Kamut® (Triticum turanicum, Triticum turgidum subsp. turanicum)

While some complementary and alternative techniques have been studied scientifically, high-quality data regarding safety, effectiveness, and mechanism of action are limited or controversial for most therapies. Whenever possible, it is recommended that practitioners be licensed by a recognized professional organization that adheres to clearly published standards. In addition, before starting a new technique or engaging a practitioner, it is recommended that patients speak with their primary healthcare provider(s). Potential benefits, risks (including financial costs), and alternatives should be carefully considered. The below monograph is designed to provide historical background and an overview of clinically-oriented research, and neither advocates for or against the use of a particular therapy.

Related Terms

  • Giant wheat, Green Kamut®, Kamut grain, Khorasan wheat, King Tut’s wheat, QK-77, sweet wheat, T. turgidum subsp. turanicum, Triticum turanicum.

Background

  • QK-77 is a type of wheat (Triticum turgidum subsp. turanicum) marketed by Kamut International USA and Kamut Enterprises of Europe under the trademark Kamut®. Kamut® is a high-protein grain, similar to durum wheat. The grains are 2-3 times the size of common wheat, contain 20-40% more protein, and are higher in lipids, amino acids, vitamins, and minerals. Kamut® is not to be confused with different varieties of wheat, such as Polish wheat or farro.

  • Kamut® is available as whole grain, flour, and bulgur and may also be found in various specialty products, including cereals, breads, cakes, biscuits, pasta, and frozen meals. It is promoted as being suitable for those with wheat intolerance and also as a more nutritious alternative to wheat.

Scientific Evidence

Uses

These uses have been tested in humans or animals. Safety and effectiveness have not always been proven. Some of these conditions are potentially serious, and should be evaluated by a qualified healthcare provider.

No available studies qualify for inclusion in the evidence table.

*Key to grades:

Tradition

The below uses are based on tradition or scientific theories. They often have not been thoroughly tested in humans, and safety and effectiveness have not always been proven. Some of these conditions are potentially serious and should be evaluated by a qualified health care professional.

  • Food allergies, nutrition.

Dosing

The below doses are based on scientific research, publications, traditional use, or expert opinion. Many herbs and supplements have not been thoroughly tested, and safety and effectiveness may not be proven. Brands may be made differently, with variable ingredients, even within the same brand. The below doses may not apply to all products. You should read product labels, and discuss doses with a qualified healthcare provider before starting therapy.

Adults (18 years and older)

  • Insufficient available evidence.

Children (under 18 years old)

  • Insufficient available evidence.

Safety

The U.S. Food and Drug Administration does not strictly regulate herbs and supplements. There is no guarantee of strength, purity or safety of products, and effects may vary. You should always read product labels. If you have a medical condition, or are taking other drugs, herbs, or supplements, you should speak with a qualified healthcare provider before starting a new therapy. Consult a healthcare provider immediately if you experience side effects.

Allergies

  • Avoid in patients prone to allergic reactions to wheat. The allergenic potential of Kamut® has been reported. Patients who are wheat sensitive may also be intolerant to Kamut® grain.

Side Effects and Warnings

  • Kamut® is a grain found in various foods available for consumption and is likely safe in pregnant or breastfeeding women when consumed in normal dietary amounts, in nonallergic individuals. There is insufficient reliable information available about the safety of higher levels.

  • Kamut® may cause abdominal cramps, fatigue, headaches, hives, itching, pain, and spasms.

  • Avoid in wheat-sensitive individuals, particularly those with severe wheat allergy, or in individuals with gluten intolerance.

Pregnancy and Breastfeeding

  • Kamut® is a grain found in various foods available for consumption and is likely safe when consumed in normal dietary amounts, in nonallergic individuals. There is insufficient reliable information available about the safety of higher levels.

  • Information on the effect of Kamut® on lactation is currently lacking in the National Institute of Health’s Lactation and Toxicology Database (LactMed).

Interactions

Most herbs and supplements have not been thoroughly tested for interactions with other herbs, supplements, drugs, or foods. The interactions listed below are based on reports in scientific publications, laboratory experiments, or traditional use. You should always read product labels. If you have a medical condition, or are taking other drugs, herbs, or supplements, you should speak with a qualified healthcare provider before starting a new therapy.

Interactions with Drugs

  • Insufficient available evidence.

Interactions with Herbs and Dietary Supplements

  • Insufficient available evidence.

Author Information

  • This information is based on a systematic review of scientific literature edited and peer-reviewed by contributors to the Natural Standard Research Collaboration (www.naturalstandard.com).

References

Natural Standard developed the above evidence-based information based on a thorough systematic review of the available scientific articles. For comprehensive information about alternative and complementary therapies on the professional level, go to www.naturalstandard.com. Selected references are listed below.

  1. Abdel-Aal el, Young JC, Rabalski I, et al. Identification and quantification of seed carotenoids in selected wheat species. J Agric Food Chem 2007;55(3):787-794. View Abstract
  2. Rozan P, Kuo YH, Lambein F. Free amino acids present in commercially available seedlings sold for human consumption. A potential hazard for consumers. J Agric Food Chem 2000;48(3):716-723. View Abstract
  3. Simonato B, Pasini G, Giannattasio M, et al. Allergenic potential of Kamut wheat. Allergy 2002;57(7):653-654. View Abstract

The information in this monograph is intended for informational purposes only, and is meant to help users better understand health concerns. Information is based on review of scientific research data, historical practice patterns, and clinical experience. This information should not be interpreted as specific medical advice. Users should consult with a qualified healthcare provider for specific questions regarding therapies, diagnosis and/or health conditions, prior to making therapeutic decisions.