1. Invasion of the Wheat Proteins
A wheat allergy is one of the most common types of allergies caused when a person's immune system identifies wheat proteins as foreign bodies. The proteins most responsible for wheat allergies include albumin, globulin, gliadin and gluten. Anytime you eat a product containing one of these proteins, your body reacts by releasing several chemicals, including histamine, to neutralize the protein. People who have a reaction to gluten usually have a gluten intolerance or celiac disease versus a wheat allergy.
2. Rarely Life-Threatening
Symptoms of wheat allergies differ from person to person and the onset generally occurs within a few minutes to a few hours after consuming a wheat product. These symptoms include itching or swelling of the throat or mouth, hives, congestion, abdominal cramps and nausea. Rarely does a person experience anaphylaxis; however, you should be aware of the signs. They include swollen throat, difficulty breathing, drop in blood pressure, rapid pulse, dizziness and loss of consciousness. A person who has an anaphylactic reaction should seek immediate medical attention to receive an epinephrine shot.
3. Keep a Food Diary
The younger you are, the greater your risk for developing a wheat allergy. As your digestive tract matures, however, the less likely you are to absorb the proteins that cause the allergic reaction. You may be at greater risk, too, if there is a family history of asthma, eczema or hay fever. If you suspect you have a wheat allergy, your doctor will take a medical history and perform a physical evaluation. He will ask you to keep a detailed food diary and eliminate wheat from your diet. You will then eat the food that caused the reaction to see if it has the same effect. Your doctor may also order a skin test, in which he pokes your skin with a small amount of the protein to see if you develop a rash. Blood tests can measure the amount of antibodies in your blood that are sensitive to wheat proteins.
4. Learn to Read Labels
Food products like pasta and bread contain wheat, but what some people may not realize is that foods like ice cream and condiments may also contain wheat. People who have a wheat allergy should learn to read food labels carefully to minimize their risk of exposure. Hidden sources of wheat include food thickeners, vegetable protein and natural flavorings. You must also be careful about restaurants cross-contaminating food during the preparation process, oils used to fry foods and any type of sauce.
5. Control the Symptoms
Avoiding wheat products completely is the only way to prevent an allergic reaction. If you do come into contact with wheat proteins, you can take an antihistamine, such as Benadryl, to manage the symptoms of a reaction. If you are at risk of an anaphylactic reaction, you may need to carry a self-administering dose of epinephrine, also called an epi pen.
