People with celiac disease could be eating bread in a few years if research in the United States pays off.
Wheat researchers recently received funding to continue their efforts to develop new varieties that can be safely consumed by people with the digestive disorder.
Arcadia Biosciences of Davis, California, and Washington State University have received a two-year grant of $855,500 funded in part by the National Institute of Diabetes and Digestive and Kidney Diseases.
The money will help fund the second phase of a project to produce wheat varieties with reduced levels of proteins that cause celiac disease.
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Eric Rey, president and chief executive officer of Arcadia, said progress under the first phase of the project has made the company optimistic about the ability to deliver wheat varieties suitable for celiac patients.
“Development of wheat varieties with minimal amounts of celiac-triggering proteins can dramatically expand food choices and the quality of life for celiac sufferers,” he said in a news release.
The initial funding for the project came in 2005. Arcadia and WSU used a high-throughput genetic screening technology to identify wheat plants with low levels of proteins that are most toxic to those with celiac disease.
The second phase will be aimed at removing more proteins, while maintaining levels of proteins that are critical for making bread.
Arcadia said in its news release that removing the toxic proteins could result in an increase in beneficial proteins and potentially lead to more nutritious bread.
“Our new varieties may also appeal to a much broader market” than just celiac sufferers, said Rey.
The company gave no indication when new varieties would be available for commercial production. The current phase of the research project is expected to be completed in mid-2011.
Celiac disease is a digestive disorder that results from an allergic reaction to certain proteins, including those found in wheat. It can damage the small intestine and disrupt proper food absorption.
