Wheat allergy - its more than just gluten!

Wheat is a common food allergen, and several proteins in wheat have been identified as allergens. The main allergens in wheat are:

Glutenin: This is a group of proteins that make up the gluten fraction in wheat and are responsible for the elasticity and viscosity of dough.

Gliadin: This is another group of proteins that make up the gluten fraction in wheat and are responsible for the ability of dough to rise.

Alpha-amylase/trypsin inhibitors: These proteins are involved in the defense mechanisms of plants and have been associated with food allergies and celiac disease.

Wheat germ agglutinin (WGA): This is a lectin (a type of protein) that is present in the germ of wheat and has been associated with food allergies and celiac disease.

It is important to note that not all individuals with a wheat allergy are allergic to all of these proteins, and the specific allergens may vary from person to person. If you have a wheat allergy, it is best to consult with a healthcare provider or an allergist to determine which proteins you are specifically allergic to and to determine the best course of action to manage your allergy.