A wheat allergy is when an individual’s immune system reacts in an adverse way to the proteins which are found in wheat. This type of food allergy is most commonly seen in babies and toddlers whose immune system is not yet fully developed and while typically most outgrow their allergy to wheat products by the age of five, some may not.
A wheat allergy can be very difficult to control as there are numerous food products which contain wheat and of the four proteins in wheat which can cause the allergic reaction-gluten, globulin, albumin, and gliadin,-any single one or a combination of them can be the contributor.
The symptoms of a wheat allergy usually manifest themselves within several minutes or a few hours of having consumed a product containing wheat and some of these symptoms can include nasal congestion, itchy watery eyes, diarrhea, stomach cramping, nausea, vomiting, hives, and irritation or swelling of the throat.
In a severe case of an allergic reaction to wheat, the condition known as anaphylaxis could occur which is a life threatening condition and requires immediate emergency medical treatment. The symptoms of anaphylaxis can include swelling of the throat, difficulty in breathing or swallowing, low pulse rate, and dizziness or loss of conscientious
The first and foremost treatment for a wheat allergy is avoiding any food items which contain wheat or wheat products. This can be done by carefully checking all manufacturer food labels which are required by the FDA to list wheat if it is an ingredient however, they are not required to label foods which may have come in contact with wheat through the manufacturing process although, some manufacturers do put this on the label voluntarily.
Therefore, it is best to avoid ingesting any products that you are not one hundred percent sure do not contain wheat, traces of wheat, or wheat by-products. If a wheat product is accidentally ingested medications may be given to control the allergic reaction.