Impact of Grain Hybridization on Celiac Disease

Celiac disease, an inflammatory disease of the small intestine that affects 0.1% to 0.9% of the U.S. population and about 1% of the world population, is mainly triggered by storage proteins in wheat, barley, and rye in genetically predisposed individuals (Rubio-Tapia, 2012; Schuppan et al., 2009). Like other diseases, there are multiple factors that may also trigger the onset of gluten intolerance, such as rotavirus and adenovirus exposures, and even the absence of breast feeding (Dubois et al.,…