Anaphylactic shock, or anaphylaxis, is a potentially life-threatening allergic reaction that occurs after exposure to an allergen. Going into anaphylactic shock after consuming wheat indicates the person is allergic to one of the proteins in wheat, which include albumin, globulin, gliadin and gluten.
Physiology
When you are exposed to a foreign substance, your immune system produces specific disease-fighting proteins called antibodies. These antibodies attach to the foreign substance and attack it in an attempt to render it harmless so it cannot cause damage to the body. If you are allergic to wheat, your immune system mistakenly identifies the protein in wheat as a foreign substance. It creates antibodies that attack those proteins whenever your body is exposed to wheat. In addition to the antibodies, the immune system also releases a chemical called histamine, which causes widespread inflammation. While most allergic reactions are not life threatening, some people who are severely allergic to wheat experience anaphylactic shock when exposed to the proteins in wheat.
Symptoms
According to MayoClinic.com, symptoms of anaphylactic shock usually begin within minutes of exposure to the wheat protein. Symptoms may include hives, flushing, pale skin, skin warmth, a lump in the throat, swollen tongue and throat, wheezing, weak pulse, nausea, vomiting and diarrhea. Anaphylactic shock may also result in fainting, low blood pressure and difficulty breathing, which are classified as the most dangerous symptoms. If you experience any of these symptoms after consuming wheat, it is vital to seek emergency treatment immediately.
Treatment
Treatment for anaphylactic shock depends on your state at the time. Treatment may include injections of epinephrine, which reduce the severity of your body's allergic response, and administration of oxygen, which helps you breathe. You may also receive intravenous administration of antihistamines and cortisone, which reduce inflammation and open your airways to allow you to breathe.
Prevention
If you are allergic to wheat, the only way to prevent anaphylactic shock is to avoid wheat and wheat products completely. It is important to familiarize yourself with the names of ingredients that contain wheat and to read all labels thoroughly. Gluten-free foods include wheat-free alternatives to popular products like bread and pasta. When eating out, inform your server you are allergic to wheat so as to avoid any contamination.
Considerations
It is important to note that a wheat allergy differs significantly from celiac disease, which is an intolerance to the protein gluten, found in wheat, barley and rye. While celiac disease causes uncomfortable symptoms and may lead to malnutrition, people with this condition do not experience a life-threatening reaction after consuming wheat products.
