We can obtain a quantitative measure of the prevalence of wheat allergy intolerance based on the wheat hypersensitivity report that is written by Dr. Heather Mackenzie of the University of Portsmouth. It states that more than half of the population in Britain believe that they have been suffering from wheat allergy intolerance. moreover, in 2009, it was found that most common food allergen was wheat. but, in a new report published by the Flour Advisory Bureau, it is stated that people suffering from confirmed wheat allergy is much less than those suffering from peanut allergy.

Wheat allergy intolerance—an overview

We need to know that wheat allergy and intolerance are two closely associated terms with Coeliac disease and we can clearly demarcate the difference between these terms:

Wheat allergy:

This is a hypersensitivity reaction that is characterized through excessive antibody production of Immunoglobulin E (IgE). In a typical case of wheat allergy, the symptoms will be ranging from severe to mild, and these symptoms include hives, itching, gastrointestinal disorders, and wheezing.

Wheat intolerance: This does not involve immune system disorder. but, what we need to note that is that symptoms associated with this disorder are quite similar to those associated with wheat allergy but the intensity with which they appear in a subject is much less in comparison. Also, the symptoms will require longer time duration for manifestation in a patient since the time of ingesting the food material.Coeliac disease: This medical condition involves greater immune system but there are disturbances and undesirable effects created through excessive production of other antibodies and the symptoms associated with this disorder include unexplained loss in weight, diarrhea, abdominal cramps, and deficiency of iron.

The Wheat Hypersensitivity Report also states that when a person is diagnosed with wheat allergy or intolerance, excluding wheat completely from one’s diet becomes very difficult as wheat is an important ingredient of foodstuffs such as pasta, bread, and biscuits. One needs to ensure that the daily nutritional requirements are met when wheat is completely eliminated from one’s diet. So, this necessitates the visit to a dietician.

Wheat allergy intolerance—how do we know about it?

We need to know that wheat allergy intolerance should not be left undiagnosed and untreated as this can trigger the development of several other disorders such as diabetes, anaemia, and some forms of arthritis. It is difficult to determine if you have been suffering from wheat intolerance as there are no diagnostic tests that are specifically available for this purpose. What one can do at the most is that the person should be asked to conduct the elimination diet. In this case, the patient will have to maintain a record of the foods consumed and this has to be done for a time period of around one month. Once you have confirmed the condition of wheat intolerance, you need to then devise ways to minimize ways of avoiding the recurrence of the symptoms. this implies that we need to avoid foods that contain any of the following ingredients: wheat, barley, rye, and oats.