Wheat allergy is an allergy which typically presents itself as a
food allergy, but can also be a
contact allergy resulting from occupational exposure to
wheat. Like all allergies, wheat allergy involves
immunoglobulin E and
mast cell response. Typically the allergy is limited to the seed storage proteins of wheat, some reactions are restricted to wheat proteins, while others can react across many varieties of seeds and other plant tissues. Wheat allergy may be a misnomer since there are many allergenic components in wheat, for example
serine protease inhibitors,
glutelins and
prolamins and different responses are often attributed to different proteins. Twenty-seven potential wheat
allergens have been successfully identified. The most severe response is exercise/aspirin induced
anaphylaxis attributed to one omega
gliadin that is a relative of the protein that causes
celiac disease. Other more common symptoms include nausea,
urticaria,
atopy.
Gluten sensitivity is not usually classified as a wheat allergy.