Celiac.com 03/11/2026 - This study examined how the community of bacteria in the digestive tract differs between people who develop a serious allergy triggered by wheat plus exercise and those who eat a wheat-free diet. The researchers compared three groups: individuals with wheat-dependent exercise-induced anaphylaxis who continued to eat wheat, similar individuals who followed a strict wheat-free diet, and healthy people without the condition. The goal was to understand whether long-term avoidance of wheat is associated with a gut microbiota pattern closer to that seen in healthy individuals, which might offer clues about managing symptoms and improving overall gut health.

What Is Wheat-Dependent Exercise-Induced Anaphylaxis?

Wheat-dependent exercise-induced anaphylaxis is a rare but potentially life-threatening condition. People with this condition do not react to wheat on its own. Instead, when wheat is eaten before physical exertion, the combination triggers a severe allergic response. Symptoms can include itching, hives, swelling, difficulty breathing, dizziness, and in some cases, collapse. Because this reaction depends on the combination of wheat consumption and exercise, people often adopt strict wheat-free diets to avoid triggering the condition, especially if they want to remain active.

Outside of this specific allergy, wheat avoidance has become more common for many different health reasons. At the same time, it is well-established that the bacteria living in the gut play an important role in digestion, immune system function, and inflammation. Changes in diet can alter this microbial community, but little research has explored how strict wheat avoidance affects gut bacteria in people with wheat-dependent exercise-induced anaphylaxis.

How the Study Was Designed

The researchers enrolled 63 adults with wheat-dependent exercise-induced anaphylaxis and 31 healthy volunteers for comparison. The affected adults were split into two groups: one group continued to eat wheat regularly, and the other had been following a strict wheat-free diet for at least one year. All participants provided stool samples, which were analyzed to assess the variety and abundance of bacterial species in their guts. The scientists also collected information about age, body mass, symptom history, and how long each individual had followed a wheat-free diet.

By examining these samples with modern genetic sequencing techniques, the researchers were able to characterize the gut microbiota in each group. They focused on identifying differences in bacterial diversity and specific families of bacteria that might distinguish people with the allergy from healthy controls and from those avoiding wheat.

Key Findings: Wheat Avoidance and Gut Bacterial Patterns

One of the most striking results was that the overall composition of gut bacteria in people with wheat-dependent exercise-induced anaphylaxis who were on a wheat-free diet was more similar to that of healthy controls than to individuals with the condition who continued to eat wheat. This suggests that long-term dietary avoidance might help shift the microbiota toward a pattern that more closely resembles what is seen in people without immune reactions to wheat.

In contrast, the group that continued to include wheat in their diet showed distinct differences in bacterial composition compared to the healthy group. This result points to an association between wheat exposure and a gut ecosystem that differs from the “healthier” pattern seen in wheat-free individuals. These differences were present even when both groups had the same underlying allergic condition, highlighting the potential influence of diet on gut bacterial communities.

Specific Bacterial Patterns Linked to Wheat Avoidance

The study found that certain types of bacteria were more abundant in the gut microbiota of people who avoided wheat and in healthy volunteers. Many of these bacteria are known to play beneficial roles in digestion and immune regulation. In contrast, other bacterial types associated with inflammation were more common in participants who continued to eat wheat. While the research did not prove that these bacteria directly cause symptom improvement, the patterns suggest that the gut microbiota may be shaped by long-term diet and could influence overall health.

Importantly, the study did not simply measure bacterial diversity but also looked at specific bacterial families that appeared to distinguish wheat-free individuals from wheat consumers. This deeper insight helps researchers generate hypotheses about how diet, gut microbiota, and immune function may interact in people with wheat-sensitive conditions.

What This Means for People With Wheat-Related Conditions

Although this study focused on a very specific allergic condition, its findings carry broader implications for people who avoid wheat for health reasons, including those with celiac disease, non-celiac gluten sensitivity, or other wheat-related immune responses. The results suggest that long-term avoidance of wheat is linked with a gut microbiota pattern that generally resembles that of healthy individuals without wheat sensitivities. This raises the possibility that diet-driven changes in gut bacteria may contribute to better digestive health and immune regulation over time.

For people with celiac disease, who must strictly avoid gluten to prevent immune-mediated intestinal damage, the study highlights the idea that dietary patterns may influence gut microbial balance in important ways. Although the mechanisms remain unclear, supporting a healthier gut microbiota could potentially help manage symptoms, reduce chronic inflammation, and improve quality of life.

Limitations and What We Still Need to Learn

It is important to recognize that this study does not prove cause and effect. The observed differences in gut bacteria may be a result of dietary changes, but the study cannot determine whether those differences directly lead to symptom improvement or immune modulation. It also does not show that changing one’s gut microbiota will prevent allergic reactions or cure disease. Instead, it provides a snapshot of how gut bacterial communities differ among groups with distinct dietary patterns.

Additionally, individual responses to diet vary, and the study cannot predict how each person’s microbiota will respond to wheat avoidance. Ongoing research is needed to clarify how specific bacteria influence immune and digestive health, and whether targeted probiotics, prebiotics, or other interventions can support gut health in people with immune-related conditions.

Why This Study Matters

This research contributes to a growing understanding of how diet and lifestyle can shape the millions of bacteria living in the human digestive system. For those with wheat-related immune conditions, including celiac disease, the study provides encouraging evidence that long-term dietary patterns may influence the gut microbiota in beneficial ways. Although wheat avoidance remains essential for preventing harmful immune reactions in celiac disease, these findings suggest that supporting gut bacterial balance could be a meaningful part of overall health management.

By highlighting the associations between wheat-free diets and microbiota patterns closest to those seen in healthy people, this research invites further investigation into how the gut microbiota might be used to improve symptom control and long-term outcomes. While clinical practice will remain grounded in strict dietary avoidance, understanding the broader ways diet affects gut health may open new paths to wellness for individuals with celiac disease and other wheat-related disorders.

Read more at: dovepress.com

Celiac.com 05/02/2025 - For those who experience unpleasant reactions after consuming gluten, understanding whether they have celiac disease or non-celiac gluten sensitivity (NCGS) is crucial for managing their health. Although both conditions involve adverse responses to gluten, they differ in terms of causes, symptoms, diagnostic methods, and long-term health implications. This article will break down the key differences between celiac disease and NCGS, explore the proper testing methods, and highlight what this means for individuals living with either condition.

Understanding Celiac Disease

Celiac disease is an autoimmune disorder in which the immune system mistakenly attacks the lining of the small intestine when gluten is consumed. This immune response damages the villi—small, finger-like projections in the intestine responsible for nutrient absorption—leading to malnutrition and a range of serious health complications. Celiac disease affects approximately 1% of the global population and has a strong genetic component, meaning it often runs in families.

