Abstract
Coeliac disease (CD) is a food-related problem. Increasing knowledge about the diversity in CD toxicity of individual wheat species and varieties, and of the individual gluten proteins enables the food industry to increasingly take responsibility in the production of CD-safe foods. Several strategies to obtain CD-safe wheat material including selection, breeding and genetic modification are elaborated from recent examples. Attention is also given to the rapidly increasing interest by the CD population in oats as a safe replacer of wheat, rye and barley.
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