What is the difference between coeliac disease and an allergy to wheat and other cereals?
People may develop allergies to any foods, including cereals such as wheat and rye. Genuine food allergies involve immediate reactions and the production of specific IgE antibodies. These IgE antibodies if produced in response to wheat or rye may cause some symptoms similar to those caused by coeliac disease but they will only do so for a short time after eating the triggering food. The reaction may be mild or severe but does not cause chronic damage to the lining of the intestine the way that celiac disease does. Symptoms of food allergy may not be confined to the gut, and can cause rashes, swelling such as of the face, and in the worst cases anaphylaxis. If you feel that you may have wheat or other grain allergy, talk to your doctor. He can arrange a blood test for these specific IgE antibodies, or arrange referral to an allergy specialist who can perform a more detailed assessment and undertake skin prick testing. It is important to know also that false positive specific IgE antibod
