Learn about wheat allergy

Wheat allergy is an allergic reaction that occurs when an infected person eats foods containing wheat or, in some cases, by inhaling wheat flour. This condition is sometimes confused with Celiac disease - an intolerance to wheat gluten.

In general, a wheat allergy occurs when the body produces antibodies to the proteins found in wheat. Meanwhile, celiac disease, also known as gluten allergy - a specific protein found in wheat - causes an abnormal immune response.
Some people with a wheat allergy only develop symptoms if they exercise within a few hours of eating wheat. Exercise-induced changes in the body trigger an allergic reaction or worsen the immune system's response to wheat protein. This rare condition often leads to life-threatening anaphylaxis.
Some factors that are associated with a higher risk of developing a wheat allergy include:
Family history: You are at increased risk for a wheat allergy or a wheat gluten allergy if your parents also had it This situation. Age: Wheat allergy is most common in infants through toddlers, because their immune and digestive systems are immature. Most teenagers get rid of wheat allergies by the age of 16. However, adults can also experience this condition again, similar to pollen sensitization.

Signs of a wheat allergy in both children and adults can appear within minutes to hours of eating foods containing wheat. Specific symptoms are:
Swelling, itching or irritation in the mouth and throat; Rash, red rash; stuffy nose and difficulty breathing; Headache; Cramp ; Nausea or vomiting; Diarrhea; Anaphylaxis . In particular, anaphylactic shock reactions are life-threatening. Some people are allergic to wheat. In addition to the signs of a wheat allergy , anaphylaxis also causes the following symptoms:
Swelling or constriction of the throat; Angina pain; Severe shortness of breath; Difficulty swallowing; pale skin; Dizziness or fainting. A wheat allergy leading to anaphylaxis requires immediate emergency and medical attention, so the emergency number should be called to the hospital if the patient has any suspicious symptoms. Also, if you or a loved one is allergic to wheat or any other food, such as wheat gluten, it's a good idea to see your doctor.

In people with a wheat allergy, exposure to 1 of 4 wheat proteins (including albumin, globulin, gliadin, and gluten) stimulates the immune system to produce an allergic reaction.
Some foods contain wheat very clearly, such as bread. But all wheat proteins, especially gluten, can be found in a variety of processed goods, even cosmetics, baby soaps and play dough. Food sources that may contain wheat protein include:
Bread and breadcrumbs; Cakes and muffins; Cookie; Breakfast cereals; Pasta pasta; Rice flour, tapioca flour, brown flour; Hydrolyzed vegetable protein; Soy sauce (soy sauce); Meat products (sausages or deli meats, ...); Dairy products (ice cream, ...) Natural flavorings; Jelly powder or gelatin; Modified starch (starch derivative); Gum. People with a wheat allergy may also experience a reaction to barley, oats, and rye. If you're allergic to grains other than wheat, you'll have to follow a stricter, gluten-free, diet than a patient with a wheat allergy alone.

A physical examination, a detailed medical history of the patient, and certain tests or diagnostic tools will help the doctor diagnose a wheat allergy. Specific:
Skin test: Inject or apply a few drops of wheat protein extract to the skin surface on the patient's forearm or back. After 15 minutes, your doctor will look for signs of an allergic reaction, including itching and red bumps, to confirm a diagnosis. Blood tests: If a skin test is not possible, the doctor may order a blood test, which screens and looks for antibodies that cause allergies to wheat proteins. Diet tracking: You'll record details about the foods you ate and the symptoms that followed over a period of time. Based on a personal note, your doctor will instruct you to avoid certain items in your daily menu, especially those that are likely to cause allergies. In addition, the doctor may also ask the patient to eat a small amount of the suspected allergen, then gradually increase the amount consumed under medical supervision.

Avoiding wheat protein is the best treatment for patients with wheat allergy. Because wheat protein is present in so many processed foods, patients need to read product labels carefully.
Antihistamines, which can reduce the signs and symptoms of a mild wheat allergy, are used after wheat exposure to control the reaction and help relieve discomfort. If you experience side effects after taking a prescription or over-the-counter allergy medicine, you should tell your doctor right away.
In the event of severe reactions to wheat, you may need 1-2 doses of epinephrine (EpiPen, Adrenaclick) for emergency treatment of anaphylaxis. Without prompt medical intervention, it can be life-threatening.
Scientists are also working on several immunotherapies to treat food allergies. Patients will be exposed to small amounts of the allergen and then increase exposure over time. This method is expected to make the body no longer sensitive to the allergen, thereby not showing symptoms or less common and milder.

You can take the following steps to avoid exposure to wheat protein and ensure prompt treatment if you are inadvertently exposed to wheat, such as:
Tell others: If your child is allergic wheat , all caregivers should know, as well as be well-informed about the telltale signs of an allergic reaction. For adults, it's important to inform friends, relatives, and co-workers about their food allergies. Emergency intervention in case of anaphylaxis: Patients can carry a spare epinephrine pen and be sure to know how to use it in case of need. Wear a bracelet: This is a special medical identification bracelet that helps describe allergies and requires emergency care if you have anaphylaxis and cannot communicate. Always read labels: Don't be subjective in judging whether a product contains wheat, read labels carefully instead. Wheat proteins, especially wheat gluten, are used in thickeners and appear in many foods. In addition, the ingredients of a product brand can change at any time. Therefore, you should always check the information on the label even if you have used this food safely before. Gluten-free stores: Some stores and supermarkets specifically offer gluten-free foods that are safe for people with a wheat allergy. But if you only have a wheat allergy but don't have a gluten allergy, you can also buy safe grains outside of this chain of stores so you don't have to overeat. View Wheat-Free Recipes: Cooking guides that specialize in wheat-free recipes can help you cook safely and enjoy other delicious alternatives to wheat. Meal cautions: Inform restaurant staff about the severity of your allergy if you eat wheat, including potential sources of wheat protein in sauces, deep-fried dishes or cooked with other ingredients containing wheat. Avoiding exposure to wheat is the primary treatment for a wheat allergy, but it's not always straightforward. In fact, sources of wheat protein are found in a wide variety of foods, including those you might not notice, such as soy sauce, ice cream, and hot dogs. Therefore, people with wheat allergy must always be careful in their daily diet. If wheat is accidentally ingested, a doctor will prescribe medication to control the patient's allergic reaction, sometimes requiring prompt intervention and urgent medical attention because anaphylaxis is life-threatening. .

Reference source: Mayoclinc.org