*This web site is intended to provide basic information about Celiac Disease/Gluten Intolerance. Information contained herein has been approved by the GlutenSecret.com advisory board. It is not intended to provide, nor does it constitute, medical advice. Dietary changes based on information on this web site should not be initiated without first consulting a physician.
GlutenSecret.com© 2009
GlutenSecret.com© 2009
Wheat Allergy
Wheat Allergy
Wheat is a major ingredient in almost every product we eat. It is considered one of the most wholesome and nutritious foods, but if we go by US statistics alone, a different picture emerges. Because Wheat is a cheap bulking agent that often takes the place of better quality ingredients in a product and acts as a filler, this is true for most of the world today. Why is Wheat one of the most common foods that people become allergic to, and is now listed in the Top 8 Food Allergens along with Peanuts, Tree Nuts, Milk, Fish, Shellfish, Eggs and Soy?
Since Wheat can be mass produced quickly and can also provide for a lot of people, it is an ingredient being used in almost everything to feed our growing population. Most people eat Wheat so often, that their bodies adapt and they experience mild to no form of the symptoms (known as Wheat Intolerance), therefore not ever being aware of the problem. The allergy is usually limited to the seed storage proteins of Wheat, however, some reactions can be from a variety of seeds/grains and other plant tissues. Also known as Wheat Hypersensitivity, it is most commonly referred to as a Food Allergy, and like all allergies it involves IgE and mast cell response. Keep in mind it can also appear as respiratory from contact with the Allergen depending on exposure.
Causes
The Immune System has determined that one or more of the Proteins in Wheat is dangerous to the body. The Immune System responds by attacking the Protein(s) with Histamine and other chemicals called antibodies. This is your body’s way of protecting You.
Wheat Allergies mostly affect young Children and can be temporary, as many children outgrow of them by five(5) or six(6) years of age, however, it can also afflict Adults. Clinical experience suggests that Wheat Allergy is relatively uncommon, however, it may be more common in certain subgroups. The baking industry for example, where up to 30% individuals have occupational asthma.
It has been argued that Wheat Allergy may be the "wrong name" since there are many Allergen components in Wheat, such as; Serine Proteinase Inhibitors, Glutelins, and Prolamins. Different responses are often attributed to different proteins as mpst allergic reactions and other severe reactions are caused by extreme sensitivity to an Omega protein called Gliadin, a close relative of Gluten. These proteins have been linked to Celiac Disease, and known to share common symptoms including Nausea, Urticaria (hives or skin rash), Atopy (atopic syndrome is an allergic hypersensitivity such as Eczema) Allergic Rhinitis, Asthma and more.
Symptoms
Allergic reactions to Wheat may be caused by consumption of Wheat-containing foods or by inhalation of flour containing Wheat (Baker's Asthma).
The symptoms related to a Wheat Allergy range from mild to acute. They occur very quickly and are usually time-limited. They may include but are not limited to skin reactions, digestive disturbances, congestion/headache, and sometimes Anaphylaxis (a life-threatening condition). These reactions do not cause any permanent harm to the body's tissues but can be genetically linked.
Below are a list of symptoms, which includes, but is not limited to:
Wheat is a major ingredient in almost every product we eat. It is considered one of the most wholesome and nutritious foods, but if we go by US statistics alone, a different picture emerges. Because Wheat is a cheap bulking agent that often takes the place of better quality ingredients in a product and acts as a filler, this is true for most of the world today. Why is Wheat one of the most common foods that people become allergic to, and is now listed in the Top 8 Food Allergens along with Peanuts, Tree Nuts, Milk, Fish, Shellfish, Eggs and Soy?
