Wheat Allergy Versus Wheat Intolerance
Many food allergies are confused with a food intolerance. A wheat allergy typically is confused with a wheat intolerance and if you dig even further can be confused with a gluten allergy as well as celiac disease. How you manage your reactions or intolerance can be very different so it is very important to know the difference between a wheat allergy and a wheat intolerance.
Millions of people suffer from allergies caused by a variety of sources both internal and external. External allergies are usually caused by airborne allergens like pollen or dust or environment factors like chemicals. Food allergies are usually the culprit when it comes to the internal reactions. They can be caused by certain foods that we eat, like seafood, peanuts or eggs. Wheat allergies fall into this category and is known to cause many uncomfortable reactions for the person involved.
A wheat allergy can be particularly hard to manage because wheat is found in so many different places. There are products that contain wheat like flour. There are ingredients like gluten that contain wheat and then there are the variety of foods like pasta and breads that contain wheat. We have broken it down this way because in order to manage your allergy you have to be aware of all the different ways you can come across "wheat".
How do You Differentiate Between a Wheat Allergy and a Wheat Intolerance
A wheat allergy and a wheat intolerance are two very different problems. True allergies involve the immune system whereas an intolerance does not cause a reaction from the immune system. A wheat allergy is an auto-immune response that can cause a variety of symptoms. The signs and symptoms of wheat allergy include:
*coughing
*vomiting
*asthma
*other breathing problems
Depending on the person it can cause anaphylaxis which can be fatal. True food allergies are rare and a wheat allergy is not an exception to that. A true allergic reaction to wheat is present in less that one half percent of the population.
Wheat intolerance is more typical and involves a person reacting to the gluten ingredient found in many wheat products. The gluten is a complex protein used so that the wheat will stick together and will rise when baked. Gluten can be found in other grains like rye and barley. It can also be found in oats that may be contaminated in the production process of the other grains. This intolerance continues to grow and can affect upwards of 14% of the population.
A wheat allergy produced sudden reactions while a wheat intolerance does not. The symptoms of wheat intolerance may seem less obvious and many people confuse it with something else or dismiss them as a normal part of life. The symptoms of a wheat intolerance include:
*eczema
*depression
*gastrointestinal upset
*low blood iron
One may dismiss a food intolerance as "That food just doesn't agree with me" but you should consider that there are serious health risks associated with both a wheat allergy and a wheat intolerance. These risks can be long term causing or contributing to conditions such as:
*diabetes
*anemia
*bowel cancer
Whether you have a wheat allergy or a wheat intolerance the best treatment is an elimination diet. There may be a specific wheat allergy diet that your allergist or nutritionist may recommend. These diets may be difficult to maintain but they are a must if you want to live as healthy as possible as well as avoid the serious health conditions that can be caused by this problem.
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Question about celiacs and similar disorders?
I have been iron deficient (but not anemic) with small red blood cells for over a year. For a while I was taking an iron supplement (ferrous gluconate) and was feeling much better (more energy, etc). My doctor ran a blood test and said I could stop taking the extra iron and just take my multivitamin. I’m on depo-provera, so I don’t have a period, which would be the standard cause of iron deficiency in women, but I’m not losing any blood. I’m a meat eater so it’s not a vegitarian thing. It has been a few months and I feel like crap again. I’ve tried taking the iron supplement again but my stomach will not tolerate it (I ended up with an impaction about six months ago because of it) and now after stoppinjg the iron I am having diarrea, bad stomach cramps, and nausea (especially after eating). I am wondering, since I seem to have a malabsorption problem if celiacs or something similar (such as a wheat allergy) could be causing my symptoms. Any feedback from people who’ve experienced the same thing would be great. I’m thinking of trying a gluten-free siet and seeing if that makes a difference, but my worry is going to my doctor and having the symptoms be gone so there’s no proof of what’s wrong. Thanks.
It’s definitely possible. I had low b12 and foliate when I was in my teens. I ate a good diet and there was no obvious reason for my deficiencies. I took tablets to help, but it did nothing.
When I was 17 I was diagnosed with Celiac Disease. My Mum had an iron deficiency for years and was diagnosed with Celiac Disease too.
Since going gluten free my deficiencies have gone, and my Mum has had a few problems with deficiencies, but overall it’s been much better.
Do not try a gluten free diet! That’s the most important thing! Go and see your doctor and ask to be tested for Celiac Disease. Any good doctor would order this test when someone was presenting with a deficiency. If you’re eating gluten free before the test you risk having a negative result even when you have it. The antibodies that are tested are only elevated if you’ve been eating gluten. You also probably wont notice any difference being on a gluten free diet, it took me at least 6 months to feel any better and after 1 year I started to feel that this was the right way to eat for me.
If your blood test comes back positive, you’ll probably be referred to have a biopsy. It’s not pleasant, but it confirms the damage. If your blood test is negative it doesn’t mean you don’t have it. The blood test is about 90% accurate. The biopsy is said to be the ‘be all and end all’, but there have been cases where they’ve missed the damage. There are also people who are sensitive to gluten, but don’t have Celiac Disease. Some doctors suggest if your tests are normal you can try a gluten challenge. This involves eating a gluten free diet for a set amount of time and then reintroducing it. If your symptoms come back when you eat gluten, then you have a problem with it.
Go to your doctor and have the blood test ASAP!
Good luck!
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