A wheat allergy is an adverse immune response triggered by proteins found in wheat, leading to symptoms that can range from mild reactions to more severe manifestations such as anaphylaxis. It is important to differentiate wheat allergy from celiac disease and non-celiac gluten sensitivity, as each requires different management and dietary adjustments.

Wheat Allergy

The immune response is the body's defense mechanism against pathogens, involving a complex interplay between innate and adaptive immunity. It includes the recognition of foreign antigens, activation of immune cells, and the elimination of pathogens, while also maintaining tolerance to self-antigens to prevent autoimmunity.

Immune Response

Proteins found in wheat

Mild reactions

Severe manifestations

Anaphylaxis is a severe, potentially life-threatening allergic reaction that can occur rapidly after exposure to an allergen. Immediate administration of epinephrine is critical to reverse symptoms and prevent complications.

Anaphylaxis

Celiac disease is an autoimmune disorder where ingestion of gluten leads to damage in the small intestine, affecting nutrient absorption and causing various gastrointestinal and systemic symptoms. It requires strict adherence to a gluten-free diet for management, as even small amounts of gluten can trigger symptoms and intestinal damage.

Celiac Disease

Non-Celiac Gluten Sensitivity (NCGS) describes a condition where individuals experience symptoms similar to those of celiac disease and wheat allergy, but without having those disorders. People with NCGS report improvements on a gluten-free diet, although the exact cause and nature of the sensitivity remain unclear and under active research.

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