New canary seed is ideal for gluten-free diets in celiac disease

Jun 19, 2013
New canary seed is ideal for gluten-free diets in celiac disease
A new variety of canary seeds bred specifically for human consumption qualify as a gluten-free cereal that would be ideal for people with celiac disease. Credit: Steve Hurst, USDA-NRCS PLANTS Database

A new variety of canary seeds bred specifically for human consumption qualifies as a gluten-free cereal that would be ideal for people with celiac disease (CD), scientists have confirmed in a study published in ACS' Journal of Agricultural and Food Chemistry.

Joyce Irene Boye and colleagues point out that at least 3 million people in the United States alone have CD. They develop gastrointestinal and other symptoms from eating wheat, barley, rye and other grains that contain gluten-related proteins. Boye's team sought to expand dietary options for CD—which now include non-gluten-containing cereals like corn, rice, teff, quinoa, millet, buckwheat and sorghum.

New canary seed is ideal for gluten-free diets in celiac disease

They describe research on a new variety of "hairless," or glabrous, canary seed, which lacks the of the seed traditionally produced as food for caged birds. Those hairs made canary seed inedible for humans. It verified that canary seed is gluten-free. Boye also noted that canary seeds have more protein than other common cereals, are rich in other nutrients and are suitable for making flour that can be used in bread, cookies, cakes and other products.

Explore further: 3-D enzyme model provides new tool for anti-inflammatory drug development

More information: Boye, J. Analysis of Glabrous Canary Seeds by ELISA, Mass Spectrometry and Western Blotting for the Absence of Cross-reactivity with Major Plant Food Allergens, Journal of Agriculture and Food Chemistry. DOI: 10.1021/jf305500t

add to favorites email to friend print save as pdf

Related Stories

Some 'low-gluten' beer contains high levels of gluten

Dec 21, 2011

Beer tested in a new study, including some brands labeled "low-gluten," contains levels of hordein, the form of gluten present in barley, that could cause symptoms in patients with celiac disease (CD), the ...

Going gluten-free: Is the diet a good fit for everyone?

Jun 28, 2012

(Medical Xpress) -- One of the latest trends in the food market and among celebrities is going gluten-free. Snack giant Frito-Lay has announced it will introduce new gluten-free labels and products, and Miley Cyrus has credited ...

Recommended for you

Cell imaging gets colorful

19 hours ago

The detection and imaging of protein-protein interactions in live cells just got a lot more colourful, thanks to a new technology developed by University of Alberta chemist Dr. Robert E. Campbell and his ...

New strategy to combat 'undruggable' cancer molecule

19 hours ago

Three of the four most fatal cancers are caused by a protein known as Ras; either because it mutates or simply because it ends up in the wrong place at the wrong time. Ras has proven an elusive target for ...

Chemists find a way to unboil eggs

20 hours ago

UC Irvine and Australian chemists have figured out how to unboil egg whites – an innovation that could dramatically reduce costs for cancer treatments, food production and other segments of the $160 billion ...

User comments : 0

Please sign in to add a comment. Registration is free, and takes less than a minute. Read more

Click here to reset your password.
Sign in to get notified via email when new comments are made.