DIAGNOSE OF NON-CELIAC WHEAT SENSITIVITY

Non-celiac wheat sensitivity is considered important during the last years. An increasing percentage of the general population avoids gluten ingestion. Our aim was thus to demonstrate the existence of WS and define its clinical and serologic markers. In or study was included one hundred persons. The wheat sensitivity patients showed a higher frequency of anemia, weight loss, self-reported wheat intolerance, coexistent atopy, and food allergy. There was also a higher frequency of positive serum assays for IgG/IgA anti-gliadin. From our data, 74% resulted with absent of undetectable allergen specific IgE (less than 0,35 IU/ml) and 6% resulted with extremely high level of allergen specific IgE (more than 100.00 IU/ml).We considered the 123 patients suffering from WS as a whole group, they showed an anemia (most sideropenic anemia) and weight loss frequency intermediate between the CD control groups and a higher frequency of coexistent atopic diseases, self-reported wheat intolerance, and history of food allergy in infancy than CD controls. Patients with Wheat Sensitivity alone, when compared with patients with multiple food sensitivity showed a higher frequency of anemia and weight loss. Patients with multiple food sensitivity showed a higher frequency of coexistent atopic disease and self-reported wheat intolerance. If someone has been diagnosed with celiac disease and eliminates gluten from his or her diet, then the autoantibody levels should fall.