Wheat Allergy – Symptoms and Causes
Overview
Wheat allergy happens when the body’s immune system reacts to wheat proteins. This response can occur after eating wheat products or sometimes by breathing in wheat flour.
Unlike celiac disease, which specifically involves gluten, wheat allergy involves multiple wheat proteins triggering antibody production.
The main treatment for wheat allergy is avoiding wheat completely. This can be challenging since wheat appears in many unexpected foods, including:
- Soy sauce
- Ice cream
- Hot dogs
- Many processed foods
It’s important to distinguish wheat allergy from celiac disease, though they may have similar symptoms. In wheat allergy, the immune system produces antibodies against wheat proteins, while celiac disease involves a different immune reaction specifically to gluten.
Symptoms
Wheat allergy reactions can vary from mild to severe. These symptoms typically appear within minutes to hours after eating foods containing wheat.
Common symptoms include:
- Skin Reactions: Hives, itching, or rash
- Digestive Problems: Stomach pain, nausea, vomiting, or diarrhea
- Respiratory Issues: Sneezing, wheezing, nasal congestion, or difficulty breathing
- Mouth and Throat Irritation: Swelling or itching of the lips, tongue, throat, or mouth
Some people may experience headaches or feel tired after eating wheat products. Children with wheat allergies might show irritability or have trouble sleeping.
The severity of symptoms doesn’t always stay the same. They can change over time and vary with each exposure to wheat.
Severe Allergic Reactions
A wheat allergy can sometimes trigger anaphylaxis, a life-threatening reaction. This requires immediate medical attention.
Signs of anaphylaxis include:
| Warning Signs | Description |
|---|---|
| Breathing difficulty | Tightness in throat, shortness of breath |
| Blood pressure drop | Dizziness, lightheadedness, fainting |
| Rapid pulse | Heart beating unusually fast |
| Skin symptoms | Severe hives, paleness, bluish skin color |
Other serious symptoms may include a feeling of doom, confusion, or loss of consciousness. Anaphylaxis can develop rapidly, often within minutes of exposure to wheat.
When to Get Medical Help
Seek medical attention if you think you or your child has a wheat allergy. If you notice symptoms after eating wheat products, a doctor can help determine if it’s truly a wheat allergy or another condition.
Get emergency medical care immediately if you notice signs of a severe allergic reaction (anaphylaxis) such as:
- Difficulty breathing or swallowing
- Swelling of the lips, tongue, or throat
- Dizziness or feeling faint
- Rapid heartbeat
- Severe stomach pain or vomiting
- Drop in blood pressure
Anaphylaxis is life-threatening and requires immediate treatment with an epinephrine injection (EpiPen) and emergency care. If you’ve been prescribed an epinephrine auto-injector, use it right away and then call 911.
Causes
Wheat allergy happens when your immune system reacts unusually to wheat proteins. Your body mistakes these proteins as harmful invaders and creates antibodies to fight them. This triggers an allergic reaction when you eat wheat.
Several wheat proteins can cause allergic reactions. These include albumin, globulin, gliadin, and glutenin. Some people might react to just one of these proteins, while others may be allergic to multiple proteins.
Genetic factors play an important role in wheat allergies. If your parents or siblings have food allergies, you may be more likely to develop one too. Research shows that allergies often run in families.
Environmental factors can also affect wheat allergy development. These include:
- When wheat is first introduced in your diet
- How often you eat wheat products
- Exposure to wheat during seasons when your immune system might be more sensitive
Children are more commonly affected by wheat allergies than adults. Many kids outgrow their wheat allergies by age 12, though some people remain allergic throughout their lives.
Risk Factors
Several factors can increase a person’s chance of developing wheat allergies.
Age plays a significant role, with children being more likely to have wheat allergies compared to adults. Many kids outgrow these allergies by the time they reach their teenage years.
Family history is another important factor. People whose parents or siblings have food allergies, eczema, asthma, or hay fever face a higher risk of developing wheat allergies themselves.
Having other allergic conditions may increase risk as well. Those who already have one type of food allergy or other allergic disorders like eczema or asthma might be more prone to wheat allergies.
Timing of wheat introduction in a child’s diet may affect allergy development. Research shows that introducing wheat to babies between 4-6 months of age might help reduce the risk of wheat allergy, though more studies are needed.
Certain genetic factors can make some individuals more susceptible to wheat allergies. These genetic traits can affect how the immune system responds to wheat proteins.
Meanwhile, environmental factors like exposure to wheat dust through inhalation may trigger allergies in some people. This is particularly common in those who work with flour regularly, such as bakers.
