Allergen,Individual-Food Wheat Gehon (Triticum Aestivum)

Wheat is a grain from the Poaceae (Grasses) family. Other plants belonging to the grass’s family include barley, oats, corn, and rice.

Despite its many health benefits, wheat is one of the most common food allergies behind cow's milk and eggs. A wheat allergy is caused by proteins (including gluten) in the wheat binding to specific IgE antibodies made by an individual's immune system. There are approximately 28 known allergens that cause an IgE allergic reaction to wheat. Ten of these are airborne allergens related to the wheat plant's pollen. The remaining 18 allergens are proteins found in the four classes albumin, globulin, gliadin, and gluten, chiefly in cereal grains.

The body views certain substances as toxic and produces IgE antibodies to these contaminants. These antibodies cause histamine to be released, which will cause the symptoms of an allergic reaction.

Associated Tests: Allergy - Adult (Comprehensive) Panel, Allergy Screening 

Written by : Supriya Kulkarni, Lead-Content & Training

Reviewed by : Dr. Alap Christry M.D. AVP-Lab Operations & Scientific Business Head-Clinical Chemistry