Gluten is the name given to a group of proteins (also known as prolamins). The names of the food proteins involved in coeliac disease are gliadin, hordein, secalin, zein, kafirin and avenin. Reactions to this group of proteins are not considered to be a true IgE allergic reaction.
Coeliac disease (European spelling, known as Celiac in North America) is an autoimmune disorder where the body reacts to gluten in foods consumed and damages the gut, causing poor absorption of foods.
Despite not being an allergy gluten is usually included in food allergy lists as it needs to be labelled on food in Europe as there are large number of sufferers worldwide.
Coeliac disease is not an allergic condition, but is triggered by gluten found in cereals and grains.
Dermatitis herpetiformis is a rare skin disease that has been linked to coeliac disease. The gliadin proteins found in wheat cause the immune system to overreact and target the skin.
Foods containing gluten are wheat, barley, rye, corn and oats.
Allergy UK - Downloads
NHS - Coeliac
Celiac Disease Foundation (US)
Canadian Celiac Association
Dermnet NZ - Dermatitis Herpetiformis
Allergen Encyclopedia - Wheat (gliadin)
Articles and Journals
The Gluten-Free Diet for Celiac Disease and Beyond, 2021
Nummular Eczema Successfully Treated with a Glutenfree Diet: First Description, 2021
Editorial: the rising tide of coeliac disease autoimmunity, 2021
Pathogenesis of Celiac Disease and Other Gluten Related Disorders in Wheat and Strategies for Mitigating Them, 2020
Coeliac disease and gluten sensitivity, 2011
Increasing prevalence of coeliac disease over time, 2007
Review article: safe amounts of gluten for patients with wheat allergy or coeliac disease, 2006
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