The key difference between wheat allergy and gluten allergy is that wheat allergy develops when the immune system overreacts to wheat proteins such as albumin, globulin, gliadin, and gluten, while gluten allergy develops when the immune system specifically overreacts to the gluten protein found in grains, such as wheat, barley, and rye.
Allergies develop when a person reacts to substances in the environment that are normally harmless to most other people. There are different allergens, such as dust mites, pets, pollen, insects, ticks, moulds, food, and some medications. Therefore, wheat allergy and gluten allergy are two different types of allergies to food substances in the environment.
CONTENTS
1. Overview and Key Difference
2. What is Wheat Allergy
3. What is Gluten Allergy
4. Similarities – Wheat Allergy and Gluten Allergy
5. Wheat Allergy vs. Gluten Allergy in Tabular Form
6. FAQ – Wheat Allergy and Gluten Allergy
7. Summary – Wheat Allergy vs. Gluten Allergy
What is Wheat Allergy?
Wheat allergy is a type of allergic reaction to food containing wheat. The signs and symptoms of this allergy condition may include swelling, itching, irritation of mouth or throat, hives, itchy rash or swelling of the skin, nasal congestion, headache, difficulty in breathing, cramps, nausea or vomiting, diarrhoea, and anaphylaxis. Wheat allergy is caused by exposure to wheat proteins such as albumin, globulin, gliadin, and gluten. Moreover, certain factors may put people at a greater risk of developing this condition; these include family history (if parents have food allergies or other allergies such as asthma) and age (more common in babies and toddlers).
Wheat allergy can be diagnosed through physical examinations, skin tests, blood tests, food diaries, elimination diets, and food-challenging tests. Furthermore, wheat allergy is treated by avoiding wheat-containing foods, drugs (antihistamines and epinephrine), and immunotherapy.
What is Gluten Allergy?
Gluten allergy is a condition caused by an adverse reaction to the protein gluten, which is found in wheat, barley, and rye. Millions of people across the world are affected by consuming gluten. One of the more serious cases of gluten allergy is celiac disease, which is developed due to eating gluten-containing foods. This disease causes damage to the small intestine. The symptoms of this condition may include tiredness, bloating, abdominal pain, nausea, constipation, general feeling of being unwell, anxiety, headaches, brain fog, confusion, numbness, joint or muscle pain, and a skin rash. Moreover, the risk factors for this condition include having family members with gluten allergies and having other autoimmune diseases.
Gluten allergy can be diagnosed through physical examination, blood test, and biopsy. Furthermore, treatment options for gluten allergy may include avoiding food containing gluten, adding probiotics, and taking drugs such as antihistamines and corticosteroids.
What are the Similarities Between Wheat allergy and Gluten Allergy?
- Wheat allergy and gluten allergy are two different types of allergies to food substances in the environment.
- Both conditions are developed due to proteins in food.
- They can have similar symptoms, such as skin rashes, tiredness, uncomfortable feelings, etc.
- Both conditions can be diagnosed through physical examination and blood tests.
- They can be treated by avoiding certain foods and specific medications.
What is the Difference Between Wheat allergy and Gluten Allergy?
Wheat allergy develops when the immune system overreacts to wheat proteins such as albumin, globulin, gliadin, and gluten, while gluten allergy develops when the immune system overreacts to gluten proteins found in grains such as wheat, barley, and rye. Thus, this is the key difference between wheat allergy and gluten allergy. Furthermore, the risk factors for developing wheat allergy include family history (if parents have food allergies or other allergies such as asthma) and age (more common in babies and toddlers). On the other hand, the risk factors for developing gluten allergy include family members with gluten allergy and having other autoimmune diseases.
The infographic below presents the differences between wheat allergy and gluten allergy in tabular form for side-by-side comparison.
FAQ: Wheat allergy and Gluten Allergy
How do I know if I’m gluten or wheat intolerant?
Blood sample testing is a way of knowing whether you are having gluten intolerance or wheat intolerance.
What foods to avoid if you have a wheat allergy?
People with wheat allergy should stay away from foods containing wheat, such as most baked products, breakfast cereals, beer, ale, root beer, etc.
What happens if you ignore a wheat allergy?
Ignoring the wheat allergy may cause a range of problems, including nerve damage, skin rashes, weight loss, etc.
Summary – Wheat Allergy vs. Gluten Allergy
Wheat allergy and gluten allergy are two different types of allergies to foods. In fact, both these conditions are developed due to proteins in food. Wheat allergy develops when the immune system overreacts to wheat proteins such as albumin, globulin, gliadin, and gluten. Gluten allergy develops when the immune system overreacts specifically to gluten protein found in grains, such as wheat, barley, and rye. So, this summarizes the difference between wheat allergy and gluten allergy.
Reference:
1. “Wheat Allergy.” Statpearls – NCBI Bookshelf.
2. “Gluten Intolerance: Gastroenterology.” Intermountainhealthcare.Org.
Image Courtesy:
1. “Various Grains – Table topped with bread and other food” (CC0) via Picryl