It is a type of food allergy characterized by intolerance to wheat. In wheat allergy the affected individual can also be intolerant to rye, barley and, to a lesser extent, oats. Patients with wheat allergy have an abnormal immune system response to one of the proteins present in wheat, which leads to allergic reaction. In certain severe cases wheat allergies may also result in skin reactions in response to contact with wheat, and in respiratory problems after inhaling wheat pollen and wheat dust. It happens mostly in children but adults can also be affected.
In Wheat Allergy person is intolerant to at least one of the following protiens

• Albumin
• Globulin
• Gliadin
• Glutenin (gluten)

Allergy to Albumin and globulin is most common.

An allergic reaction occurs when the body's immune system overreacts to an allergen, in this case a food protein. The antibodies in our body identify these proteins and release a chemical mediator (Histamine) on contact with these proteins. These mediators act on the various organs (skin, throat, airways, intestine) Producing symptoms.

The most common symptoms include the following:

• Itching of the skin followed by hives, a rash of raised, reddish bumps or wheals
• Belly cramps
• Nausea
• Vomiting
• Diarrhea
• Mouth irritation and possible swelling
• Nausea
• Throat irritation and possible swelling
• Watery and/or itchy eyes
• Bloated stomach
• Chest pain

Generally signs and symptoms identify a food allergy, Some people can pinpoint which food caused the allergic reaction, especially if the reaction occurs within minutes of consuming a particular food