Wheat Allergy

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In addition to the general information about food allergies, here are some issues that people with a wheat allergy should know about.

Wheat allergy or celiac disease?

There are important differences between a wheat allergy and celiac disease. A wheat allergy causes a person's immune system to react abnormally to proteins found only in wheat. Celiac disease is a disorder that triggers abnormal immune reactions to the gluten found in wheat (including kamut and spelt), barley, rye, and triticale. For people with celiac disease, eating food with gluten can damage the lining of their small intestines, thus impairing their ability to absorb nutrients. This can lead to diarrhea, weight loss, malnutrition and other serious health consequences. Consult your allergist or a physician if you suspect you have a wheat allergy or celiac disease.

More information on celiac disease is available on the Health Canada website at: www.healthcanada.gc.ca/celiac

Outgrowing a wheat allergy

A wheat allergy develops most commonly in infants and tends to disappear within five years. Adults who develop a wheat allergy, however, are likely to retain it. Consult your allergist before reintroducing your child to wheat products.

Exercise and wheat allergy

A rare and poorly understood condition known as food-dependent, exercise-induced anaphylaxis is most commonly linked to wheat, although other foods have also been known to trigger this condition. People with this condition can experience anaphylactic reactions when they exercise soon after eating a particular food allergen. They do not react, however, if they delay exercise by several hours.

Read the labels

If you're allergic to wheat, the only way to avoid a reaction is to avoid all food and products that contain wheat and wheat derivatives. Don't eat a food or product if the label has precautionary statements such as "may contain wheat". Read ingredient lists carefully and learn to identify other names for wheat, such as semolina. Do not consume a food or product if there is no ingredient list or if there is a risk they might have been in contact with wheat. If there is not enough information to make a decision, you can always call to ask the company or speak to a knowledgeable person at a restaurant.

Sources of wheat

Other names for wheat

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

Food and products that contain or often contain wheat

• Breads and baked goods
• Baking mixes, powder and flour
• Beer
• Cereal-based coffee substitutes (chicory, barley)
• Chicken and beef broth (cans and bouillon cubes)
• Falafel
• Gluten
• Host (communion, altar bread and wafers)
• Hydrolyzed plant protein
• Imitation bacon
• Pie fillings and puddings
• Sauces, for example, chutney, soy and tamari sauce
• Seasonings

Other possible sources of wheat

• Deli meats, hot dogs and surimi
• Gelatinized starch, modified starch and food starch
• Ice cream
• Prepared ketchup and mustard
• Salad dressings
• Snack foods, for example, crackers, cereal

Non-food sources of wheat

• Cosmetics and hair-care products
• Medications and vitamins
• Modeling compound for example, PLAY-DOH
• Pet food
• Wreath decorations

Where can I get more information?

For more information about food allergies:

• Consult an allergist.
• Refer to Health Canada’s Food Allergies web page
• Refer to the Canadian Food Inspection Agency’s Food Allergens web page
• Sign up for the CFIA’s "Food Recalls and Allergy Alerts" email or RSS notification service
•  Order free copies of this brochure by calling 1-800-442-2342/TTY 1-800-465-7735 (8:00 a.m. to 8:00 p.m. Eastern time, Monday through Friday).
• Visit these organizations for additional allergy information:
  • Allergy/Asthma Information Association
  • Anaphylaxis Canada
  • Association québécoise des allergies alimentaires
  • Canadian Celiac Association
  • Canadian Food Inspection Agency
  • Canadian Society of Allergy and Clinical Immunology
  • Fondation québécoise de la maladie coeliaque
  • Health Canada

This information was developed by the Canadian Food Inspection Agency (CFIA) and Health Canada, in consultation with Allergy/Asthma Information Association, Anaphylaxis Canada, Association québécoise des allergies alimentaires, Canadian Celiac Association and the Canadian Society of Allergy and Clinical Immunology.

CFIA P0707E-10
Catalogue No.: A104-84/2010E
ISBN: 978-1-100-14805-2