Wheat Allergies
Wheat allergy is a very common food allergy that exists mostly in children but it can also develop in adults. Usually children do not develop allergies after the age of 3 to 5.
There are many foods in super market that contain wheat, even the ones that are not easy to guess. Cakes, breads, pasta, noodles or spaghetti, beer, soy sauce, ketch up, crackers, couscous, substances in coffee, dairy products, dumplings, starch, chocolate drinks, malted milk, vegetable protein, genetically modified foods, soy sauce and cereals have wheat in them. Your health care professional usually diagnoses wheat allergies by asking your food diary, skin or blood test. Unfortunately once you’ve developed wheat allergy there are no treatments except avoiding wheat. Taking antihistamines and epinephrine might help but talk to your health care professional before taking any medications. It’s necessary to seek professional health care if you are allergic to wheat. Usually the immune system of people with wheat allergies cannot respond to an existing protein in wheat. Our immune system is designed to protect us from foreigners such as viruses, bacteria or toxic substances. When our immune system gets confused and attacks a good or normal substance it performs as it would against bacteria or virus.
When body immune system feels attacked by a protein in wheat, it will defend itself by building antibody against that substance. When the body develops allergen (anti body for allergic substance which in this case is wheat protein), the immune system becomes sensitive to it and it protects the body against the substance as is the substance is a harmful bacteria. People might also develop allergic reaction by wheat consumption and exercising within few hours of wheat protein consumption. The changes in our bodies when we exercise can trigger the immune response. This condition can lead to anaphylaxis (an emergency condition) and is a matter of life and death.
Some people who work in bakeries can develop allergies by breathing wheat flour and usually the symptoms are short of breath; this allergy is known as baker’s asthma. Some people might also develop food sensitivity rather than allergies known as gluten sensitivity. In some cases, the person’s immune system might react to gluten known as celiac disease. Some people can have both celiac disease and wheat allergies. There are few risk factors that can contribute to wheat allergies such a family history or age.
For example, a health problem like obesity can result in diabetes type 2. Having a parent or a family member with wheat allergies, hay fever or asthma can result in wheat allergies. The other risk factor is age. Infants and babies are more likely to develop allergic reaction to wheat when their immune system is not mature enough to deal with wheat allergies.
Wheat allergy has different symptoms such as respiratory problems, nasal congestion, asthma, upset stomach, diarrhea, atopic dermatitis, swelling and irritation of throat or mouth, vomiting, itchy or watery eyes, lack of concentration, hives or itchy rashes and nausea. A life threatening allergic response is anaphylaxis. The anaphylaxis symptoms are chest pain and tightness, swallowing difficulties, weak pulse, serious drop in blood pressure (hypotension), severe respiratory problems or pale and blue skin. In case of anaphylaxis, the person needs urgent medical attention. Usually the body shows allergy to at least one of the protein in wheat such as globulin, albumin, gliadin and glutenin. If you or your loved ones are allergic to wheat, check out the best restaurants in Seattle and east side that serve gluten-free dishes.
