Gluten, sIgE Unit Converter

The gluten-specific IgE test measures the level of immunoglobulin E (IgE) antibodies directed against gluten in your blood. These antibodies are produced by the immune system when it mistakenly identifies gluten as a threat.

Gluten is the main storage protein in wheat, making up roughly 85-90% of its total protein. It consists of gliadins and glutenins, both of which can trigger allergic responses in sensitized individuals.

This test detects IgE-mediated wheat allergy, which causes rapid-onset symptoms (within minutes to two hours). It is distinct from celiac disease testing (tTG-IgA), which identifies an autoimmune reaction, and from non-celiac gluten sensitivity, which is a diagnosis of exclusion with no specific blood marker.

IgE antibodies are produced by B lymphocytes that have been activated by the immune system in response to gluten exposure. Once released into the bloodstream, these antibodies bind to mast cells and basophils, priming them to react on subsequent gluten exposure.