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.

 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.

Disease Statistics: The study included 1,812 men and women, aged 20 to 44 years and residents in three areas of Sweden who participated in the European Community Respiratory Health Survey. The study group included a random sample of 1,397 subjects from the general population at the three centers. Of these, 85 (6%) had specific IgE antibodies to one of the food allergens and 345 (25%) reported symptoms of food intolerance.

Treatment: 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. For anaphylaxis, an epinephrine shot will need to be administered through an auto-injector or by a medical professional.