Gluten sensitivity: Fact or fashion statement?

Ayesha N. Khalid, Kevin C. McMains

Research output: Contribution to journalReview articlepeer-review

5 Scopus citations

Abstract

Purpose of review: In recent years, the concern over food sensitivities in general and gluten intolerance in particular has sharply increased. Patients and medical providers are awash in various claims about the potential implications of including or excluding gluten from the diet. Recent findings: Three main conditions are described with respect to gluten: wheat allergy, celiac disease, and nonceliac gluten sensitivity (NCGS). Wheat allergy is a type 1 hypersensitivity reaction to nongluten proteins within wheat. Celiac disease is an autoimmune reaction to the gluten protein resulting in damage to the small intestine with genetic associations. NCGS is a diagnosis of exclusion and, to date, no biomarkers have been identified for this condition. Summary: When evaluating and treating patients with potential reactions to gluten, it is important to distinguish among wheat allergy, celiac disease, and NCGS. Each condition has distinct dietary and treatment implications.

Original languageEnglish (US)
Pages (from-to)238-240
Number of pages3
JournalCurrent Opinion in Otolaryngology and Head and Neck Surgery
Volume24
Issue number3
DOIs
StatePublished - Jun 1 2016
Externally publishedYes

Keywords

  • celiac
  • gluten
  • wheat

ASJC Scopus subject areas

  • Otorhinolaryngology
  • Surgery

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