Wheat, that golden grain, was and still is one of the most important basic food sources in the world. Thanks to its nutrient-rich composition, wheat has played a vital role in human growth and development throughout history. Wheat contains a wide range of nutrients, including proteins, fiber, vitamins, and minerals, that contribute to overall health and provide the body with the necessary energy.

Although the components of wheat are ideal for human health, modern human interventions in agriculture and food production have changed the nature of this grain. In recent decades, there has been a marked increase in cases of wheat allergy, raising questions about whether wheat has become a source of harm rather than benefit. Wheat allergy, which includes conditions such as celiac disease and non-celiac gluten sensitivity, can cause serious symptoms such as abdominal pain, bloating, diarrhea, and chronic fatigue. Unfortunately, there seems to be a steady increase in these occurrences, which has some people wondering if the growth is primarily due to human meddling in agriculture and food production. One of the major factors contributing to the increase in wheat allergy cases is the genetic changes made to wheat crops to increase productivity and resistance to pests. These changes have led to an increase in the proportion of wheat gluten, a protein that causes allergies in some people.

In addition, excessive use of pesticides and chemicals in agriculture may have a negative impact on the health of wheat and, thus, on the health of consumers. The process of producing food is another area where human interventions have spread beyond agriculture. Many manufactured products today use wheat, which contains chemical additives and stabilizers that may increase the likelihood of causing allergic reactions. These additives, along with changes in lifestyle and diet, may be a major reason for the increase in cases of wheat allergies. It is important to realize that human interventions are what turned this blessing into a health problem.

To address this problem, we must return to conventional and organic agriculture that preserves the purity of wheat and reduces the use of chemicals. Consumers should also be more aware of what they eat and prefer natural, unprocessed foods. In conclusion, we can assert that human interventions in wheat cultivation and production, rather than the inherent nature of wheat, led to the epidemic of wheat allergy. By returning to traditional agricultural methods and improving nutritional awareness, we can reduce the incidence of allergies and restore wheat to its place as a priceless nutritional boon.

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Dr. Abdulhadi Mohamed Jumaa
Department of Physiology
Director Of Medical Education Unit, Tikrit University, College of Medicine, Iraq
Email: abdulhadi.m@tu.edu.iq

The author contributed to the conceptualization, investigation, and data curation by acquiring and critically reviewing the selected articles and was involved in the writing – original draft preparation and writing – review & editing to refine the manuscript.

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https://doi.org/10.63096/medtigo3062258

Jumaa AM. Has Wheat Allergy Become an Epidemic? medtigo J Med. 2024;2(3):e3062258. doi:10.63096/medtigo3062258 Crossref