Wheat allergy is an immune system reaction to the proteins found in wheat. Symptoms can range from allergic rhinitis and gastric distress to the life-threatening allergic reaction known as anaphylaxis. Proteins found in wheat that trigger symptoms include:

• Albumin
• Globulin
• Gliadin
• Glutenin (gluten)

Consumption of food triggers most allergic reactions related to wheat, although inhalation of flour can also cause symptoms (a condition known as baker’s asthma). Symptoms usually appear within minutes to a few hours of exposure.

The only effective way to prevent symptoms related to wheat allergies is to avoid all foods that may contain the allergens. This can be difficult, as wheat is found in many food products. A dietician can help plan a diet safe for those who are allergic to wheat.