The role of wheat, and particularly of gluten protein, in our diet has recently been scrutinized. A grain of wheat is mostly composed of carbohydrates, proteins, lipids, and minerals. While these components can provide basic dietary sustenance for most people, consuming wheat causes negative responses in a small subset of the population. This article provides a summary of the main pathologies related to wheat in the human body, including celiac disease, wheat allergy, nonceliac wheat sensitivity, fructosemalabsorption, and irritable bowel syndrome.

Wheat allergy occurs by inhalation (baker’s asthma) and ingestion (food allergy), but may also develop by contact in some cases. The responsible allergens of wheat are proteins accounting for about 10-15% of the grain dry weight. Wheat proteins are divided into two groups: the salt soluble fraction (albumins/globulins) and the gluten proteins (gliadins and glutenins).

Coeliac disease is an intolerance triggered by the ingestion of wheat gluten proteins. It is of increasing concern to consumers and health professionals as its incidence appears to be increasing. The amino acid sequences in gluten proteins that are responsible for triggering responses in sensitive individuals have been identified.

Over the last 60 years the prevalence of celiac disease (CD) has increased. Moreover, the increasing number of patients worldwide who are sensitive to dietary gluten but lack evidence of CD or wheat allergy has contributed to the identification of a new gluten-related syndrome known as non-celiac gluten sensitivity (NCGS).

Bei Personen mit einer genetischen Disposition kann die Aufnahme von Weizen-Gluten-Proteinen die Entstehung einer Zöliakie induzieren. Auf den Gluten proteins from wheat can induce celiac disease (CD) in genetically susceptible individuals. Specific gluten peptides can be presented by antigen presenting cells to glutensensitive T-cell lymphocytes leading to CD. During the last decades, a significant increase has been observed in the prevalence of CD.