Wheat allergy versus gluten intolerance
When baking, some ingredients contain allergens such as wheat. We have therefore compiled the most important information on wheat allergy for you. You will also learn how it differs from a gluten intolerance (celiac disease).
A wheat allergy is a reaction of the immune system which, like any other allergies, is triggered by specific immunobulin E antibodies. These are directed against components (allergens) in wheat and thus cause different symptoms. The symptoms usually occur immediately after the consumption of wheat-containing foods and often manifest themselves through skin rashes or breathing problems. However, (delayed) digestive problems can also occur.
Symptoms of a wheat allergy
- swollen, itchy mucous membranes (nose, mouth, eyes)
- reddened, itchy skin (hives)
- breathing difficulties, asthma
- gastrointestinal complaints (cramps, flatulence, diarrhoea, etc.)
- allergic shock (rare, but life-threatening)
Tip: If you are allergic to wheat or other foods, they can be easily replaced during cooking and baking.
Wheat allergy versus gluten intolerance — What’s the difference?
In contrast to allergies, a gluten intolerance (celiac disease) is an autoimmune disease. When consuming gluten-containing foods, antibodies are also produced (but IgA antibodies), but these are directed against the body’s own small intestine mucosa.
If symptoms occur when eating wheat or gluten in general, although the above-mentioned diseases have been medically excluded, they may simply not be tolerated. This is referred to as gluten sensitivity. Particularly due to various nutritional and dietary trends, different types of grain repeatedly fall into disrepute and should therefore be avoided. However, a strict diet should only be followed after consultation with a doctor in order to avoid deficiency symptoms.
For an initial assessment of your allergy risk:
This article has been examined for medical correctness by Nora Zulehner, PhD.
Posted by Nicole Dopler on 2/12/2019