Nutrition Myths
Advertisement

Wheat Allergy

Wheat allergy is quite rare and is much more common in children than in adults. It is one of the common food allergies, but it can also be caused by contact with wheat, or by breathing wheat dust, as may happen people who work with wheat. There are four common wheat allergens, gluten being only one of them. Besides these four, there are 27 other potential allergens in wheat.

Symptoms of wheat allergy commonly show up two hours after eating food with wheat. The most common symptoms are hives, wheezing, a hoarse voice as well as stomach pain, diarrhea, itching, congestion and nausea.

As with other allergies, the most dangerous reaction to wheat is anaphylaxis, which can be deadly without urgent medical intervention.

About one percent of children have wheat allergy, but most of them outgrow it. This allergy is rare in adults. (1, 2, 3, 4)

Related Posts

Are you having too much caffeine? Since the maximum caffeine consumption varies greatly between individuals, every consumer should establish their own limit by basing it on the official recommendations and their sensitivity level to caffeine or their gen...
Why we are not protected in Australia and NZ against trans fats? Since there are no restrictions on trans fats production and their labelling is not mandatory, Australians and New Zealanders have no way to avoid foods high in industrially produced trans fats.
Why are trans fats harmful? Trans fat is one of the most harmful component in foods. There is strong evidence proving that they affect cardiovascular health, one of the top killers in the western world.
How to cook beans to avoid lectin poisoning? Cooking kidney beans and other legumes requires high temperatures to reduce a toxin called phytohaemagglutinin. Cooking beans in low temperatures may increase the toxicity levels to 5 times or more.
Advertisement
Advertisement

Get updates

Receive regular updates on nutrition myths, facts and curiosities. All based on the latest scientific evidence.