Medicosnext
Having a family background where allergies or allergic diseases are common increases your risk of developing an allergy to some foods. This includes allergy to wheat, which may manifest in symptoms like skin rash, nausea, stomach cramps, indigestion, vomiting, or diarrhea, sneezing, stuffy or runny nose, and asthma (rarely, anaphylaxis). Some of the symptoms are treated with antihistamines and corticosteroids, and in case of anaphylaxis, epinephrine is used. Wheat allergy is most often triggered by eating any food containing wheat, such as bread and pasta. While children are mostly prone to suffer from wheat allergy, the majority of them outgrow it at around age twelve.
Some symptoms of wheat allergy, such as stomach cramps and diarrhea, are similar to those produced by gluten sensitivity or by celiac disease. Gluten is a protein found in wheat, barley, and rye, and people often confuse the term gluten allergy with wheat allergy, or sometimes with celiac disease. Gluten intolerance is not an allergy, and few people with gluten intolerance have celiac disease, which is a digestive condition where ingesting gluten-containing food results in indications like severe diarrhea, skin rash, abdominal pain, and severe weight loss or inability to gain weight properly. When a person with celiac disease ingests gluten, it will trigger an autoimmune response. In the case of gluten intolerance, the common symptoms will be short-term bloating and abdominal pain.
Reference: American College of Asthma, Allergy, and Immunology, https://bit.ly/2N3wn3a
