Wheat Allergy

A wheat allergy can be life-threatening. If you experience severe symptoms, such as swelling in your throat, it is crucial to seek emergency medical attention immediately by calling 911 or visiting the nearest emergency room.

Wheat allergies can affect anyone, though having a family history of allergies increases the likelihood of developing one. Studies suggest that between 0.2% and 1.3% of the global population has a wheat allergy, with approximately 0.4% of children in the United States affected.

The allergic reactions caused by a wheat allergy can manifest in two forms: Immunoglobulin E (IgE) mediated reactions and non-IgE mediated reactions. In IgE mediated reactions, the body produces IgE antibodies in response to wheat ingestion. These reactions occur quickly, usually within minutes to a few hours of ingesting wheat, and can include severe symptoms like anaphylaxis, which can be fatal.

Non-IgE mediated reactions involve the immune system but not IgE antibodies, leading to a slower allergic response. These reactions can take up to 48 hours to develop and may include conditions such as eosinophilic esophagitis (EoE) and eosinophilic gastritis (EG). EoE causes inflammation in the esophagus, while EG leads to inflammation in the stomach lining.

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in St. Louis, Missouri

Wheat Allergy vs Gluten Allergy

Wheat Allergy vs Gluten Intolerance

Individuals that struggle with wheat often wonder if their wheat allergy is actually a gluten intolerance. Gluten intolerance involves adverse reactions to gluten, but does not trigger an immune response. Gluten is a protein found in certain grains, including wheat, barley, and rye.

Wheat Allergy vs Celiac Disease

In contrast, celiac disease involves a specific immune response to gluten, a protein found in wheat and other grains. When someone with celiac disease consumes gluten, their immune system attacks the lining of the small intestine, causing inflammation and damage to the villi. Villi are tiny, hair-like structures that line the small intestine and are essential for nutrient absorption. When these villi are damaged, they cannot effectively absorb nutrients, leading to malnutrition regardless of food intake.

Wheat Allergy Foods To Avoid

Many different foods and drinks contain wheat or wheat proteins. Some of the most common wheat allergy foods to avoid are:

• Bread
• Breakfast cereals
• Pasta
• Pizza dough
• Baked goods, including cakes, cookies and muffins
• Couscous
• Malted drinks
• Hot dogs
• Seitan
• Wheat beer
• Wheat flours (all-purpose, enriched, pastry, steel ground, stone ground and so on)

This list is by no means exhaustive. If you have a wheat allergy, you should be mindful of food labels and ensure that you’re comfortable with the ingredients in a product before consuming it.

Wheat Allergy Symptoms

• Stomach cramps
• Indigestion
• Nausea and vomiting
• Diarrhea
• Hives and swelling
• Rash
• Inflammation
• Stuffy nose
• Runny nose
• Sneezing
• Wheezing
• Headache
• Anaphylaxis (shortness of breath, chest tightening, lightheadedness, shock)

Wheat allergy symptoms can be mild or severe. If you have any symptoms of anaphylaxis, seek emergency care immediately.

Wheat Allergy Testing

Dr. Cajigal can help you get to the bottom of your wheat allergy symptoms. Various wheat allergy testing options are available to diagnose wheat allergy, including skin prick (scratch) tests, blood (IgE) tests, and graded oral challenges.

During a skin prick test, Dr. Cajigal will clean an area on your forearm or upper back with iodine or alcohol. Using a thin needle (lancet), they will prick your skin with a small amount of liquid containing wheat proteins. This process is typically painless and doesn’t cause bleeding. In some cases, a droplet of liquid wheat proteins is placed on your skin, and the lancet is used to scratch the skin lightly, allowing the proteins to enter through the scratch. Reactions, such as round, discolored, raised spots (wheals) that resemble bug bites, usually occur within 15 minutes. The size of these wheals helps your allergist determine the presence and severity of an allergy.

A blood (IgE) test involves drawing a small amount of blood from a vein in your arm. The sample is sent to a laboratory, where wheat proteins are added to measure the levels of IgE antibodies. The results from a blood test typically take about a week.

If skin prick and blood tests are inconclusive, Dr. Cajigal may recommend a graded oral challenge. This involves consuming small amounts of wheat in the allergist’s office while being closely monitored for any reactions. The amount of wheat is gradually increased to observe how your body responds. This test is only conducted if you have a low to moderate risk of a severe allergic reaction and can take up to four hours.

Wheat Allergy Treatment

If you have a mild or moderate wheat allergy, Dr. Cajigal may prescribe antihistamine medications or corticosteroids as a wheat allergy treatment to help relieve your symptoms. These medications can alleviate allergic reactions and reduce inflammation, making it easier to manage your allergy.

For those with a severe wheat allergy, an epinephrine injection (e.g. an EpiPen) may be prescribed. Epinephrine quickly reverses the symptoms of anaphylaxis, a severe and potentially life-threatening allergic reaction. The injector, which is about the size of a large marker, is used to administer the medication, typically into the outer thigh. If you accidentally ingest wheat, you should inject yourself with epinephrine immediately. It’s essential to carry two epinephrine injectors with you at all times to ensure you are prepared for any emergency situation.

See a Food Allergy Doctor

in St. Louis, Missouri

References