Celiac disease(CD) is a chronic inflammatory disorder of the upper small intestine caused by cereal allergens.CD patients suffer an inappropriate immune response to those cereal allergens and have to adhere to lifelong diets,exclusive of gluten to avoid serious complications.For wheat is the most important cereal allergen,a qualitative polymerase chain reaction method was developed to detect wheat DNA in a series of raw and heat processed foods in this paper.A pair of primers was designed to amplify a 185 bp fragment of the omega gliadin storage protein gene.The limit of the detection was 10.0 ng of DNA.This method can detect wheat DNA in thermally processed foods and is of high specificity,so it can be used as a method for labeling gluten-free foods.Meanwhile,it complements the immunochemical methods toward addressing food safety in CD patients.