gluteeniallergia

Gluteeniallergia, often referred to as a wheat allergy, is an immune system response to proteins found in wheat, most notably gluten. Unlike celiac disease, which is an autoimmune disorder triggered by gluten, a wheat allergy is a true allergy. This means the body mistakenly identifies wheat proteins as harmful invaders and releases histamine and other chemicals to fight them off. Symptoms can vary widely and may appear within minutes to a few hours after consuming wheat. Common reactions include hives, itching, swelling, digestive issues like nausea, vomiting, or diarrhea, and in severe cases, anaphylaxis, a life-threatening allergic reaction. Diagnosis typically involves a medical history, physical examination, and specific allergy tests such as skin prick tests or blood tests to detect antibodies to wheat proteins. The primary treatment for a wheat allergy is complete avoidance of all wheat-containing products. This requires careful reading of food labels, as wheat can be found in a surprising array of foods, including bread, pasta, baked goods, and even some sauces and processed items. Individuals with a wheat allergy may also need to be cautious about cross-contamination. An epinephrine auto-injector may be prescribed for individuals at risk of anaphylaxis. With proper diagnosis and management, individuals with a wheat allergy can lead healthy lives by diligently avoiding wheat.