ASEHA Qld

Wheat allergy is relatively common in the community. The unpleasant symptoms some people experience after eating wheat may be due to an ALLERGIC REACTION, or an INTOLERANCE REACTION or a MALABSORPTION SYNDROME such as COELIAC DISEASE.

What is wheat allergy

Wheat allergy is a specific response by the immune system to some proteins in wheat. Identifying wheat allergy is fairly easy as symptoms including rashes, hayfever, asthma or anaphylactic shock, occur within 2 hour after eating wheat, often in just minutes. Anaphylactic shock is the most severe and life threatening allergic reaction.

What is Wheat and Gluten Intolerance

Intolerance is not an allergic reaction. It is an abnormal physiological reaction resulting from incomplete digestion of wheat proteins and increased permeability of the gut. Reactions against the food peptides may seem allergy-like and can involve many body systems. In the case of Gluten Intolerance, eating wheat gluten provokes severe gut symptoms, but the intestinal damage characteristic of Coeliac Disease is not present.

What is Coeliac Disease

Coeliac Disease is a malabsorption syndrome triggered in sensitive individuals by eating dietary gluten. Gluten is a food protein found in wheat, rye, barley, triticale and oats. The adverse reaction to gluten is characterised by damage to the small bowel lining. This damage results in a decreased ability of the gut lining to absorb vital minerals and nutrients and causes vitamin and mineral deficiencies as well as gastrointestinal symptoms.

Diagnosis and Testing of Adverse Wheat Reactions

If you suspect you have a problem with wheat or other grains you should consult your health care practitioner to ensure there is no underlying disease state and to confirm the diagnosis. Testing for wheat allergy, wheat & gluten intolerance and Coeliac Disease is specific. This is crucial in the case of Coeliac Disease, as all gluten-bearing grains need to be avoided to prevent the development of serious health problems

Wheat intolerance will not show up with allergy testing and needs to be established through controlled eating trials. It is worth remembering that there are many ingredients in bread, biscuits and cakes that may cause a reaction besides wheat. It is best to challenge with a food that only contains flour and water. If you are unsure about this process you should consider consulting an allergy dietitian for guidance.

Treatment of Coeliac Disease

This requires total avoidance of gluten containing grains wheat, barley, oats, rye and triticale for life. The Coeliac Society has a vast amount of experience and information on this disease. The Coeliac Society of Australia can be found at www.coeliac.org.au or can be contacted on (07) 3393 1080. State Branch phone numbers: NSW and ACT (02) 9411 4100; Vic (03) 9569 4299; Qld (07) 3393 1080; SA and NT (08) 8266 3899, WA (08) 9310 5371, Tas (03) 6344 4279.

Treatment of Wheat Allergy and Intolerance

Avoidance of wheat and wheat products such as wheat starch, processed foods that contain starches, thickeners and modified starches, food additives containing modified starches, medications containing wheat fillers, vitamin/mineral supplements containing wheat fillers

What types of foods do I need to avoid

Typical products that may contain wheat components - Cereals; Baked goods (cakes, biscuits & pastries); Commercial chocolate & lollies; Pancake & waffle mixes; Pies & cookies; Sauces & gravies; Processed meats, breaded meats & meat casseroles; Pastas; Salad dressings; Soups. Alcoholic beverages such as beer, gin and some whiskeys may contain wheat. As food labelling may not indicate hidden sources of wheat in processed foods the best way to be sure about what you eat is to purchase fresh, whole foods and prepare your own meals. By not purchasing processed foods you have greater certainty and control over what you eat.

Optional grains and flours

Rice, maize, buckwheat, soya, besan other pea flours, potato starch, arrowroot, tapioca starch.

Recipes

Most people have problems baking once wheat allergy or gluten intolerance is diagnosed. There is a large selection of cook books on the market that offer recipes that are wheat or gluten free. A good source of recipe books is your local library. The local health food shop may have a supply of 'healthy' recipes books and some helpful information on alternatives.

Starter Receipe Book

Rescipes to the Rescue. 1993. J Bonner, L Kingsmill & S Morrow. Viking O'Neil. Penguin Book Australia. This book gives lots of ideas & suggestions for foods to give both adults and children with food allergies and intolerances - without making it boring or tasteless.

Bibliography:

Perkin J.E. 1990. Food Allergies and Adverse Reactions. Aspen Publication. Maryland.

Osiecki H. 1990. The Physicians Handbook of Clinical Nutrition. Bioconcepts
Publishing. Kelvin Groove. Queensland. Australia

Kotsonis F, Mackey M, and Hjelle J. 1994. Nutritional Toxicology. Raven Press
New York.

The Coeliac Society of Australia Inc. Web site: www.coeliac.org.au

Written by:
ASEHA Qld Inc.Supported by funding from Gaming Machine Community Benefit Fund

PO Box 96 Margate Qld 4019

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Website: www.asehaqld.org.au