If you have wheat allergy, exposure to a wheat protein primes your immune system for an allergic reaction. You can develop an allergy to any of the four classes of wheat proteins — albumin, globulin, gliadin and gluten.
Sources of wheat proteins
Some sources of wheat proteins are obvious, such as bread, but all wheat proteins — and gluten in particular — can be found in many prepared foods and even in some cosmetics, bath products and play dough. Foods that may include wheat proteins include:
- Breads and bread crumbs
- Cakes and muffins
- Breakfast cereals
- Hydrolyzed vegetable protein
- Soy sauce
- Some condiments, such as ketchup
- Meat products, such as hot dogs or cold cuts
- Dairy products, such as ice cream
- Natural flavorings
- Gelatinized starch
- Modified food starch
- Vegetable gum
- Jelly beans
- Hard candies
If you have a wheat allergy, you might also be allergic to barley, oats and rye — but the chance is slim. If you're not allergic to grains other than wheat, a wheat-free diet is less restrictive than a gluten-free diet.
Wheat-dependent, exercise-induced anaphylaxis
Some people with a wheat allergy develop symptoms only if they exercise within a few hours after eating wheat. Exercise-induced changes in your body either trigger an allergic reaction or worsen an immune system response to a wheat protein. This condition usually results in life-threatening anaphylaxis.
May 17, 2014
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