Symptoms of Celiac Disease

Symptoms of celiac disease can vary significantly from person to person, making diagnosis challenging. Some of the most common symptoms include:

• Chronic diarrhea or constipation
• Unexplained weight loss
• Fatigue and weakness
• Abdominal pain and bloating
• Anemia due to iron deficiency
• Joint and muscle pain
• Skin rash known as dermatitis herpetiformis
• Neurological symptoms such as headaches, brain fog, and numbness in hands and feet
• Delayed growth and developmental issues in children

Left untreated, celiac disease can lead to severe complications such as osteoporosis, infertility, neurological disorders, and an increased risk of certain cancers, particularly intestinal lymphoma.

Understanding Non-Celiac Gluten Sensitivity (NCGS)

Non-celiac gluten sensitivity, often referred to as gluten intolerance, is a condition in which individuals experience symptoms similar to celiac disease after consuming gluten but do not test positive for celiac disease or wheat allergy. The exact cause of NCGS is not well understood, but it does not involve the autoimmune response or intestinal damage seen in celiac disease.

Symptoms of NCGS

Symptoms of NCGS can overlap with those of celiac disease but tend to be less severe and primarily involve digestive and neurological discomfort. Common symptoms include:

• Bloating and gas
• Stomach pain
• Fatigue
• Brain fog
• Headaches
• Joint pain
• Diarrhea or constipation

Unlike celiac disease, NCGS does not lead to long-term damage to the intestines or cause serious complications. However, it can significantly impact an individual’s quality of life and daily functioning.

Proper Testing and Diagnosis

Because the symptoms of celiac disease and NCGS overlap, proper testing is necessary to distinguish between the two conditions. The diagnostic process typically involves the following steps:

Testing for Celiac Disease

1. Blood Tests – The first step in diagnosing celiac disease is a blood test that checks for specific antibodies, such as tissue transglutaminase (tTG-IgA) and endomysial antibodies (EMA-IgA). Children should also have DGP-IgA and DGP-IgG blood tests as well. A positive result suggests the need for further testing.
2. Genetic Testing – While not diagnostic on its own, genetic testing can determine if an individual carries the HLA-DQ2 or HLA-DQ8 genes, which are necessary for celiac disease to develop. A negative result makes celiac disease extremely unlikely.
3. Intestinal Biopsy – If blood tests indicate celiac disease, an endoscopic biopsy of the small intestine is often performed to confirm the diagnosis. Damage to the villi is a definitive sign of celiac disease.

Testing for NCGS

Since there is no specific test for NCGS, diagnosis is based on exclusion. This process involves:

1. Ruling Out Celiac Disease – If celiac blood tests and biopsies are negative, celiac disease is unlikely.
2. Ruling Out Wheat Allergy – A wheat allergy test (IgE-mediated allergy testing) ensures that the symptoms are not due to an allergic reaction.
3. Gluten Elimination Diet – If celiac disease and wheat allergy are ruled out, a doctor may recommend a gluten elimination diet. If symptoms improve on a gluten-free diet and return when gluten is reintroduced, NCGS is the likely diagnosis.

What This Means for People with Celiac Disease or Gluten Sensitivity

Celiac Disease: The Need for Strict Gluten Avoidance

For individuals diagnosed with celiac disease, adhering to a strict, lifelong gluten-free diet is essential. Even small amounts of gluten can trigger an immune response and cause intestinal damage, so cross-contamination must be carefully avoided. This means:

• Reading ingredient labels carefully
• Avoiding shared cooking surfaces and utensils that may have come into contact with gluten
• Being cautious when dining out and verifying gluten-free preparation methods
• Ensuring proper nutrition, as deficiencies in vitamins and minerals are common in celiac patients

NCGS: A More Flexible Approach

People with NCGS may not need to be as strict with gluten avoidance as those with celiac disease. While eliminating gluten can alleviate symptoms, some individuals find they can tolerate small amounts of gluten without serious consequences. However, maintaining a primarily gluten-free diet is recommended to prevent discomfort.

The Importance of a Proper Diagnosis

Misdiagnosing oneself with celiac disease or NCGS without medical testing can lead to unnecessary dietary restrictions or continued exposure to harmful gluten in the case of undiagnosed celiac disease. It is crucial to work with a healthcare professional to ensure an accurate diagnosis and a tailored management plan.

Conclusion

While both celiac disease and non-celiac gluten sensitivity involve adverse reactions to gluten, they are fundamentally different conditions with distinct causes, symptoms, and long-term implications. Celiac disease is an autoimmune disorder requiring strict gluten avoidance to prevent severe health consequences, while NCGS is a sensitivity that does not cause intestinal damage but can still significantly impact well-being. Understanding these differences and obtaining the correct diagnosis is essential for managing symptoms effectively and maintaining overall health. Whether you have celiac disease or NCGS, working closely with a healthcare provider can help you navigate your dietary needs and live a healthier life.

Celiac.com 10/02/2024 - The terms "celiac disease" and "gluten sensitivity" (AKA non-celiac gluten sensitivity) are often used interchangeably, but they represent different conditions with distinct causes, symptoms, and treatments. For those experiencing digestive discomfort after eating gluten-containing foods, understanding the difference between these two conditions is crucial for proper diagnosis and management. In this article, we’ll explore the key differences, symptoms, and how you can distinguish between celiac disease and gluten sensitivity.

What Is Celiac Disease?

Celiac disease is an autoimmune disorder that affects at least 1% of the population worldwide. When people with celiac disease consume gluten, a protein found in wheat, rye, and barley, their immune system mistakenly attacks the lining of the small intestine. Over time, this immune response damages the villi, small finger-like projections that absorb nutrients from food. This leads to malabsorption of essential nutrients, which can result in a range of health problems.

Symptoms of Celiac Disease

The symptoms of celiac disease can vary greatly from person to person, but common signs include:

• Chronic diarrhea or constipation
• Abdominal pain and bloating
• Unexplained weight loss
• Fatigue and weakness
• Anemia due to iron deficiency
• Skin rashes (dermatitis herpetiformis)
• Joint pain
• Headaches
• Neurological symptoms such as numbness in hands and feet or brain fog

It’s important to note that some people with celiac disease may be asymptomatic but still experience intestinal damage. Untreated celiac disease can lead to serious complications, such as osteoporosis, infertility, and even an increased risk of certain cancers.

What Is Gluten Sensitivity?

Non-celiac gluten sensitivity (NCGS), also referred to as gluten intolerance, is a condition in which individuals experience symptoms similar to celiac disease after consuming gluten but do not test positive for celiac disease or wheat allergy. Unlike celiac disease, gluten sensitivity does not involve an autoimmune response or intestinal damage, and individuals with NCGS do not show the same intestinal damage that characterizes celiac disease.

