Wheat allergy is an immune system reaction to proteins found in wheat, including gluten and others like albumin, globulin, and gliadin. When someone with wheat allergy consumes wheat products, their immune system identifies the proteins as harmful, triggering an allergic response. Unlike celiac disease or gluten sensitivity, wheat allergy can cause immediate and potentially severe allergic reactions, such as hives, swelling, and even anaphylaxis.
Who Needs Treatment?
Patients who experience:
- Hives, rashes, or skin irritation after eating wheat
- Nasal congestion, sneezing, or asthma symptoms post-consumption
- Nausea, vomiting, abdominal cramps, or diarrhea
- Swelling of the lips, face, tongue, or throat
- Difficulty breathing, wheezing, or dizziness after eating wheat-based foods
Types of Wheat Allergy Conditions Treated
- Classic Wheat Allergy: IgE-mediated reaction that occurs soon after wheat consumption
- Exercise-Induced Wheat Allergy: Allergic reaction triggered when physical activity follows wheat ingestion
- Baker’s Asthma: Occupational asthma from inhaling wheat flour, common in bakery workers
- Non-IgE-Mediated Wheat Allergy: Delayed reactions involving the gut, often in children
- Cross-Reactive Grain Allergies: Allergy to other grains like barley or rye due to similar proteins
