In recent years, there has been an increased awareness of adverse reactions to wheat and gluten-containing products.
Understanding the differences between these two conditions is crucial for accurate diagnosis and appropriate management.
Wheat Allergies: A wheat allergy is an immune-mediated response to specific proteins found in wheat.
The two primary proteins responsible for wheat allergies are gliadin and glutenin.
In severe cases, strict avoidance of wheat and wheat-containing products is necessary to prevent allergic reactions.
The exact mechanisms underlying non-celiac gluten sensitivity are not yet fully understood, and further research is ongoing.
The most significant distinction lies in the underlying mechanisms.
Celiac disease is characterized by specific genetic markers and the presence of certain antibodies.
Wheat allergies and non-celiac gluten sensitivity are distinct conditions with different underlying mechanisms.
