Wheat allergy is a common food allergy among young children, according to MayoClinic.com. To prevent an allergic reaction, sufferers need to avoid all foods that contain wheat or a wheat protein. Wheat allergy is especially debilitating since many common foods contain the grain. If you suspect your child has a wheat allergy, consult your doctor about an allergy test.
Causes
Wheat allergy, like all food allergies, results when your immune system produces antibodies against a protein found in food. Wheat has four proteins that can cause an allergic reaction; albumin, globulin, gliadin and gluten. If your immune system has produced antibodies even once, every time you eat wheat, your immune cells are activated and produce histamine and other chemicals that cause the symptoms of allergy. Eating any type of food that contains wheat, including breads, cakes, cookies, cereals, crackers, pasta, condiments, dairy products, candies, hot dogs, soy sauce and foods with natural flavorings, can trigger the allergic reaction.
Onset
Wheat allergy usually occurs in early childhood and is most common in babies and toddlers, because young children do not have fully developed immune or digestive systems. However, most children outgrow wheat allergy between ages three and five, according to MayoClinic.com. Wheat allergy does not usually develop in adulthood. Your risk of getting a wheat allergy is higher if you have a family history of food or other allergies.
Symptoms
Wheat allergy can cause a variety of symptoms, including hives, rashes, watery eyes, nasal congestion, cramps and diarrhea. The symptoms generally occur within minutes to a few hours after eating wheat. Sometimes wheat allergy can cause an anaphylactic reaction associated with chest pain, swelling of the throat and difficulty breathing. Anaphylaxis can be fatal, making it essential you go to the emergency room for epinephrine injection. If you or your child has a history of anaphyaxis, you should carry two doses of epinephrine with you at all times.
Considerations
The only way to prevent an allergic reaction is to avoid all products that have wheat, according to MayoClinic.com. This includes any product that contains gluten flour, bran, farina, graham, bulgur, durum and semolina. Use products that are made with rice flour, corn flour, corn meal, sorghum flour, potato starch or tapioca starch. Gluten-free foods are suitable for people with both celiac disease and wheat allergy. If you accidentally consume a food that contains wheat, you can take an over-the-counter antihistamine to ease the symptoms.
