Kamut

Kamut (Khorasan Wheat): A Comprehensive Reference

1. Identity and Botanical Classification

1.1 Botanical and Scientific Names

Khorasan wheat, also referred to as Oriental wheat, bears the scientific name Triticum turgidum subsp. turanicum, and is also designated Triticum turanicum; it is classified as a tetraploid wheat species. All taxonomic authorities agree it belongs to Triticum turgidum (genome constitution AABB), which also includes the closely related durum wheat. The correct subspecific assignment has been disputed: it was originally identified as polonicum, some believe it is turanicum, others classify it as durum, and one Russian scientist proposed it is a durum cultivar called 'Egiptianka' or "the durum of Egypt." Still others suggest it may have evolved from a mixture of types consistent with descent from an ancient landrace. The majority now identify the grain as turanicum, commonly called Khorasan wheat.

Identifications sometimes seen as T. polonicum are incorrect, as the variety, although long-grained, lacks the long glumes of that species.

1.2 The KAMUT® Trademark

The name "Kamut" is a registered trademark owned by Kamut International, referring specifically to a variety of Khorasan wheat that is guaranteed to be organically grown and meet certain purity standards. In 1990, the USDA recognized the grain as a protected variety officially named 'QK-77,' and the Quinns also registered Kamut as a trademark. The KAMUT® trademark is used to market and sell the QK-77 variety with certain quality guarantees. Because KAMUT® is a registered trademark of Kamut International Ltd. and Kamut Enterprises of Europe bv, grain grown outside the official KAMUT® food chain cannot use this name.

All KAMUT® is Khorasan wheat, but not all Khorasan wheat is sold as KAMUT®. Any khorasan wheat sold under the KAMUT® brand must follow several quality specifications related both to nutritional characteristics and growing conditions, including the requirement that the grain be grown organically.

1.3 Etymology

The Quinns coined the trade name "Kamut," an ancient Egyptian word for wheat. Egyptologists claim the root meaning of Kamut is "Soul of the Earth." It earned its common name "Khorasan wheat" from the province of Khorasan in northeastern Iran.

1.4 Physical Characteristics

The grain is twice the size of modern-day wheat and has a rich, nutty flavor. As an annual, self-fertilizing grass cultivated for its grains, Khorasan wheat looks very similar to common wheat; however, its grains are twice the size of modern wheat kernels, with a thousand-kernel weight of up to 60 grams. The grain has an amber color and a high vitreousness. Most known wheat species today are polyploid. Whereas common bread wheat is hexaploid, Khorasan wheat is tetraploid.

1.5 Common Forms and Preparations

KAMUT® brand wheat can be found throughout the world in products including breads, pasta, pizza, cereals, snacks, pastries, crackers, beer, and green foods. The only distinction made between Kamut flour is white or whole grain. In research settings, clinical trials have administered the grain in the form of bread, pasta, and crackers made from Kamut. Germinated (sprouted) forms of wheat undergo significant compositional changes, including increased levels of carbohydrates, proteins, γ-aminobutyric acid (GABA), and fatty acids, alongside a reduction in anti-nutritional factors such as phytates; germination also increases the concentrations of various antioxidants, including polyphenols, phenolic acids, carotenoids, tocopherols, and vitamin C.

2. Historical and Traditional Use

2.1 Ancient Origins

Khorasan is an ancient variety of wheat believed to have originated in the Fertile Crescent in ancient times, as human civilization began cultivating grain. It has since been cultivated for thousands of years and is prized for its nutritional value and unique flavor. Research revealed that wheats of this type originated in the Fertile Crescent area, which runs from Egypt to the Tigris-Euphrates valley. While the exact history of KAMUT® khorasan is still unknown, scientists believe it originated from Mesopotamia.

In Turkey, local farmers called the grain "the prophet's wheat," and the local legend was that the wheat traveled in the Ark with Noah.

2.2 Modern Rediscovery in the United States

The story of KAMUT® brand wheat began in 1949, when Earl Dedman, a US airman stationed in Portugal, received some unusual-looking grain from a man who claimed to have taken it from a tomb in Egypt. More likely, the man purchased it from a street vendor in Cairo, Egypt. Earl sent 36 kernels of the wheat to his father, Rube Dedman, a farmer near Fort Benton, Montana, USA. Within six years, the elder Dedman had grown the small number of seeds into 1,500 bushels, calling it "King Tut wheat."

