| Wheat allergy | 813.000000000000 | Wheat allergy | Wheat allergy | W | English | Allergy | Child (0-12 years);Teen (13-18 years) | Body | Immune system | Conditions and diseases | Caregivers
Adult (19+) | NA | | 2014-12-18T05:00:00Z | | Vy Kim, MD, FRCPC;Anna Kasprzak, RN | | | | 8.50000000000000 | 62.3000000000000 | 864.000000000000 | | Health (A-Z) - Conditions | Health A-Z | <p>Find out how to help your child manage a wheat allergy.</p> | <h2>What is a wheat allergy?</h2><p>A wheat allergy occurs when the body reacts to one or more of the proteins found in wheat.</p><p>A wheat allergy is very different from a condition known as
<a href="/Article?contentid=816&language=English">celiac disease </a> . With celiac disease, a person cannot tolerate gluten, a different protein found in wheat and other grains.</p><h2>Will my child always have a wheat allergy?</h2><p>Most children will outgrow a wheat allergy by school age. An allergist (a doctor who specializes in diagnosing and treating allergies) can help you find out when to test your child and see whether they have outgrown their allergy.</p> | <h2>Other names for wheat</h2>
<p>Wheat can have many names in ingredient lists. Learning these names can help you catch any hidden sources of wheat in food.</p>
<p>When buying packaged foods, always check the list of ingredients in the store and again when you bring the product home. It is also a good idea to check the ingredients every time you buy the food in case the recipe has changed. You can also call the manufacturer to ask about any recipe changes.</p>
<p>The following table lists some names for wheat. Use it when you are grocery shopping or calling food manufacturers.</p>
<table class="akh-table">
<tbody>
<tr>
<td>Bulgur</td>
<td>Couscous</td>
</tr>
<tr>
<td>Durum</td>
<td>Enriched, graham, white or whole wheat flour</td>
</tr>
<tr>
<td>Farina</td>
<td>Gluten</td>
</tr>
<tr>
<td>Kamut</td>
<td>Semolina</td>
</tr>
<tr>
<td>Spelt</td>
<td>Triticale</td>
</tr>
<tr>
<td>Wheat bran, wheat germ</td>
<td> </td>
</tr>
</tbody>
</table> | <h2>Key points</h2>
<ul>
<li>A child with a wheat allergy will usually outgrow it by school age. The protein responsible for a wheat allergy is different from that responsible for a gluten intolerance. </li>
<li>Other names for wheat include bulgur, farina, spelt, couscous, semolina and graham flour. Food products that contain wheat include baked goods, canned soups, salad dressings, cereals, pastas, seasonings and soy sauce.</li> <li>Your child can get the nutrients in wheat from other foods such as vegetables, fruit, rice, peas, beans, milk, cheese and meat. Safe wheat-free grain alternatives include quinoa, millet, oats, barley and corn. </li>
<li>To prevent an allergic reaction, always read food product labels, avoid foods if you are not sure of the ingredients and avoid using utensils or containers that might have come in contact with wheat.</li>
<li>If your child's diet is limited because of a wheat allergy, a registered dietitian can offer advice on getting a balanced diet.</li>
</ul> | | | <h2>Possible sources of wheat</h2>
<p>Wheat is used in a range of packaged foods. Below is a list of some of the many food products that contain wheat.</p>
<table class="akh-table">
<tbody>
<tr>
<td>Baked goods and baking mixes (cakes, cookies, donuts, muffins)</td>
<td>Baking powder, flour, icing sugar</td>
</tr>
<tr>
<td>Battered or fried foods</td>
<td>Bread, cereals, crackers, pastas</td>
</tr>
<tr>
<td>Canned soups (“thickened” soups)</td>
<td>Coffee substitutes</td>
</tr>
<tr>
<td>Gelatinized or modified starch</td>
<td>Ice cream</td>
</tr>
<tr>
