A gluten allergy is a hypersensitivity to gluten, a protein found in wheat products, such as barely oats and rye. A wheat allergy is a general term when someone has an allergic reaction to more than one of the proteins found in wheat, according to MayoClinic.com. A gluten and wheat allergy causes the same symptoms and can only be properly diagnosed by a medical doctor or allergist. Identifying the specific cause of the allergic reaction is important to using the appropriate treatments.
Allergic Reaction
The Asthma and Allergy Foundation of America states that when the proteins from wheat are ingested, they produce an overreaction of the immune system. This overreaction causes the immune system to develop IgE antibodies that attack the wheat or gluten proteins. The IgE antibodies cause mast cells to produce histamine, leading to an allergic reaction.
Diagnosing the Difference
A proper diagnosis needs to be made to determine whether a patient is allergic to wheat in general or just to the gluten protein. Allergy tests and blood tests may be performed to determine the exact allergen. Someone with a gluten allergy can consume products containing wheat without gluten.
Symptoms
The symptoms of a general wheat allergy and gluten allergy are the same. MayoClinic.com states that common symptoms include diarrhea, hives, nasal congestion, swelling in the throat, cramping, vomiting and itchy eyes. Anaphylaxis is another symptom of a wheat and gluten allergy. Anaphylaxis is a life-threatening reaction and will require immediate medical attention. Anaphylaxis symptoms include breathing difficulty, hives, coughing, wheezing, lightheadedness, sudden anxiety and a faint pulse.
Consideration
A wheat allergy is a different disorder than celiac disease. Celiac disease is a immune system reaction to gluten that causes inflammation in the intestines, leading to stomach cramping, diarrhea and abdominal pain, according to MayoClinic.com. Celiac disease can lead to serious complications, such as malnutrition if not treated properly, according to the Food Allergy Initiative.
Treatment
MayoClinic.com states that the best treatment for a general wheat or gluten allergy is to avoid eating foods containing wheat proteins. Antihistamines are used for mild allergic reactions to gluten or wheat and epinephrine is used to treat severe allergic reactions. Someone with a diagnosed gluten or wheat allergy should carry a epinephrine pen and wear a medical bracelet.
