4 replies to this topic

[MINYOUNG]

Hi all,

I've been always getting so much help from this site so want to thank all of you first!

Our company is located in the US. We are trying to update our allergen list and try to figure out if it is a good idea to put wheat-containing raw materials and gluten-containing ones into the same group.

It appears that wheat allergy can be triggered from many reasons and gluten seems to be associated with gluten intolerance rather than allergic reaction.

Any help would be greatly appreciated!!

Min

[saqibfst]

hi
i think dont need to much talk about the wheat gluten .
now come to the wheat allergen or gluten allergen
The symptoms of wheat-gluten allergy are not the same for everyone; they vary between individuals. Also, sometimes symptoms begin a few minutes after eating a wheat product, or it can take several hours for symptoms to appear. The most common factor and most recognizable symptom among patients is there is an impaired ability to digest wheat products. It is important to note that oat and barley are included within the category of wheat products( because of gluten contant) , so these grains can cause symptoms as well. Wheat-gluten allergy and intolerance symptoms can range from flatulence to diarrhea, to skin and dental disorders. However, symptoms do typically involve the intestines and can include nausea, indigestion, stomach cramps, and vomiting. A more complete list of wheat-gluten allergy symptoms is as follows:
• Abdominal pain & cramps • bloating

• headaches

• foul smelling stools

• vomiting

• osteoporosis

• diarrhea

• allergic rhinitis

• anemia

• muscle cramps

• eczema

• swelling around the mouth

• tingling in the feet and legs

• irritability

• depression

• hives

regards
saqib

Hi all,

I've been always getting so much help from this site so want to thank all of you first!

Our company is located in the US. We are trying to update our allergen list and try to figure out if it is a good idea to put wheat-containing raw materials and gluten-containing ones into the same group.

It appears that wheat allergy can be triggered from many reasons and gluten seems to be associated with gluten intolerance rather than allergic reaction.

Any help would be greatly appreciated!!

Min

[MINYOUNG]

Thank you for your reply!

It sounds like gluten in wheat is the only protein that triggers wheat allergy. Does this mean that gluten-free is the same as wheat-free or vice versa?

Min

[saqibfst]

The protein in the food is the most common allergic component. These kinds of allergies occur when the body's immune system mistakenly identifies a protein as harmful. Some proteins or fragments of proteins are resistant to digestion and those that are not broken down in the digestive process are tagged by the immunoglobulin . These tags fool the immune system into thinking that the protein is harmful. The immune system, thinking the organism (the individual) is under attack, triggers an allergic reaction. These reactions can range from mild to severe that cause many severe symtoms that i mentioned in the last post.

most of food allergens are proteins
the term gluten free doesnt mean that the gluten is absent in the food or flour but the level of gluten is acceptable limit that is 20 ppm in the food by FDA is called gluten free food.
Gluten not only the responsible for allergen in wheat , there are other components that can cause allergy like serine protease inhibitor, glutelins and prolamins.
more than 27 potentially wheat allergens have been successfully identified

i think Gluten free and Wheat Free are totally different , the reason is from my point of view most of the people cannot digest gluten so they prefer gluten free food
and most of the people cannot tolerate the wheat so wheat free are usually for those .

regards
saqib

Thank you for your reply!

It sounds like gluten in wheat is the only protein that triggers wheat allergy. Does this mean that gluten-free is the same as wheat-free or vice versa?

Min

[EEsterling]

... a good idea to put wheat-containing raw materials and gluten-containing ones into the same group.

No. They are distinct things.

For the food allergy declaration required on the food label, you must declare wheat if you have wheat. If you have barley or rye and you are sure it is wheat free, you do not need to declare wheat as an allergen. However, the food could not be declared "gluten free" for marketing purposes.

If you have oats, barley, or rye, it might be a good idea to declare "may contain wheat" anyhow as it is a likely cross contaminant unless your supplier certifies them wheat free.

... Does this mean that gluten-free is the same as wheat-free or vice versa?...

No. Gluten-free necessarily means wheat free since wheat contains gluten. But wheat-free does not necessarily mean gluten free since non-wheat products contain gluten.

People with a wheat allergy will seek out "gluten free" as safe products. But people with a gluten intolerance cannot stop reading the label at "wheat free."