Immunoreactive cereal proteins in wheat allergy, non-celiac gluten/wheat sensitivity (NCGS) and celiac disease

Wheat is one of the major sources of nutrients for the world population, but its consumption may cause inflammatory immune reactions such as wheat allergy, celiac disease or non-celiac gluten/wheat sensitivity in predisposed individuals. Various wheat proteins including gluten and non-gluten proteins have been identified as triggering factors. With mounting evidence pointing to an increasing prevalence of adverse reactions to wheat, recent research efforts aim at elucidating the underlying causes. Multidisciplinary approaches toward a better understanding of the complex interactions between immunoreactive components in cereals and the human gastrointestinal and immune systems, including the contribution of gut microbiota, will be key to devising novel preventive and therapeutic strategies for at-risk individuals.