Wheat Allergy

Wheat allergy is usually seen in young children. It is generally mild and most children grow out of it quite quickly. True food allergy tends to arise in families who have a history of childhood eczema or asthma. It occurs when the body produces an antibody to the wheat protein. Most children eventually stop producing this antibody.

The majority of wheat allergies are mild. The symptoms may include itchy skin, eczema, or cold- or flu-like symptoms. In the rare case of a severe allergy, symptoms such as swelling and itchiness of the tongue and mouth, stomach cramps, vomiting or diarrhoea may occur within minutes of any wheat contacting the mouth.

In extremely rare cases, wheat has been known to cause anaphylaxis, or difficulty in breathing, in children or adults if they have eaten wheat around the same time that they have done intense exercise. In this case, adrenaline needs to be administered immediately.

A simple skin prick test or blood test by a doctor can confirm whether or not an allergy to wheat is present. If a severe allergy is present, wheat must be strictly avoided, but other gluten grains can usually be eaten.

If a very mild allergy is present, some people are able to eat a small amount of wheat, depending on the symptoms experienced. Let your healthcare team guide you on the exclusion of wheat from the diet.

Taken from Healthy Food For Life
Info by Kim Faulkner- Hogg (BSc, Grad Dip Nutr & Diet)