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TOP PAGE>Allergy Encyclopedia>Food Allergies>Wheat
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Wheat |
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Its labeling is required by law as "7 items of specific raw materials" because there are many affected patients.
About 12% of foods causing allergies are wheat.
Wheat and flour (powerful wheat flour, semi-strong wheat flour, light power wheat flour, durum semolina (arge grain flour used for pasta etc.), special wheat flour, etc.) are applicable. Therefore, udon and pasta are included, but buckwheat noodles don’t apply. Barley and rye are out of display.
Infants who have atopic dermatitis often have wheat allergy before starting baby food.
Although it recovers with growth, the severe peaple may continue even if it becomes an elementary school student.
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TypeI
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Gliadin
Glutenin
Albumin
Globulin
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Symptoms
Property of the allergen
It can’t be weaken even if it is baked with high heat.
Common Antigen
It has common antigenicity with rye and barley.
Measures
It is necessary to be able to digest wheat and breakdown allergens. Supplements and raw radishes are good. Diastase contained in them helps in the breakdown of proteins.
About gluten intolerance
Gluten is a substance that can be formed by adding water to gliadin and glutenin which are allergenic substances of wheat allergy and kneading it.
Gluten intolerance is caused by the lack of substances required to digest gluten in the body. This is a problem of the digestive system, it is not related to immunity and antibodies, so it is not allergic.
Main symptoms are gastrointestinal symptoms such as abdominal pain, diarrhea, constipation, bowel malfunction, and other central symptoms such as headache, dizziness, fatigue, fatigue, depressive symptoms etc. are also given. The proportion of gluten intolerance varies depending on race. This is because the proportion of substances in the body that can digest gluten differs depending on race.
The way to deal with it is to reduce or eliminate the intake. Intolerance is different from allergy, you can reduce your intake and prevent symptoms.
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