Allergen, Food, Wheat IgG Unit Converter

Wheat IgG measures the level of immunoglobulin G (IgG) antibodies your immune system produces in response to wheat proteins. IgG is the most abundant antibody class in the blood and plays a central role in long-term immune memory.

This test is distinct from wheat IgE, which detects the antibodies responsible for immediate allergic reactions such as hives or anaphylaxis. It is also different from celiac disease antibodies (tTG-IgA, anti-endomysial), which detect the autoimmune response to gluten.

Most people who regularly eat wheat will have detectable wheat IgG. Major allergy organizations, including the AAAAI, EAACI, and CSACI, consider food-specific IgG to primarily reflect dietary exposure and normal immune tolerance rather than allergy or intolerance. Some emerging research suggests elevated levels may have relevance in specific clinical contexts such as IBS, though this remains an area of active investigation.

IgG antibodies to wheat are produced by plasma cells (mature B cells) primarily in the gut-associated lymphoid tissue (GALT), which samples food antigens as they pass through the intestinal lining. These antibodies then circulate throughout the bloodstream.