Whole-wheat flour — and the products made from it — contains three nutrient-rich sections: the bran, germ and endosperm. White flour and its products, on the other hand, have the bran and germ removed. Despite this difference in processing, someone that is allergic to whole wheat will also be allergic to all products that contain wheat, even processed white products. However, there can be confusion when a gluten intolerance known as celiac disease is thought to be a wheat allergy.
Cause of Reaction
There are four different classes of proteins in wheat that can cause allergies: albumin, globulin, gliadin and gluten. Any of them can cause an allergic reaction. This reaction occurs when your body mistakenly identifies one of these proteins as something that can harm you and creates an antibody. The tricky part of a wheat allergy is that it is in more products than you might expect. While wheat is in the usual suspects such as breads, cookies, cereals and pasta, it is also in beer, soy sauce, ketchup, hot dogs, jelly beans and some dairy products, among others.
Symptoms
If you have a wheat allergy, you can experience symptoms of a reaction within minutes to hours of consuming a wheat product. Symptoms include hives, rash or swelling of the skin; itchy, watery eyes; swelling and irritation in the mouth and throat; difficulty breathing; nausea or vomiting; or diarrhea. Those who have a serious wheat allergy could experience anaphylaxis, the symptoms of which include a swelling and tightening of the throat or chest; serious trouble breathing and swallowing, dizziness or fainting and a fast heartbeat.
Medical Treatment
Medical treatment might be required when you experience an allergic reaction to whole wheat, particularly if you experience anaphylaxis. If you know that you will have an anaphylactic reaction, you should carry two doses of epinephrine, often called an EpiPen. For a mild reaction, ask your doctor about a prescription or over-the-counter variety of antihistamines, which should relieve symptoms.
Wheat Allergy vs. Celiac Disease
While wheat allergies and celiac disease are often confused, they have different causes and reactions. Celiac disease refers specifically to intolerance to gluten, a protein in wheat, rye and barley. It typically causes intestinal distress and damages the lining of the small intestine, preventing it from absorbing parts of food.
Minimizing Reactions
While the best way to avoid a reaction is to not eat wheat products, it can be challenging. Read all labels carefully, even if you do not suspect wheat is in the product, as gluten is often used as a thickener in unexpected places. You can also purchase gluten-free foods. Even though they are designed for those with celiac disease, they are wheat-free and are safe with those for allergies.
