Gluten and its main food sources and other components of grains that may impact on health

Abstract This chapter considers gluten’s structure, characteristics, and food sources. The proalmines gliadin and glutenin are examined alongside the amount of gluten in frequently eaten foods. Gluten’s impact on human health in celiac disease, gluten ataxia, dermatitis hepetiformis, wheat allergy, and the controversial condition nonceliac gluten sensitivity are evaluated as well as other components of grains such as fermentable oligo-, di-, and monosaccharides and polyols, lectins, and α-amylase/trypsin inhibitors. Other factors such as the gut microbiome, herbicides, exorphins, and fermentation in bread making are also considered.