Some consumers who thought they were sensitive to modern wheat began reporting that this ancient wheat variety seemed easier to digest, causing less gastrointestinal distress or inflammation than they typically experienced with wheat products. Recognizing that this ancient wheat variety had numerous culinary benefits, as well as potential health advantages, Bob Quinn decided to preserve this strain of wheat under a trademarked brand name, KAMUT®, which would protect it from being hybridized or modified. Prioritizing sustainable growing practices, Bob made it a condition of the trademark that any grain branded KAMUT® be grown organically, and that products made with KAMUT® grain or flour also be certified fully organic in order to use the KAMUT® name.

It is widely accepted that Kamut is an obscure grain that was kept alive by peasant farmers in Egypt. In the last 50 years, Kamut has largely vanished from its traditional lands, being replaced by modern wheat varieties. These days it is mainly grown in Montana and Alberta.

3. Key Constituents and Active Compounds

3.1 Macronutrient Profile

Khorasan wheat grains contain more proteins, lipids, amino acids, vitamins, and minerals than modern wheat. Specifically, Kamut flour has been shown to have a significantly higher percentage of amylose in starch (34.50% compared with 28.12%), a higher protein content (16.36% compared with 13.98%), and higher contents of antioxidant phytochemicals (polyphenols, carotenoids, flavonoids) and DPPH antiradical activity.

3.2 Minerals and Trace Elements

KAMUT® brand wheat is a source of protein, fiber, zinc, phosphorus, magnesium, vitamin B1 (thiamin), and vitamin B3 (niacin). It is also high in many minerals such as selenium, copper, manganese, and molybdenum.

Selenium is a particularly notable constituent. KAMUT® khorasan wheat is rich in selenium; it has been demonstrated that the selenium content in KAMUT® khorasan bread was ten-fold higher than in modern durum bread. Selenium acts in the active site of several enzymes involved in cellular protection from oxidative damage, such as glutathione peroxidase and other selenoproteins. Wheat grain grown in North America is notably richer in selenium than grain grown in Europe, the average content being about ten-fold higher.

3.3 Polyphenols, Carotenoids, and Antioxidant Compounds

KAMUT® brand wheat has an extremely diverse profile of polyphenols — a family of molecules that have gained much attention for their strong antioxidant and anti-inflammatory properties. In whole grain wheat, antioxidant cofactors such as iron, zinc, copper, and selenium assist antioxidant defenses indirectly, while antioxidant compounds including ferulic acid, other polyphenols, carotenoids, and vitamin E act directly. It is assumed that these compounds act synergistically, and that the antioxidant properties of each whole grain-based product rely on its peculiar antioxidant profile.

Studies have shown that the contents of antioxidant phytochemicals — polyphenols, flavonoids, and carotenoids — anti-radical power, and DPPH anti-radical activity were higher in Kamut flour than in control wheat flour, while flavonoids were higher in Khorasan semolina than in durum semolina.

3.4 Lipid Profile

Kamut is higher in zinc, magnesium, and selenium, as well as many polyphenols and fatty acids. It is known as a "high-energy grain" because of its high percentage of lipids, which provide more energy than refined carbohydrates.

3.5 Proposed Mechanisms of Action

The mechanisms underlying the potential health effects of Kamut/Khorasan wheat are considered multifactorial rather than attributable to a single compound. The wide range and complex positive effects observed, especially the anti-inflammatory properties, suggest that the health benefits are likely not due to a single component that could be isolated and put into a pill.

While it is useful to prove that a certain component has a positive effect in the prevention of a disease, it is also important to identify which foods contain it. Foods are complex matrices in which that component is not present alone, but along with many other molecules that could have additive, synergistic, or antagonist effects. In addition, processing often modifies the concentration and bioavailability of the component.

