About
What it is and where it shows up.
Durum wheat (Triticum durum Desf.) is a hard, high-protein cereal grain widely used to produce semolina, pasta, couscous, and certain breads. It is valued for its strong gluten structure, high yellow pigment content, and superior milling quality.
Safety summary
The regulatory and scientific consensus.
Durum wheat is broadly safe for the general adult population and has no established ADI, as it is a whole food ingredient rather than an additive. Its gluten proteins, specifically alpha-gliadin peptides, can trigger immune responses in individuals with celiac disease or non-celiac gluten sensitivity. Durum wheat-based products may also contribute significantly (20–50%) to dietary exposure to trace heavy metals such as lead and cadmium, though commercially traded grain consistently meets FAO/WHO and EU regulatory limits.
Regulatory landscape
What food-safety regulators have decided.
| Jurisdiction | Status | Note |
|---|---|---|
| EFSA (European Food Safety Authority) (European Union) | Approved | Durum wheat is a conventional food crop approved for consumption in the EU. All commercially traded durum wheat samples studied under EU official controls were compliant with FAO/WHO and EU regulations on trace element contaminants (Cd, Pb, Hg). Health claims associated with wheat dietary fibre are regulated under Regulation (EU) No 432/2012.source |
| FSSAI (Food Safety and Standards Authority of India) (India) | Approved | Durum wheat is defined under Chapter 2.4 (Cereals and Cereal Products) of the FSS (Food Product Standards and Food Additives) Regulations, 2011, as dried mature grains of Triticum durum Desf., with a maximum moisture limit of 12.0% by mass and maximum extraneous matter of 1%. Standards also cover durum wheat semolina, whole durum wheat semolina, and durum wheat maida.source |
| FDA (Food and Drug Administration) (United States) | Approved | Durum wheat is recognised under 21 CFR 137.220 (durum flour) and 21 CFR 137.225 (whole durum flour). Whole durum flour qualifies as a whole grain flour. FDA also classifies durum wheat as a major food allergen (wheat) requiring label declaration under the FD&C Act.source |
Who should approach with care
Whose guidance would steer them away.
Gluten Intolerance — Durum wheat gluten proteins contain alpha-gliadin peptides that trigger T cell-mediated inflammatory responses in the small intestine of celiac disease patients, causing intestinal damage and systemic symptoms.
Ibs — Wheat is a source of fermentable oligosaccharides (fructans/FODMAPs) and non-celiac gluten/wheat sensitivity has been documented in IBS patients, with symptoms improving on gluten-free or low-FODMAP diets.
Infants — Durum wheat-based products contribute a significant share (20–50%) of dietary cadmium and lead exposure, and infants and toddlers are identified as a more sensitive subgroup for heavy metal accumulation.
Other — Individuals with wheat allergy (IgE-mediated, distinct from celiac disease) must avoid durum wheat, as it is classified as a major food allergen under FDA and FSSAI allergen labelling requirements.
Research citations
The sources behind this verdict.
- 1FSSAI. FSS (Food Product Standards and Food Additives) Regulations – Chapter 2.4: Cereals and Cereal Products (Version 4, 2025), 2025. fssai.gov.in
- 2PubMed. Evaluation and Dietary Exposure Assessment of Selected Toxic Trace Elements in Durum Wheat (Triticum durum) Imported into the Italian Market: Six Years of Official Controls, 2021. ncbi.nlm.nih.gov
- 3PubMed. Potential Health Claims of Durum and Bread Wheat Flours as Functional Ingredients, 2020. ncbi.nlm.nih.gov
- 4PubMed. Quantitative and qualitative differences in celiac disease epitopes among durum wheat varieties identified through deep RNA-amplicon sequencing, 2013. pubmed.ncbi.nlm.nih.gov
- 5FDA. Draft Guidance for Industry and FDA Staff: Whole Grain Label Statements, 2006. fda.gov
Independently researched5 citations