Wheat

An allergic reaction to one of the proteins in wheat is known as a wheat allergy. Children typically suffer the most from it. Although, by the time they become 10 years old, children with a wheat allergy frequently outgrow it. A wheat allergy, like other allergies, can cause stomach pain, hives, vomiting, rashes, swelling, and, in extreme cases, anaphylaxis. It is frequently mistaken for celiac disease and non-celiac gluten sensitivity, which can present with the same gastrointestinal symptoms. True wheat allergies, on the other hand, result in an immunological reaction to one of the many proteins contained in wheat. This response could be severe, and occasionally even deadly.

Gluten is a particular protein that is also present in wheat and is the cause of both celiac disease and non-celiac gluten sensitivity. In 10 to 30% of cases, celiac disease can be deadly, but this is uncommon because the majority of sufferers are able to safely avoid gluten. Wheat and other grains that contain gluten protein must be avoided by those who have celiac disease or non-celiac gluten sensitivity. Those who are allergic to wheat need just avoid wheat and can consume gluten from non-wheat cereals. Skin-prick tests are frequently used to identify wheat allergies. The sole remedy is to stay away from items that include wheat and other grains. This calls for staying away from meals, as well as cosmetic and beauty items, that include wheat.