Have you always thought you were allergic or intolerant to gluten?
Maybe the answer isn’t so simple.
Differentiating between wheat protein allergy, coeliac disease, and gluten intolerance can be challenging because they share similar symptoms. However, they are distinct conditions with different underlying mechanisms
Wheat protein allergy is a true food allergy where the immune system overreacts to proteins found in wheat, such as gliadin and glutenin. This is an IgE-mediated response, meaning the body produces specific antibodies (immunoglobulin E) that trigger an allergic reaction.
Coeliac disease is an autoimmune disorder where the ingestion of gluten (a protein found in wheat, barley, and rye) leads to an immune-mediated attack on the small intestine. It is a lifelong, genetically-predisposed condition.
Gluten intolerance (or non-coeliac gluten sensitivity) is a condition characterized by symptoms similar to coeliac disease that improve on a gluten-free diet, but without the autoimmune response or intestinal damage associated with celiac disease or the IgE antibodies of a wheat allergy. The exact cause is not yet fully understood. It's thought that the problem may not be gluten itself, but other components of gluten-containing grains, such as certain carbohydrates (FODMAPs) or proteins (amylase trypsin inhibitors).
Out gastroenterologists are experienced in ascertaining which gluten sensitivity group you belong to through careful history and diagnostic tests. Ultimately, the diagnosis determines what treatments are available to you - you don’t necessarily need to exclude bread!
To discuss your gut health with your expert local gastroenterologist please see your GP for a referral and then contact the GSG rooms on (03) 5630 8800.
Local, for life!
There are several types of sensitivities to gluten:
01 : Coeliac disease
02: Wheat protein allergy
03 : Gluten intolerance (non-coeliac gluten sensitivity)