Food > Labelling > Allergens 

Wheat - One of the nine most common food allergens

Allergic reactions Anaphylactic reactions are severe allergic reactions that occur when the body's immune system overreacts to a particular allergen. These reactions may be caused by food, insect stings, latex, medications and other substances. In Canada, the nine priority food allergens are peanuts, tree nuts, sesame seeds, milk, eggs, seafood (fish, crustaceans and shellfish), soy, wheat and sulphites (a food additive). What are the symptoms of an allergic reaction? When someone comes in contact with an allergen, the symptoms of a reaction may develop without warning, may be delayed, may happen as two episodes (biphasic) or may develop quickly then rapidly progress from mild to severe. The most dangerous symptoms include breathing difficulties, a drop in blood pressure or shock, which may result in loss of consciousness and even death. A person experiencing an allergic reaction may have any of the following symptoms: Trouble breathing, speaking or swallowing A drop in blood pressure, rapid heart beat, loss of consciousness Flushed face, hives or a rash, red and itchy skin Swelling of the eyes, face, lips, throat and tongue Anxiousness, distress, faintness, paleness, sense of doom, weakness Cramps, diarrhea, vomiting How are food allergies and severe food allergy reactions treated? Currently there is no cure for food allergies. The only option is complete avoidance of the specific allergen. Appropriate emergency treatment for a severe food allergy reaction includes an injection of epinephrine (adrenalin), which is available in an auto-injector device. Epinephrine must be administered as soon as symptoms of a severe allergic reaction appear. The injection must be followed by further treatment and observation in a hospital emergency room. If your allergist has diagnosed you with a food allergy and prescribed epinephrine, carry it with you all the time and know how to use it. Follow your allergist's advice on how to use an epinephrine auto-injector device.

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Frequently asked questions about wheat allergies

I have a wheat allergy. How can I avoid a wheat-related reaction?

Avoid all food and products that contain wheat and wheat derivatives, including any product whose ingredient list warns it "may contain" wheat.

What is the difference between a wheat allergy and celiac disease?

Wheat allergy and celiac disease are two different conditions. When someone has a wheat allergy his/her immune system has an abnormal reaction to proteins from wheat, with symptoms similar to that of other allergic food reactions. When a person with celiac disease eats food containing the protein gluten (found in wheat and some other grains) it damages the lining of the small intestine, which stops the body from absorbing nutrients. This can lead to diarrhea, weight loss and eventually malnutrition. If you are unsure whether you have a wheat allergy or celiac disease, consult an allergist or a physician.

How can I determine if a product contains wheat or wheat derivatives?

Always read the ingredient list carefully. Wheat and wheat derivatives can often be present under different names, e.g., semolina.

What do I do if I am not sure whether a product contains wheat or wheat derivatives?

If you have a wheat allergy, do not eat or use the product. Get ingredient information from the manufacturer.

Watch out for allergen cross contamination!

Cross contamination is the transfer of an ingredient (food allergen) to a product that does not normally have that ingredient in it. Through cross contamination, a food that should not contain the allergen could become dangerous to eat for those who are allergic.

Cross contamination can happen:

• during food manufacturing through shared production and packaging equipment;
• at retail through shared equipment, e.g., cheese and deli meats sliced on the same slicer; and through bulk display of food products, e.g., bins of baked goods, bulk nuts; and
• during food preparation at home or in restaurants through equipment, utensils and hands.

Avoiding wheat and wheat derivatives

Make sure you read product labels carefully to avoid products that contain wheat and wheat derivatives. Avoid food and products that do not have an ingredient list and read labels every time you shop. Manufacturers may occasionally change their recipes or use different ingredients for varieties of the same brand. Refer to the following list before shopping:

Other names for wheat

Atta
Bulgur
Couscous
Durum
Einkorn
Emmer
Enriched/white/whole wheat flour
Farina
Gluten
Graham flour, high gluten/protein flour
Kamut
Seitan
Semolina
Spelt (dinkel, farro)
Triticale (a cross between wheat and rye)
Triticum aestivum
Wheat bran/flour/germ/starch

Possible sources of wheat

Note: Avoid all food and products that are made from wheat and/or contain wheat in the ingredient list including baked goods, baking mixes, breads, cakes, cookies, doughnuts, muffins, battered/fried foods, bread crumbs, cereals, crackers, croutons, creamed (thickened) soups, gravy mixes and pasta.

