If you child experiences frequent colds, digestive upsets, hives or headaches, he may have a gluten allergy. Gluten is a protein present in wheat, barley and rye, which can cause an immune response in people who are sensitive it. According to Dr. Fasano of the University of Maryland Celiac Disease Research Center, at least 500,000 people in the United States have this allergy and must follow a strict gluten-free diet to obtain relief. At present, there is no known cure; however, children, who are the most common sufferers, usually outgrow this malady.
Gluten Allergy
According to the Gluten Intolerence Group, people who have a true gluten allergy experience a rise in the immunoglobulin E antibody whenever they consume a food containing gluten. This is commonly known as a "wheat allergy," although people with this condition must also avoid rye and barley. It is often confused with celiac disease, another form of gluten-intolerance. However, according to PubMed Health, this disease is caused by an immune reaction that damages the villi in the small intestines, inhibiting your ability to absorb food. A true gluten allergy does not affect your digestive system in this way, although the antibodies that attack the gluten may cause similar symptoms.
Symptoms
The symptoms of a gluten allergy usually manifest themselves within minutes to hours after a person consumes a food containing a wheat, barley or rye product. According to the Gluten Intolerance Group, these symptoms can include asthma, runny nose, arthritis, muscle pain, hives, rashes, migraines, stomach pain, nausea, vomiting, diarrhea and fever. In severe cases, it may cause anaphylaxis, a potentially deadly reaction characterized by difficulty breathing, low blood pressure, vomiting, unconsciousness and, if left untreated, death. The type and severity of the symptoms depends upon the severity of the gluten allergy and the amount and type of food consumed.
Testing and Prognosis
If your doctor suspects that you may have a wheat allergy, he may order a RAST or skin prick test, which will determine the type and amount of antibodies in your blood serum. According to Mayo Medical Laboratories, a measurement of 0.7 kilounits per liter or above of immunoglobulin E may indicate a gluten allergy. The greater the number of IgEs per liter, the stronger the allergy. This allergy is most common in babies and toddlers, who usually outgrow it as their immune and digestive systems develop.
Foods to Avoid
Wheat, rye and barley all contain gluten. Avoid any food that contain one of these ingredients or an ingredient derived from them. These ingredients include bran, couscous, semolina, germ, malt, bulger, spelt, durum, seitan, matzo, graham and farina. Some soy sauces, modified food starch, hydrolyzed vegetable protein and vegetable starch may also include wheat products. Oats are naturally gluten-free, but may be contaminated if grown alongside wheat or harvested by equipment shared with wheat. If you aren't sure whether a food contains gluten or not, read the allergy information below the ingredient list. If you still have questions, call the manufacturer.
References
- Gluten Intolerance Group; Celiac, Allergy or Non-Celiac Gluten Intolerance: What is the Difference?; Cynthia Cupper
- Asthma and Allergy Foundation of America: Wheat Allergy
- PubMed Health: Celiac Disease -- Sprue
- Mayo Medical Laboratories: Test Number 82894: Gluten, IgE
- MayoClinic.com; Wheat Allergy; Mayo Clinic Staff; July 2011
- Kids with Food Allergies Foundation; How to Read a Label for Wheat Allergy; October 2009