Current Understanding from Published Research

Despite its prevalence, the exact cause of gluten sensitivity remains elusive. Researchers are still working to determine the biological mechanisms behind this condition. Early studies suggested that gluten itself might be the culprit, triggering symptoms similar to celiac disease. However, more recent research has expanded the potential scope of triggers, including other components of wheat such as amylase-trypsin inhibitors (ATIs) and fermentable oligosaccharides, disaccharides, monosaccharides, and polyols (FODMAPs).

• Amylase-Trypsin Inhibitors (ATIs): These proteins found in wheat may play a role in triggering immune responses in people with gluten sensitivity. Unlike the autoimmune response seen in celiac disease, ATIs can cause inflammation through activation of the innate immune system, which leads to gastrointestinal symptoms in sensitive individuals.
• FODMAPs: Some researchers argue that symptoms attributed to NCGS could be due to poorly absorbed carbohydrates, like those found in wheat. FODMAPs can ferment in the gut, leading to symptoms such as bloating, gas, and abdominal discomfort, which are common in gluten-sensitive individuals. A low-FODMAP diet has been shown to alleviate symptoms in some patients, leading to the theory that some cases of NCGS might be misdiagnosed due to overlap with FODMAP intolerance.

Variability in Symptoms and Triggers

One of the challenges in studying NCGS is the variability in symptoms and the absence of specific biomarkers. Individuals with gluten sensitivity report a wide range of gastrointestinal and extra-intestinal symptoms, including bloating, diarrhea, fatigue, headaches, joint pain, and brain fog. Studies have shown that these symptoms can occur within hours to days after gluten ingestion, but the intensity and duration of symptoms vary widely from person to person.

The Role of the Gut-Brain Axis

Research has also suggested that the gut-brain axis may play a role in gluten sensitivity. This axis connects the digestive system and the central nervous system, and imbalances in this connection may contribute to the gastrointestinal and neurological symptoms experienced by individuals with NCGS. For example, a study published in Gastroenterology highlighted that gluten may impact the gut's permeability and immune function, leading to systemic inflammation that affects the brain, which could explain symptoms like brain fog and headaches.

Lack of Diagnostic Biomarkers

One of the key distinctions between NCGS and celiac disease is the absence of biomarkers for gluten sensitivity. Diagnosing NCGS is often a process of exclusion, where other conditions like celiac disease and wheat allergy must be ruled out. Currently, the diagnosis relies heavily on symptom observation and improvement following the removal of gluten from the diet.

Some studies are exploring the potential for identifying biomarkers in the future, but to date, none have been conclusively linked to gluten sensitivity. The condition remains somewhat controversial, with some scientists questioning whether gluten sensitivity exists as a distinct entity, while others argue that it is a real, albeit poorly understood, condition.

Emerging Research and Controversy

There is ongoing debate in the scientific community about the existence and definition of gluten sensitivity. Some research has suggested that gluten may not be the only, or even the primary, cause of symptoms in individuals diagnosed with NCGS. For instance, a study conducted in 2013, known as the "Nocebo" study, found that participants who believed they were sensitive to gluten experienced symptoms even when they were given a placebo.

This led to the idea that some cases of gluten sensitivity might be psychosomatic or influenced by the growing public perception of gluten as harmful. However, this does not diminish the very real symptoms that many people experience. The challenge lies in understanding the precise mechanisms at play and identifying subgroups of individuals who may be reacting to different components of wheat.

In conclusion, while gluten sensitivity shares some similarities with celiac disease in terms of symptoms, it is a distinct condition with different underlying mechanisms. Research continues to explore potential causes, including other components of wheat and the role of the gut-brain axis, but much remains unknown. For now, NCGS is diagnosed through the process of exclusion, and the condition highlights the complexity of food-related disorders and the need for further scientific investigation.

Symptoms of Gluten Sensitivity

The symptoms of gluten sensitivity often overlap with those of celiac disease but tend to be less severe and do not cause long-term damage to the intestines. Common symptoms include:

• Abdominal pain and bloating
• Diarrhea or constipation
• Headaches or migraines
• Fatigue
• Joint or muscle pain
• Anxiety or depression
• Skin issues like eczema

Unlike celiac disease, there is no biomarker or specific test to diagnose gluten sensitivity, which makes the condition harder to identify. Diagnosis is typically made by ruling out celiac disease and wheat allergy and observing the improvement of symptoms on a gluten-free diet.

Key Differences Between Celiac Disease and Gluten Sensitivity

Understanding the differences between celiac disease and gluten sensitivity is important for getting the right diagnosis and treatment. Below are the main distinctions:

• Immune Response: In celiac disease, gluten triggers an autoimmune response that leads to intestinal damage. In gluten sensitivity, there may be an immune reaction, but it does not cause the same kind of damage to the intestines.
• Intestinal Damage: Celiac disease leads to the destruction of the villi in the small intestine, impairing nutrient absorption. Gluten sensitivity does not cause such damage.
• Diagnosis: Celiac disease can be diagnosed through blood tests and a biopsy of the small intestine, which shows villous atrophy. Gluten sensitivity is diagnosed by exclusion, meaning celiac disease and wheat allergy must first be ruled out, and symptoms improve when gluten is removed from the diet.
• Long-Term Risks: Untreated celiac disease can lead to severe health complications, including malnutrition, osteoporosis, neurological issues, and an increased risk of lymphoma. Gluten sensitivity does not pose the same long-term health risks but can significantly impact quality of life.
• Symptoms: The symptoms of gluten sensitivity may appear faster than those of celiac disease and can be more widespread. Symptoms in celiac disease are often gastrointestinal but can also affect other parts of the body due to malabsorption.

Testing and Diagnosis

If you suspect you have an issue with gluten, it’s important to undergo proper testing before eliminating gluten from your diet. Removing gluten before testing can interfere with results, making a diagnosis harder. The standard approach for diagnosing celiac disease includes:

• Blood Tests: These tests look for specific antibodies, such as tissue transglutaminase antibodies (tTG-IgA) and endomysial antibodies (EMA-IgA), which are elevated in people with celiac disease.
• Biopsy: If blood tests suggest celiac disease, a biopsy of the small intestine is often performed to confirm damage to the villi.

For gluten sensitivity, there is no specific test. Instead, doctors will rule out celiac disease and wheat allergy and monitor symptom improvement on a gluten-free diet.

Why It Matters to Distinguish Between the Two

The management of celiac disease and gluten sensitivity involves a gluten-free diet, but the long-term implications differ. For people with celiac disease, even trace amounts of gluten can cause intestinal damage, so strict adherence to a gluten-free diet is crucial. In contrast, those with gluten sensitivity may tolerate small amounts of gluten without serious consequences.

Understanding the difference between celiac disease and gluten sensitivity is important for ensuring proper treatment and preventing unnecessary dietary restrictions. For people with celiac disease, lifelong gluten avoidance is essential to protect against serious complications. Those with gluten sensitivity, on the other hand, may be able to manage their symptoms with a less restrictive approach.

