Celiac-Safe Wheat

Nearly 1% of Americans and 4% of Europeans are estimated to suffer from either celiac disease or gluten intolerance. Gluten is a complex of proteins found in wheat, rye, barley and oats. Gluten intolerance disorder can create symptoms that range from chronic diarrhea to malnutrition. Studies also indicate that celiac disease sufferers who continue to eat gluten are between 40 and 100 times more likely to develop gastrointestinal cancer than non-celiac disease sufferers. The only known treatment for celiac disease is adherence to a gluten-free diet, which includes complete abstinence from wheat, rye, barley, and their derivatives.

Arcadia has received a Small Business Technology Transfer Program (STTR) grant from the National Institutes of Health in partnership with Washington State University (WSU) to research novel lines of wheat with reduced celiac disease-causing proteins. The grant was the first step in the company’s effort to identify and develop wheat varieties that can significantly expand the dietary options for people on gluten-free diets. Working with Dr. von Wettstein and his colleagues at WSU, Arcadia will use TILLING® technology to identify wheat plants in which harmful gluten proteins are minimized.

The research program is in its very early stages.

For more information on celiac disease, please contact the Celiac Disease Foundation or visit www.celiac.org.

Gluten-free Alternative for Suffers of Celiac Disease

While there is no known cure for Celiac Disease, sufferers can manage their symptoms and reduce their risk of developing certain cancers, such as intestinal lymphoma and bowel cancer, through a strict adherence to a gluten-free diet. Arcadia’s Celiac-Safe Wheat, in which gluten proteins are minimized, will allow gluten-intolerant individuals to safely enjoy wheat-based products without the adverse reaction.

Read more in this press release.