Since Wheat can be mass produced quickly and can also provide for a lot of people, it is an ingredient being used in almost everything to feed our growing population. Most people eat Wheat so often, that their bodies adapt and they experience mild to no form of the symptoms (known as Wheat Intolerance), therefore not ever being aware of the problem. The allergy is usually limited to the seed storage proteins of Wheat, however, some reactions can be from a variety of seeds/grains and other plant tissues. Also known as Wheat Hypersensitivity, it is most commonly referred to as a Food Allergy, and like all allergies it involves IgE and mast cell response. Keep in mind it can also appear as respiratory from contact with the Allergen depending on exposure.
Causes
The Immune System has determined that one or more of the Proteins in Wheat is dangerous to the body. The Immune System responds by attacking the Protein(s) with Histamine and other chemicals called antibodies. This is your body’s way of protecting You.
Wheat Allergies mostly affect young Children and can be temporary, as many children outgrow of them by five(5) or six(6) years of age, however, it can also afflict Adults. Clinical experience suggests that Wheat Allergy is relatively uncommon, however, it may be more common in certain subgroups. The baking industry for example, where up to 30% individuals have occupational asthma.
It has been argued that Wheat Allergy may be the "wrong name" since there are many Allergen components in Wheat, such as; Serine Proteinase Inhibitors, Glutelins, and Prolamins. Different responses are often attributed to different proteins as mpst allergic reactions and other severe reactions are caused by extreme sensitivity to an Omega protein called Gliadin, a close relative of Gluten. These proteins have been linked to Celiac Disease, and known to share common symptoms including Nausea, Urticaria (hives or skin rash), Atopy (atopic syndrome is an allergic hypersensitivity such as Eczema) Allergic Rhinitis, Asthma and more.
Symptoms
Allergic reactions to Wheat may be caused by consumption of Wheat-containing foods or by inhalation of flour containing Wheat (Baker's Asthma).
The symptoms related to a Wheat Allergy range from mild to acute. They occur very quickly and are usually time-limited. They may include but are not limited to skin reactions, digestive disturbances, congestion/headache, and sometimes Anaphylaxis (a life-threatening condition). These reactions do not cause any permanent harm to the body's tissues but can be genetically linked.
Below are a list of symptoms, which includes, but is not limited to:
Arthritis
Bloated stomach
Chest pains
Depression or mood swings
Diarrhoea
Eczema
Feeling dizzy or faint
Gastrointestinal Tract (oral allergy syndrome, abdominal cramps)
Headache
IgE-antibody mediated
Joint/Muscle aches and pains
Nausea or Vomiting
Bloated stomach
Chest pains
Depression or mood swings
Diarrhoea
Eczema
Feeling dizzy or faint
Gastrointestinal Tract (oral allergy syndrome, abdominal cramps)
Headache
IgE-antibody mediated
Joint/Muscle aches and pains
Nausea or Vomiting
Diagnosis and Testing
A word of caution, DO NOT fall for the temptation to send off a hair sample or blood work to any Allergy Diagnostic Centers, or Vitamin/Food Centers who offer testing in their shops. None of these are acceptable for genuine Food Allergy Diagnosis, you MUST speak to your doctor or pediatrician, who will refer you to a Food Allergy Specialist or Dietician at your local hospital.
The diagnosis may be easy if a person always has the same reaction after eating Wheat-containing food or eats Wheat infrequently. But more often the diagnosis is difficult because Wheat is a staple food. Diagnosis usually entails clinical evaluation including medical history, family history, and food history. Also supported by appropriate laboratory testing, the following tests include but are not limited to:
Skin Test: pricking and exposing skin to a small amounts of the proteins found in Wheat. If you're allergic, you develop a raised bump (hive) at the test location on your skin. Allergy specialists usually are best equipped to perform and interpret allergy skin tests.
Blood Test: measuring your immune system's response to Wheat by measuring the amount of certain Antibodies in your bloodstream, known as Immunoglobulin E (IgE) Antibodies. A blood sample is sent to a medical laboratory, where it can be tested for evidence of sensitivity to Wheat.
