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Wheat allergy is the 5th most common food allergy among children in the Philippines. Children who have a history of atopic dermatitis, asthma and allergic rhinitis have an increased risk of developing wheat allergy. Generally, children develop wheat tolerance by school age years (6-12 years old) however some who had severe allergic reactions below 3 years old have a greater risk of having persistent wheat allergy up to adulthood. Wheat allergy is due to the body’s abnormal immune reaction against wheat proteins leading to symptoms after 2 hours of ingestion such as:
- Skin: Rashes, Redness, Swelling, Itching
- Respiratory: Throat tightness or difficulty breathing
- Digestive System: Nausea, Abdominal Pain
- Anaphylactic Shock: Difficulty breathing, Sudden drop in blood pressure, Weak pulse, Rashes, Nausea and Vomiting (Note: This is a life-threatening allergic reaction)
It is important to diagnose true wheat allergy with a physician because of its potential life-threatening allergic reactions and to avoid unnecessary food restriction and added cost for alternative ingredients. The first line management for a true wheat allergy is dietary avoidance of all wheat containing food items and using substitute food items such as the following:
Foods To Avoid
- Most breads
- Most baked goods
- Baking mixes
- Pancakes & Waffles
- Breading on fried foods
- Most crackers
- Many cold cereals
- Bread crumbs
- Graham flour
- Vegetable protein substitutes
- Farina, Semolina
- Flour
- Gravies
- Noodles and Spaghetti, Misua
- Many soups
- Some sausages or hotdogs
- Soy sauce
- Many candies
- Cereal extracts
- Battered foods like okoy
- Pretzels
Hidden Wheat Ingredients in Food Labels
- Wheat germ
- Wheat starch
- Gluten
- Vegetable Gums
- Modified Food Starch
- Vegetable Starch
- Malted Cereal Syrup
- Graham Flour
- Hydrolyzed Vegetable Protein
Substitutes for Wheat Products
- Rice
- Rice Cakes and Crackers
- Specialty Breads (wheat-free)
- Some Cold Cereals
- Many Cooked Cereals
- Corn Pasta
- Corn Tortilla
- Cornmeal coating
- Worcestershire sauce
- Popcorn
- Corn chips
References:
Hill, D. J., Hosking, C. S., Zhie, C. Y., Leung, R., Baratwidjaja, K., Iikura, Y., ... & Hsieh, K. H. (1997). The frequency of food allergy in Australia and Asia. Environmental Toxicology and Pharmacology, 4(1-2), 101-110.
Ricci, G., Andreozzi, L., Cipriani, F., Giannetti, A., Gallucci, M., & Caffarelli, C. (2019). Wheat allergy in children: a comprehensive update. Medicina, 55(7), 400.
Jamorabo-Ruiz, A., Serrano-Claudio, V. & Exevea-de Castro, Esperanza (2011). Medical Nutrition Therapy for Filipinos, 6th ed. Manila: Merriam & Webster Bookstore, Inc.
