Researchers have found that there is a spectrum of gluten-related disorders, which includes diseases and conditions that result from the ingestion of gluten, a protein found in wheat, barley and rye. This session will summarize our current knowledge about the three main forms of reactions to wheat and its byproducts including gluten: allergic (wheat allergy), autoimmune (celiac disease) and intolerance (gluten sensitivity), and outline pathogenic, clinical and epidemiological differences.