FERREIRA, Fátima    INACIO, Filipe. Pathology associated with wheat: IgE and non-IgE mediated allergy, celiac disease, non-celiac hypersensitivity, FODMAP (Fermentable, Oligosaccharides, Disaccharides, Monosaccharides and Polyols). []. , 26, 3, pp.171-187. ISSN 0871-9721.

Food allergy is a clinical entity whose prevalence has increased for reasons that continue to be widely discussed. IgE-mediated and non-IgE-mediated wheat allergy encompasses two distinct pathophysiological and clinical entities, common in childhood and triggered by proteins present in wheat grain; these two entities tend to be overcome during childhood. About a decade ago celiac disease was considered to be extremely rare outside Europe; currently affects 1% of the population of European origin and its prevalence has increased considerably in North Africa, the Middle East and part of Asia due to the increase in the consumption of wheat in these areas of the world. It is known to be related to the production of autoantibodies in the presence of a specific trigger, denominated gluten. Other entities related to wheat ingestion have recently emerged as a concern for health professionals, such as sensitivity to non-celiac gluten, eventually related to the activation of the innate immune system, as well as syndromes related to the content of fructans (a type of FODMAP) of wheat, its osmotic properties and fermentation. Avoidance of wheat / gluten is necessary in all clinical situations until its possible resolution, being that, in the case of celiac disease, the eviction for life is mandatory.

: Wheat; IgE allergy and non-IgE mediated; celiac disease; sensitivity to non-celiac gluten; FODMAP.

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