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Allergic reactions to wheat are mainly attributed to its protein content. The wheat proteins are classified as glutens (gliadins and glutenins) and non-glutens (?-amylase inhibitors, lipid transfer proteins and avenin-like proteins). Wheat can induce both immunoglobulin (Ig) E-mediated as well as non-IgE-mediated food allergies. The IgE-mediated allergies include food allergy manifested as angioedema, nausea, abdominal pain, anaphylaxis including wheat dependent exercise-induced anaphylaxis (WDEIA), respiratory allergy (Bakers asthma) as well as skin allergy (contact urticaria).
No specific preparation required but clinical history format is mandatory.