alexa Wheat Allergy | Australia | PDF | PPT| Case Reports | Symptoms | Treatment

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Wheat Allergy

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  • Wheat Allergy

     Pathophysiology: Wheat allergy, the most prevalent food allergy, is most common in young children, usually developing in the infancy and toddler years. Some infants and young children will appear to lose their wheat allergies between the ages of three and five, however some will merely be in remission until their 20s or 30s. Some children will continue to experience wheat allergies throughout their lives. While wheat allergies that develop in adolescence or adulthood are rare.

  • Wheat Allergy

    Symptoms: Many wheat allergy symptoms are similar to those reactions a person has to airborne allergens like pollen and dust. You may notice your infant or young child experiencing an itching and swelling of the mouth, throat, or skin when products containing wheat have been ingested. Itchy or watery eyes and congestion may also be present. Because of this, it may be easy to mistake a wheat allergy for regular airborne allergies.

  • Wheat Allergy

     Disease Statistics: Australian Bureau of Statistics reveals that almost 4 million people in Australia reported avoiding a food type because of allergy or intolerance. Of those, about 560,000 were children aged between two and 18 years. In this group, girls were more likely than boys to be susceptible. However, about 71,000 boys were reported as having an allergy or intolerance to peanuts, compared with only 39,000 girls.

  • Wheat Allergy

     Treatment: Avoidance of wheat and wheat products such as wheat starch, processed foods that contain starches, thickeners and modified starches, food additives containing modified starches, medications containing wheat fillers, vitamin/mineral supplements containing wheat fillers. Allergic reactions are generally treated one of two ways: with antihistamines or with epinephrine. For mild reactions, taking an antihistamine at the first sign of a reaction will reduce your symptoms and relieve pain or discomfort.

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