Wheat Allergy Resources


What is Wheat Allergy?

Wheat allergy is a common food allergy in babies and young children, however does tend to rectify in childhood. It occurs when the immune system mistakenly identifies proteins in wheat as harmful, leading to an allergic reaction.

Wheat contains four main types of proteins: albumins, globulins, gliadins, and glutenins. Gliadins and glutenins make up the majority of wheat proteins and are commonly referred to as gluten.

If your child reacts to gliadins and glutenins this may mean they have coeliac disease, this is not the same as a wheat allergy.

Prevalence of Wheat Allergy

The prevalence of wheat allergy varies by age and region. While cow’s milk and egg allergies are the most common in many countries, wheat allergy is the third most common in places like Germany, Japan, Finland, and among preschool children in the US. In Europe, the prevalence of wheat allergy is reported to be less than 1%.

Hannah Whittaker - UK Childhood Dietitian
Milk Ladder

Recognising the Symptoms of Wheat Allergy

Recognising and managing wheat allergy symptoms in infants is essential for your baby’s health and well-being. Symptoms are typically IgE mediated (immediate) and usually develop within two hours after eating wheat. These can include hives, swelling, breathing difficulties, nausea, abdominal pain, and in severe cases, anaphylaxis.

As an expert food allergy dietitian, I am here to ensure your baby receives the necessary support and guidance to help to diagnose a wheat allergy and whilst avoiding wheat.

No Results Found

The page you requested could not be found. Try refining your search, or use the navigation above to locate the post.