Wheat allergy
Definition :
Wheat allergy is an allergic reaction to foods containing wheat. It's
one of the more common food allergies in children. Wheat can be found in
many foods, including some you might never suspect, such as breads,
cakes, breakfast cereals, pasta, crackers, beer, soy sauce and
condiments, such as ketchup.
Avoiding wheat is the primary treatment for wheat allergy. Medications may be necessary to manage allergic reactions when you accidentally eat wheat.
Wheat allergy may sometimes be confused with celiac disease, but these conditions are different. A wheat allergy generates an allergy-causing antibody to proteins found in wheat. But, one particular protein in wheat — gluten — causes an abnormal immune system reaction in the small intestines of people with celiac disease.
Symptoms:
If you or your child has wheat allergy, you or your child will likely experience symptoms within a few minutes to a few hours after eating something containing wheat. Wheat allergy symptoms include:
For some people wheat allergy may cause a life-threatening reaction called anaphylaxis. In addition to other signs and symptoms of wheat allergy, anaphylaxis may cause:
A wheat allergy may not be a lifelong disorder. Whether you outgrow it may depend, in part, on when the allergy first appears.
Anaphylaxis is a medical emergency that requires immediate care. People who already know they can have an anaphylactic reaction to wheat or another allergy-causing substance should carry two injectable doses of a drug called epinephrine (adrenaline). The second dose is a backup in case emergency services aren't immediately available.
If someone has signs of anaphylaxis, call 911 or your local emergency number. Emergency care is essential even if the person has just used an epinephrine shot.
If you suspect that you or your child is allergic to wheat or another food, see your doctor. A number of conditions can cause signs or symptoms associated with wheat allergy. So, an accurate diagnosis is important.
Causes:
An allergic reaction is somewhat like a case of mistaken identity by your body's immune system. Normally, your immune system generates antibodies to protect your body against bacteria, viruses or toxic substances.
If you have wheat allergy, your body creates an allergy-causing antibody to a protein found in wheat. In other words, your immune system mistakenly identifies this protein as something that could harm you. Once your body develops an allergy-causing antibody to a particular agent (allergen) — in this case, a wheat protein — your immune system is sensitive to it. When you eat wheat, your immune system mounts an attack.
There are four different classes of proteins in wheat that can cause allergies: albumin, globulin, gliadin and gluten. Any of them can cause an allergic reaction.
Sources of wheat proteins
Some sources of wheat proteins are obvious, such as bread, but all wheat proteins — and gluten in particular — may be used in a number of prepared foods and sometimes in cosmetics. Foods that may include wheat proteins include:
Some people with a wheat allergy develop symptoms only if they exercise within a few hours after eating wheat. Changes in your body related to exercise either trigger an allergic reaction or worsen an immune system response to a wheat protein. This condition usually results in life-threatening anaphylaxis.
If you have exercise-related allergy to wheat, you may also experience an anaphylactic reaction when you eat or drink something with wheat and take aspirin or diclofenac (Cataflam, Voltaren) within a few hours.
The connection between these seemingly unrelated factors may be that exercise and aspirin use similar biological mechanisms to trigger an allergic reaction to wheat.
Baker's asthma
Baker's asthma is an allergic reaction to wheat flour and other types of flour. As the name of the disorder suggests, it's a particular problem for bakers or anyone who works with uncooked wheat flours. The allergic reaction is triggered by inhaling flour rather than eating it. Baker's asthma primarily results in problems breathing. But, people with Baker's asthma can usually eat cooked wheat products without having a reaction.
Celiac disease
Celiac disease, or gluten-sensitive enteropathy, is considered a food sensitivity rather than a food allergy. Celiac disease is an abnormal immune system reaction to gluten that affects the small intestine. This condition can result in poor absorption of essential nutrients from your food. A person may have both wheat allergy and celiac disease.
Treatments and drugs:
The best treatment for wheat allergy is to avoid exposure to wheat proteins. Because wheat proteins appear in so many prepared foods, you'll need to read product labels carefully.
Drugs
Emergency medical care is essential for anyone who experiences an anaphylactic reaction to wheat, even after receiving an injection of epinephrine. It's important to call 911 or your local emergency number as soon as possible.
Definition :
Wheat allergy is an allergic reaction to foods containing wheat. It's
one of the more common food allergies in children. Wheat can be found in
many foods, including some you might never suspect, such as breads,
cakes, breakfast cereals, pasta, crackers, beer, soy sauce and
condiments, such as ketchup.Avoiding wheat is the primary treatment for wheat allergy. Medications may be necessary to manage allergic reactions when you accidentally eat wheat.
Wheat allergy may sometimes be confused with celiac disease, but these conditions are different. A wheat allergy generates an allergy-causing antibody to proteins found in wheat. But, one particular protein in wheat — gluten — causes an abnormal immune system reaction in the small intestines of people with celiac disease.
