Understanding my digestive health: Celiac disease, wheat allergy and non-celiac gluten sensitivity

Celiac disease is an autoimmune disorder that causes genetically susceptible individuals to react to gluten—a protein found in wheat, barley and rye. Individuals with an allergy to wheat have a different type of immune reaction to wheat proteins. For those with a non-celiac gluten sensitivity, consumption of gluten can cause discomfort and other symptoms, although the causes are not yet clearly identified. Even though the three conditions are quite different, they may be confused because they can all result in some overlapping symptoms after consuming gluten. 

Celiac Disease Foundation advocates urge congress To continue support of celiac disease research funding

LOS ANGELES – (February 18, 2021) – Celiac disease afflicts millions of Americans, most of whom are undiagnosed, and is second only to end-stage renal disease in perceived burden by patients and caregivers. Despite these appalling facts, the federal government has never been a major funder of celiac disease research. As a direct consequence, celiac disease is the most prevalent genetic autoimmune disease with no FDA-approved treatments.