Causes Of Wheat Allergy

An allergic reaction is a bit like a case of mistaken identity by the immune system of the body. Normally, your immune system produces antibodies to protect the body against bacteria, viruses or toxic substances.

If you have a wheat allergy, your body creates a protein that causes anti-allergy is found in wheat. In other words, the immune system mistakenly identifies this protein as something that could harm you. Once the body develops antibodies that cause the allergy to a specific agent (allergen) - in this case, a wheat protein - your immune system is sensitive. When you eat wheat, their immune system mounts an attack.

There are four different kinds of proteins in wheat that can cause allergies: albumin, globulin, gliadin and gluten. Each of them can cause an allergic reaction.

Protein sources of wheat

According to some sources of wheat proteins are evident, such as bread, but all the proteins in wheat - gluten, and in particular - can be used in a range of ready meals and, sometimes, in cosmetics. Foods that contain wheat proteins are as follows:

Bread

Cakes and muffins

Cookies

Breakfast cereals

Pasta

Couscous

Flour

Semolina

Spelt

Cookies

Beer

Hydrolyzed vegetable protein

Soy sauce

Condiments such as ketchup

Meat products, such as hot dogs or sausages

Dairy products like ice cream

Natural flavors

Gelatinized starch

Food modified starch

Vegetable gum

Licorice

Jelly beans

Hard candy

If you have a wheat allergy, you may be allergic to other cereals with similar proteins. Grains related include:

Barley

Oats

Rye

Wheat-dependent induced anaphylaxis

Some people with wheat allergies develop symptoms if they exercise a few hours after eating wheat. Changes in your body in relation to the exercise or an allergic reaction or increasing the immune response to wheat protein. This condition usually results in life-threatening anaphylaxis.

If you have any exercises related to a wheat allergy, you may experience an anaphylactic reaction after eating or drinking anything with wheat and aspirin or diclofenac (Cataflam, Voltaren) in hours.

The link between these seemingly unrelated factors may be that exercise and aspirin use similar biological mechanisms to trigger an allergic reaction to wheat.

Asthma Baker

Baker's asthma is an allergic reaction to wheat flour and other flour. As the name suggests the disease is a particular problem for bakers or anyone who works with cooked wheat flours. The allergic reaction is caused by the inhalation of flour instead of eating it. Baker's asthma is mainly due to respiratory problems. But people with baker's asthma can usually eat cooked wheat products without reaction.

Celiac Disease

Celiac disease or gluten sensitive enteropathy, is considered a food sensitivity, rather than a food allergy. Celiac disease is an abnormal reaction of the immune system to gluten affects the small intestine. This condition can lead to malabsorption of essential nutrients from food. A person may have a wheat allergy and celiac disease so.