Katarzyna Małgorzata Majewska

WHEAT ON THE CENSORED – WHETHER WE REALLY SHOULD ELIMINATE WHEAT PRODUCTS FROM OUR DIET ?

Katarzyna Małgorzata Majewska

Department of Food Plant Chemistry and Processing, Faculty of Food Science, University of Warmia and Mazury in Olsztyn, Cieszyński Sq.1, 10-726 Olsztyn, Poland
katarzyna.majewska@uwm.edu.pl

Wheat (Triticum) is one of the most important cereals in the world in terms of economic importance. It is mainly used for consumption and feed purposes, as well as a valuable raw material in processing for non-food purposes. Currently, two species dominate the cultivation: common wheat and durum wheat. There is also a growing interest in the „ancient” wheat species: einkorn, emmer, spelt, Kamut, as well as Persian and round grain wheat. The production of flour is the basic direction of using wheat grain for food purposes. In addition to flour, they are produced: semolina, groats, flakes, bran, germs, various types of bread, cakes, pasta, expanded and extruded products, wheat starch, vital gluten, wheat malt, beer, spirit and vodka. The market also offers unprocessed or slightly processed wheat grains. Moreover, various dishes and meals are prepared with the use of wheat products.

In the last decade, there have been many controversial statements and opinions, as well as publications on the harmfulness of gluten and wheat grain products. The authors of these opinions and publications suggest that wheat foods should be completely eliminated from the diet because they pose a threat to human health. Such opinions are not confirmed by scientific studies. A diet that eliminates wheat grain products and gluten is absolutely necessary for people suffering from celiac disease, people who are hypersensitive to gluten and who are allergic to wheat. A gluten-free diet in combination with the exclusion of other ingredients is sometimes recommended in the case of autism. It is also sometimes passed on to people with various autoimmune diseases, such as Hashimoto disease. Some doctors use it in patients during chemotherapy. Apart from people diagnosed or suspected of the above diseases, eliminating wheat products (particularly wholemeal) from the diet is unjustified, and even according to some scientific studies it may adversely affect health.

Acknowledgments

Work was supported by Minister of Education and Science in the range of the program entitled “Regional Initiative of Excellence” for the years 2019-2022, Project No. 010/RID/2018/19, amount of funding 12.000.000 PLN.


Katarzyna Małgorzata Majewska

 CV: profesor tytularny nauk rolniczych, zatrudniona na stanowisku profesora w Uniwersytecie Warmińsko-Mazurskim w Olsztynie (UWM). Badania w trzech obszarach tematycznych: ocena jakości ziarna i mąki pszenicy w zależności od różnych czynników – gatunku, odmiany, warunków glebowo-klimatycznych, technologii uprawy, stadium dojrzałości ziarniaków, warunków przechowywania masy ziarna, cech geometrycznych ziarniaków; technologie piekarstwa, ekstruzji i ekspansji surowców zbożowych, ze szczególnym uwzględnieniem oceny jakości surowców, półproduktów i wyrobów gotowych; ocena właściwości fizycznych żywności (w tym instrumentalna ocena tekstury żywności), ze szczególnym uwzględnieniem surowców i produktów roślinnych, także instrumentalna ocena tekstury innych materiałów pochodzenia biologicznego. Praca pedagogiczna: liczba wypromowanych doktorów: 1. Promotor dwóch prac doktorskich w toku, z otwartymi przewodami. Promotor łącznie 137 prac dyplomowych (66 prac mgr, 71 prac inż.). Koordynacja i realizacja licznych zajęć dydaktycznych. Praca naukowa: dziesięć projektów badawczych finansowanych przez KBN i NCN  (współwykonawca/ główny wykonawca); dwa uczelniane projekty badawcze (współwykonawca/ kierownik projektu). Bibliografia: łącznie około 220 publikacji, w tym 72 oryginalne naukowe prace twórcze; ponadto 93 opracowania i ekspertyzy oraz 1 wdrożenie; około 90 recenzji różnego rodzaju publikacji naukowych.

Katarzyna Małgorzata Majewska

CV: Professor (Tit) of agricultural sciences, employed at full professor position in University of Warmia and Mazury in Olsztyn (UWM). Scientific research into three subject areas: evaluation of wheat grain and flour quality in dependence on different factors – species, variety, soil-climatic conditions, cultivation technology, stage of kernels maturity, conditions of grain mass preservation, geometrical features of kernels; technologies of baking, extrusion and expansion of cereal raw materials, especially including quality evaluation of raw materials, semi-products and products; evaluation of physical properties of food (also instrumental evaluation of food texture), especially including plant raw materials and products, moreover, instrumental evaluation of texture of others materials of biological origin. Pedagogical work: Number of promoted PhD’s: 1. Promoter of next two doctor’s degree works in progress, with open doctoral dissertation. Supervisor of 137 diploma works (66 works for MScEng degree, 71 works for Eng degree). Coordination of numerous courses and teaching activity. Research work: ten research projects financed by Scientific Research Committee and National Science Centre; two University research projects. Bibliography: 220 publications, including 72 original scientific works; moreover – 93 scientific descriptions and expertises and 1 implementation; about 90 reviews of different scientific publications.

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