Conclusion

If you experience symptoms after consuming gluten, it is important to seek medical advice to determine whether you have celiac disease or gluten sensitivity. Proper diagnosis can help guide your dietary choices and prevent long-term health issues. While both conditions may cause discomfort, only celiac disease involves an autoimmune reaction and the potential for serious complications. For individuals with either condition, understanding the nature of their intolerance to gluten is the first step toward living a healthier and more comfortable life.

Celiac.com 05/01/2024 - If you've been diagnosed with celiac disease for a while, you may have already noticed the widespread confusion about this condition among the general population unfamiliar with gluten-free diets. However, there has been an improvement in awareness over the last few years.

Whenever I go out for dinner, especially in the past, a familiar scenario unfolds:

Me: "Are there any gluten-free options available on your menu?"

Waiter: "Unfortunately, we don't have a specific gluten-free menu, but I'll ensure that our kitchen excludes any milk or cheese from your dish!" (They often lack a gluten-free menu option and occasionally confuse gluten with lactose intolerance.)

Me: "Just to clarify, I'm fine with dairy; it's gluten that I need to avoid." The waiter's expression hints at uncertainty about gluten. I then specify: "grains…wheat. I have celiac disease".

Waiter: "Oh, got it. I'm sorry about that. I'll make sure the kitchen knows about your allergy."

I'm tempted to respond once more, saying, "Thanks, by the way, celiac disease is not an allergy…"

However, I decided against it. It would be time-consuming to educate every waiter each time I go out. For me, it's satisfactory that they perceive it as an allergy, even if it's not accurate. Sometimes, it works to my advantage. At least they will take extra precautions to prevent cross-contact to safeguard against a potential severe "allergic" reaction.

The reality is that not many people are familiar with celiac disease, and I, too, had limited knowledge when I first learned about my condition. The initial realization meant giving up some of my favorite foods like bread, pizza, and pasta. That much was clear. However, I soon discovered that there's much more to celiac disease than just dietary restrictions.

Let's Begin with Some Basic Information

Gluten consists of two types of proteins, namely gliadin and glutenin, which are found in wheat, barley, and rye.

Gliadin, a component of the gluten protein, is considered the primary environmental trigger responsible for celiac disease.

Celiac disease is an autoimmune disease (not an allergy) that might manifest in individuals with a genetic predisposition, meaning that every time gluten is ingested, even a small amount, the immune system mistakenly sees the gluten as a foreign invader and reacts by attacking the small intestine, impeding the absorption of nutrients from food and leading to malabsorption syndrome.

To potentially develop celiac disease, one must carry one or more of the genes associated with the condition, including but not limited to HLA-DQ2 and HLA-DQ8. However, having HLA-DQ2 and/or DQ8 does not guarantee the development of celiac disease; it simply increases the risk compared to the rest of the population without these genes. Many individuals with celiac disease do possess at least one of these genes. In exceptionally rare cases, a person may not have these genes but could still develop celiac disease due to other genetic factors or environmental triggers.

The suggested safe amount of gluten for individuals with celiac disease is 20 parts per million (ppm), which translates to 20 milligrams of gluten per 1 kilogram of food. This level is intended to keep most people below the 10 mg threshold, although there isn't a clear consensus on the safe daily intake of gluten. Individual tolerance varies, with some people being more tolerant than others, and vice versa.

Understanding the fundamental distinction between an allergy and an autoimmune disease is crucial. In the case of an allergy, depending on its severity, it could lead to anaphylactic shock, which is life-threatening and may prove fatal without prompt intervention.

However, with celiac disease, being an autoimmune condition, such a scenario is impossible unless there is an additional wheat allergy alongside celiac disease.

People with Celiac Disease Do Not Get Anaphylaxis When They Eat Gluten

Symptoms of food allergies typically manifest quickly, whereas, in celiac disease, a delayed hypersensitivity reaction occurs. Symptoms usually develop within 48–72 hours after the ingestion of the offending food, which, in this case, is gluten. Some may react within 2–3 hours with severe vomiting and/or diarrhea.

Common symptoms for individuals with celiac disease following gluten ingestion can include:

1. Nausea
2. Vomiting
3. Gas/bloating
4. Cramps
5. Abdominal pain
6. Diarrhea
7. Constipation
8. Tiredness

While common symptoms of a food allergy can include:

1. Feeling dizzy or lightheaded.
2. Itchy skin or a raised rash (hives)
3. Swelling of the lips, face, and eyes
4. Coughing, wheezing, breathlessness
5. Sneezing or an itchy, runny or blocked nose
6. Feeling sick or being sick
7. Stomach cramps

Anaphylaxis represents a severe allergic reaction that can be life-threatening, although fatalities are uncommon. Allergies are instigated by a distinct type of antibody known as IgE (immunoglobulin E antibodies). These antibodies play a pivotal role in the hypersensitivity response of the immune system, leading to various symptoms ranging from mild itching or rashes to severe conditions such as anaphylaxis. Treatment for allergic reactions typically involves the administration of antihistamines, corticosteroids, and in severe cases of anaphylaxis, the use of epinephrine through an auto-injector device like an EpiPen.

Conversely, celiac disease involves an immune response triggered by antibodies that are created when someone with it eats gluten, causing the production of both IgA and IgG antibodies. Specifically, the immune system reacts to Tissue Transglutaminase (tTG), resulting in the production of antibodies such as tTG-IgA and tTG-IgG. These antibodies target an enzyme present in the lining of the gastrointestinal tract, leading to mucosal damage and inflammation characteristic of celiac disease. As of now, the only known therapy to manage celiac disease is to follow a strict, lifelong gluten-free diet.

I hope this helps clarify the distinction between autoimmune diseases and allergies, specifically highlighting the difference between a food allergy and celiac disease.

Sources:

• Gluten in Celiac Disease—More or Less?
• Beyond the HLA Genes in Gluten-Related Disorders
• University of Nebraska - Celiac disease
• Mayo Clinic - Celiac Disease
• Mayo Clinic - Food Allergy

© 2024 Iose Cocuzza. All rights reserved.

Medical Disclaimer: I am not a medical doctor. The information presented in this article is not intended to offer medical advice but is provided for informational purposes only. It should not be seen as a replacement for professional medical advice or consultation with healthcare professionals.

Celiac.com 02/26/2021 - Researchers estimate that 32 million Americans have food allergies, including nearly six million children under age 18. About 40 percent of children with food allergies are sensitive to more than one food. In the U.S., more than 170 foods have been reported to cause allergic reactions. However, new evidence confirms that nearly every allergic reaction to food is caused by one of just eight foods.

