Wheat intolerance is a condition wherein your body has difficulty in digesting wheat. It isn't the same as an allergy to wheat, where your body's autoimmune responses produce allergy symptoms. Wheat intolerance is a chemical reaction, and this type of intolerance is actually more common than allergies, although you don't hear about it as often.

In intolerance or more commonly in allergy, often called Celiac diseases, there is a defect in an enzyme, which results in your body not being able to digest wheat gluten. The tissue toxicity that results can produce swift cell turnover, damage parts of the small bowel, and increase epithelial lymphocytes.

Although not widely heard about, Celiac disease affects about one of every 133 people living in the United States. It results from a genetic predisposition and from environmental factors. The exact mechanism that causes wheat intolerance is not known. There is a strong association between this disease and the antigen haplotypes DQw2 and DR3. The disease could also be caused by your body's autoimmune system malfunctioning. This disease affects twice as many women as men, and is frequently seen among relatives, especially brothers and sisters. Wheat intolerance primarily affects Caucasians and those whose ancestry traces to Europe.

Symptoms are:

Watery or itchy eyes
Unexplained runny nose
Unexplained cough
Lethargy and tiredness
Swollen tongue or throat
Irritable Bowel Syndrome effects
Sneezing
Skin rashes
Psoriasis
Palpitations
Nausea or vomiting
Muscle and joint aches and pains
Feeling faint or dizzy
Eczema
Diarrhea
Mood swings or depression
Chest pain
Bloated stomach
Arthritis

Treatment

Medications, such as antihistamines, may reduce signs and symptoms of wheat allergies. These drugs can be taken after exposure to wheat to control your reaction and help relieve discomfort.

Know how Relieves Itching

If a food allergy or intolerance is suspected then a visit to the GP is the place to start as he can refer you to an allergy specialist who can make a correct diagnosis (as detailed earlier). Once the diagnosis of food allergy has been made, avoidance of the causative food is essential. Occasionally complete elimination of the food for 1-2 years may result in a loss of clinical symptoms, but allergies to fish, peanuts usually persists for life.

In intolerance or more commonly in allergy, often called Celiac diseases, there is a defect in an enzyme, which results in your body not being able to digest wheat gluten. The tissue toxicity that results can produce swift cell turnover, damage parts of the small bowel, and increase epithelial lymphocytes.

Complete avoidance of the offending food is often difficult due to the presence of very small quantities in commercially manufactured foods. Progress towards comprehensive labelling of food allergens has led to better management of allergies, but cases of malnutrition resulting from the mismanagement of diets due to fear and lack of knowledge have been reported.


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