In general, wheat has been reported to cause two distinct types of immune-mediated adverse reactions: (i) IgE antibody-mediated allergic/anaphylactic reactions, which are potentially deadly; and (ii) non-IgE-mediated reactions that tend to be chronic conditions; these include autoimmune celiac disease, non-celiac gluten sensitivity, and eosinophil-mediated inflammatory gut reactions (i.e., eosinophilic esophagitis and eosinophilic gastritis) (22–24). This evidence concerns the gene IGHE and eosinophilic esophagitis.