The food group known by the United States Department of Agriculture as the "Big Eight," includes wheat, peanuts, milk, eggs, tree nuts, fish, crustacean shellfish and soy. These foods account for 90 percent of food allergies in the U.S. 

Food Allergies on the Rise
The Centers for Disease Control & Prevention reports that the number of children with food allergies rose by 50 percent between 1997 and 2011.

Even though many people suffer from serious, potentially life-threatening food allergies, most people with food allergies suffer only mild reactions to the offending food. Those people may benefit from efforts to grow and cultivate low allergen versions of many of these foods.

Some of the Big Eight foods, such as "[w]heat and peanuts are...major sources of proteins to many, especially those living in resource-deprived conditions, [so]...Finding affordable ways to make wheat and peanuts available for all is very important," says Sachin Rustgi, a member of the Crop Science Society of America, who studies ways to breed less allergenic varieties of the Big Eight foods. 

Currently No Cure for Food Allergy
There is currently no cure for food allergy. Food allergy therapies are under study in clinical trials, but none has been approved yet for general use.

Here are the Big Eight major food allergens and some things researchers are working on:

Wheat
Celiac disease affects more than three million Americans. Researchers are currently using CRISPR gene editing to create wheat varieties that are less allergenic than present strains. "Disrupting the gluten genes in wheat could yield wheat with significantly lower levels of gluten," says Rustgi.

Tree nuts
Nearly four million Americans suffer from tree nut allergy. Between 1997 and 2008, the prevalence of peanut or tree nut allergy appears to have more than tripled in U.S. children.

Peanuts
Peanut allergies affect more than six million Americans. In one approach to the problem, researchers are currently testing numerous peanut varieties to find strains that are naturally less allergenic than others. They then hope to use these strains to reduce the allergic sensitivity in people who suffer from peanut allergies. 

Milk
More than six 6.1 million Americans suffer from dairy allergy.

Fish
Nearly 2.6 million Americans suffer from fish allergy.

Crustacean shellfish
More than eight million Americans suffer from Crustacean shellfish allergy.

Soy
Soy allergy affects nearly two million Americans.

Egg
More than two and a half million Americans suffer from egg allergy.

Sesame
Sesame is not considered one of the Big Eight major food allergens, but more than a half a million Americans have an allergy to sesame, and it is a growing concern.

Researchers are currently trying three different approaches to reducing allergens levels in some, and eventually, all, of those foods.

Breeding to Lower Allergens
Researchers have been trying to breed varieties of wheat with lower gluten content. The challenge, in part, lies in the complicated nature of gluten genetics. The information needed to make gluten is embedded in the DNA in wheat cells.

Gene Editing Offers Promise
CRISPR technology allows scientists to make very precise changes to a cell's DNA. Wheat has numerous offending proteins, making gene editing more challenging. Recent improvements in CRISPR technology allow researchers to target many genes at once.

By using CRISPR, researchers can change genes so the body's cells no longer 'read' them, and stop making allergenic proteins.

Targeting the 'Master Regulator'
Another approach includes understanding how gluten production is regulated in wheat cells. As it turns out, in gluten genes, a single protein acts as a 'master regulator.' Targeting a single gene is much easier than trying to disrupt the several gluten genes, so targeting the master regulator could produce low-gluten wheat strains. 

If researchers can figure out ways to reduce the levels of allergens in these eight foods, they can conceivably make them safe to consume for large numbers of people with food allergies.

Read more at News-medical.net

Celiac.com 03/24/2020 - Many of us have experienced unpleasant symptoms after a meal or snack. The effects might range from mild itching of the mouth, to nausea, or other symptoms, including sneezing, wheezing, skin rash, joint pain, bloating, diarrhea, and more. 

So is the problem a food allergy, an intolerance, or a sensitivity, and what is the difference?

It's not uncommon for people with food sensitivities or intolerances, or even celiac disease, to think they have food allergies. In fact, "food allergy" is a fairly common term that can mean any of these conditions, depending on who is doing the talking.

In reality, though, food allergies are more rare and usually more serious than food intolerances or sensitivities. True allergic reactions to foods can range from merely inconvenient to life-threatening.

Differences Between Food Allergies, Food Intolerances, and Food Sensitivities

Food Intolerances

Food intolerance basically means that the body is unable to process or digest certain foods. Food intolerances are very common, and are usually less serious than food sensitivities or food allergies.

Lactose intolerance is one of the most common food intolerances. Lactose intolerance happens when people guts don't produce enough of the enzyme lactase to break down the lactose. Lactose intolerance can be inherited, or it can simply happen as some people age and produce less lactase. Research data shows that only about one in three people worldwide can digest lactose past the age of seven or eight.

Interestingly, most celiacs with lactose intolerance recover on a gluten-free diet. Once the damaged villi and microvilli to grow back, and the gut heals, the sensitivity to lactose often disappears. This can take time.  In most people, full gut healing takes between six months and a year, but it can take up to two years or more.

Also, most people who are lactose intolerant can consume goat and sheep cheeses, such as feta or pecorino Romano, without any problems. Some can consume goat or sheep's milk products with no issues. Many people with lactose intolerance can also consume raw, unpasteurized dairy from cows without symptoms. 

Links to Goat, Sheep, and Raw Cow Milk Products 

• Goat Milk Products
• Raw Cow Milk Products

Lactose intolerance is not a serious medical condition, but symptoms can be quite uncomfortable. Simply avoiding milk and dairy products is the easiest way to avoid symptoms, but over-the-counter lactase enzyme supplements can be helpful for those who wish to consume dairy.

Food Sensitivities

Food sensitivities are common, and are usually include more serious or debilitating symptoms than food intolerances. Food sensitivities happen when people experience symptoms after eating certain foods. Symptoms are not life-threatening, but can be serious. Symptoms of food sensitivities include joint pain, stomach pain, fatigue, rashes, and brain fog. Gluten is probably the best-known trigger of food sensitivities. When people with celiac disease or certain other medical conditions eat wheat, they provide an immune reaction in the gut that can cause long-term health consequences if left untreated. 

Researchers currently believe that food sensitivities are the result of an immune reaction that generates a wide rage of symptoms. Food sensitivities can strike at any time, and they can also vanish, sometimes with no apparent explanation.

People avoiding certain foods due to sensitivities may want to try small amounts of the food from time to time to see if the situation has changed. 

Elimination Diet Helps Spot Food Sensitivities

The best way to spot food sensitivities is through careful observation and elimination. Removing potential food allergens from the diet for two to four weeks, reintroducing them one at a time, and watching for symptoms is the best way to figure out which food or foods is causing the reaction.

Once you've narrowed it down, avoiding the foods that trigger sensitivities can improve both symptoms and quality of life.

