Wheat Allergy
Wheat allergy is an allergic reaction to foods containing wheat. Wheat allergy can be triggered by eating these foods, breathing in wheat flour or coming in contact with wheat-containing products. Wheat allergy is much more common in children than in adults.
Avoiding wheat is the main treatment for wheat allergy, but that isn’t always as easy as it sounds. Wheat is found in many foods, including some you might not suspect, such as soy sauce, ice cream and hot dogs. You may need medicines to manage allergic reactions if you accidentally eat wheat.
Wheat allergy sometimes is confused with celiac disease, but these conditions are different. Wheat allergy happens when your body produces antibodies to proteins found in wheat. In celiac disease, a specific protein in wheat — gluten — causes a different kind of immune system reaction.
A child or an adult with wheat allergy is likely to develop symptoms within minutes to hours after eating something containing wheat. Wheat allergy symptoms include:
- Swelling, itching or irritation of the mouth or throat.
- Hives, itchy rash or swelling of the skin.
- Nasal congestion.
- Headache.
- Trouble breathing.
- Cramps, nausea or vomiting.
- Diarrhea.
- Anaphylaxis.
Anaphylaxis
For some people, wheat allergy may cause a life-threatening reaction called anaphylaxis. In addition to other symptoms of wheat allergy, anaphylaxis may cause:
- Swelling or tightness of the throat.
- Chest pain or tightness.
- Serious trouble breathing.
- Trouble swallowing.
- Pale skin with a bluish tinge.
- Dizziness or fainting.
When to see a doctor
If someone shows signs of anaphylaxis, call 911 or your local emergency number. Anaphylaxis is a medical emergency that requires immediate care.
If you suspect that you or your child is allergic to wheat or another food, see a healthcare professional.
If you have wheat allergy, exposure to a wheat protein primes your immune system for an allergic reaction. You can develop an allergy to any of the four classes of wheat proteins: albumin, globulin, gliadin and gluten.
Sources of wheat proteins
Some sources of wheat proteins are obvious, such as bread. However, all wheat proteins, and gluten in particular, can be found in many prepared foods. The proteins can even be found in some cosmetics, bath products and modeling dough. Foods and ingredients that may include wheat proteins include:
- Breads and breadcrumbs.
- Cakes, muffins and cookies.
- Breakfast cereals.
- Pasta.
- Couscous.
- Farina.
- Semolina.
- Spelt.
- Crackers.
- Hydrolyzed vegetable protein.
- Soy sauce.
- Meat products, such as hot dogs.
- Dairy products, such as ice cream.
- Natural flavorings.
- Gelatinized starch.
- Modified food starch.
- Vegetable gum.
If you have wheat allergy, you might also be allergic to barley, oats and rye. Unless you’re allergic to grains other than wheat, though, the recommended wheat-free diet is less restrictive than a gluten-free diet.
Wheat-dependent, exercise-induced anaphylaxis
Some people with wheat allergy develop symptoms only if they exercise within a few hours after eating wheat. Exercise-induced changes in your body either trigger an allergic reaction or worsen an immune system response to a wheat protein. This condition usually results in life-threatening anaphylaxis.
Certain factors may put you at greater risk of developing wheat allergy:
- Family history. You’re at increased risk of allergy to wheat or other foods if your parents have asthma, or other types of allergies, including food or environmental allergies.
- Age. Wheat allergy is most common in babies and toddlers, who have immature immune and digestive systems. Most children outgrow wheat allergy by age 12, but adults can develop it, often as a cross-sensitivity to grass pollen.
A physical exam, detailed medical history and some tests will help a healthcare professional make a diagnosis. Tests or diagnostic tools may include:
Skin test. Tiny drops of purified allergen extracts — including extracts for wheat proteins — are pricked onto your skin’s surface, either on your forearm or on your upper back. After 15 minutes, a healthcare professional looks for signs of allergic reactions.
If you develop a red, itchy bump where the wheat protein extract was pricked onto your skin, you may be allergic to wheat. The most common side effect of these skin tests is itching and redness.
- Blood test. If a skin condition or possible interactions with certain medicines prevent you from having a skin test, your health professional may order a blood test that screens for specific allergy-causing antibodies to common allergens, including wheat proteins.
- Food diary. You may be asked to keep a detailed record of what and when you eat and when symptoms develop for a time.
- Elimination diet. Your health professional may ask you to remove certain foods from your diet, particularly those that are common allergens. Under the health professional’s direction, you gradually add back foods and note when symptoms return.
- Food challenge testing. You eat food suspected of being the allergy-causing agent while being monitored for allergy symptoms. While your health professional watches, you begin with a small amount of the food and gradually increase the amount you eat.
Avoiding wheat proteins is the best treatment for wheat allergy. Because wheat proteins appear in so many prepared foods, read product labels carefully.
Medicines
- Antihistamines may reduce symptoms of minor wheat allergy. These medicines can be taken after exposure to wheat to control your reaction and help relieve symptoms. Ask a healthcare professional if a prescription or a nonprescription allergy medicine is right for you.
- Epinephrine (EpiPen, Adrenaclick, others) is an emergency treatment for anaphylaxis. If you’re at risk of having a severe reaction to wheat, you may need to carry two shots of epinephrine with you at all times. A second pen is recommended for people at high risk of life-threatening anaphylaxis in case anaphylactic symptoms return before emergency care is available.
Emergency care
Emergency medical care is essential for anyone who has an anaphylactic reaction to wheat, even after receiving an injection of epinephrine. Call 911 or your local emergency number as soon as possible.
Potential future treatments
Scientists are working on several types of immunotherapy to treat food allergies. Immunotherapy exposes someone to small amounts of an allergic substance and then increases that exposure over time. The hope is that the body will stop seeing the allergen as a trigger and have fewer or no symptoms.
Several small clinical trials have been done on an oral form of immunotherapy for wheat allergy that showed reduced allergy symptoms. More research is needed, however.
References
- Liu M, et al. Allergenicity of wheat protein in diet: Mechanisms, modifications and challenges. Food Research International. 2023; doi:10.1016/j.foodres.2023.112913.
- Wheat allergy. American College of Allergy, Asthma & Immunology. https://acaai.org/allergies/allergic-conditions/food/wheat-gluten/. Accessed April 4, 2024.
- Oriel RC, et al. Diagnosis and management of food allergy. Pediatric Clinics of North America. 2019; doi:10.1016/j.pcl.2019.06.002.
- Anaphylaxis. American College of Allergy, Asthma & Immunology. https://www.aaaai.org/tools-for-the-public/conditions-library/allergies/anaphylaxis. Accessed April 10, 2024.
- Pinhal AL, et al. Undercooked wheat allergy and new wheat allergens: A case report. Annals of Allergy, Asthma & Immunology. 2024; doi:10.1016/j.anai.2024.03.005.
- A guide to managing wheat allergy. Kids With Food Allergies. https://kidswithfoodallergies.org/living-with-food-allergies/top-food-allergens/wheat-allergy/. Accessed April 4, 2024.
- Faihs VF, et al. Wheat-dependent exercise-induced anaphylaxis: Subtypes, diagnosis, and management. Journal der Deutschen Dermatologischen Gesellschaft. 2023; doi:10.1111/ddg.15162.
- Leung DYM, et al., eds. Management of food allergy. In: Pediatric Allergy: Principles and Practice. 4th ed. Elsevier; 2021. https://www.clinicalkey.com. Accessed April 10, 2024.
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