Gluten Sensitivity, Wheat Allergy, and Celiac Disease

Wheat allergies, like all food allergies, occur when the immune system erroneously identifies proteins in food as dangerous substances. It then fights against the proteins by releasing immunoglobulin antibodies, histamine, and other chemicals. These chemicals cause an allergic reaction.

There are four proteins in wheat which can trigger the immune response: albumin, globulin, gliadin, and gluten. Eliminating wheat intake may be enough to relieve symptoms. Patients with a wheat allergy may still be able to eat products such as barley and rye without incidence, though those with gluten intolerance could not.

Risk factors for wheat allergy include age and family history. Adults that have been diagnosed with medical concerns including diabetes, osteoporosis, and even some forms of cancer have a higher risk of developing a wheat allergy. Children are more likely to have wheat allergies than adults, but young people with the allergies tend to outgrow them. For those with a wheat allergy, eye watering and itching, nasal drainage, rash, wheezing, and diarrhea could closely follow ingestion.

Gluten intolerance, though many consider it to be a wheat allergy, is a separate issue.  A person with gluten intolerance has a severe reaction to the specific protein within wheat called gluten. Current estimates suggest that 1 in 133 Americans has a gluten sensitivity. Gluten pervades ingredient lists, making supermarkets and restaurants dangerous for those with an intolerance or Celiac disease.

Gluten sensitivity ranges in severity. It is divided into three categories: intolerance, allergy, and Celiac disease. New data suggest that five percent of those diagnosed with irritable bowel syndrome have Celiac disease.

Gluten intolerance causes digestive distress such as pain, bloating, and diarrhea. Conditions such as fatigue, arthralgia, myalgia, nutrient malabsorption, and headaches – including migraines – are also common for people with this condition. Gluten allergy can cause skin issues such as itching, eczema, and hives.

Celiac disease is an autoimmune disease which affects the small intestine. It affects about one percent of the population. Those with Celiac disease must completely avoid gluten consumption to avoid damaging the small intestine and possibly developing more serious diseases, including cancer.

Antibody screenings and food sensitivity testing can be used to diagnose these conditions.

The doctor’s approach to gluten intolerance, wheat allergy, and Celiac disease first includes testing to confirm the diagnosis. Then, her approach includes dietary recommendations for avoidance, sometimes paired with supplements to rebuild the intestinal tract and ameliorate co-morbidities such as arthralgia, headaches, and associated food sensitivities.

These conditions can pose many potential health risks: it is important that patients work with a knowledgeable practitioner to gain the knowledge and recommendations they need to make lifestyle changes.