Allergies Food Allergies Common Types What Is a Wheat Allergy? Not to Be Confused With Gluten Intolerance By Jill Castle, MS, RD facebook twitter linkedin Jill Castle, MS, RD, is a childhood nutrition expert, published book author, consultant, and public speaker who helps parents nourish healthy kids. Learn about our editorial process Jill Castle, MS, RD Medically reviewed by Medically reviewed by Daniel More, MD on November 07, 2019 Daniel More, MD, is a board-certified allergist and clinical immunologist with a background in internal medicine. Learn about our Medical Review Board Daniel More, MD Updated on November 08, 2019 Print Verywell / Zorica Lakonic A wheat allergy is a common food allergy affecting approximately 2 million US adults. Wheat allergy is common in children, however, most outgrown their allergy by the age of 16 years. While a wheat allergy most often develops in early childhood, people can manifest with symptoms at any stage of their life, including later adulthood. However, the later in life you develop a wheat allergy, the more likely you will be faced with a permanent condition. Types and Symptoms of Wheat Allergy Wheat allergy symptoms can vary in severity from a mild, flu-like condition to a life-threatening, all-body reaction (known as anaphylaxis). The speed by which symptoms develop can also vary. With an IgE-mediated reaction, in which the body responds to an antibody known as immunoglobulin E (IgE), the symptoms can occur within minutes or hours of eating wheat. With a non-IgE-mediated reaction, symptoms may not appear until a day or two later as a result of other components of the immune system aside from IgE A wheat allergy can affect one or several organ systems at once and may include: Digestive symptoms, including abdominal pain, bloating, nausea, diarrhea, and vomitingRespiratory symptoms, including rhinitis, asthma, wheezing, and respiratory distressDermatologic symptoms including eczema, hives, blisters, and the swelling of the hands and faceOropharyngeal symptoms including mouth and throat itchiness, coughing, and the swelling of the tongue and throatNeurological symptoms such as headaches, dizziness, blurred vision, confusion, and seizures In more severe forms of anaphylaxis, people will commonly describe a "feeling of impending doom" in relation to their deteriorating state. Managing Your Wheat Allergy As with all food allergies, the management of a wheat allergy involves the complete avoidance of wheat in any form. This can be difficult since wheat is found in a plethora of everyday products from cereals and bread to cookies and pasta. In fact, around 75 percent of all grain products in the U.S. is comprised of wheat, making this a particularly tough allergy to manage. To address the growing concern, the U.S. Food and Drug Administration requires all wheat-containing food products to be properly labeled so that consumers can avoid them if needed. It is also important to note that, while the majority of gluten-free foods are also wheat-free, not all are. So, as with any other food product, it is vital you check the food label and avoid the mistake of thinking that "gluten-free" and "wheat-free" are the same thing. They are not. To differentiate, gluten is a protein found in many different types of grain. Persons who are gluten-intolerant are those who experience a reaction when exposed to all grains of the Pooideae subfamily, including wheat, barley, rye, and oats. Overview of Gluten Allergy By contrast, persons diagnosed with a wheat allergy—meaning wheat specifically—will only react to wheat and usually be fine with barley, rye, or oats. How to Spot Hidden Wheat Even though wheat must be clearly labeled on food labels in the U.S., there are times when it can be hidden in the ingredients list. Here are some of the terms used by manufacturers which ultimately mean wheat even if it isn't clearly spelled out: FlourEnriched FlourGlutenHigh-gluten flourHigh-protein flourWheat germFarinaSemolinaDrumModified starchBranGraham flourCouscousCracker crumbsEinkornEmmerFarroKamutSeitanFuSpeltTriticale Manufacturers will also use the phrase "may contain wheat," or "made in a facility that processes wheat." If your reaction to wheat has been severe enough to require emergency care or hospitalization, you will likely want to steer clear of these products just to be safe. The same applies to certain cosmetics, hair care products, vitamins, and pet foods which may contain trace amounts of wheat and accidentally contaminate your hands or cooking surfaces. Was this page helpful? Thanks for your feedback! Get one simple hack every day to make your life healthier. Sign Up You're in! Thank you, {{form.email}}, for signing up. There was an error. Please try again. What are your concerns? Other Inaccurate Hard to Understand Submit Article Sources Verywell Health uses only high-quality sources, including peer-reviewed studies, to support the facts within our articles. Read our editorial process to learn more about how we fact-check and keep our content accurate, reliable, and trustworthy. Gupta RS, Warren CM, Smith BM, et al. Prevalence and Severity of Food Allergies Among US Adults. JAMA Netw Open. 2019;2(1):e185630.doi: 10.1001/jamanetworkopen.2018.5630 Cianferoni A. Wheat allergy: diagnosis and management. J Asthma Allergy. 2016;9:13-25. doi: +10.2147/JAA.S81550 American College of Allergy, Asthma & Immunology. Wheat Allergy Kids With Food Allergies. A Division of the Asthma and Allergy Foundation of America. Wheat Allergy Additional Reading Gupta, R. and Springston, E. "The prevalence, severity, and distribution of childhood food allergy in the United States." Pediatrics. 2011; 128(1): e9-e17. DOI: 10.1542/peds.2011-0204. Joneja, J. (2013) The Health Professional’s Guide to Food Allergies and Intolerances (First Ed). Chicago, Illinois: Academy of Nutrition and Dietetics.