Some processed wheat products treated with an enzyme called microbial transglutaminase might trick the immune system of people with celiac disease into thinking they’re under attack, causing inflammation and triggering harmful antibodies.

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Processed Food Additive Microbial Transglutaminase and Its Cross-Linked Gliadin Complexes Are Potential Public Health Concerns in Celiac Disease

Narrative Review

2020 Feb 8

This study says that a food additive called microbial transglutaminase, used to glue proteins in processed wheat, makes gluten more likely to trigger an immune reaction in people with celiac disease — exactly what the claim says.

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Source Study

Processed Food Additive Microbial Transglutaminase and Its Cross-Linked Gliadin Complexes Are Potential Public Health Concerns in Celiac Disease

Score: 1

DOI: 10.3390/ijms21031127

Similar Assertions

Even if you don’t add more gluten to wheat bread, using a special enzyme called microbial transglutaminase can still make people with celiac disease have an immune reaction—like their body thinks it’s under attack.

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A bacterial enzyme used in food processing can stick pieces of wheat protein together in a way that tricks the immune system of people with celiac disease into attacking their own intestines—and the more damage they have, the more of these weird antibodies their body makes.

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