Food Allergies

True food allergies are the body's most serious reaction to food. Food allergies happen when the immune system reacts to certain foods. For example, people with peanut or shellfish allergies can suffer from symptoms including serious difficulty breathing and low blood pressure following exposure to peanuts or seafood. These symptoms can sometimes be fatal. Many people with food allergies carry an epinephrine shot device, such as an Epic-Pen, as a precaution against such episodes. These pens can save lives.

Sometimes people have food allergies from very early in life, but they can strike at any time during life, even in old age.

If any food causes you to have true allergic reactions, such as significant rashes, dizziness, swelling of the face, or difficulty breathing, it is wise to consider a visit to the doctor for allergy testing and treatment.

Celiac Disease

Celiac disease is an autoimmune condition that affects about 1% of the Western population. Celiac disease results from a complex inflammatory reaction triggered by gluten consumption in genetically predisposed people.

Celiac disease is not a food allergy. Eating gluten a few times does not cause an immediate life-threatening problem. However, when people with celiac disease eat gluten, they often suffer nausea, vomiting, and other symptoms in the short term. Over time, if left untreated, gluten consumption can cause diarrhea, weight loss, and malnutrition, and can lead to many other associated conditions, including certain deadly types of cancer.

Avoiding gluten is the only effective treatment for celiac disease. Gluten is found in a variety of grains, including wheat, rye, barley, and in wheat types like kamut, spelt, semolina, bulgur, farro, emmer, einkorn, and farina. Many processed foods also contain gluten in the form of wheat flour. Also, cross-contamination from gluten-containing food is a constant threat, especially when eating out.

Conclusion

So, food allergies come with strong physical symptoms, such as itching, face swelling, and difficulty breathing. Food allergies can be serious, and even life-threatening, while food intolerances and sensitivities are usually just unpleasant and inconvenient, but some can have long term health consequences.

Once you’ve identified the food or foods that trigger your allergy, sensitivity, or intolerance, a nutritionist or a physician can help devise a diet that is safe and nutritious. In the case of allergies, they can also provide you with tools, such as an epinephrine injection, and a plan of attack should a life-threatening reaction occur.

Though food intolerances and sensitivities are not unusual, they can be challenging to figure out. Even with an active elimination diet, finding out which foods trigger reactions can be challenging, and time consuming. Ultimately though, tracking down the cause of food intolerances and sensitivities is rewarding, and usually leads to better health and well-being.

Resources for Food Allergy, Intolerance, and Sensitivity

• Mayo Clinic - Food allergy vs. food intolerance: What's the difference?
• Cleveland Clinic - Allergy or Intolerance: How Can You Tell the Difference?
• Harvard Medical School - Food allergy, intolerance, or sensitivity: What’s the difference, and why does it matter?

Celiac.com 05/08/2015 - While it's true that all people with celiac disease are intolerant to gluten, not all people who are intolerant to gluten have celiac disease.

Several studies have confirmed the existence of non-celiac gluten sensitivity (NCGS), a hypersensitivity or form of gluten intolerance that causes numerous symptoms similar to those of celiac disease.

There are several key differences between celiac disease and NCGS. NCGS is distinguished from celiac disease by the following factors:

1. No Hereditary Link
   Unlike celiac disease, NCGS is not hereditary, and shows no genetic component.
    
2. No Connection with Celiac-related Disorders
   Unlike celiac disease, NCGS is so far not associated with malabsorption, nutritional deficiencies, or a higher risk of autoimmune disorders or intestinal malignancies.
    
3. No Immumological or Serological Markers
   Researchers have, as yet, identified no immunologic mechanisms or serologic markers for NCGS. That means that, unlike with celiac disease, there are no telltale screening tests that can point to NCGS.
    
4. Absence of Celiac Disease or Wheat Allergy
   Doctors diagnose NCGS only by excluding both celiac disease, and an IgE-mediated allergy to wheat, and by the continued presence of adverse symptoms associated with gluten consumption.

Diagnosing celiac disease can be challenging. Misdiagnosis is common, and final and accurate diagnosis can take years and visits to numerous doctors.

Because of these key differences, non-celiac gluten sensitivity is often even more slippery and difficult to confirm than celiac disease, itself.

How about you? Do you or someone you know have celiac disease or NCGS? Share your story in our comments section below.

Source:

• Open Original Shared Link

Celiac.com 11/13/2012 - Going gluten-free seems to be the newest dietary trend that many people are following, even if it is not mandatory for one’s health. This trend was brought on by an increased number of cases of celiac disease, and gluten sensitivity, also referred to as gluten intolerance. Both diagnoses come with the recommendation of avoiding gluten-containing foods (wheat, rye, barley), however both are different in the way the body is affected.

Celiac disease, also known as gluten sensitive enteropathy, is an autoimmune disease that affects the small intestine causing it to become inflamed when gluten is digested. The immune system then generates an abnormal response to gluten and attacks its own intestinal tissue.  This leads to the wasting away of the villi that line the small intestine, malabsorption of nutrients and thus malnutrition. Symptoms may include anemia, osteopenia, lactase deficiency, diarrhea, constipation, delayed growth, and weight loss due to malabsorption of nutrients. Other symptoms that may present are arthritis, dermatitis, infertility, muscle weakness, and constant fatigue. A series of tests and evaluations are performed including an examination of one’s family history as genetic predisposition is common, blood tests, and the final confirmation of an intestinal biopsy. Once confirmed a strict adherence to a gluten free diet is necessary.

Non-celiac gluten sensitivity is often interchanged with gluten intolerance. There are cases where symptoms are less severe, which may be considered gluten sensitivity, whereas severe cases would be labeled as gluten intolerance due to the intensity and length of time symptoms last. Gluten sensitivity differs from celiac disease in that the body views gluten as an invader causing a direct response in the form of inflammation inside and outside of the digestive tract, and with this disorder one's own tissue (lining of small intestine) is not attacked, as we see with celiac disease. Once gluten is removed from the body, the inflammation goes away unlike the symptoms associated with celiac disease. Symptoms include bloating, abdominal discomfort, and diarrhea due to the inflammation of the digestive tract. Headaches, lethargy, attention-deficit disorder, hyperactivity, muscle weakness/disturbances and joint pain may present as well. Tests performed for a diagnosis of celiac disease are usually done with the findings not showing the indicators necessary, leading to a trial gluten-free diet. With the diet, symptoms will disappear, and a diagnosis of gluten sensitivity will be given.

Unfortunately celiac disease and gluten sensitivity are becoming increasingly prevalent. Thus it is important to know how each diagnosis affects the body, and the reasons for being put on a gluten free diet. With more research being done, there may soon be more answers as to why more cases continue to emerge.

For example, a study from the Isle of Wight in the U.K. has shown a tripling in the rate of peanut allergies over the past 10 years. However, the reason for this is not yet clear.  Auckland allergy expert Dr. Vincent Crump has three theories regarding the increase in peanut allergies.

