In our last blog series, readers learned all about celiac disease. Often times, people do not even think about the possibility of a wheat allergy. Today, we are starting a new series sharing the difference between celiac disease and a wheat allergy.

Celiac disease vs. wheat allergy:

To begin, celiac disease is an immune reaction to gluten. What is gluten? We usually know what gluten can be found in- pastas, bread, and breading on chicken.

Gluten is a protein found in these foods. There are multiple different forms of protein in wheat that may cause allergy symptom, including gluten. Celiac disease and a what allergy involve separate parts of the immune system and different types of reactions.

Although the symptoms may be similar, there are differences between the conditions. Many people think celiac disease is an allergy to gluten. However, it is just a sensitivity.

Wheat allergy:

A wheat allergy is a true allergy. Celiac disease is an autoimmune disease. People that have a true wheat allergy can usually eat grains such as barley and rye.

On the other hand, people with celiac disease cannot eat barley, rye, or wheat. If you are reading this, you are way more likely to have celiac disease than a wheat allergy because wheat allergy is much more common in young children than in adults.

Children usually grow out of the allergy as they get older. On the rare occasion someone has a what allergy, if they exercise after or while consuming wheat, it can be life-threatening. Symptoms are as follows:

  • rapid, weak pulse
  • difficulty breathing
  • throat closing
  • nausea
  • vomiting

Then, there is bakers’ asthma. This is a form of what allergy that afflicts people who work in bakeries. Who knew desserts could be so deadly?

People that experience repeated inhalation exposures to wheat or flour can have respiratory symptoms that mimic regular asthma. All of the forms of wheat allergy discussed are said to involve the immunoglobulin E form of antibodies in your immune system. Your doctor can test for IgE, or immunoglobulin E, levels with a simple blood test.

Diagnosing wheat allergy:

Doctors usually use what’s called a skin prick test. This involves a very swift prick to your skin with a tiny needle that has a small amount of wheat protein on it.  If you have ever been tested for allergies, you know what this looks like.

If the patient develops a red bump on the skin where it is pricked within fifteen minutes, it is likely they have a wheat allergy. Doctors may also order IgE along with other blood tests to help diagnose a what allergy.

Additionally, doctors usually ask patients to keep a detailed list of foods and drinks consumed along with any symptoms felt.

Come back next week as we share more about celiac disease and wheat allergies. Make an appointment to get tested for either.

Staff Writer