gluteeniallergiasta

Gluteeniallergia, also known as wheat allergy, is an immune system reaction to wheat proteins. Unlike celiac disease, which is an autoimmune disorder triggered by gluten, a gluteeniallergia is a true allergy. The symptoms can vary widely and may include hives, digestive issues like nausea and diarrhea, swelling, and in severe cases, anaphylaxis, a life-threatening reaction. The onset of symptoms can be rapid, often occurring within minutes to a couple of hours after consuming wheat.

Diagnosis of gluteeniallergia is typically made through a combination of medical history, physical examination, and specific allergy tests. These tests may include skin prick tests or blood tests to detect the presence of IgE antibodies against wheat proteins. It's important to differentiate gluteeniallergia from celiac disease and non-celiac gluten sensitivity, as the underlying mechanisms and management strategies differ.

The primary treatment for gluteeniallergia is strict avoidance of wheat. This means carefully reading food labels and being aware of hidden sources of wheat in processed foods, baked goods, sauces, and even some medications. Individuals with a wheat allergy may be able to tolerate other gluten-containing grains like barley and rye, but this is not always the case and should be discussed with a healthcare professional. For those with severe allergies, an epinephrine auto-injector may be prescribed for emergency use. Consulting with an allergist or dietitian is recommended for proper diagnosis, management, and dietary guidance.