People with wheat allergy have an abnormal immune response to one or more of the proteins present in wheat.
It is important to distinguish between wheat allergy and “gluten intolerance”. Gluten is a protein present in wheat and gluten intolerance is caused by the inability to digest it. Gluten sensitivity is a group of diseases in which wheat ‘prolamins and glutelins’ cause increased sensitivity and lead to inflammation of intestines. In wheat allergy there is an immune reaction for proteins found in the wheat.
Cross Reaction: Most of the members of grain family such as barley, oats, rice, millet, and rye can emulate similar reactions as wheat allergy.
Other Name: Gluten
Hidden Sources: Beer, Breadcrumbs, Hot Dogs, Ice Creams, Food Thickeners, Natural Flavorings, Deli Meats, French Fries, Soy Sauce, Starch, All Purpose Flour, Bulgur (cracked wheat), and other processed Snacks.