If your doctor suspects your symptoms are caused by something other than a food allergy, you may need other tests to identify — or rule out — other medical problems. If you have digestive problems, such as diarrhea, abdominal pain or bloating, or you also have a reaction to grains other than Wheat, your doctor may want to do tests to rule out Gluten Intolerance or Celiac Disease (an allergic reaction caused by Gluten.)
Treatment
Following a Wheat-Free Diet/Lifestyle if you have a genuine Wheat Allergy is a tough health choice to make as it has no route back to eating Wheat. It's not a decision that should be made lightly and something that you should never embark on alone without guidance. However, withdrawing Wheat from the diet and therefore ridding the body of Wheat can lead to immense improvements in health and well being.
Treatment includes the avoidance of ALL Wheat and, if needed for temporary relief, the use of medications such as Antihistamines (not recommended for long term use or as permanent treatment). Those who are also sensitive to the Protein Gluten (or Gliadin) should avoid other products/grains such as Oats, Rye and Barley which contain Gluten. Learn more about the different Dangerous Grains to avoid.
A word of caution, DO NOT fall for the temptation to send off a hair sample or blood work to any Allergy Diagnostic Centers, or Vitamin/Food Centers who offer testing in their shops. None of these are acceptable for genuine Food Allergy Diagnosis, you MUST speak to your doctor or pediatrician, who will refer you to a Food Allergy Specialist or Dietician at your local hospital.
The diagnosis may be easy if a person always has the same reaction after eating Wheat-containing food or eats Wheat infrequently. But more often the diagnosis is difficult because Wheat is a staple food. Diagnosis usually entails clinical evaluation including medical history, family history, and food history. Also supported by appropriate laboratory testing, the following tests include but are not limited to:
Skin Test: pricking and exposing skin to a small amounts of the proteins found in Wheat. If you're allergic, you develop a raised bump (hive) at the test location on your skin. Allergy specialists usually are best equipped to perform and interpret allergy skin tests.
Blood Test: measuring your immune system's response to Wheat by measuring the amount of certain Antibodies in your bloodstream, known as Immunoglobulin E (IgE) Antibodies. A blood sample is sent to a medical laboratory, where it can be tested for evidence of sensitivity to Wheat.
If your doctor suspects your symptoms are caused by something other than a food allergy, you may need other tests to identify — or rule out — other medical problems. If you have digestive problems, such as diarrhea, abdominal pain or bloating, or you also have a reaction to grains other than Wheat, your doctor may want to do tests to rule out Gluten Intolerance or Celiac Disease (an allergic reaction caused by Gluten.)
Treatment
Following a Wheat-Free Diet/Lifestyle if you have a genuine Wheat Allergy is a tough health choice to make as it has no route back to eating Wheat. It's not a decision that should be made lightly and something that you should never embark on alone without guidance. However, withdrawing Wheat from the diet and therefore ridding the body of Wheat can lead to immense improvements in health and well being.
Treatment includes the avoidance of ALL Wheat and, if needed for temporary relief, the use of medications such as Antihistamines (not recommended for long term use or as permanent treatment). Those who are also sensitive to the Protein Gluten (or Gliadin) should avoid other products/grains such as Oats, Rye and Barley which contain Gluten. Learn more about the different Dangerous Grains to avoid.
Palpitations
Psoriasis
Skin rashes
Skin (Urticaria, Atopic Eczema, Angioedema)
Sneezing
Suspected Irritable Bowel Syndrome (IBS)Swollen throat or tongue
Respiratory Tract (Asthma or Allergic Rhinitis).
Tiredness and lethargy
Unexplained cough
Unexplained runny nose
Watery or itchy eyes
Psoriasis
Skin rashes
Skin (Urticaria, Atopic Eczema, Angioedema)
Sneezing
Suspected Irritable Bowel Syndrome (IBS)Swollen throat or tongue
Respiratory Tract (Asthma or Allergic Rhinitis).
Tiredness and lethargy
Unexplained cough
Unexplained runny nose
Watery or itchy eyes
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