YorkTest > Allergy or Intolerance? > Wheat Intolerance and Wheat Intolerance Symptoms

 

Wheat grain is a staple food used to make flour for foods such as leavened, flat and steamed breads, biscuits, cookies, cakes, breakfast cereal, pasta, noodles and couscous.

 

Wheat ingredients are used in many other foods, such as some sausages and burgers, and many sauces. The most common form of wheat has the Latin name Triticum aestivum.

 

Although wheat supplies much of the world's dietary protein and food supply, as many as one in every 100 to 200 people has Coeliac disease, a condition which results from an immune system response to a protein found in wheat: gliadin. In those with Coeliac disease, gliadin stimulates the immune system to react with the bowel tissue, causing an inflammatory reaction. That leads to flattening of the lining of the small intestine, which interferes with the absorption of nutrients. The only effective treatment for Coeliac disease is a lifelong gluten-free diet. Gliadin is a gluten protein found in wheat (and similar proteins of the group Triticeae which includes other species such as barley and rye). Gluten is the elastic, rubbery protein in grains which binds the dough in foods such as bread and other baked goods. It contributes to the spongy consistency. Rice and maize do not contain gluten.

 

While Coeliac disease is caused by a reaction to wheat proteins, it is NOT the same as wheat allergy or wheat intolerance. Gluten and wheat intolerances can cause symptoms that are not related to inflammation of the intestines, and are not linked with Coeliac disease, however, they are very real. Tests such as the YorkTest FoodScan assess the level of IgG anti-wheat, and anti-gliadin food antibodies in the blood.  They do not measure the self-antibodies that cause Coeliac disease, and therefore do not diagnose Coeliac disease. If test results indicate that you may have a gluten or wheat intolerance, it does not mean that you have Coeliac disease, although you may wish to consult your doctor for further tests. Those with wheat intolerance should avoid all wheat products, not just gluten-free products.  Those with gluten intolerance should avoid all products containing gluten.