Wheat allergy: more than an intolerance, an immune response

Wheat-dependent exercise-induced anaphylaxis (WDEIA)

WDEIA (wheat-dependent exercise-induced anaphylaxis) is a special form of wheat allergy in which allergic reactions only occur when wheat consumption coincides with certain potentiating cofactors. These mainly include physical exertion, but also nonsteroidal anti-inflammatory drugs (NSAIDs), alcohol, stress, infections, temperature changes, the menstrual cycle, or a combination of these factors.

Symptoms range from skin rashes such as hives or angioedema to severe anaphylactic reactions. Symptoms usually appear suddenly, especially when wheat has been consumed within approximately four hours before or after exposure to a cofactor. In isolated cases, this time interval may also be longer.

Physical exertion is considered the most common trigger, followed by medications such as NSAIDs and alcohol consumption. It is particularly dangerous that the reaction threshold can be significantly reduced by the interaction of several cofactors, as even small amounts of wheat can cause a severe allergic reaction.

WDEIA is one of the IgE-mediated food allergies and should not be confused with other forms of wheat intolerance.

Baker's asthma

Baker's asthma is a specific form of wheat allergy caused by inhaling flour dust and other components of the cereal. It is one of the most common forms of occupational asthma, especially among people who regularly work with wheat flour, other cereals, or baking additives, such as in bakeries, pastry shops, or food industries.

This condition belongs to the group of respiratory wheat allergies and is characterized by allergic inflammation of the airways. Typical symptoms include coughing, chest tightness, difficulty breathing, wheezing, and even episodes of suffocation in severe cases. They usually occur during or shortly after occupational exposure and can progressively intensify, even outside the work environment.