A true wheat allergy normally presnts symptoms including hives or a rash, inflammation of the airways, runny or blocked nose, or an irritated or itchy throat or mouth. Digestive symptoms like vomiting, pain or diarrhea can also occur. These signs can fluctuate dramatically from person to person, and can occur within minutes to hours of consuming the wheat containing food.

Wheat allergies are most prevalent in children and those with a family history of eczema, asthma, hay fever or hives.

A true wheat allergy occurs when the body produces a response in the form of an antibody to the protein in the wheat, allergen, which the body has detected as an enemy. Immunoglobulin (IgE) antibodies will then release histamine into the system, which results in all the umpleasant allergy side effects.

Gliadin, globulin, albumin, and gluten are the 4 proteins contained in wheat that are capable of causing an allergic reaction.

However, the body can have a digestive reaction to gluten. This results from the body being unable to digest the gluten and is known as gluten intolerance. Celiac disease or gluten sensitive enteropathy are also painful digestive disorders brought on by the consumption of gluten products.

Gluten is not only confined to wheat, but can also be found in rye, barley and oats. Being unable to consume any of these grains without digestive symptoms is more indicative of a gluten intolerance problem then a wheat allergy. People with gluten intolerance will not present with the histamine type side effects (rash, runny nose, etc), but will experience the abdominal cramps and diarrhea symptoms.

If you suspect that you are allergic to wheat, or are gluten intolerant, you should consult your medical practitioner. Blood and skin tests can be performed to test for antibodies. Keeping a food diary will help you with your food triggers. Often health providers will recommend a food elimination diet to help pinpoint the food culprits.