If you become constipated and fatigued after eating products that contain wheat, you are most likely not allergic to wheat, but suffer from gluten intolerance, or celiac disease. About 4 to 8 percent of children and only 2 percent of the adult population of the United States suffers from a food allergy, according to the University of Maryland Medical Center, while more than 2 million Americans are diagnosed with celiac disease, according to the National Digestive Diseases Information Clearinghouse. Constipation and fatigue are not symptoms of a wheat allergy and should be evaluated by your doctor.
Confusion
A wheat allergy and gluten intolerance are commonly confused, because in both conditions, adverse reactions after eating products that contain wheat occur. A wheat allergy is an overreaction of the immune system that causes the body to create immunoglobulin E antibodies that fight off the proteins found in wheat. Gluten intolerance is a digestive disorder that causes inflammation and damage to occur to the villi in the small intestines when you eat gluten, a protein found in wheat. The exact cause of celiac disease is unknown, but it can cause lifelong complications if not properly diagnosed and treated.
Symptoms
Symptoms from a wheat allergy include diarrhea, cramping, vomiting, nausea, difficulty breathing, itchy eyes, nasal congestion, hives, swelling in the skin, rash, irritation in the throat, mouth or lips and anaphylaxis, according to MayoClinic.com. Anaphylaxis is a severe and potentially life-threatening allergic reaction that could affect the entire body. Celiac disease symptoms include vomiting, pale stools, chronic diarrhea, abdominal bloating, fatigue, constipation, bone pain, anemia, weight loss and malnourishment.
Treatment
The only treatment for gluten intolerance is to eliminate gluten from your diet. If you're diagnosed with gluten intolerance you cannot eat gluten for the rest of your life. Even a small amount of gluten can damage your small intestines, leading to further complications. Gluten is found in most bread products, such as cereals, crackers, desserts and any food product made from wheat flour. You can use substitution flours that are gluten-free, such as corn flour, soy flour or rice flour.
Consideration
If you have been diagnosed with a wheat allergy or celiac disease and you continue to experience fatigue and constipation after eliminating wheat products, you should talk with your doctor. You may have more than one condition, such as irritable bowel syndrome unrelated to wheat or gluten.
