Wheat Allergy
People with a wheat allergy have an abnormal immune system response to at least one of the proteins that exist in wheat. It is one of the most common childhood food allergies, but may affect adults as well. Like all allergies, wheat allergy involves Immunoglobulin E and mast cell response. Typically the allergy is limited to the seed storage proteins of wheat, some reactions are restricted to wheat proteins, while others can react across many varieties of seeds and other plant tissues. The allergic reaction involves IgE (immunoglobulin) antibodies to at least one of the following proteins found in wheat:
What are the symptoms of wheat allergy?
Allergic reactions to wheat (IgE-antibody mediated) usually begin within minutes or a few hours after eating or inhaling wheat. The more common symptoms involve the skin (urticaria, atopic eczema, angioedema) gastrointestinal tract (oral allergy syndrome, abdominal cramps, nausea and vomiting) and the respiratory tract (asthma or allergic rhinitis). Ige-mediated reactions to gliadin or gluten can cause urticaria, angioedema or life-threatening anaphylaxis in association with exercise. Other gluten-containing cereals (rye, oats and barley) may also cause these symptoms due to cross-reactivity of the allergens.
How is wheat-allergy diagnosed?
The most reliable diagnostic test for any food allergy is an elimination diet challenge. This involves eating foods without wheat in them for a period of time to see whether your symptoms stop, and also if your symptoms start up again when you resume eating wheat-containing foods.
Diagnosis usually entails clinical evaluation (medical history, family history, food history) supported by appropriate laboratory tests (RAST, skin prick-testing). Elimination-challenge testing remains the most reliable method of diagnosis.
How is wheat allergy treated?
The best treatment for wheat allergy is to avoid exposure to wheat proteins. However, because wheat is a staple food product, wheat elimination diets are particularly difficult for a patient and his/her family to maintain. Alternatives may be found in special health shops. Treatment must be supervised by a dietician - provides wheat-free recipes and ensures nutritionally adequate diet. Wheat allergic patients who have sensitivity to gluten (or gliadin) should avoid other gluten containing cereals such as oats, rye and barley.
Some people choose to treat the symptoms of Wheat sensitivity (or other food sensitivity) with medications like anti-histamines or supplements. But this gives only a few hours relief and it means you have to keep buying and taking pharmaceuticals your whole life - and keep tolerating their side effects.
- Albumin
- Globulin
- Gliadin
- Glutenin (gluten)
What are the symptoms of wheat allergy?
Allergic reactions to wheat (IgE-antibody mediated) usually begin within minutes or a few hours after eating or inhaling wheat. The more common symptoms involve the skin (urticaria, atopic eczema, angioedema) gastrointestinal tract (oral allergy syndrome, abdominal cramps, nausea and vomiting) and the respiratory tract (asthma or allergic rhinitis). Ige-mediated reactions to gliadin or gluten can cause urticaria, angioedema or life-threatening anaphylaxis in association with exercise. Other gluten-containing cereals (rye, oats and barley) may also cause these symptoms due to cross-reactivity of the allergens.
How is wheat-allergy diagnosed?
The most reliable diagnostic test for any food allergy is an elimination diet challenge. This involves eating foods without wheat in them for a period of time to see whether your symptoms stop, and also if your symptoms start up again when you resume eating wheat-containing foods.
Diagnosis usually entails clinical evaluation (medical history, family history, food history) supported by appropriate laboratory tests (RAST, skin prick-testing). Elimination-challenge testing remains the most reliable method of diagnosis.
How is wheat allergy treated?
The best treatment for wheat allergy is to avoid exposure to wheat proteins. However, because wheat is a staple food product, wheat elimination diets are particularly difficult for a patient and his/her family to maintain. Alternatives may be found in special health shops. Treatment must be supervised by a dietician - provides wheat-free recipes and ensures nutritionally adequate diet. Wheat allergic patients who have sensitivity to gluten (or gliadin) should avoid other gluten containing cereals such as oats, rye and barley.
Some people choose to treat the symptoms of Wheat sensitivity (or other food sensitivity) with medications like anti-histamines or supplements. But this gives only a few hours relief and it means you have to keep buying and taking pharmaceuticals your whole life - and keep tolerating their side effects.