IgE mediated food allergy and celiac disease: An updated review

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Abstract

Celiac disease is a chronic autoimmune disorder that affects the small intestine. It is triggered in genetically predisposed individuals by consumption of gluten, a protein found in wheat, barley and rye. Celiac disease typically manifests in young pediatric patients as malabsorption of nutrients, gastrointestinal symptoms, and other health complications, which is associated with partial or total villous atrophy of the proximal small intestine. Food allergy, on the other hand, is an abnormal immune response to a specific food protein that causes inflammation and a range of symptoms, from mild hives to life-threatening anaphylaxis.

Although the mechanisms behind celiac disease and food allergy are different, both conditions involve an immune response to food proteins. The current study revealed the possibility of IgE-A coexistence in celiac disease and food allergy screening should be considered for people with celiac disease, especially when symptoms persist even after implementing a gluten-free. However, the relationship between celiac disease and food allergy is not fully understood, and more research is needed to explore this link.

This review aims to examine the available literature for the occurrence of food allergy in subjects with celiac disease.

About the authors

Hasna Ait Said

Ibn Zohr University; High Institute of Nursing Professions and Health Techniques

Email: hasna.aitsaid@edu.uiz.ac.ma
ORCID iD: 0009-0007-3913-5219

Molecular Engineering, Biotechnology and Innovation Team, Geo-Bio-Environment Engineering and Innovation Laboratory, Polydisciplinary Faculty of Taroudannt, Biotechnology, Environment and Health Team, Laboratory of Sciences of Health and Environment

Morocco, Taroudannt City; Agadir-Annex Tiznit City

Lahcen Elmoumou

Ibn Zohr University; High Institute of Nursing Professions and Health Techniques

Email: enseignanttiznit2014@gmail.com
ORCID iD: 0000-0002-0714-3245

PhD, Assistant Professor, Molecular Engineering, Biotechnology and Innovation Team, Geo-Bio-Environment Engineering and Innovation Laboratory, Polydisciplinary Faculty of Taroudannt, Biotechnology, Environment and Health Team, Laboratory of Sciences of Health and Environment

Morocco, Taroudannt; Agadir-Annex Tiznit City

Morad Guennouni

Chouaib Doukkali University of El Jadida

Email: morad.guennouni@gmail.com
ORCID iD: 0000-0002-3963-1366

MD, PhD, Cand. Sci. (Med.), Assistant Professor, Higher School of Education and Training, Science and Technology Team

Morocco, El Jadida

Bouchra Rherissi

Ibn Zohr University

Email: b.rherissi@uiz.ac.ma
ORCID iD: 0000-0001-6668-0537

PhD, Assistant Professor, Laboratory of Cell Biology and Molecular Genetics, Faculty of Sciences

Morocco, Agadir City

Nadia El Kadmiri

Ibn Zohr University

Author for correspondence.
Email: n.elkadmiri@uiz.ac.ma
ORCID iD: 0000-0002-7032-9704

PhD, Dr. Sci. (Philosophical), Assistant Professor, Molecular Engineering, Biotechnology and Innovation Team, Geo-Bio-Environment Engineering and Innovation Laboratory, Polydisciplinary Faculty of Taroudannt

Morocco, Taroudannt City

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Supplementary files

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2. Fig. 1. Causes of celiac disease.

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3. Fig. 2. IgE-dependent food allergy and celiac disease: Immunological mechanisms, genetic and environmental factors. IgE ― immunoglobulin E; APC ― antigen-presenting cell; IL15 ― interleukin 15; IL21 ― interleukin 21; IFNγ ― interferon gamma; tTG-IgA ― tissue transglutaminase IgA; HLA ― human leukocyte antigen. (Illustrated by BioRender software).

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4. Fig. 3. Classification of food reactions. IgE ― immunoglobulin E.

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5. Fig. 4. Diagram illustrating the role of genetics in food allergy and celiac disease. HLA ― human leukocyte antigen.

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6. Fig. 5. Diagram illustrating the pathophysiological sequence from celiac disease to food allergy.

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