2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Wheat allergy is a common food allergy. Wheat allergy usually occurs seconds or minutes after eating.
In wheat allergy, the immune system reacts to the proteins in wheat.
Risk factors for developing allergies to wheat are:
- heredity - if one or both of your parents have an allergy to wheat or other allergies, such as hay fever, then you are prone to this allergy;
- age - babies and young children are most at risk of developing an allergy to wheat. This is due to the fact that their immune and digestive systems are not further developed. Most children develop this allergy by the age of 16.
Symptoms of wheat allergy are - headache, nasal congestion, difficulty breathing, cramps, nausea, vomiting, diarrhea, urticaria, swelling of the skin, itching in the mouth or throat or anaphylaxis.
Anaphylaxis is a life-threatening reaction of the immune system to wheat. Anaphylaxis, in turn, can cause pale skin, fainting, pain or tightness in the chest, tightness or swelling in the throat.
In case of anaphylactic shock, seek medical attention immediately. This is a condition in which you have to react very quickly and there is a great danger to human life.
Treatment of wheat allergy
The main means of avoiding an allergic reaction or improving the condition of an allergic reaction to wheat is the most avoidable.
Avoiding wheat consumption is quite difficult. Wheat is found in many foods, even those that are not thought to contain it.
Foods that may contain wheat protein are - biscuits, cakes, rolls, bread, cereals, breadcrumbs, couscous, semolina, starch, crackers, soy sauce, dairy products, meat products, gelatin, vegetable resin and others.
In some cases, it is necessary to use drugs in the event of an allergic reaction to wheat. People who are allergic to wheat should be careful with the consumption of oats, rye and barley.
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