A child or adult with wheat allergy is likely to develop signs and symptoms within minutes to hours after eating something containing wheat. Wheat allergy symptoms include:

• Swelling, itching or irritation of the mouth or throat

• Hives, itchy rash or swelling of the skin

• Nasal congestion

• Headache

• Difficulty breathing

• Cramps, nausea or vomiting

• Diarrhea

• Anaphylaxis

Anaphylaxis

For some people, wheat allergy may cause a life-threatening reaction called anaphylaxis. In addition to other signs and symptoms of wheat allergy, anaphylaxis may cause:

• Swelling or tightness of the throat

• Chest pain or tightness

• Severe difficulty breathing

• Trouble swallowing

• Pale, blue skin color

• Dizziness or fainting

If you have wheat allergy, exposure to a wheat protein primes your immune system for an allergic reaction. You can develop an allergy to any of the four classes of wheat proteins — albumin, globulin, gliadin and gluten.

Sources of wheat proteins

Some sources of wheat proteins are obvious, such as bread, but all wheat proteins — and gluten in particular — can be found in many prepared foods and even in some cosmetics, bath products and play dough. Foods that may include wheat proteins include:

• Breads and bread crumbs

• Cakes and muffins

• Cookies

• Breakfast cereals

• Pasta

• Couscous

• Farina

• Semolina

• Spelt

• Crackers

• Hydrolyzed vegetable protein

• Soy sauce

• Meat products, such as hot dogs or cold cuts

• Dairy products, such as ice cream

• Natural flavorings

• Gelatinized starch

• Modified food starch

• Vegetable gum

If you have wheat allergy, it's possible you might also be allergic to barley, oats and rye. Unless you're allergic to grains other than wheat, though, the recommended wheat-free diet is less restrictive than a gluten-free diet.

Wheat-dependent, exercise-induced anaphylaxis

Some people with wheat allergy develop symptoms only if they exercise within a few hours after eating wheat. Exercise-induced changes in your body either trigger an allergic reaction or worsen an immune system response to a wheat protein. This condition usually results in life-threatening anaphylaxis.

Certain factors may put you at greater risk of developing wheat allergy:

• Family history. You're at increased risk of allergy to wheat or other foods if your parents have food allergies or other allergies, such as hay fever.

• Age. Wheat allergy is most common in babies and toddlers, who have immature immune and digestive systems. Most children outgrow wheat allergy by 16, but adults can develop it, often as a cross-sensitivity to grass pollen.