Tritordeum breads are well tolerated with preference over gluten-free breads in non-celiac wheat-sensitive patients and its consumption induce changes in gut bacteria.
Susana Sánchez-LeónCarmen HaroMyriam VillatoroLuis VaqueroIsabel CominoAna B González-AmigoSantiago VivasJorge PastorCarolina SousaBlanca B LandaFrancisco BarroPublished in: Journal of the science of food and agriculture (2020)
All the results derived from acceptability, biochemical and microbiological tests suggest that tritordeum may be tolerated by a sub-set of NCWS sufferers who do not require strict exclusion of gluten from their diet. © 2020 Society of Chemical Industry.