When some people consume wheat or gluten-containing foods, they experience symptoms similar to those of celiac disease, even though they don't test positive for celiac antibodies or show intestinal damage. This can be due to wheat intolerance or gluten sensitivity. Reasons behind feeling unwell after wheat consumption vary. For instance, it could be a reaction to poorly digestible carbohydrates like fructans found in wheat. Alternatively, a food allergy triggered by wheat called eosinophilic gastroenteritis might be the cause. A few individuals might experience digestive and non-digestive symptoms linked to all gluten sources, known as non-celiac gluten sensitivity.
Differentiating Wheat Allergy and Celiac Disease
Wheat Allergy: This is an immune system reaction to wheat, involving IgE antibodies and causing acute inflammation.
Celiac Disease: An autoimmune disorder where the immune system attacks the gut lining upon exposure to gluten, leading to chronic inflammation and damage.