Since the introduction of the first pasta made with KAMUT® brand khorasan wheat in 1988, many consumers with wheat sensitivities have reported that they are able to eat KAMUT® khorasan wheat. As a result of these initial reports research was sponsored to study allergenic responses of KAMUT® khorasan wheat versus modern wheat by the International Food Allergy Association located in Illinois, in the USA. Their research concluded that “For most people who are sensitive to wheat, products made with KAMUT® khorasan wheat can be an excellent substitute for common wheat.” Since KAMUT® khorasan wheat contains gluten, it’s not recommended for people suffering from celiac disease.
Kamut International sponsors ongoing research studying KAMUT® khorasan wheat. Current studies are focusing on hypoallergenicity, digestibility and antioxidant capacity of KAMUT® khorasan wheat.
Links to Abstracts of Published Papers:
1. Prebiotic effect of soluble fibres from modern and old durum-type wheat varities on Lactobacillus and Bifidobacterium strains.
2. Determination of phenolic compounds in modern and old varieties of durum wheat using liquid chromatography coupled with time-of-flight mass spectrometry.
3. Role of cereal type and processing in whole grain in vivo protection from oxidative stress.
4. Counteraction of oxidative damage in the rat liver by an ancient grain (KAMUT Brand khorasan wheat).
5. Characterization of Khorasan wheat (KAMUT®) and impact of a replacement diet on cardiovascular risk factors: cross-over dietary intervention study
(Please contact us should you like more information on our research program or copies of the full studies).