Key proposed mechanisms include:

• Antioxidant enzyme activation: Compared to consumption of whole grain modern durum wheat bread, consumption of whole grain KAMUT® brand wheat bread resulted in more favorable outcomes based on measurement of antioxidant markers. This effect was correlated to the higher content of selenium and polyphenols in the KAMUT® brand wheat bread.
• Hepatic antioxidant defense: A study investigating antioxidative stress markers and antioxidant enzymes in the liver found that compared to consumption of whole grain modern wheat bread, consumption of whole grain KAMUT® brand wheat bread resulted in higher activity of antioxidant enzymes in the liver.
• Gut microbiome modulation: Compared to a modern wheat-based diet, a KAMUT® brand wheat-based diet better supported growth of health-promoting gut bacteria and production of their beneficial metabolites such as short chain fatty acids (SCFA) and phenolic compounds.
• Anti-inflammatory cytokine reduction: Consumption of Kamut products resulted in a significant decrease in the levels of pro-inflammatory cytokines, including tumor necrosis factor-α (TNFα, −34.6%), interleukin-6 (IL-6, −23.6%), and interleukin-12 (IL-12, −28.1%).
• Possible lower immunogenicity: It has been suggested that ancient grains show lower immunogenic properties and therefore can be introduced into the diet of non-celiac wheat-sensitive people.

4. Scientific Evidence by Area of Use

4.1 Cardiovascular Health

Healthy subjects — cross-over trial (Sofi et al., 2013): A randomized, single-blinded cross-over trial was conducted with two intervention phases on 22 healthy subjects (14 females, 8 males). Participants were assigned to consume products (bread, pasta, and crackers) made either from Kamut or control semi-whole-grain wheat for 8 weeks in a random order, with an 8-week washout period implemented between interventions. The results suggest that a replacement diet with Kamut products could be effective in reducing metabolic risk factors and markers of both oxidative stress and inflammatory status. The consumption of Kamut products showed a significant reduction in metabolic risk factors such as total cholesterol (mean reduction: −8.46 mg/dl; −4%).

Acute coronary syndrome patients — cross-over trial (Whittaker et al., 2015): The third trial involved 22 patients diagnosed with acute coronary syndrome, using a cross-over study design with two intervention phases comparing KAMUT® khorasan or control wheat. Despite stringent medicinal therapies, the study showed that the ancient organic khorasan wheat had an additive protective effect by further down-regulating several key parameters and markers, including those considered important for secondary prevention of ACS. This protection was not afforded by conventional control wheat.

Short-term hemodynamic effects: A single-blind randomized crossover trial of 20 young male athletes showed that consumption of Kamut-based products was associated with a significant reduction in monocyte chemoattractant protein-1 (MCP-1), a marker involved in several diseases.

Evidence strength: The cardiovascular evidence derives from multiple small randomized crossover trials (n=20–22 per study) in both healthy and at-risk populations. While results are internally consistent across studies, sample sizes are small and a number of the trials were supported in part by funding from Kamut International, which represents a relevant conflict of interest to note. Even though these trials were small, the results were so consistent that they lend credibility beyond that normally attributed to small studies; in each study, ancient wheat was associated with significant decreases in markers for inflammation and significant increases in antioxidant capacity. However, larger, independently funded replication studies are lacking.

4.2 Irritable Bowel Syndrome (IBS)

A double-blinded randomised cross-over trial examined the effect of a replacement diet with organic, semi-whole-grain products derived from Triticum turgidum subsp. turanicum on IBS symptoms and inflammatory/biochemical parameters. Twenty participants (thirteen females and seven males, aged 18–59 years) classified as having moderate IBS were enrolled. Participants received products (bread, pasta, biscuits, and crackers) made either from ancient or modern wheat for 6 weeks in a random order.

During the intervention period with ancient wheat products, patients experienced a significant decrease in the severity of IBS symptoms, such as abdominal pain (P<0.0001). The study was the first to show an association between decreased circulating levels of pro-inflammatory cytokines and improvements in important IBS symptoms such as reduced abdominal pain, bloating, tiredness, and interference with quality of life.

Ten of the subjects reported fewer abdominal pains and bloating after eating Khorasan wheat, and 12 said they had improved bowel habits. Overall, 14 of the patients responded positively following a diet of Khorasan wheat in place of modern wheat.

Evidence strength: This is a single small randomized controlled trial (n=20) with a double-blind design and is the first study of its kind. The results are promising but require confirmation in larger trials.

