Wheat allergy

Symptoms

A child or an adult with wheat allergy is likely to develop symptoms within minutes to hours after eating something containing wheat. Wheat allergy symptoms include:

• Swelling, itching or irritation of the mouth or throat.
• Hives, itchy rash or swelling of the skin.
• Nasal congestion.
• Headache.
• Trouble breathing.
• Cramps, nausea or vomiting.
• Diarrhea.
• Anaphylaxis.

Anaphylaxis

For some people, wheat allergy may cause a life-threatening reaction called anaphylaxis. In addition to other symptoms of wheat allergy, anaphylaxis may cause:

• Swelling or tightness of the throat.
• Chest pain or tightness.
• Serious trouble breathing.
• Trouble swallowing.
• Pale skin with a bluish tinge.
• Dizziness or fainting.

Causes

If you have wheat allergy, exposure to a wheat protein primes your immune system for an allergic reaction. You can develop an allergy to any of the four classes of wheat proteins: albumin, globulin, gliadin and gluten.

Sources of wheat proteins

Some sources of wheat proteins are obvious, such as bread. However, all wheat proteins, and gluten in particular, can be found in many prepared foods. The proteins can even be found in some cosmetics, bath products and modeling dough. Foods and ingredients that may include wheat proteins include:

• Breads and breadcrumbs.
• Cakes, muffins and cookies.
• Breakfast cereals.
• Pasta.
• Couscous.
• Farina.
• Semolina.
• Spelt.
• Crackers.
• Hydrolyzed vegetable protein.
• Soy sauce.
• Meat products, such as hot dogs.
• Dairy products, such as ice cream.
• Natural flavorings.
• Gelatinized starch.
• Modified food starch.
• Vegetable gum.

If you have wheat allergy, you might also be allergic to barley, oats and rye. Unless you're allergic to grains other than wheat, though, the recommended wheat-free diet is less restrictive than a gluten-free diet.

Wheat-dependent, exercise-induced anaphylaxis

Some people with wheat allergy develop symptoms only if they exercise within a few hours after eating wheat. Exercise-induced changes in your body either trigger an allergic reaction or worsen an immune system response to a wheat protein. This condition usually results in life-threatening anaphylaxis.

Diagnosis

A physical exam, detailed medical history and some tests will help a healthcare professional make a diagnosis. Tests or diagnostic tools may include:

• Skin test. Tiny drops of purified allergen extracts — including extracts for wheat proteins — are pricked onto your skin's surface, either on your forearm or on your upper back. After 15 minutes, a healthcare professional looks for signs of allergic reactions.

  If you develop a red, itchy bump where the wheat protein extract was pricked onto your skin, you may be allergic to wheat. The most common side effect of these skin tests is itching and redness.

• Blood test. If a skin condition or possible interactions with certain medicines prevent you from having a skin test, your health professional may order a blood test that screens for specific allergy-causing antibodies to common allergens, including wheat proteins.
• Food diary. You may be asked to keep a detailed record of what and when you eat and when symptoms develop for a time.
• Elimination diet. Your health professional may ask you to remove certain foods from your diet, particularly those that are common allergens. Under the health professional's direction, you gradually add back foods and note when symptoms return.
• Food challenge testing. You eat food suspected of being the allergy-causing agent while being monitored for allergy symptoms. While your health professional watches, you begin with a small amount of the food and gradually increase the amount you eat.

Self care

You can take steps to avoid exposure to wheat proteins and ensure prompt treatment when you're accidentally exposed to wheat.

• Keep others informed. If your child has wheat allergy, make sure that anyone who takes care of your child, including the principal, teachers and nurses at school or child care, knows about the allergy and the symptoms of wheat exposure. If your child carries epinephrine, make sure school personnel know how to give the medicine, if necessary, and that they need to contact emergency care immediately. Inform friends, relatives and co-workers of your own food allergy.
• Wear a bracelet. A medical identification bracelet that describes the allergy and need for emergency care can help if you experience anaphylaxis and can't communicate.
• Always read labels. Don't trust that a product is free of what you can't eat until you read the label. Wheat proteins, especially gluten, are used as food thickeners, and they appear in many unexpected places. Also, don't assume that once you've used a certain brand of a product, it will always be safe. Ingredients change.
• Shop for gluten-free foods. Some specialty stores and supermarkets offer gluten-free foods, which are safe for people with wheat allergies. However, they may also be free of grains that you can eat, so sticking to gluten-free foods may needlessly limit your diet.
• Consult wheat-free cookbooks. Cookbooks specializing in recipes without wheat can help you cook safely and enable you to enjoy baked goods and other foods made with substitutes for wheat.
• Dine out cautiously. Tell restaurant staff about your allergy and how serious it can be if you eat anything with wheat. Ask staff how meals are prepared, and order simple dishes made with fresh foods. Avoid foods such as sauces that may have hidden sources of wheat proteins.