Wheat allergy - What is it and what can I do about it?
Wheat is an important component of many common foods, including bread, pastries, cereals, and pasta. As a staple food, wheat is one of the three most commonly cultivated grains, alongside corn and rice. Although wheat allergies are quite common, it can be difficult for people who are allergic to this grain or its related species (such as spelt or emmer) to avoid it, as it is found in many food products. But what causes a wheat allergy? Is coeliac disease the same as a wheat allergy? In this article, we will explore wheat allergies and their causes.
Table of Contents
- What are wheat allergies?
- Symptoms of wheat allergy
- The cause of wheat allergies
- The difference between wheat allergy and coeliac disease
- Alternatives for people with wheat allergies
What are wheat allergies?
The body’s immune system is designed to defend against invading viruses or bacteria using antibodies. An allergic reaction occurs when the immune system is triggered by something that is not necessarily harmful to the body, such as certain foods, medications, an insect sting, or pollen. The immune system perceives these allergens as threats and mounts an immune response to fight them. These reactions can vary in severity. While mild reactions may involve itchy eyes, a runny nose, or skin rashes, a severe reaction can result in a potentially life-threatening anaphylactic shock.
A wheat allergy is a condition in which certain proteins found in wheat trigger an allergic reaction. This leads to a response shortly after consuming wheat-containing foods. Reactions can include swelling or a rash, as well as a range of other symptoms associated with food allergies.
There are three types of wheat allergies:
Food-related wheat allergy
A food allergy to wheat is a condition that affects the skin, gastrointestinal tract, and/or respiratory system. It is triggered when you consume wheat in any form. A food allergy is the most common form of wheat allergy.
Wheat-dependent exercise-induced anaphylaxis (WDEIA)
WDEIA is a rare but life-threatening form of wheat allergy. People with this allergy can often consume wheat products without a reaction. However, consuming wheat may lead to anaphylaxis hours later when combined with certain other factors. These commonly include physical exertion, alcohol, infection, medications, or menstruation (Scherf et al., 2016). Most people with WDEIA are advised to follow a gluten-free diet or, in specific cases, avoid exercise after consuming wheat.
Baker’s asthma
Baker’s asthma is a specific form of allergy where symptoms are not triggered by eating wheat products (or in some cases rye or soybeans), but rather by inhaling flour, dust, or other wheat-containing particles. This often occurs among individuals working in environments where wheat particles are airborne, such as bakers. Those affected can consume wheat products without issue but experience asthma symptoms when inhaling wheat dust or other irritants. People suffering from baker’s asthma should wear personal protective equipment and work in well-ventilated areas to limit exposure to wheat dust.
Symptoms of wheat allergy
A wheat allergy can cause a wide range of symptoms, making it difficult to diagnose. Gastrointestinal symptoms in particular—such as bloating, abdominal pain, diarrhoea, or flatulence—can have many causes and are difficult to attribute directly to a wheat allergy. These symptoms can also occur in common conditions such as irritable bowel syndrome, lactose intolerance, and coeliac disease. In addition to gastrointestinal symptoms, wheat allergies may cause the following:
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Hives or itchy rash
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Swelling of the mouth, throat, or skin
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Shortness of breath
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Nasal congestion
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Anaphylaxis
The cause of wheat allergies
The exact cause of food allergies remains unclear, but many theories exist. One possibility, according to researchers, is genetics. Many studies have shown that allergies can be hereditary, meaning children are more likely to develop allergies if their parents had them. It is also believed that dietary and environmental factors, including exposure to allergens in early childhood, may play a role in allergy development, although there is no conclusive evidence on how exactly this occurs.
The difference between wheat allergy and coeliac disease
Coeliac disease and wheat allergies both involve wheat, which is why many people confuse the two terms. However, these two conditions differ in both cause and symptoms.
Coeliac disease is not an allergy but an autoimmune disorder in which the body attacks its own tissues after consuming gluten. Over time, this can damage the small intestine, leading to malabsorption of nutrients and other unpleasant symptoms. People with coeliac disease must avoid all gluten-containing products but can eat wheat as long as it is gluten-free. Since gluten is also found in other grains such as rye or barley, this autoimmune disorder affects more types of grains than just wheat.
A wheat allergy, on the other hand, is not an autoimmune disorder but—as the name suggests—an allergic immune response to wheat. Once wheat is consumed, the immune system recognises the wheat proteins as a threat, sounds the alarm, and triggers an immune response to combat the perceived danger.
Alternatives for people with wheat allergies
A wheat-free diet is more difficult than many people think. This is because wheat appears in many forms in a wide range of foods. Wheat may be hidden in products as modified wheat-based starch, wheat bran, breadcrumbs, or wheat malt. Bulgur and couscous also contain wheat and should be avoided. As an alternative to wheat flour, you can use the following products:
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Rice flour
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Barley flour
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Chestnut flour
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Oat flakes
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Millet flour
