Wheat Allergy: Symptoms and Treatment Options BRIGITTE.de

What is a wheat allergy?

With a wheat allergy, the immune system reacts excessively to protein components in wheat. This is noticeable, for example, through skin and respiratory tract irritation after a meal; indigestion can also be delayed. Children in particular are often affected by a wheat allergy, but in many cases it regresses until they start school. In adults, an allergy to wheat often develops as part of a cross allergy to pollen allergy.

Wheat allergy or gluten intolerance?

A distinction must be made between wheat allergy and gluten intolerance (celiac disease). In celiac disease, the person affected does not only suffer from a reaction to wheat, but to all types of cereals containing gluten. In addition to wheat, this also includes barley, spelled or rye. All forms of gluten should be avoided here.

Forms of wheat allergy

In fact, there are different forms of wheat allergy. In addition to the "normal" allergy to wheat, the following types are also known:

  • WDEIA (wheat-dependent effort-induced anaphylaxis): In this form of wheat allergy, the symptoms appear after eating wheat in combination with a trigger – for example, through exercise or heavy physical activity, alcohol or medication. This form of wheat allergy can cause life-threatening complaints!
  • Baker's asthma: Wheat allergy is widespread among bakers. Wheat flour, which is used a lot in bakeries, acts as an allergen when inhaled.

The prick test can be used to determine whether there is a wheat allergy. In addition, should a diary of complaints is kept at the doctor for diagnosis.

What are the symptoms of a wheat allergy?

At a Wheat allergy can lead to the following symptoms:

  • Swelling, itching or scratching in the mouth, throat and / or eyes
  • Redness on the skin from eczema to nettle fever
  • Asthma to shortness of breath
  • Nausea, abdominal pain or cramps, vomiting, gas or diarrhea

Therapy: what helps against wheat intolerance?

With a change in diet, wheat sensitivity no longer causes problems. Not only should foods that contain wheat be avoided, but as a precaution also those that contain related cereals (e.g. spelled, einkorn, bilorn). However, this is not always easy to implement – wheat can also be found in some processed foods in which one would not suspect. It only helps here to study the packaging of the food carefully.

By the way: Gluten-free foods are not necessarily wheat-free! Because they can contain gluten-free wheat starch, to which wheat allergy sufferers also react.

Reading tips: You can find out everything about allergens and the allergic reaction here. We also explain what helps against pollen allergy.

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