.H. Brouns and {van Buul}, V.J. and Shewry, {Peter R.}",
note = "exported from refbase (http://publicaties.ou.nl/show.php?record=1431), last updated on Fri, 18 Sep 2015 13:45:04 +0200",
year = "2013",
month = "9",
doi = "10.1016/j.jcs.2013.06.002",
language = "English",
volume = "58",
pages = "209--215",
journal = "Journal of Cereal Science",
issn = "0733-5210",
publisher = "Elsevier",
number = "2",

}

Brouns, FJPH, van Buul, VJ & Shewry, PR 2013, 'Does wheat make us fat and sick?', Journal of Cereal Science, vol. 58, no. 2, pp. 209-215. https://doi.org/10.1016/j.jcs.2013.06.002

Does wheat make us fat and sick? / Brouns, F.J.P.H.; van Buul, V.J.; Shewry, Peter R.

In: Journal of Cereal Science, Vol. 58, No. 2, 09.2013, p. 209-215.

Research output: Contribution to journalArticleAcademicpeer-review

TY - JOUR

T1 - Does wheat make us fat and sick?

AU - Brouns, F.J.P.H.

AU - van Buul, V.J.

AU - Shewry, Peter R.

N1 - exported from refbase (http://publicaties.ou.nl/show.php?record=1431), last updated on Fri, 18 Sep 2015 13:45:04 +0200

PY - 2013/9

Y1 - 2013/9

N2 - After earlier debates on the role of fat, high fructose corn syrup, and added sugar in the aetiology of obesity, it has recently been suggested that wheat consumption is involved. Suggestions have been made that wheat consumption has adverse effects on health by mechanisms related to addiction and overeating. We discuss these arguments and conclude that they cannot be substantiated. Moreover, we conclude that assigning the cause of obesity to one specific type of food or food component, rather than overconsumption and inactive lifestyle in general, is not correct. In fact, foods containing whole-wheat, which have been prepared in customary ways (such as baked or extruded), and eaten in recommended amounts, have been associated with significant reductions in risks for type 2 diabetes, heart disease, and a more favourable long term weight management. Nevertheless, individuals that have a genetic predisposition for developing celiac disease, or who are sensitive or allergic to wheat proteins, will benefit from avoiding wheat and other cereals that contain proteins related to gluten, including primitive wheat species (einkorn, emmer, spelt) and varieties, rye and barley. It is therefore important for these individuals that the food industry should develop a much wider spectrum of foods, based on crops that do not contain proteins related to gluten, such as teff, amaranth, oat, quinoa, and chia. Based on the available evidence, we conclude that whole-wheat consumption cannot be linked to increased prevalence of obesity in the general population.

AB - After earlier debates on the role of fat, high fructose corn syrup, and added sugar in the aetiology of obesity, it has recently been suggested that wheat consumption is involved. Suggestions have been made that wheat consumption has adverse effects on health by mechanisms related to addiction and overeating. We discuss these arguments and conclude that they cannot be substantiated. Moreover, we conclude that assigning the cause of obesity to one specific type of food or food component, rather than overconsumption and inactive lifestyle in general, is not correct. In fact, foods containing whole-wheat, which have been prepared in customary ways (such as baked or extruded), and eaten in recommended amounts, have been associated with significant reductions in risks for type 2 diabetes, heart disease, and a more favourable long term weight management. Nevertheless, individuals that have a genetic predisposition for developing celiac disease, or who are sensitive or allergic to wheat proteins, will benefit from avoiding wheat and other cereals that contain proteins related to gluten, including primitive wheat species (einkorn, emmer, spelt) and varieties, rye and barley. It is therefore important for these individuals that the food industry should develop a much wider spectrum of foods, based on crops that do not contain proteins related to gluten, such as teff, amaranth, oat, quinoa, and chia. Based on the available evidence, we conclude that whole-wheat consumption cannot be linked to increased prevalence of obesity in the general population.

KW - Whole-wheat

KW - Risk-benefit

KW - Gluten-free diet

KW - Celiac disease

U2 - 10.1016/j.jcs.2013.06.002

DO - 10.1016/j.jcs.2013.06.002

M3 - Article

VL - 58

SP - 209

EP - 215

JO - Journal of Cereal Science

JF - Journal of Cereal Science

SN - 0733-5210

IS - 2

ER -