A wheat allergy is a condition distinct from gluten intolerance or celiac disease. Although these conditions are often confused, they are characterized by different symptoms and long-term health results. Gluten intolerance is a life-long condition, while many wheat allergies are outgrown.
Gluten Intolerance
Celiac disease, or gluten intolerance, is an autoimmune disease in which the ingestion of gluten, a protein found in wheat, barley and rye, causes the body to attack the villi of the small intestine. The result is poor absorption of nutrients, digestive distress and other serious symptoms and long-term health risks.
Wheat Allergy
Wheat allergies often afflict children. The severity of reaction to wheat varies according to a person's sensitivity. Wheat allergies are classified as an IgE-mediated response, meaning that the body reacts against what it perceives to be an invader. A wheat allergy may appear as a rash, intestinal distress, respiratory conditions or behavior changes. Wheat and products containing wheat are the only foods that must be avoided by those with wheat allergies -- non-wheat, gluten-containing products, such as those containing barley malt syrup, are safe.
Figures
Approximately 3 million Americans, 1 in every 133 people, has celiac disease, reports the National Foundation for Celiac Awareness. Dr. William Sears notes that approximately 3 percent to 7 percent of people experience true food allergies, 90 percent of which are caused by just seven foods: soy, shellfish, wheat, tree nuts, peanuts and egg whites. The exact number caused by wheat is unknown.
Considerations
While gluten intolerance and wheat allergy are different conditions, people who suffer from either of these conditions must avoid wheat altogether. Anything listing whole wheat, spelt, triticale, bulgar, semolina, frumento, durum, graham, farina, cous cous, seitan, matzoh and cake flour should be avoided by those with wheat allergies and those with gluten intolerance. While foods labeled as gluten-free are safe for both conditions, products labeled as wheat-free may still contain gluten and should be carefully researched before being consumed by celiac patients.
