Wheat

Wheat is a cereal grain grown around the world and is a staple food for many cultures. After harvesting, wheat grains are typically milled into flour, which is then used in various food products. Different types of wheat, such as hard wheat and soft wheat, are cultivated for different uses.

Wheat flour provides structure and texture to baked goods like bread, cakes, and pasta. It also acts as a thickener in sauces and soups. Beyond flour, whole wheat kernels can be used in salads or as a side dish.

Wheat is a common food ingredient in the US and is generally recognized as safe (GRAS) when consumed as part of a typical diet. For most people, wheat is a nutritious source of carbohydrates, fiber, and protein. However, some individuals have celiac disease, an autoimmune condition where gluten (a protein in wheat, barley, and rye) damages the small intestine. Others may experience non-celiac gluten sensitivity or a wheat allergy, which can cause digestive issues or other symptoms. JECFA and EFSA have not set specific acceptable daily intakes (ADIs) for wheat as a whole food.