How an allergy works
An allergy typically triggers the production of antibodies called immunoglobulin E (IgE). These circulate in the bloodstream and trigger an immediate immune response — an allergic reaction. IgE antibodies release chemicals called histamines, which cause symptoms like swelling, asthma, itching, inflammation, breathlessness, chest tightness, nausea, vomiting, diarrhoea and even a fatal reaction called anaphylactic shock. These reactions may happen immediately or take a few hours to appear.
A person allergic to wheat can react even to a few particles floating in the air. Wheat is one of the top eight food allergens.
How celiac disease is different
While there is an immune response in celiac disease, its nature is different:
- It is a delayed reaction.
- It does not involve IgE antibodies and histamines, and its symptoms last longer.
In wheat allergy the gut symptoms may be similar, but the reaction does not destroy the intestinal lining — so there is no malabsorption. People may outgrow a wheat allergy with time.
Celiac disease, on the other hand, is a permanent adverse reaction to gluten and requires lifelong avoidance of gluten.
Read more about wheat allergy.
This information is for awareness and education only and is not a substitute for professional medical advice. Please consult a qualified doctor before making changes to your diet or treatment.
Think you might have celiac disease?
Don’t stop eating gluten before you’re tested — it can hide the result.