Symptoms:
If you or your child has wheat allergy, you or your child will likely experience symptoms within a few minutes to a few hours after eating something containing wheat. Wheat allergy symptoms include:
- Swelling, itching or irritation of the mouth or throat
- Hives, itchy rash or swelling of the skin
- Nasal congestion
- Itchy, watery eyes
- Difficulty breathing
- Cramps, nausea or vomiting
- Diarrhea
- Anaphylaxis
For some people wheat allergy may cause a life-threatening reaction called anaphylaxis. In addition to other signs and symptoms of wheat allergy, anaphylaxis may cause:
- Swelling or tightness of the throat
- Chest pain or tightness
- Severe difficulty breathing
- Trouble swallowing
- Pale, blue skin color
- Dizziness or fainting
- Fast heartbeat
A wheat allergy may not be a lifelong disorder. Whether you outgrow it may depend, in part, on when the allergy first appears.
- Young children. Wheat allergy in children usually develops during infancy or early toddler years. Most children with wheat allergy have other food allergies. Children usually outgrow wheat allergy between ages 3 and 5.
- Adolescents and adults. Wheat allergy isn't as common in adolescents and adults.
Anaphylaxis is a medical emergency that requires immediate care. People who already know they can have an anaphylactic reaction to wheat or another allergy-causing substance should carry two injectable doses of a drug called epinephrine (adrenaline). The second dose is a backup in case emergency services aren't immediately available.
If someone has signs of anaphylaxis, call 911 or your local emergency number. Emergency care is essential even if the person has just used an epinephrine shot.
If you suspect that you or your child is allergic to wheat or another food, see your doctor. A number of conditions can cause signs or symptoms associated with wheat allergy. So, an accurate diagnosis is important.
Causes:
An allergic reaction is somewhat like a case of mistaken identity by your body's immune system. Normally, your immune system generates antibodies to protect your body against bacteria, viruses or toxic substances.
If you have wheat allergy, your body creates an allergy-causing antibody to a protein found in wheat. In other words, your immune system mistakenly identifies this protein as something that could harm you. Once your body develops an allergy-causing antibody to a particular agent (allergen) — in this case, a wheat protein — your immune system is sensitive to it. When you eat wheat, your immune system mounts an attack.
There are four different classes of proteins in wheat that can cause allergies: albumin, globulin, gliadin and gluten. Any of them can cause an allergic reaction.
Sources of wheat proteins
Some sources of wheat proteins are obvious, such as bread, but all wheat proteins — and gluten in particular — may be used in a number of prepared foods and sometimes in cosmetics. Foods that may include wheat proteins include:
- Breads
- Cakes and muffins
- Cookies
- Breakfast cereals
- Pasta
- Couscous
- Farina
- Semolina
- Spelt
- Crackers
- Beer
- Hydrolyzed vegetable protein
- Soy sauce
- Condiments, such as ketchup
- Meat products, such as hot dogs or cold cuts
- Dairy products, such as ice cream
- Natural flavorings
- Gelatinized starch
- Modified food starch
- Vegetable gum
- Licorice
- Jelly beans
- Hard candies
- Barley
- Oat
- Rye
Some people with a wheat allergy develop symptoms only if they exercise within a few hours after eating wheat. Changes in your body related to exercise either trigger an allergic reaction or worsen an immune system response to a wheat protein. This condition usually results in life-threatening anaphylaxis.
If you have exercise-related allergy to wheat, you may also experience an anaphylactic reaction when you eat or drink something with wheat and take aspirin or diclofenac (Cataflam, Voltaren) within a few hours.
The connection between these seemingly unrelated factors may be that exercise and aspirin use similar biological mechanisms to trigger an allergic reaction to wheat.
Baker's asthma
Baker's asthma is an allergic reaction to wheat flour and other types of flour. As the name of the disorder suggests, it's a particular problem for bakers or anyone who works with uncooked wheat flours. The allergic reaction is triggered by inhaling flour rather than eating it. Baker's asthma primarily results in problems breathing. But, people with Baker's asthma can usually eat cooked wheat products without having a reaction.
Celiac disease
Celiac disease, or gluten-sensitive enteropathy, is considered a food sensitivity rather than a food allergy. Celiac disease is an abnormal immune system reaction to gluten that affects the small intestine. This condition can result in poor absorption of essential nutrients from your food. A person may have both wheat allergy and celiac disease.
Treatments and drugs:
The best treatment for wheat allergy is to avoid exposure to wheat proteins. Because wheat proteins appear in so many prepared foods, you'll need to read product labels carefully.
Drugs
- Antihistamines may reduce signs and symptoms of wheat allergies. These drugs can be taken after exposure to wheat to control your reaction and help relieve discomfort. Ask your doctor if a prescription or over-the-counter allergy drug is appropriate for you.
- Epinephrine is an emergency treatment for anaphylaxis. If you're at risk of having a severe reaction to wheat, you may need to carry two injectable doses of epinephrine (such as EpiPen, EpiPen Jr.) with you at all times. A second pen is recommended for people with high risk for life-threatening anaphylaxis in case anaphylactic symptoms return before emergency care is available.
Emergency medical care is essential for anyone who experiences an anaphylactic reaction to wheat, even after receiving an injection of epinephrine. It's important to call 911 or your local emergency number as soon as possible.
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