What about wheat?
A food allergy reaction happens when an immune response occurs, and your body reacts as if the food item is an invader or a harmful substance. An allergic reaction can be mild or severe and symptoms can occur within minutes or up to hours later. Examples of symptoms can be hives, rash, flushed skin, coughing, difficulty breathing, swelling of face, tongue, or lips, etc. The onset of food allergies can occur at any age.
The Food Allergen Labeling and Consumer Protection Act (FALCPA), requires manufactures to label their ingredients and inform the consumer of any top allergens, including wheat. If you have a known wheat allergy it is especially important to read the ingredient lists carefully every time you eat a product. Having the proper medications with you, such as an EpiPen is important. Always communicate and educate those around you to help assist staying safe from your wheat allergy.
With the FALCPA in place, it allows more comfort and security for those who have food allergies. Even with the regulation, it is still important to know what foods could contain wheat, to make sure you are educated about your allergen. Now I am not going to go through every single possibility but will include quite a few to help assist. Foods that you will want to avoid if you have a wheat allergy include wheat bread, breadcrumbs, bulgur, couscous, durum, spelt, semolina, etc. More investigation will be necessary by reading the ingredient lists for items such as candy, ice cream, baked goods, oats, salad dressings, etc. Be aware of non-food items, such as lipstick, toothpaste, play dough, medications, etc. It is important to understand the cooking process used especially when eating out, such as deep frying and to continue to make sure you are not being exposed to any wheat through cross contact, to review cross contact click here.
Is a wheat allergy the same as Gluten Intolerance and Celiac Disease?
No!
Gluten intolerance is a non-immune based reaction. Each individual has their own tolerance amount. As an example, an individual may be able to tolerate one piece of bread, while someone else may be able to tolerate three pieces.
Celiac Disease is an autoimmune disease. To keep it simple, when an individual with Celiac Disease eats gluten (wheat, rye, or barley) their body creates an immune response that attacks the small intestine, specifically damaging the villi. As a result, nutrients are not able to be absorbed. “It is estimated to affect 1 in 100 people worldwide” (What Is Celiac Disease?, 2016). “An estimated 1 in 133 Americans, or about 1% of the population has Celiac Disease” (Celiac Disease: Fast Facts | BeyondCeliac.Org, 2020). Celiac disease is hereditary or runs in families, specifically “People with a first-degree relative with celiac disease (parent, child, sibling) have a 1 in 10 risk of developing Celiac Disease” (What Is Celiac Disease?, 2016). The only current treatment is to eat a gluten free diet.
Gluten free diet?
Naturally gluten free items include fruits, vegetables, beans, seeds, legumes, eggs, fish, poultry, etc. Grains, starches, or flours include rice, soy, corn, potato, sorghum, millet, quinoa, buckwheat, arrowroot, etc. When implementing gluten free substitutes keep in mind many gluten free foods have higher fat and sugar contents than gluten containing foods, so be mindful of portions and overall quantity of these food items. Moderation is key!
When it comes to having food allergies, whether it is one or many, always focus on what you can eat and not what you can’t. When having this mentality, you are able to enjoy so many delicious food products!
References:
Celiac Disease: Fast Facts | BeyondCeliac.org. (2020, September 8). Beyond Celiac. https://www.beyondceliac.org/celiac-disease/facts-and-figures/
What is Celiac Disease? (2016). Celiac Disease Foundation. https://celiac.org/about-celiac-disease/what-is-celiac-disease/