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Hello Everyone

I am studying an MSc in Allergy at the University of Southampton Medical
School, here England, UK.

My thesis is "The presence of IgE to wheat and gluten in patients with
celiac disease".

Celiac Disease involved the IgA antibody, IgE is what causes allergic
reactions to say, peanuts, bee stings, certain foods; the significant
difference being an immediate response.

Some celiacs respond to gluten in this way, including myself.  My study is
going to involve testing celiacs for IgE to gluten and wheat to find out
how many celiacs are having immediate responses to gluten because of the
addition of the allergy as well.  It has often been a confused topic
because of the "untypical" response and these celiacs, myself inclu
ded,
have just been termed "super sensitive".

This study could mean manufacturers  aiming for a 0% rate of gluten and
wheat in gluten free products or to reduce the level of 20ppm to 10ppm or
below.

If anyone would like to help me in my research, would you mind please
answering the following questions and mailing them back to me.  These
questions would be relevant to all celiacs, not just those with immediate
symptoms.

Thank you so much for any help, I will keep you up to date with my study.

- Do you have immediate symptoms to gluten or wheat? (Within 30-60 minutes)

- If yes, what are these symptoms?

- Do you have other allergies? (Food, hay fever, animals, dust etc.)

- Have you been tested for these allergies, please detail.

- Do you have allergies in your family/close relatives? (Food allergies,
  Hay fever, eczema, asthma etc.)


- Any other comments or questions are most welcome.

- Do you mind being contacted again with regards to my study?


Kind regards
Sarah Bauermeister

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