Wheat allergy
Wheat Allergy
Wheat allergy (pronunciation: /wi:t ˈælərdʒi/) is a type of food allergy specifically related to wheat and wheat products.
Etymology
The term "wheat" comes from the Old English wheat, which is derived from the Proto-Germanic *hwaitijaz. The term "allergy" is derived from the Greek words allos meaning "other" and ergon meaning "work".
Definition
Wheat allergy is an adverse immune response to the proteins found in wheat. The body's immune system mistakenly identifies these proteins as harmful and triggers an allergic reaction.
Symptoms
Symptoms of wheat allergy can range from mild to severe and may include hives, nausea, stomach cramps, diarrhea, nasal congestion, asthma, and in severe cases, anaphylaxis.
Diagnosis
Diagnosis of wheat allergy typically involves a combination of a medical history, skin prick test, blood test, and food challenge test.
Treatment
Treatment for wheat allergy primarily involves avoiding wheat and wheat products. In cases of accidental ingestion, medications such as antihistamines or epinephrine may be used to manage symptoms.
Related Terms
- Celiac Disease: A serious autoimmune disorder that can occur in genetically predisposed people where the ingestion of gluten leads to damage in the small intestine.
- Non-celiac gluten sensitivity: A condition where symptoms similar to those of celiac disease are experienced, but without the associated intestinal damage.
- Gluten: A mixture of proteins found in wheat and related grains, including barley and rye.
- Food Allergy: An adverse immune response to a food protein.
External links
- Medical encyclopedia article on Wheat allergy
- Wikipedia's article - Wheat allergy
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