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Wheat allergy (<jats:styled-content style=\"fixed-case\">WA<\/jats:styled-content>) and celiac disease (<jats:styled-content style=\"fixed-case\">CD<\/jats:styled-content>) are well\u2010defined entities, but are becoming a fraction of individuals following a gluten\u2010free diet (GFD). Wheat allergy has a prevalence of &lt;0.5%. Wheat, specifically its omega\u20105 gliadin fraction, is the most common allergen implicated in food\u2010dependent, exercise\u2010induced anaphylaxis. <jats:styled-content style=\"fixed-case\">CD<\/jats:styled-content> is a non\u2010IgE hypersensitivity to certain cereal proteins: gluten in wheat, secalin in rye, hordein in barley, and to a lesser extent avenin in oat. It is a rare disease, with an estimated prevalence that varied widely geographically, being higher in Northern Europe and the African Saharawi region than in South\u2010East Asia. In addition to suggestive symptoms, serologic testing has high diagnostic reliability and biopsy is a confirmatory procedure. Patients with <jats:styled-content style=\"fixed-case\">CD<\/jats:styled-content> have extra\u2010intestinal autoimmune comorbid conditions more frequently than expected. A third entity is nonceliac gluten sensitivity, which has been created because of the increasing number of subjects who claim a better quality of life or improvement of their variety of symptoms on switching to a GFD. The phenomenon is being fueled by the media and exploited by the industry. The lack of a specific objective test has been raising substantial controversy about this entity. Allergists and gastroenterologists need to pay attention to the multitudes of individuals who elect to follow a GFD. Many such subjects might have <jats:styled-content style=\"fixed-case\">WA<\/jats:styled-content>,<jats:styled-content style=\"fixed-case\"> CD<\/jats:styled-content>, or another illness. Providing them with appropriate evaluation and specific management would be of great advantages, medically and economically.<\/jats:p>","DOI":"10.1111\/all.13354","type":"journal-article","created":{"date-parts":[[2017,11,13]],"date-time":"2017-11-13T12:56:38Z","timestamp":1510577798000},"page":"1359-1368","source":"Crossref","is-referenced-by-count":21,"title":["Gluten sensitivities and the allergist: Threshing the grain from the husks"],"prefix":"10.1111","volume":"73","author":[{"given":"J. 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