Abstract
SummaryXinjiang is a high‐risk area for celiac disease (CD) regardless of genetic or environmental factors. However, no case has been reported yet in people living in Xinjiang. This study aims to explore the potential connection between diet and occurrence of CD in the Xinjiang population. To this end, the levels of T‐cell stimulatory epitopes in 164 accessions of Xinjiang wheat were tested by using Western blot with monoclonal antibodies against α‐gliadin epitopes Glia‐α9 and Glia‐α20. Three wheat varieties with remarkably low amounts of T‐cell stimulatory epitopes were obtained. Western blot and R5 competitive ELISA were performed for the assessment of potential toxicity related to CD of naan. Results showed a reduction of gluten toxicity after wheat flour was processed into naan, suggesting it may have the potential to help to reduce the risk of CD for the genetically predisposed individuals.
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