Wheat is composed of four basic proteins that can cause an allergic reaction: gluten, globulin, albumin and gliadin. The most common wheat allergy is to the gluten protein, mainly found in rye, oats and barley, according to the Food Allergy Initiative. A gluten allergy is most commonly found in children under the age of 3 and is considered uncommon during adulthood. The Mayo Clinic states that the most effective treatment for a gluten allergy is to implement a gluten-free diet. Discuss diet modification with your doctor before making any changes.
About Gluten Allergy
If you have a gluten allergy, your immune system overreacts to the protein when it's consumed. The immune system typically fights off harmful substances, such as viruses and bacteria, and mistakes gluten as a dangerous substance. The immune system reacts to the gluten as an invader and attempts to overcome it off with various chemicals, including antibodies and histamine. This leads to common food allergy symptoms.
Symptoms
A gluten allergy produces common food allergy symptoms, including skin rashes, itchy eyes, trouble breathing, nasal congestion, diarrhea, cramping, and swelling in the mouth, according to the Mayo Clinic. A gluten allergy can trigger an asthma attack, leading to shortness of breathe, wheezing and excessive coughing. Some people may experience sneezing fits, sinus pressure headaches and postnasal drip as a result of inflamed sinuses.
Avoidance
A patient with a gluten allergy needs to avoid consuming all products containing gluten, according to the Lucile Packard Children's Hospital. Pre-packaed foods containing wheat products are required to by the FDA to disclose the use of the allergen. Read the product labels and know which ingredients contain gluten. Common ingredients that contain gluten are couscous, durum, einkorn, bran, bread crumbs, wheat flour, graham flour, farina, emmer and spelt.
Substitutes
Certain flours may be used in place of wheat to avoid ingesting gluten. Do not introduce any new food products into your diet without first talking with your doctor. The Food Allergy Initiative states that common substitute flours include corn, rice, soybean, arrowroot, tapioca, millet and quinoa. Use margarine and fresh meat products when cooking; some processed meats contain gluten.
Treatment
The accidental ingestion of gluten could cause mild or severe symptoms. Minor symptoms can be treated with an over-the-counter antihistamine and decongestants, according to the Mayo Clinic. If the consumption of gluten leads to anaphylactic shock, emergency care may be required. Anaphylaxis requires an epinephrine injection to restore the body to its normal function.
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