4.3 Type 2 Diabetes Mellitus

A study showed that a KAMUT® khorasan wheat-based diet, compared to a modern wheat-based diet, was effective in the secondary prevention care of 21 type-2 diabetes mellitus patients by reducing total and LDL cholesterol, insulin, blood glucose, ROS production, and some inflammatory risk factors. Despite the pleiotropic effects of medication, organic ancient khorasan consumption within an already beneficial Mediterranean diet provides additive protection in reducing hyperglycemia, ROS production, and inflammation in T2DM, which are key areas warranting control in secondary prevention.

This work was supported in part by a grant from the Kamut Enterprises of Europe (KEE).

Evidence strength: Single small crossover trial (n=21), with industry funding. Results are promising for secondary prevention in T2DM patients already on medication, but independent replication is needed.

4.4 Antioxidant and Diabetes-Preventive Properties in Healthy Volunteers

A study evaluated in healthy human subjects the antioxidative and diabetes-preventive properties of ancient KAMUT® khorasan wheat compared to modern wheat. The study was a randomized, non-blind, parallel arm study, where the biochemical parameters of volunteers with a diet based on organic whole grain KAMUT® khorasan products (as the only source of cereal products) were compared to a similar replacement diet based on organic whole grain modern durum wheat products. A total of 30 healthy volunteers were recruited and the intervention period lasted 16 weeks. After 16 weeks of diet intervention, the group eating KAMUT® khorasan food showed a statistically significant increase in the concentration of serum DHA.

Evidence strength: Randomized parallel-arm trial of 30 subjects over 16 weeks. Non-blind design limits interpretation. Results on antioxidant markers and lipid profiles were reported as favorable, but the non-blind design and modest sample size are important limitations.

4.5 Non-Alcoholic Fatty Liver Disease (NAFLD)

According to a peer-reviewed clinical trial funded by Kamut International, a positive impact of khorasan wheat product consumption on patients with NAFLD was confirmed. In the randomized, double-blind trial, two different kinds of products were supplied to volunteers with NAFLD — products made from ancient Kamut khorasan wheat and products made from modern wheat. In patients with non-alcoholic fatty liver disease (NAFLD), three months of a replacement diet with Khorasan products significantly improved ALT, lipid profile, and ultrasound-based steatosis score compared to the control group (Dinu et al., 2018). Consumption of Kamut produced a significant improvement in several key blood markers, such as total cholesterol and liver function enzymes. A significant improvement in blood inflammation markers was also observed in NAFLD patients who consumed Kamut-based products.

Evidence strength: Single randomized clinical trial (Dinu et al., 2018, published in Journal of the American College of Nutrition). Double-blind design is a methodological strength; however, it was funded by Kamut International, and independent replication is absent.

4.6 Gut Microbiome and Metabolic Profile

Two human clinical trials investigated the effect of diet on gut microflora and metabolic profile in healthy participants and in participants with fibromyalgia. Results indicated that, compared to a modern wheat-based diet, a KAMUT® brand wheat-based diet better supported growth of health-promoting gut bacteria and production of their beneficial metabolites, such as short chain fatty acids (SCFA) and phenolic compounds.

Evidence strength: Preliminary findings from small trials; mechanistic pathways through gut microbiome modulation are plausible but require further investigation in larger, independently funded studies.

4.7 Non-Celiac Gluten Sensitivity and Immunogenicity

Results from one study indicated that, compared to ancient wheat varieties, modern wheat varieties induced higher production of inflammation-indicating cytokines commonly found in celiac and IBS patients. A second study involving non-celiac gluten-sensitive (NCGS) children confirmed the results of the previous study.

Animal data are also relevant here: in rats fed modern wheat pasta, histological evaluation of the duodenum morphology evidenced a flattened mucosa, an unusual shape and shortening of the villi, and a high lymphocyte infiltration, while no modifications were detected in Kamut-fed animals. The fecal metabolite profiling was differently modified by the two diets, suggesting significant changes in the gut microflora. Furthermore, the results confirmed previous data on antioxidant protection in rats by Kamut® wheat foods.

Evidence strength: Animal and in vitro data are suggestive; small human trials exist but are not sufficient to establish a clinical claim. A review by Bordoni et al. (2017) concluded that the health benefits demonstrated for Kamut were an example of "synergism among different components" but did not take into account the differences in provenance of the materials used for comparisons.

