Differences with Celiac Disease, Gluten Sensitivity, and Wheat Allergy

So many menus these days show “GF” to signify that an item is gluten free, and this distinction can mean everything or nothing for someone depending on why they are avoiding gluten. There are three main reasons someone avoids gluten – they’re sensitive to it, they have celiac disease, or they have an allergy to wheat. This blog will take you through the differences and diagnosis of each.

Celiac Disease

Celiac disease can be very uncomfortable and cause digestive symptoms for those affected, like:

• Cramping and abdominal pain
• Diarrhea and constipation
• Weight loss

These symptoms occur after ingestion of gluten because the immune system responds by attacking the intestinal lining, causing inflammation and damage to the digestive system. Celiac is a hereditary disease and it can develop at any age. To determine if celiac disease is the cause of symptoms, blood tests and biopsies of the small intestine are conducted.

Even after diagnosis, there is no treatment for celiac disease other than to avoid gluten, as even the smallest amounts can cause serious flare ups.

Gluten Sensitivity

Gluten sensitivity (also known as gluten intolerance or non-celiac gluten sensitivity) is still not an allergy to gluten, but a negative reaction to gluten. If tests don’t reveal an allergy or celiac disease, yet you experience symptoms after ingesting gluten, your body may just be sensitive to it. The symptoms are often very similar to the symptoms of celiac disease, and the same rules apply – avoidance, and maybe a probiotic.

Wheat Allergy

An allergy to wheat itself is a different than Celiac Disease or gluten sensitivity, and here’s why. Gluten is a protein that is found in wheat, rye, and barley, so those with an allergy to wheat can eat some things that are labeled gluten-free, as long as wheat isn’t one of the ingredients. An item is not required by the FDA to be labeled gluten-free, but it is required for wheat to be recognized on food labels.

Wheat allergy occurs when the body interprets wheat as harmful and reacts by releasing histamine to combat this “bad” ingredient. The body can respond with a variety of reactions depending on the severity of the allergy. Symptoms may include:

• Hives and itching
• Upset stomach
• Congestion
• Headache
• Aggravated asthma symptoms

And in severe cases, anaphylaxis is possible. One reaction does not predict the next, so it is always best to avoid wheat in case of severe reactions.

Unlike with the gluten sensitivity and celiac disease, where there is no real treatment besides avoidance, there is a way to treat the cause of a food allergy to wheat. Allergychoices advocates for allergy drop treatment following The La Crosse Method™ Protocol for food allergies.

After an exam, history, and allergy test, your clinician will know your specific level of sensitivity to wheat and can prescribe allergy drops to treat the cause. A tiny and safe dose of wheat allergen (and other offending allergens) is taken under the tongue in a precise drop form. Over time, the amount of wheat allergen in the drops is slowly increased and the body becomes used to the exposure, learning over time to not react.

Some people may be able to reintroduce wheat into their diet, and others are able to remain safe if accidentally exposed to wheat. If adding this layer of safety seems like something you should consider, find a provider near you that reports offering testing and treatment here.