How to Detect a Wheat Allergy

Wheat allergy is an immune system reaction caused by the body treating a harmless substance (wheat) as an invader and sending out histamines to fight it. Only about one in 200 people has a true wheat allergy; it's most common in children between the ages of 3 and 5 who have other food allergies. It's usually outgrown. Wheat allergy often is confused with wheat or gluten intolerance, an inability to digest wheat properly. There are signs and symptoms to watch for if you suspect you have a wheat allergy, but the only way to tell for certain is an allergy test.

Instructions

1

Note your reactions to different foods. Signs and symptoms of a wheat allergy include hives or rash, watery eyes, itchy or swollen mouth and throat, difficulty breathing, nausea or vomiting, nasal congestion and diarrhea. It also can cause a severe, full-body reaction called anaphylaxis, which requires emergency medical care. Symptoms of anaphylaxis are chest pain, swollen throat, blue skin, weak pulse, dizziness or fainting, trouble swallowing and breathing problems.

2

Keep a food diary detailing the food you consume and your physical reactions. Wheat is a common ingredient, and you might be reacting to other allergens included in wheat-based foods, rather than to the wheat itself.

3

Read food labels carefully. Go on a wheat-free diet and see if you have any improvement in your symptoms. (See the Resources section for wheat-free recipes.)

4

Be aware of possible cross-reactions. Some people with wheat allergies also have sensitivity to such related grains as rye and barley. Wheat allergies also can be triggered by inhaling wheat flour. This is sometimes called baker's asthma.

5

Food allergies can only be diagnosed through an allergy test. Bring your food diary and be prepared to tell your doctor about your symptoms (type and time of onset after eating wheat), family history of allergies and other possible causes of the allergy symptoms, such as recent changes in medication.