Wheat allergy

Wheat allergy, also known as Wheat hypersensitivity is a type of food allergy. It is a hypersensitivity to dietary substances from wheat, causing an overreaction of the immune system which may lead to severe physical symptoms for millions of people.^[1]. It occurs in children and adults. It is usually treated with an exclusion diet and vigilant avoidance of foods that may be contaminated with wheat. The most severe food allergy reaction is called anaphylaxis^[2] and is an emergency situation requiring immediate attention and treatment with Epinephrine. The Asthma and Allergy Foundation of America estimates that most children outgrow wheat allergy, but some people remain allergic for a lifetime^[3].

Wheat allergy refers to adverse reactions involving immunoglobulin E (IgE) antibodies to one or more proteins found in wheat.

There are four groups of proteins which can cause these allergies; Triticeae glutens:

• albumin
• globulin
• prolamin, notably gliadin
• glutelin, notably glutenin which is a protein involved in the creation of gluten

The majority of wheat allergies involve albumin and globulin. Allergic reactions to gliadin and gluten are more rare. Gluten allergy is often confused with Coeliac disease which is an autoimmune disorder, not an allergy.

An individual may react to ingestion of wheat proteins or to inhalation of flour containing wheat (Exercise-induced anaphylaxis or Baker's asthma).

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Symptoms

Common symptoms of a wheat allergy include:

• Eczema (atopic dermatitis)
• hives (urticaria)
• Asthma
• "Hay fever" (allergic rhinitis)
• Angioedema (swelling)
• Abdominal cramps

Other symptoms may include:

• Anaphylactic shock
• Arthritis
• Bloated stomach
• Chest pains
• Depression or mood swings
• Diarrhea
• Feeling dizzy or faint
• Headache
• Joint and muscle aches and pains
• Nausea or vomiting
• Palpitations
• Psoriasis
• Rashes
• Sneezing
• Suspected irritable bowel syndrome (IBS) or similar effects
• Swollen throat or tongue
• Tiredness and lethargy
• Unexplained cough
• Unexplained runny nose
• Watery or itchy eyes

Food labels that indicate wheat proteins

Label items that indicate wheat proteins

• Bread crumbs
• Bran
• Cereal extract
• Couscous
• Cracker meal
• Enriched flour
• Gluten
• High-gluten flour, high-protein flour
• Seitan
• Semolina wheat
• Vital gluten
• Wheat bran, wheat germ, wheat gluten, wheat malt, wheat starch
• Whole wheat flour

Labels that might indicate some wheat protein

• Gelatinized starch
• Hydrolyzed vegetable protein
• Modified food starch, modified starch
• Natural flavoring
• Soy sauce
• Starch
• Vegetable gum, specifically Beta-glucan
• Vegetable starch

Wheat allergic patients who have sensitivity to gluten (or gliadin) should avoid other gluten containing cereals such as oats, rye and barley.

Wheat Alternatives

Spelt and kamut are grains closely related to common wheat, and are not usually a suitable substitute for people with wheat allergy or coeliac disease. However, they are sometimes used as alternative grains for sufferers of wheat intolerance and mild gluten intolerance. ^[4]

Rice flour is a commonly used alternative for those allergic to wheat.

See also

• Allergy
• Anaphylaxis
• Food allergy
• Asthma

References