Wheat allergy

Abstract

Food allergy is a growing health problem which emerged as the “second wave” of the allergy epidemic, lagging decades behind the ‘first wave’ of asthma, allergic rhinitis and inhalant sensitization.¹ Data on challenge-diagnosed FA in some countries (e.g. China and Africa) show rising rates that became similar to those in Western countries.² A report from US Centers for Disease Control and Prevention (CDC) indicated that among children aged 0–17 years, the prevalence of food allergies increased from 3.4% in 1997–1999 to 5.1% in 2009–2011, a 50% rise.³ About 6% of children experience food allergic reactions in the first three years of life, including approximately 2.5% with cow’s milk allergy, 1.5% with egg allergy, and 1% with peanut allergy.⁴ Wheat is one of the five most common foods that trigger allergic reactions in children.⁵