Wheat Allergies

Overview

Wheat allergy is a type of food allergy that is characterized by adverse reactions to the consumption of wheat. Wheat allergies are one of the eight most common food allergies that occur mostly in children.

Types

The wheat allergies are not classified, but the proteins present in wheat may cause different reactions in persons who are allergenic to wheat.

Gluten intolerance, though many consider it to be a wheat allergy, is actually a separate issue. A person with gluten intolerance has a severe reaction to a specific protein within wheat called gluten. It can be gluten intolerance on its own, or stemming from a disease like celiac disease.

Symptoms

Symptoms of wheat allergies can occur within minutes of consuming wheat or wheat-based products or they can appear up to three hours later in some cases.

Symptoms of wheat allergies include:

• Hives and Other Skin Rashes
• Nasal Congestion or Runny Nose
• Swollen Breathing Passages
• Nausea and Vomiting
• Stomach Pain

Some people develop symptoms only after eating some kind of wheat product. Others can have reactions even by inhaling wheat flour. This is commonly called bakers' asthma and it is more likely to affect people who are exposed to flour for hours more than a home cooking.

A severe and life-threatening reaction that can occur is anaphylaxis. Airways restrict or constrict, causing difficulty breathing or stop breathing. Other signs are a swollen throat, elevated heartbeat, lowered blood pressure, shock and loss of consciousness.

Causes/Risk Factors

Wheat allergies, like all food allergies, are caused when the immune system mistakenly recognizes proteins in food as dangerous substances and fights against them by releasing immunoglobulin antibodies, histamine and other chemicals. These chemicals cause the reaction.

There are four proteins in wheat that can trigger your immune response: albumin, globulin, gliadin and gluten. Many people who react to gluten don't necessarily have wheat allergies. The gluten intolerance or celiac disease is caused by different processes.

Risk factors include age and family history. Children are more likely to have wheat allergies than adults, because children with the allergies tend to outgrow them. A family history of wheat allergies and other common allergies also increases the risk.

Adults that have been diagnosed with medical concerns including diabetes, osteoporosis, and even some forms of cancer have a higher risk of developing a wheat allergy.

Tests/Diagnosis

Wheat allergies can be determined through a skin test in which the skin is pricked and exposed to wheat to see if a hive or irritated spot develops. A blood test can also be used.

Treatment

There is no actual treatment for wheat allergies. A person with the allergies must avoid wheat and wheat-related products. This is one of the most difficult food allergies because wheat and wheat products are in so many things we eat. Anything containing flour, for instance, which includes many boxed, bottled and canned products, even frozen foods would need to be avoided.

If you take wheat accidentally and if a reactions occur, over-the-counter and prescribed antihistamines can be used. Anaphylactic shock requires immediate medical treatment and an injection of epinephrine or adrenaline.