wheatallergic

Wheat allergy is an immune-mediated reaction to proteins found in wheat. It is a true food allergy, typically involving IgE antibodies, and can cause reactions soon after wheat ingestion. This condition is distinct from celiac disease and non-celiac gluten sensitivity, which involve different mechanisms.

Causes and triggers: In most cases, wheat proteins such as gliadins and glutenins trigger reactions. Some individuals may experience wheat-dependent exercise-induced anaphylaxis, where wheat ingestion followed by physical activity leads to anaphylaxis. Non-IgE mediated forms exist but are less common.

Symptoms: Reactions are usually rapid, occurring within minutes to a few hours of exposure. They can include hives, itching or swelling of the lips and tongue, wheezing, stomach pain, vomiting, or diarrhea, and in some cases anaphylaxis. Mild reactions may involve only skin or oral symptoms.

Diagnosis: Diagnosis combines medical history with tests such as skin prick testing or serum wheat-specific IgE measurement, and is often confirmed with a supervised oral food challenge. Not all positive tests indicate a clinically significant allergy, so evaluation by an allergist is important.

Management: The primary treatment is strict avoidance of wheat and foods containing wheat. This requires careful reading of ingredient lists and careful avoidance of cross-contact in homes and restaurants. People at risk of severe reactions may need an epinephrine auto-injector and an action plan. Nutritional counseling can help ensure a balanced, wheat-free diet.

Prognosis and epidemiology: Wheat allergy is more common in children, and many outgrow it during childhood or adolescence, though some persist into adulthood. Prevalence estimates are low compared with other food allergies.