What Is Wheat Allergy?

Wheat allergy or wheat intolerance, like other allergic reactions involves mast cell and Immunoglobulin E responses. The allergy is exclusively limited to the stored wheat proteins. There are four types of seed storage proteins. These are prolamins, glutins, albumins and globulins.

The onset period for this type of allergy is 2-3 days. The signs and symptoms of wheat allergy are just like any other respiratory allergy except from symptoms of utricaria and Aspirin induced anaphylaxis. These two signs occur more frequently in a wheat allergy. Studies show that aspirin and exercise increase amount of gliadin in the blood stream. Gliadin is part of prolamine seed storage protein.

Common signs include swelling of the tissues which occurs when the blood vessels leak (angioderma), allergic rhinitis (Hay fever), hives (utricaria), asthma, nausea and eczema. The person may show immediate vomiting on ingestion of wheat containing substances.

Occasionally, one may observe bloated stomach, diarrhea, headache and dizziness. Other signs include unexplainable cough, swollen throat, chest pain and pain in muscles and joints. Skin rashes and itching flaky skin may be observed. Mouth ulcers may appear and joints may become more susceptible to develop arthritis.

Wheat allergy is diagnosed eagerly in life when babies start consuming solid foods.  The only treatment for this type of allergy is to stick to gluten-free diet. Many people have reportedly improved just by switching to gluten-free diet. They do not even require drugs to keep them healthy.

You must know what wheat related ingredients are that may cause allergy. The names you must watch out for are whole wheat flour, cereal extract, bread crumbs, cracker meals, semolina wheat, enriched flour, bran, vital gluten, wheat starch, wheat malt and couscous.

Some may or may not cause wheat allergy yet you must avoid them. These names include soy sauce, natural flavoring, starch, hydrolyzed vegetable protein, vegetable starch and gelatinized starch.