People who have wheat sensitivity but don’t have celiac disease. Finally now have a biological factors for their symptoms.
Studies found that people with wheat sensitivity do have reactions to the gluten foods. Such as wheat, rye, and barley. The reactions are not the same as people with celiac disease, which is also triggered by gluten.
Peter Green organize the Celiac Disease Center at Columbia University in New York City. He says people with wheat sensitivity have a hard time grouping to identify because they’re all self-diagnosed.
While it is true that celiac disease through studies and blood tests, the same isn’t true for wheat sensitivity.
Dr. Green says “We had no biomarkers or anything to say they had a disease process going on other than reporting they don’t do well when they eat wheat.” As a result, people on a gluten-free diet later felt better.
The new study, compared and studied the blood of 80 people with wheat sensitivity, 40 celiac disease patients, and 40 healthy people without either problem.
In celiac disease, eating gluten triggers an bad response that affects the small intestine. The patients with wheat sensibility had blood tests that show intestinal damage too. However, it wasn’t the same damage that is common with the celiac disease. They don’t show the same pattern of antibodies in their blood that we see with celiac disease.
People with wheat sensibility also have a full-body immune response, which researchers haven’t found in those with celiac disease.
The results show there are important causes and good amount in people with a wheat sensitivity that are separate from celiac disease.
Green says the next step is to understand what’s going on inside of those with wheat sensitivity. Also, since most of the blood samples are from Italy. Therefore, the results should be proven in U.S. patients as well.
“We’d like to confirm the findings in people here, but we need to see them before they go on a special diet,” said Green.
These new results show that something is going on in people with wheat sensitivity.
Green added, “It also raises the likelihood that we’ll be able to develop a test. Then, we can categorize individuals and treat them appropriately.”