If you suffer from an allergy to wheat, your body will create an immune system reaction producing antibodies in response to the proteins found in wheat, including gluten. When a person is allergic to wheat, symptoms often appear immediately or within a very short time after eating anything containing wheat or wheat gluten. Learn to recognize symptoms of a wheat allergy so you can respond properly if symptoms appear.
Head and Mood Changes
The Wheat-Free website reports that headaches after eating wheat are common in wheat allergies. There may also be fatigue, dizziness, fainting, tiredness and lethargy. They also mention the possibility of depression and mood changes as a reaction to eating wheat.
Joint and Muscle Pains
Joint pain, stiffness, aching of muscles and arthritis have been reported in people with wheat allergies, according to the Allergized website.
Skin Inflammation
Hives, rash, itching, irritation and swelling in red patches on the skin may be seen after eating wheat, reports the Mayo Clinic, and the Merck website includes eczema.
Nose, Respiratory System Troubles
Breathing problems, asthma, nasal congestion, sneezing and discharge, may appear from wheat allergies, the Merck website Science in Africa points out.
Digestive, Mouth and Throat Impacts
Nausea, vomiting, diarrhea and cramps may appear with a wheat allergy, according to Allergized. Swelling and irritation of the mouth, lips and throat, accompanied by itching and anaphylaxis are severe reactions that you may experience if allergic to wheat, according to the Mayo Clinic
Whole Body Temperature Sensitivity
The Allergized website comments on a how a person may experience reactions to eating wheat after being exposed to heat or cold as in after becoming overheated during exercise or a hot shower. Red, swollen skin reactions have been noted. Other situations mentioned have to do with reactions to wheat after being exposed to cold weather where the face, neck and hands show symptoms.
Other Considerations
Cross-reactivity has been seen with wheat allergies where other grains have the same or similar proteins, gluten for example, which cause allergic reactions as with eating wheat, explains the Science in Africa website.
