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Wheat allergy

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Wheat allergy is not very common in the UK. There are several allergens in wheat but the one that people most commonly react to is a protein called gliadin, which is found in gluten. Because of this, people with a wheat allergy are sometimes recommended to eat a gluten-free diet.

However, it is important to note that wheat allergy and coeliac disease are different conditions, and foods that are labelled as being 'gluten free' may not be suitable for people with a wheat allergy. You should discuss what foods are most suitable for you with a health professional. See the section on coeliac disease for more information about gluten.

Food labelling rules require pre-packed food sold in the UK, and the rest of the European Union, to show clearly on the label if it contains cereals containing gluten, including wheat, rye, barley and oats (or if one of its ingredients contains these).

Spelt is an ancient variety of wheat that has recently been marketed as safe for people with coeliac disease or wheat allergy — this claim is untrue. Kamut is also a variety of wheat and should also be avoided by those who cannot eat wheat.

As with all food allergies, if you think you're allergic to wheat you should talk to your GP or other health professional before changing your diet.

Possible hidden sources of wheat

There are many possible hidden sources of wheat. Some of the most common include:



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Visit www.food.gov.uk for all the latest news and in depth information from the Food Standards Agency

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