4.8 Glycemic Index and Blood Sugar

Tortillas prepared with 60% Kamut flour had significantly higher fiber (6.7% compared with 3.5%) and lower starch (44.3% compared with 48.6%) when compared to those made from bread wheat, but did not differ in glycemic index in an intervention trial.

Evidence strength: Very limited data on glycemic index per se; fiber content difference is documented, but functional glycemic benefit requires further study.

4.9 Athletic Performance and Inflammation

A study characterized Khorasan wheat (Kamut) and examined the impact of a replacement diet on cardiovascular risk factors in a crossover dietary intervention design. In the sports context, a single-blind randomized crossover trial of 20 young male athletes found that consumption of Kamut-based products was associated with a significant reduction in monocyte chemoattractant protein-1 (MCP-1).

Evidence strength: Pilot-level evidence; single small trial in a specific athlete population. Not generalisable without further study.

5. Body Systems Associated with Kamut

• Cardiovascular system: Multiple clinical trials report reductions in total cholesterol, LDL cholesterol, inflammatory cytokines, and oxidative stress markers in both healthy subjects and patients with acute coronary syndrome.
• Gastrointestinal system: Clinical evidence from one double-blind RCT supports reduction in IBS symptom severity; animal and mechanistic data suggest favorable effects on gut microbiome and intestinal mucosa integrity.
• Hepatic (liver) system: One randomized trial in NAFLD patients reports improvements in liver enzyme markers (ALT, AST, ALP) and lipid profiles.
• Metabolic/endocrine system: One randomized crossover trial in T2DM patients reports reductions in blood glucose, insulin, and insulin resistance markers on top of existing pharmacotherapy.
• Immune and inflammatory system: Multiple clinical studies report reductions in pro-inflammatory cytokines (TNFα, IL-6, IL-12); proposed mechanism involves the unique polyphenol and selenium matrix acting synergistically.
• Antioxidant defense systems: Selenium acts in the active site of several enzymes involved in cellular protection from oxidative damage, such as glutathione peroxidase and other selenoproteins.

6. Dosage Forms and Dosages Reported in Studies

Kamut is consumed as a whole food or whole food ingredient rather than as an isolated supplement. Dosages in published clinical studies have been expressed as specific food product amounts:

• In the Sofi et al. (2013) cardiovascular trial, participants received 500 g/week of pasta, 150 g/day of bread, 500 g/month of crackers, and 1 kg/month of biscuits for a period of 8 weeks. During the intervention period, all participants were not permitted to eat other grain products.
• In the IBS trial, 20 participants received products (bread, pasta, biscuits, and crackers) made either from ancient or modern wheat for 6 weeks in a random order.
• In the antioxidant/diabetes-prevention trial, 30 healthy volunteers consumed organic whole grain KAMUT® khorasan products as the only source of cereal products for 16 weeks.
• In the European Journal of Nutrition antioxidant study, the design was a randomized, non-blind, parallel-arm study where volunteers consumed organic whole grain KAMUT® khorasan products as the only source of cereal products. A total of 30 healthy volunteers were recruited and the intervention period lasted 16 weeks.

No standardized or pharmacological dosing protocol has been established for Kamut as an isolated dietary supplement. All clinical evidence to date pertains to whole food dietary replacement regimens.

7. Safety Considerations and Interactions

7.1 Celiac Disease and Gluten Sensitivity

Khorasan wheat is Triticum turanicum. It is wheat, and it contains gluten, which people with celiac disease should not eat. So, in short, Kamut is NOT safe for people with celiac disease or any sensitivity to gluten. Because Kamut is still a type of wheat that contains gluten, it is not safe for people with celiac disease.

In the IBS study, celiac disease was excluded in all participants by serological examinations and by the absence of human leucocyte antigen (HLA)-DQ2 and HLA-DQ8 haplotypes.

Research suggests that ancient grains like Kamut are actually higher in gluten protein than traditional wheat, though some researchers also suggest they may have a different immunogenic profile for non-celiac sensitivity.

7.2 Wheat Allergy

Khorasan wheat, also known as Kamut, is an ancient grain variety related to modern wheat and contains gluten. Khorasan wheat is not gluten-free and should be avoided by individuals with celiac disease or gluten sensitivity. Because it is a form of wheat, individuals with IgE-mediated wheat allergy must also avoid it, as cross-reactive proteins are present.

