Know more

Our use of cookies

Cookies are a set of data stored on a user’s device when the user browses a web site. The data is in a file containing an ID number, the name of the server which deposited it and, in some cases, an expiry date. We use cookies to record information about your visit, language of preference, and other parameters on the site in order to optimise your next visit and make the site even more useful to you.

To improve your experience, we use cookies to store certain browsing information and provide secure navigation, and to collect statistics with a view to improve the site’s features. For a complete list of the cookies we use, download “Ghostery”, a free plug-in for browsers which can detect, and, in some cases, block cookies.

Ghostery is available here for free:

You can also visit the CNIL web site for instructions on how to configure your browser to manage cookie storage on your device.

In the case of third-party advertising cookies, you can also visit the following site:, offered by digital advertising professionals within the European Digital Advertising Alliance (EDAA). From the site, you can deny or accept the cookies used by advertising professionals who are members.

It is also possible to block certain third-party cookies directly via publishers:

Cookie type

Means of blocking

Analytical and performance cookies

Google Analytics

Targeted advertising cookies


The following types of cookies may be used on our websites:

Mandatory cookies

Functional cookies

Social media and advertising cookies

These cookies are needed to ensure the proper functioning of the site and cannot be disabled. They help ensure a secure connection and the basic availability of our website.

These cookies allow us to analyse site use in order to measure and optimise performance. They allow us to store your sign-in information and display the different components of our website in a more coherent way.

These cookies are used by advertising agencies such as Google and by social media sites such as LinkedIn and Facebook. Among other things, they allow pages to be shared on social media, the posting of comments, and the publication (on our site or elsewhere) of ads that reflect your centres of interest.

Our EZPublish content management system (CMS) uses CAS and PHP session cookies and the New Relic cookie for monitoring purposes (IP, response times).

These cookies are deleted at the end of the browsing session (when you log off or close your browser window)

Our EZPublish content management system (CMS) uses the XiTi cookie to measure traffic. Our service provider is AT Internet. This company stores data (IPs, date and time of access, length of the visit and pages viewed) for six months.

Our EZPublish content management system (CMS) does not use this type of cookie.

For more information about the cookies we use, contact INRA’s Data Protection Officer by email at or by post at:

24, chemin de Borde Rouge –Auzeville – CS52627
31326 Castanet Tolosan CEDEX - France

Dernière mise à jour : Mai 2018

Menu Logo Principal logo Université Clermont Auvergne & associés

Human Nutrition Unit

Zone de texte éditable et éditée et rééditée


Specific Wheat and Breads to Solve Gluten Sensitivity?
Marie-Agnès Peyron  (Equipe Improving)


Wheat products, made with gluten, play a key role in our diet. Gluten ingestion, a reserve protein network, can cause allergies, celiac disease and gluten-free non-celiac sensitivity (CNSG), a condition that is generally self-diagnosed for lack of an objective clinical test. This leads to an eviction of gluten. The validity of this diet is posed for the grain industry and for the consumer suffering from CNS, neither celiac nor allergic.

Does the gluten network pose a risk to consumers who are not allergic or celiac? and if so, how can wheat varietal selection and processes manage it?


Wheat is a cereal consumed all over the world and France is the leading European producer. During the transformations the wheat reserve proteins generate a gluten network. Gluten can cause allergy, celiac disease and gluten-free non-celiac sensitivity (CNSG). The SNCG is so far poorly characterized and difficult to diagnose without objective clinical testing. To date, a diet without foods containing gluten is often adopted by default. The challenge of this project is twofold: i) to shed light on the role of gluten in the SNCG (or hypersensitivity) to give objective elements on the risks related to its consumption and ii) to exploit the genetic diversity of wheat and various baking processes to remedy it. The scientific strategy is based on the complementarity of multiscale approaches to characterization of wheat, gluten and starch throughout the digestive tract, in vitro and in vivo. One of the levers identified is based on the genetic specificities of wheat (former vs modern) and breadmaking methods using or not using starters. The objectives of the project are to identify the mechanisms responsible for hypersensitivity, to estimate its prevalence, to develop biomarkers to objectify the diagnosis and to provide, if possible, specific breads adapted to these patients.


The body of knowledge produced will enable consumers to adopt an informed diet. It will enable governments to provide sound advice on gluten consumption