<td>Meat, fish and poultry binders and fillers (found mainly in deli meats and hot dogs)</td>
<td>Natural flavouring (from malt or wheat)</td>
</tr>
<tr>
<td>Pie fillings</td>
<td>Prepared ketchup, mustard</td>
</tr>
<tr>
<td>Salad dressings, sauces, gravy</td>
<td>Seasonings, spices</td>
</tr>
<tr>
<td>Snack foods (candy, chocolate bars)</td>
<td>Soy sauce</td>
</tr>
</tbody>
</table> | | | <h2>Reducing the risk of cross-contamination</h2>
<p>Cross-contamination occurs when a harmless substance comes in contact with a harmful substance, for example a potential allergen or harmful bacteria. If the substances mix together, the harmful substance taints the other substance, making it unsafe to eat.</p>
<p>Food allergens can contaminate other foods when, for example, the same containers, utensils or frying pans hold a range of foods.</p>
<p>Bulk food containers pose a high risk of cross-contamination because they are often used for different products.</p>
<p>Be sure to avoid using utensils or containers that may have come in contact with allergy-causing foods and ask about possible cross-contamination when eating out.</p>
<h2>How can my child get the right mix of nutrients if they must avoid wheat?</h2>
<p>The main nutrients in wheat include fibre, protein, B vitamins, folate, iron, magnesium and zinc. Your child can still get these nutrients even if they must avoid wheat.</p>
<h3>Nutrients in wheat that are found in other foods</h3>
<table class="akh-table">
<thead>
<tr><th>Nutrient</th><th>Where to find it</th></tr>
</thead>
<tbody>
<tr>
<td>Fibre</td>
<td>Vegetables, fruit</td>
</tr>
<tr>
<td>Protein</td>
<td>Meat, fish, poultry, eggs, cheese, milk, beans, soy</td>
</tr>
<tr>
<td>B vitamins</td>
<td>Rice, milk, cheese, beef</td>
</tr>
<tr>
<td>Folate</td>
<td>Leafy green vegetables, beans (navy, pinto, kidney, garbanzo), lentils</td>
</tr>
<tr>
<td>Iron</td>
<td>Spinach, tomato puree, edamame (soy beans), lima beans, snow peas, instant oatmeal, cereal</td>
</tr>
<tr>
<td>Magnesium</td>
<td>Peas, pumpkin, squash or sesame seeds</td>
</tr>
<tr>
<td>Zinc</td>
<td>Meat, fish, poultry, vegetables</td>
</tr>
</tbody>
</table>
<h2>Wheat-free bread and cereal alternatives</h2>
<p>A wheat allergy does not mean that your child must avoid all cereals, breads, pastas or baked goods. Safe, wheat-free alternatives include products made from rice, corn, potato, sorghum, oats, barley, amaranth, buckwheat, tapioca, millet, arrowroot, soy, lentils, peas, beans and quinoa. Foods labelled “gluten free” are also safe to eat since all gluten-free foods are also free of wheat. Always read the nutrition label to make sure ingredients have not changed.</p> | | | | <h2> When to see a dietitian for a wheat allergy</h2>
<p>If you have removed many foods from your child's diet because of a wheat allergy, it may be a good idea to speak to a registered dietitian. The dietitian can review the foods your child still eats to decide if they are getting enough nutrients. If necessary, they can also recommend alternative foods that your child can eat safely, such as the wheat-free options above. </p> | | | | | | | | | | | | | | | | | <h2>Further information</h2><p>Health Canada.
<a href="https://www.canada.ca/en/health-canada/services/food-nutrition/reports-publications/food-safety/wheat-priority-food-allergen.html" target="_blank">Wheat & Triticale - Priority food allergens</a></p> | | <img alt="" src="https://assets.aboutkidshealth.ca/AKHAssets/wheat_allergy.jpg" style="BORDER:0px solid;" /> | https://assets.aboutkidshealth.ca/AKHAssets/wheat_allergy.jpg | | | | | | | Wheat allergy | | False | | | | | |