7.3 Non-Celiac Wheat Sensitivity

It has been suggested that ancient grains show lower immunogenic properties and therefore may be introduced into the diet of non-celiac wheat-sensitive people. However, it still contains gluten and may cause issues for those with celiac disease or gluten intolerance. More research is needed to fully understand its inflammatory effects compared to other wheat types.

7.4 Conflict of Interest in Existing Research

A critical limitation of the body of evidence on KAMUT® khorasan wheat is that a substantial proportion of human clinical trials have been supported by funding from Kamut International or Kamut Enterprises of Europe. The T2DM study, for example, was supported in part by a grant from the Kamut Enterprises of Europe (KEE), Oudenaarde, Belgium. Similarly, the ACS trial was sponsored in part by a grant from the Kamut Enterprise of Europe (KEE), Oudenaarde, Belgium. Readers and clinicians should weigh these funding relationships when evaluating the strength of the evidence. Independent large-scale replications are currently absent from the published literature.

7.5 Organic Certification and Pesticide Exposure

It is a condition of the KAMUT® trademark that any grain branded KAMUT® be grown organically, and that products made with KAMUT® grain or flour also be certified fully organic in order to use the KAMUT® name. This means KAMUT®-branded products inherently carry organic certification; however, generic Khorasan wheat sold under different labels may not carry this guarantee.

7.6 Comparative Note on Evidence Generalizability

A number of studies have suggested that ancient wheats have health benefits compared with modern bread wheat. However, the mechanisms are unclear and limited numbers of genotypes have been studied, with a particular focus on Kamut® (Khorasan wheat). The study designs used (dietary replacement crossovers) make it difficult to isolate which specific constituent(s) are responsible for observed effects, and whether the benefits are attributable specifically to Khorasan wheat versus any high-quality, minimally processed whole grain.

References

• Sofi F, Whittaker A, Cesari F, et al. Characterization of Khorasan wheat (Kamut) and impact of a replacement diet on cardiovascular risk factors: cross-over dietary intervention study. Eur J Clin Nutr. 2013;67(2):190-195. PMC4260112.
• Whittaker A, Sofi F, Luisi ML, et al. An Organic Khorasan Wheat-Based Replacement Diet Improves Risk Profile of Patients with Acute Coronary Syndrome: A Randomized Crossover Trial. Nutrients. 2015;7(5):3401-3415. PMC4446758.
• Sofi F, Whittaker A, Gori AM, et al. Effect of Triticum turgidum subsp. turanicum wheat on irritable bowel syndrome: a double-blinded randomised dietary intervention trial. Br J Nutr. 2014;111(11):1992-1999. PMC4405706.
• Whittaker A, Dinu M, Cesari F, et al. A khorasan wheat-based replacement diet improves risk profile of patients with type 2 diabetes mellitus (T2DM): a randomized crossover trial. Eur J Nutr. 2017;56(3):1191-1200. PMC5346426.
• Dinu M, et al. Evaluation of antioxidative and diabetes-preventive properties of an ancient grain, KAMUT® khorasan wheat, in healthy volunteers. Eur J Nutr. 2018. PMC6424920.
• Whittaker A, Dinu M, Cesari F, et al. A khorasan wheat-based replacement diet improves risk profile of patients with type 2 diabetes mellitus (T2DM): a randomized crossover trial. PubMed PMID 26853601.
• Dinu M, et al. A Khorasan wheat-based diet improves systemic inflammatory profile in semi-professional basketball players: a randomized crossover pilot study. PubMed PMID 31347165.
• Bordoni A, Danesi F, Di Nunzio M, Taccari A, Valli V. Ancient wheat and health: a legend or the reality? A review on KAMUT khorasan wheat. Int J Food Sci Nutr. 2017;68(3):278-286.
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• Valli V, et al. Role of Kamut® brand khorasan wheat in the counteraction of non-celiac wheat sensitivity and oxidative damage. Food Res Int. 2014. ScienceDirect.
• Palombieri S, et al. Corrigendum: Characterization of Triticum turgidum sspp. durum, turanicum and polonicum grown in Central Italy. Front Plant Sci. 2024. PMC10951086.
• Wikipedia: Khorasan wheat.
• Purdue University New Crops: Kamut: Ancient Grain, New Cereal. 1999.
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