Baking powder, flour
Beer
Coffee substitutes made from cereal
Falafel
Gelatinized starch, modified starch, modified food starch
Host (communion/altar bread/wafers)
Hydrolyzed plant protein
Ice cream
Imitation bacon
Meat, fish and poultry binders and fillers, e.g., deli meats, hot dogs, surimi
(used to make imitation crab/lobster meat)
Pie fillings
Prepared ketchup, mustard
Salad dressings
Sauces, e.g., chutney, soy sauce, tamari sauce
Seasonings
Snack foods, e.g., candy, chocolate bars

Non-food sources of wheat

Cosmetics, hair care products
Medications, vitamins
Modeling compound e.g., PLAY-DOH©
Pet food
Wreath decorations

Note: These lists are not complete and may change. Food and food products purchased from other countries, through mail-order or the Internet, are not always produced using the same manufacturing and labelling standards as in Canada. For example, some gluten-free products from Europe may contain wheat starch.

What can I do?

Be informed

See an allergist and educate yourself about food allergies. Contact your local allergy association for further information.

If you or anyone you know has food allergies or would like to receive information about food being recalled, sign up for the Canadian Food Inspection Agency's (CFIA) free e-mail "Food Recalls and Allergy Alerts" notification service available at www.inspection.gc.ca. When you sign up you will automatically receive food recall public warnings.

Before eating

Allergists recommend that if you do not have your epinephrine auto-injector device with you, that you do not eat. If an ingredient list says a product "may contain" or "does contain" wheat or wheat derivatives, do not eat it. If you do not recognize an ingredient or there is no ingredient list available, avoid the product.

What is the Government of Canada doing about food allergens?

The Government of Canada is committed to providing safe food to all Canadians. The CFIA and Health Canada work closely with municipal, provincial and territorial partners and industry to meet this goal.

The CFIA enforces Canada's labelling laws and works with associations, distributors, food manufacturers and importers to ensure complete and appropriate labelling of all foods. The CFIA recommends that food companies establish effective allergen controls to minimize the potential for allergic reactions. When the CFIA becomes aware of a potential serious hazard associated with a food, such as undeclared allergens, the food product is recalled from the marketplace and a public warning is issued.

The Food and Drug Regulations require that pre-packaged food be labelled and that their ingredients appear in a list in decreasing order of proportion. However, these regulations do not currently require components (e.g., ingredients of ingredients) of certain foods and products, such as flavouring, seasoning, spices and vinegar, to be listed on food labels.

Health Canada has worked with the medical community, consumer associations, and the food industry to enhance labelling regulations for priority allergens, gluten sources and sulphites in pre-packaged food sold in Canada. Health Canada is proposing to amend the Food and Drug Regulations to require that the most common food and food ingredients that cause life-threatening or severe allergic reactions are always identified by their common names allowing consumers to easily recognize them.

Where can I get more information?

For more information on:

• food allergies;
• ordering free copies of this pamphlet; and
• subscribing to the free "Food Recalls and Allergy Alerts" e-mail notification service,

visit the CFIA Website at www.inspection.gc.ca or call 1 800 442-2342/TTY 1 800 465-7735 (8:00 a.m. to 8:00 p.m. Eastern time, Monday to Friday).

Below are some organizations that can provide additional allergy information:

Allergy/Asthma Information Association www.aaia.ca

Anaphylaxis Canada www.anaphylaxis.ca

Association québécoise des allergies alimentaires www.aqaa.qc.ca (French only)

Canadian Society of Allergy and Clinical Immunology www.csaci.medical.org (English only)

Health Canada www.hc-sc.gc.ca

Developed in consultation with Allergy/Asthma Information Association, Anaphylaxis Canada, Association québécoise des allergies alimentaires, Canadian Celiac Association, Canadian Society of Allergy and Clinical Immunology and Health Canada.

Cat. No. A104-27/3-2005E
ISBN 0-662-40352-5
P0428-05/06E