22 years
Every time i eat something containing wheat i get spots all over my face is there anyway i could make this allergy go away
Feb 4, 2015
Wheat allergy is defined as adverse reactions involving the
production of antibodies to one or more proteins found in wheat, including
albumin, globulin, gliadin and glutenin (gluten). The majority of reactions
involve albumin and globulin. Gliadin and gluten are rarer, and gluten allergy
is often confused with Celiac disease or other digestive disorders.
Allergic reactions to wheat may be precipitated by consumption
of foods containing wheat, or simply by inhaling flour containing wheat. Such
reactions to wheat usually settle in within minutes or a few hours after eating
or inhaling wheat. The most commonly reported symptoms include: atopic dermatitis (eczema), urticaria
(hives), asthma, allergic rhinitis, anaphylactic shock and digestive symptoms.
To establish the diagnosis of wheat allergy, a detailed
patient evaluation with laboratory tests (RAST, skin prick-testing) is
necessary. Elimination-challenge testing, whereby wheat is omitted from the
diet and then gradually reintroduced while recording any allergic manifestations
associated with wheat consumption, remains the most reliable method of
diagnosis.
Avoidance of wheat and wheat-containing foods is the first
step in the management of wheat allergy. Wheat allergic patients who have
sensitivity to gluten (or gliadin) should avoid other gluten containing cereals
such as oats, rye and barley. The downside of this approach is that because
wheat is a widely common food product, so wheat elimination diets can be
difficult to maintain.
Label items that indicate wheat proteins
Bread crumbs-
Bran-
Cereal extract-
Couscous-
Cracker meal-
Enriched flour-
Gluten-
High-gluten flour,
high-protein flour-
Semolina wheat-
Vital gluten-
Wheat bran, wheat germ,
wheat gluten, wheat malt, wheat starch-
Whole wheat flower
Labels that might indicate some wheat protein
Gelatinized starch-
Hydrolyzed vegetable
protein-
Modified food starch,
modified starch-
Natural flavoring-
Soy sauce-
Starch-
Vegetable gum, vegetable starch
As with most allergies, avoidance is key. Make sure to read
all labels for foods, medicines, cosmetics, creams and ointments that may
contain any type or amount of wheat. A history of allergic reactions shortly
after exposure to wheat might suggest an allergy. However, this should be
confirmed with a skin prick test or RAST.
production of antibodies to one or more proteins found in wheat, including
albumin, globulin, gliadin and glutenin (gluten). The majority of reactions
involve albumin and globulin. Gliadin and gluten are rarer, and gluten allergy
is often confused with Celiac disease or other digestive disorders.
Allergic reactions to wheat may be precipitated by consumption
of foods containing wheat, or simply by inhaling flour containing wheat. Such
reactions to wheat usually settle in within minutes or a few hours after eating
or inhaling wheat. The most commonly reported symptoms include: atopic dermatitis (eczema), urticaria
(hives), asthma, allergic rhinitis, anaphylactic shock and digestive symptoms.
To establish the diagnosis of wheat allergy, a detailed
patient evaluation with laboratory tests (RAST, skin prick-testing) is
necessary. Elimination-challenge testing, whereby wheat is omitted from the
diet and then gradually reintroduced while recording any allergic manifestations
associated with wheat consumption, remains the most reliable method of
diagnosis.
Avoidance of wheat and wheat-containing foods is the first
step in the management of wheat allergy. Wheat allergic patients who have
sensitivity to gluten (or gliadin) should avoid other gluten containing cereals
such as oats, rye and barley. The downside of this approach is that because
wheat is a widely common food product, so wheat elimination diets can be
difficult to maintain.
Label items that indicate wheat proteins
Bread crumbs-
Bran-
Cereal extract-
Couscous-
Cracker meal-
Enriched flour-
Gluten-
High-gluten flour,
high-protein flour-
Semolina wheat-
Vital gluten-
Wheat bran, wheat germ,
wheat gluten, wheat malt, wheat starch-
Whole wheat flower
Labels that might indicate some wheat protein
Gelatinized starch-
Hydrolyzed vegetable
protein-
Modified food starch,
modified starch-
Natural flavoring-
Soy sauce-
Starch-
Vegetable gum, vegetable starch
As with most allergies, avoidance is key. Make sure to read
all labels for foods, medicines, cosmetics, creams and ointments that may
contain any type or amount of wheat. A history of allergic reactions shortly
after exposure to wheat might suggest an allergy. However, this should be
confirmed with a skin prick test or RAST.
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