4 doctors weighed in:

Do people with celiac disease have to worry about airborne gluten?

4 doctors weighed in
Dr. Robert Kwok
Pediatrics
2 doctors agree

In brief: Worry just a little

Gluten, a protein present in wheat, barley, or rye, could be airborne in a bakery or grain-processing factory.
It is possible, but unlikely, that a person very sensitive to gluten could swallow enough airborne gluten (by way of nasal mucus, throat mucus, or lung mucus) to get celiac disease symptoms. Just the aroma of bread baking should not cause symptoms, though.

In brief: Worry just a little

Gluten, a protein present in wheat, barley, or rye, could be airborne in a bakery or grain-processing factory.
It is possible, but unlikely, that a person very sensitive to gluten could swallow enough airborne gluten (by way of nasal mucus, throat mucus, or lung mucus) to get celiac disease symptoms. Just the aroma of bread baking should not cause symptoms, though.
Dr. Robert Kwok
Dr. Robert Kwok
Thank
Dr. Barbara Stark Baxter
Internal Medicine - Allergy & Immunology

In brief: Celiac disease

No. Very few people have the ability to react to foods that are airborne, and those people have different types of antibodies from the ones made by celiac patients.
Those reactions involve ige, whereas celiac patients make iga.

In brief: Celiac disease

No. Very few people have the ability to react to foods that are airborne, and those people have different types of antibodies from the ones made by celiac patients.
Those reactions involve ige, whereas celiac patients make iga.
Dr. Barbara Stark Baxter
Dr. Barbara Stark Baxter
Thank
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