Celiac, gluten intolerance, wheat allergy: what are the differences?

According to a study conducted by Ross Albert B. et al in 2020, in recent years, gluten has become a topic that has become very important to physicians because it is associated with a wide range of diseases. Three gluten-related diseases are generally referred to as the three gluten-related diseases: Enteropathy or more commonly known as gluten sensitive celiac disease (GSD) Non-celiac gluten sensitivity (NCGS) or gluten intolerance Wheat allergy, gluten ataxia and dermatitis herpetiformis (DH) By 2018, approximately one in 100 people worldwide will be diagnosed with celiac disease (CD) and nearly 6% will have non-cellular gluten sensitivity (NCS). Today’s figures are much higher. In fact, some dietitians are revealing 1 to 3 new cases per day, or nearly 15 new cases per week in large hospitals. Where do gluten problems come from? According to Carin Andrén Aronsoon (2016), it is still difficult to know why celiac disease or non-celiac gluten sensitivity have arisen. However, several research studies have been carried out around the world, all of which have reached common ground. Gluten-related problems could originate from childhood, as early as breastfeeding or when gluten is introduced into a baby’s diet. On the other hand, they may come from individual eating habits or geographical origin. A study by the University of Lund in Sweden (2016) has been done on children. The results are clear: children with a daily gluten consumption of more than five grams until th