More people are eating peanuts and, up until recently, many eczema creams contained peanut oil, possibly exposing an allergy prone person to the food.

There’s also the 'hygiene theory' of disease, which suggests that children are not exposed to enough dirt and bacteria these days, and therefore do not build up a normal immunity to harmless substances. So when they are exposed, their immune system overreacts and they develop an allergy.

Despite the overall increase in food allergies, the rate in adults is still pretty low – around one per cent. However, the rate is higher in children, where up to five per cent are believed to have a food allergy.

Allergy vs. intolerance

This can cause reactions, sometimes severe, that affect the skin, breathing, gut and heart.

An intolerance is an adverse reaction to a food that does not involve the immune system. Symptoms are generally less severe, and can include headaches, gut problems and worsening of skin conditions such as eczema. Intolerance is much less likely to be life-threatening than a true allergy.

What is an allergy?

Strictly speaking the term should only be used for the symptoms which develop after eating certain foods as part of the immune response.

In turn, these special antibodies (called IgE) make the body produce histamines and other chemicals, causing reactions that affect the skin, breathing, gut and heart.

IgE antibodies can also “cross react “with other allergens. For example, someone with a latex allergy may also react after eating a banana, kiwi fruit or avocado. According to allergy specialist Professor Rohan Ameratunga, up to 50 per cent of people who react to one tree nut (including almonds, brazil nuts, Cashews, hazelnuts, macadamias, pecans, pine nuts, pistachios and walnuts) will react to other tree nuts.

A recently recognized form of food allergy is the “oral allergy syndrome”, where a person experiences a cross reaction between pollens and fresh fruit and vegetables.

This “cross-reactivity” is also the reason why some adults with a predisposition to other allergies suddenly develop a food allergy.

For example, a person with a birch pollen allergy can suddenly became allergic to apple or kiwi fruit allergens.

Dr Crump says more and more adults prone to allergies are developing cross reactions after they are overexposed to certain foods (such as acquiring wheat allergies after working in a bakery).

What are the most common food allergies?

Adults are more likely to be allergic to fish, shellfish and nuts, with children suffering more from allergies to milk, eggs and peanuts.  Reactions to seeds and fruits are also becoming more common.

There are cultural differences in allergy patterns, according to professor Ameratunga.

In Japan, rice allergy is common. In the Middle East and Australia, sesame allergy is on the rise.

We know the treatment for coeliac disease is a gluten-free diet for life. Although people with coeliac disease produce antibodies the allergic process is different from that seen in most other allergic reactions.

In coeliac disease, gluten reacts with the small intestine, and activates the immune system to attack the delicate lining of the bowel.

The normally rippled lining of the intestine becomes damaged and inflamed, and forms the characteristic flat appearance of celiac disease.

The surface area, which enables the absorption of nutrients and minerals from food, is seriously depleted, leading to gastrointestinal and malabsorptive symptoms.

Common Intolerances

OFFENDER:
Lactose
FOUND IN:
Milk and milk products. Yoghurts have little lactose and hard cheeses have none.

OFFENDER:
Salicylates
FOUND IN:
Natural food chemicals found in a wide variety of fruits and vegetables such as cauliflower, eggplant, broccoli, tomato, apple, orange, and pineapple. Also found in nuts, spices and aspirin.

OFFENDER:
Amines
FOUND IN:
Histamines and histamine-like chemicals produced during fermentation, and the ageing and ripening of foods. Found in wine, processed meats, hard cheese, tomato paste, chocolate, and many fruits and vegetables.

OFFENDER:
Glutamate
FOUND IN:
An amino acid found naturally in all protein foods such as cheese, processed meats and milk. MSG (additive621) is a type of glutamate, and natural glutamates are also found in soy sauce, broccoli, mushrooms, spinach, tomatoes, grapes, plums and many others foods.

Anything else you'd like to add?
Leave a comment
 

Introduction

Through his writings, we know that Hippocrates, the father of medicine, had already recognized the presence of allergic reactions in people as early as ancient times. However, the term allergy is a relatively new one, as compared to many other commonly used medical terms. In 1906, Viennese pediatrician Baron Clemens von Pirquet used the term for the first time to describe an altered response of his patients bodies. Von Pirquet believed that this altered reaction manifested itself in changes of the immune system, effected by external influences on the body, such as: food intake, the air breathed or direct skin contact. The term allergen (the substance responsible for the altered reaction) was born. At that point in time, however, von Pirquet had no means of scientifically proving that these immunological changes actually occurred in the body. It was not until the mid-1920s, that a second significant event occurred.

Researchers found that, by injecting a minute quantity of purified allergen under the skin, certain individuals would develop a clear skin response; a welt, with or without itching and redness, could be provoked. This positive skin test for allergies would show itself most prominently in patients with hay fever, asthma, chronic rhinitis, hives and eczema. The prick test became a method of demonstrating the involvement of the immune system in allergic reactions. However, the precise biological reason for the reaction continued to remain a mystery.

It was not until the Sixties, when an important discovery occurred which provided long-awaited scientific support for the classical allergy theory and removed any doubts about the relationship of the immune system with allergies. This breakthrough came about with the scientific discovery of immunoglobulin E (IgE) by a Japanese couple named Ishizaka.

Classical Allergic Reaction

The following are the chain of events which happen in allergic reactions:

• An allergen must be present in the body. This allergen is the substance which causes us to have an abnormal immunological response. Allergens tend to be protein molecules. Interestingly enough, the immune system only detects particles of a certain size as potential troublemakers and protein molecules are just the right size. In a small number of cases, the body actually responds to molecules other than proteins. These molecules, which are generally much smaller, are called haptens. By combining with protein molecules, haptens form larger complexes which can then be detected by the immune system.
• The allergen is detected by the B cells. These are specialized immune cells, capable of producing antibodies. Just like allergens, antibodies are protein molecules, which have the capacity to neutralize allergens.
• Every B cell produces its own, specific antibody, depending on the type of intruder it needs to respond to. It is easy to understand why the body must have a ready pool of millions of antibodies, in order to combat these numerous offenders. There are five main categories of antibodies (IgG, IgA, IgM, IgD and IgE) which the body releases under different circumstances (for instance to fight off various infections, etc.). In the case of allergies, the body produces the antibody immunoglobulin E (IgE), first discovered by the Ishizakas.
• Usually, antibodies will bind directly to the appropriate damaging substance and neutralize it. However, IgE deviates from this common path. It first attaches one of its legs to one of the bodys numerous mast cells. The other leg is used to hold on to the offending allergen. This action signals the mast cells to begin disintegrating, thereby releasing histamine.

Histamine is a chemical substance responsible for a great number of complaints which may arise during allergic reactions. It causes muscle cramps and an inflammation-like process with redness and swelling of mucous membranes.

