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Healthcare professional Resource for Gluten Related Disorders.

Dr. Schär Institute

Definition of wheat allergy

Food Hypersensitivity is an umbrella term used to describe adverse reactions to foods, including wheat.
Food hypersensitivity includes Food Allergy (IgE and non-IgE mediated) and food intolerance. Wheat allergy refers to an adverse immune system response involving immunoglobulin E (IgE) antibodies. A wheat intolerance is an adverse reaction that is not immune mediated. The mechanisms of wheat allergy can be divided into IgE antibody mediated wheat allergy (characterized by reactions occurring within minutes to 2 hours of eating or inhaling the allergen) and non-IgE antibody mediated wheat allergy (characterized by reactions occurring between 2-48 hours of longer) [1].
  1. Johansson SG, Bieber T, Dahl R, et al. Revised nomenclature for allergy for global use: Report of the Nomenclature Review Committee of the World Allergy Organization, October 2003. J Allergy Clin Immunol 2004 May;113(5):832-6.

Other chapters in the field of wheat allergy:

Further information on this topic

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How does nutritional treatment of wheat allergy & food intolerance differ?

Professor Dr. med. Yurdagül Zopf
Internist, nutritional doctor
Univeristätsklinik Erlangen
91054 Erlangen, Germany

At the Expert Meeting 2014 in Salerno, Italy