Asthma and diet

Wheat allergy refers to adverse reactions involving immunoglobulin E (IgE) antibodies to one or more proteins found in wheat, including albumin, globulin, gliadin and glutenin (gluten). (The majority of reactions involve albumin and globulin. Gliadin and gluten are more rare, and gluten allergy is often confused with Celiac disease or other digestive disorders.)

Allergic reactions to wheat may be caused by eating foods with wheat or even by inhaling flour containing wheat. Allergic reactions to wheat usually begin within minutes or a few hours after eating or inhaling wheat.

The most commonly reported symptoms seen with this kind of allergy include:  atopic dermatitis (eczema), urticaria (hives), asthma, allergic rhinitis, anaphylactic shock and digestive symptoms.

Diagnosis may be easy if a person always has the same reaction after eating wheat food, but more often the diagnosis is difficult because wheat is a common food. Diagnosis usually entails a detailed patient evaluation with laboratory tests (RAST, skin *****testing). Elimination-challenge testing remains the most reliable method of diagnosis.

Avoidance of wheat and wheat-containing foods is the first step in the treatment of wheat allergy. Wheat allergic patients who have sensitivity to gluten (or gliadin) should avoid other gluten containing cereals such as oats, rye and barley. However, because wheat is a common food product, wheat elimination diets can be difficult to maintain. Children on wheat-restricted diets are severely limited in their selection of foods. Alternatives may be found in special health and diet stores and restaurants.