Allergic reactions can occur under a variety of circumstances. For instance, inhaling certain substances, such as grass pollen, house dust, etc., may cause an allergic response. However, the consumption of certain foods may do the same. Allergies typically bring on complaints very rapidly upon contact with the allergen. Complaints may vary from a runny nose, sinusitis, earache or runny eyes to itching of the skin, eczema and shortness of breath.

Intolerance

Conventional medicine can easily diagnose and treat allergies for foods or inhalants. Here, the so-called RAST test plays a very important role, because this test can demonstrate the presence of IgE.

However, demonstrating the presence of intolerance is more difficult. In this situation, similar to the case of classical allergies, the body responds abnormally and, in addition, the immune system does not produce IgE. It quite often takes much longer for complaints to come on, thereby masking the possible link between the offensive substance and the complaints themselves.

These are only a few of the reasons why food intolerance is considered a fairly controversial concept in conventional medicine. Intolerance can be responsible for a wide variety of complaints which, at first glance, seem to lack a plausible explanation. Intolerance can manifest themselves as the following:

• Gastrointestinal complaints: stomach ache, irritable bowel, Crohns disease, ulcerative colitis
• Skin complaints: itching, eczema, hives, acne (in adults)
• Joint and muscle complaints: ranging from atypical pains to rheumatoid arthritis
• Headache and migraine
• Chronic fatigue
• Asthma, chronic rhinitis or sinusitis
• Pre-menstrual syndrome
• Hypoglycemia
• Depression, anxiety
• Sleeping disorders
  

Diagnosing Intolerance

It is impossible to accurately demonstrate intolerance through conventional testing methods.

The Amsterdam Clinic currently uses the following test, which is very reliable.

• Another useful test is the IgG(4) antibody test. Here, the presence of IgG(4) antibodies is determined. These antibodies are the slowly occurring variety, which do not appear in the blood until 24 to 48 hours after exposure to an offending food or substance. The reliability of this test varies between 80 and 90%.
  

Treatment

Diet

In the treatment of inhalant allergies (such as asthma, hay fever) and food allergies and intolerance, avoidance (elimination) of allergens plays an extremely important role. In the case of food sensitivities, either the cytotoxic test or IgG(4) test can help determine reactions to specific foods. Based on the test results, an elimination/rotation diet can be specifically tailored.

Foods causing strong reactions in these tests, should (temporarily) be excluded from the diet. More moderate reactions allow for rotation of certain food items in the diet. These may be eaten once every four days. Especially during the first week(s) of the diet, withdrawal symptoms, similar to complaints stemming from the cessation of coffee, tobacco or alcohol consumption, may occur. The body seems to crave offending food items. Generally, these withdrawal symptoms disappear after a couple of weeks. Concurrently, those complaints relating to food sensitivity also diminish.

Using this dietary approach, the reaction to food allergens may decrease in the course of time. After a three month moratorium, reintroduction of forbidden food items can be attempted, one at a time. In this way, food items still causing reactions can be isolated more easily. Often, at least part of existing intolerance completely disappear after an elimination/rotation diet.

With the treatment for inhalant allergies, elimination is also the first step. It is obvious that patients having an allergy for cats or dogs, should avoid any contact with these pets. The situation becomes more difficult when dealing with allergies to grass or tree pollen, since total elimination is basically impossible. The same goes for house dust mite allergy. The house dust mite lives in mattresses, pillows, carpeting, drapes, upholstery, etc. Through mite-killing pesticides, special mattress and pillow covers, non-carpeted floors, etc. reasonable results can be obtained.

Medication

Medicines for inhalant allergies, such as antihistamines (Triludan), corticosteroids (Prednisone, Pulmicort, Becotide), cromoglycates (Lomudal, Lomusol), and airway dilating medication (Ventolin, Berotec, Atrovent) do suppress symptoms, however, they do not cure the allergy! In the realm of conventional medicine, effective medications for food allergy and intolerance do not exist at all.

Desensitisation

Enzyme-potentiated desensitisation (EPD) and the provocation/neutralization method are very effective treatments for food allergy/intolerance and inhalant allergy problems. These methods tackle allergy problems at the root.

• During EPD treatment, a small quantity of a food or inhalant allergen mixture is injected intradermally into the skin, in conjunction with the enzyme beta-glucuronidase. This combination causes the body to gradually adjust its exaggerated responses to food and inhalant allergens. In this way, the immune system is readjusted and reset. Initially, the injections have to be given once every two months. Gradually, however, the intervals between injections become longer and the injections can often be discontinued after a time. According to conservative estimates, at least 80% of those patients treated with EPD show considerable improvement in the course of time.
• Provocation/neutralization can be used both diagnostically and therapeutically. Here, separate extracts of food or inhalants, suspected as possibly offending, are injected intradermally. This causes a welt to appear in the skin. After 10 minutes, the size and nature (firmness, color, etc.) of the welt are evaluated. A positive welt will generally bring on symptoms (provocation). Depending on the size and nature of the welt, as well as, the presence of symptoms, varying concentrations are injected, until a dose is found which does not cause any welt changes or symptoms. This is the neutralizing dose. Injections with the proper neutralizing dose will bring on immediate protection against the symptoms caused by the offending food and/or inhalant.

Copyright © 1996 the Amsterdam Klikiek

For further information please contact:

Also in THE NETHERLANDS:
Amsterdam Kliniek
Reigersbos 100
1107 ES Amsterdam Z.O.
Telephone 31 (0)20 697 53 61
Telefax 31 (0)20 697 53 67
Lydia S. Boeken M.D. London/Amsterdam

The following is a March 11, 1998 post by Kemp Randolph Open Original Shared Link.

According to Dr. Hugh Sampson, Mt. Sinai Medical Center, at an AMA sponsored press briefing on Nutrition, in a list of Facts vs. Fictions, Fiction: Skin tests or blood tests can be used to diagnose food sensitivities. Fact: ...A positive test does not mean a person will react to a food...furthermore these tests do not tell whether a person has a non-IgE mediated sensitivity to food.

He describes these tests only as useful guides and points out that diet testing is the only reliable way to identify a food allergy, preferably where the person does not know whether they have eaten the suspect food.

Q: If I am sensitive to milk and eggs...could they damage my villi in the same way as gluten?

A: Theres a specific note in Michael Marshs book about food allergies causing villi damage. Thats the book On Coeliac Disease, page 155. Table there shows that the Type 3 stage of intestinal response, flat destructive does occur with milk, egg, soy and chicken or fish allergies. It differs from the celiac response in that only 1 or 3 of the 5 stages of lesion connected with celiac disease occur with an allergy.

Whats unclear from this reference and from Medline searches Ive made is whether food allergies in adults cause villi damage. All the references I found were for children. Villi destruction does occur in children with milk allergy, but this like other pediatric allergies, apparently is usually outgrown.