WHEAT ALLERGY 

A wheat allergy develops when the body’s immune system becomes sensitized and overreacts to wheat.  Many, but not all, people with wheat allergy can eat other grains such as rye and barley.

As a general matter, you are at greater risk for developing a wheat allergy if your family has allergies or allergic diseases.

Wheat allergy is more common in children and is generally outgrown by adulthood. 

Wheat allergy symptoms, which may range from moderate to severe, include:

  • Asthma

  • Headaches

  • Hives or skin rash

  • Gastro problems such as diarrhea, indigestion, nausea, stomach cramps and vomiting

  • Sneezing

  • Stuffy or runny nose

Reactions to wheat can range from mild to life-threatening. The severity of each reaction is unpredictable. A not uncommon reaction is a life-threatening reaction known as anaphylaxis. 

Diagnosis is made through a blood test, a skin-prick test or an oral food challenge. 

  • In a skin-prick test, a small amount of liquid containing wheat protein is placed on the back or forearm, which is then pricked with a small sterile probe to allow the liquid to seep into the skin. If a raised, reddish spot forms within 15 to 20 minutes, that can indicate an allergy.

  • In a blood test, the physician looks for the presence of immunoglobulin E antibodies to wheat protein. (These antibodies are different from celiac disease antibodies.) 

  • If questions remain after the above tests, your physician may order an oral food challenge. Under medical supervision, you eat a small amount of wheat to see if a reaction develops. The test is conducted in the physician’s office.

The specialist who diagnoses and treats wheat allergy is an allergist. To find an allergist, click here.  

Treatment is to avoid wheat in both food and nonfood products. Under the Food Allergen Labeling and Consumer Protection act (FALCPA), all packaged food products sold in the U.S. which contain wheat must include the presence of wheat in clear language on the ingredient label. The following are examples of common products that may contain wheat:

  • Chipotle in Abodo sauce

  • Curry paste

  • Deli meat

  • Dextrin (starch in processed foods)

  • Flavored snack chips/nuts

  • Frozen French Fries

  • Hoisin Sauce

  • Imitation bacon bits

  • Imitation fish

  • Krab surini

  • Meat substitutes (veggie burgers)

Wheat may also be present in a food product because of contamination in the processing facility. If there is a question, check with the manufacturer. Likewise, if there are questions about the presence of wheat in non-food items, contact the manufacturer. 

The easiest way to avoid ingesting wheat is to follow a gluten-free diet.

NOTE: With a diagnosis, expect that your physician will likely prescribe an epinephrine auto-injector in the event of an anaphylaxis reaction. It can be critical to follow your physician’s advice about use of epinephrine, including when to call 911.

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