Vol. 12, Issue 6 (2023)

Author(s):
Simranjeet Kaur

Abstract:
Wheat, a staple cereal crop that provides sustenance and vital nutrients to billions of people worldwide, contains a structural protein known as gluten. While gluten is essential for the dough-making properties of wheat, it can also lead to intolerances in certain individuals, giving rise to distinct conditions such as celiac disease (CD), wheat allergy, and nonceliac gluten sensitivity (NCGS). CD, an autoimmune disorder, arises when the immune system erroneously targets the lining of the small intestine upon gluten consumption. In contrast, wheat allergy involves an immune-mediated allergic response, with specific IgE antibodies produced against wheat proteins. NCGS, a more recently recognized condition, manifests as adverse symptoms following the ingestion of gluten or other cereal components. Notably, NCGS does not entail autoimmune or IgE-mediated immune responses. Although these disorders share a common trigger in gluten, their underlying mechanisms, immune responses, and long-term implications differ significantly. The sole effective treatment for gluten-related disorders lies in strict adherence to a gluten-free diet, which necessitates avoiding all sources of gluten-containing grains. This review aims to provide a comprehensive overview of gluten-related disorders and present sources of gluten-free diets.