In contrast, food allergy to wheat is characterized by T helper type 2 (Th2) activation, which can result in immunoglobulin E (IgE) and non-IgE-mediated reactions.32 The IgE-mediated wheat allergy reactions usually occur immediately after contact of wheat, and are characterized by the occurrence of wheat-specific IgE antibodies in serum. The gene discussed is IGHE; the disease is food allergy.