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.
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.
An estimated 1 in 133 Americans, or about 1% of the population, has celiac disease. Food allergies are a growing food safety and public health concern that affect an estimated 4%–6% of children in the United States. .
Dr. Joseph Murray, a gastroenterologist at the Mayo Clinic in Rochester, Minn., and his team looked at blood samples taken from Americans in the 1950s and compared them with samples taken from people today and determined it wasn't just better diagnosis driving up the numbers. Celiac disease actually was increasing. Indeed, the research confirms estimates that about 1 percent of U.S. adults have it today, making it four times more common now than it was 50 years ago.