Spelt vs Wheat
DOI:
https://doi.org/10.65649/31dg4t74Keywords:
Spelt, Celiac Disease, Non-Celiac Gluten Sensitivity, Gluten ImmunogenicityAbstract
Spelt (Triticum aestivum ssp. spelta) is frequently marketed as a more tolerable alternative to common wheat, particularly for individuals with gluten-related disorders. This study aimed to conduct a comprehensive comparative analysis of the gluten from spelt and modern wheat (Triticum aestivum ssp. vulgare) and its biological impact. Using standardized flour samples grown under identical conditions, we performed proteomic characterization, assessed immunoreactivity via ELISA with monoclonal and celiac disease (CeD) patient sera, evaluated effects on intestinal epithelial (Caco-2) barrier function and immune cell activation, and conducted a pilot randomized cross-over trial in subjects with non-celiac gluten sensitivity (NCGS). Results revealed that spelt gluten has a distinct proteomic signature with a lower relative abundance of specific immunogenic gliadins, leading to 15-25% lower immunoreactivity. In vitro, spelt peptides induced a slower and weaker disruption of epithelial tight junctions and a reduced pro-inflammatory cytokine release. In the NCGS trial, 60% of participants reported milder symptoms after spelt consumption compared to wheat, though objective inflammatory markers did not differ significantly. We conclude that while the quantitative and qualitative differences in spelt gluten attenuate its pathogenicity, it remains unsafe for individuals with CeD due to the presence of cross-reactive epitopes. For a subset of those with NCGS, spelt may be better tolerated, warranting a personalized dietary approach.
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