What to feed toddler with wheat allergy
An allergic reaction can consist of 1 or more of the following:
- swollen lips and throat
- wheezing and shortness of breath
- itchy skin or rash
- runny or blocked nose
- itchy throat and tongue
- a cough
- diarrhoea or vomiting
- sore, red and itchy eyes
In a few cases, foods can cause a severe allergic reaction (anaphylaxis) that can be life-threatening. Get medical advice if you ponder your kid is having an allergic reaction to a specific food.
Don’t be tempted to experiment by cutting out a major food, such as milk, because this could lead to your kid not getting the nutrients they need.
Talk to your health visitor or GP, who may refer you to a registered dietitian.
Food contains additives for a variety of reasons, such as to preserve it, to assist make it safe to eat for longer and to give colour or texture.
All food additives go through rigorous assessments for safety before they can be used. Food labelling must clearly show additives in the list of ingredients, including their name or number and their function, such as ‘colouring’ or ‘preservative’.
A few people own adverse reactions to some food additives, but reactions to ordinary foods, such as milk or soy, are much more common.
Food additives and children
Food contains additives for numerous reasons, such as to preserve it, to help make it safe to eat for longer, and to give colour or texture.
All food additives go through strict safety testing before they can be used. Food labelling must clearly show additives in the list of ingredients, including their name or «E» number and their function, such as «colour» or «preservative».
A few people own adverse reactions to some food additives, love sulphites, but reactions to ordinary foods, such as milk or soya, are much more common.
Read more about food colours and hyperactivity.
What’s the Difference Between Wheat Allergy and Celiac Disease?
An allergy to wheat involves an allergic response to a protein in wheat. Gluten is not one of the wheat proteins that typically causes an allergic reaction.
Gluten is involved in a condition called celiac disease.
It’s simple to confuse celiac disease with wheat allergy, but they are extremely diverse. Celiac disease does not cause an allergic reaction. With celiac disease, there is a diverse type of immune system response in the intestines, causing a problem with the absorption of food.
While people with wheat allergy can generally eat other grains, people with celiac disease cannot eat any food containing gluten, which is also found in other grains such as barley, rye, and sometimes oats.
What Is a Wheat Allergy?
When someone is allergic to wheat, the body’s immune system, which normally fights infections, overreacts to proteins in the wheat.
If the person eats something made with wheat, the body thinks these proteins are harmful invaders and responds by working extremely hard to fight off the invader. This causes an allergic reaction.
Wheat allergy is more common in kids than adults, and numerous children seem to "outgrow" their wheat allergy over time.
What Are the Signs & Symptoms of a Wheat Allergy?
When someone with a wheat allergy has something with wheat in it, the body releases chemicals love . This can cause symptoms such as:
- throat tightness
- itchy, watery, or swollen eyes
- belly pain
- trouble breathing
- red spots
- a drop in blood pressure, causing lightheadedness or loss of consciousness (passing out)
Allergic reactions to wheat can differ.
Sometimes the same person can react differently at diverse times.
Some reactions can be extremely mild and involve only one system of the body, love hives on the skin. Other reactions can be more severe and involve more than one part of the body.
Wheat allergy can cause a severe allergic reaction calledanaphylaxis. Anaphylaxis might start with some of the same symptoms as a less severe reaction, but can quickly get worse. The person may own trouble breathing or pass out. More than one part of the body might be involved. If it isn’t treated, anaphylaxis can be life-threatening.
How Is an Allergic Reaction to Wheat Treated?
If your kid has a wheat allergy (or any helpful of serious food allergy), the doctor will desire him or her to carry an epinephrine auto-injector in case of an emergency.
An epinephrine auto-injector is a prescription medicine that comes in a little, easy-to-carry container.
It’s simple to use. Your doctor will show you how. Kids who are ancient enough can be taught how to give themselves the injection.
If they carry the epinephrine, it should be nearby, not left in a locker or in the nurse’s office.
Wherever your kid is, adult caregivers should always know where the epinephrine is, own simple access to it, and know how to give the shot. Staff at your child’s school should know about the allergy and own an action plan in put. Your child’s save medications (such as epinephrine) should be accessible at every times.
Every second counts in an allergic reaction. If your kid starts having serious allergic symptoms, love swelling of the mouth or throat or difficulty breathing, give the epinephrine auto-injector correct away.
Also give it correct away if the symptoms involve two diverse parts of the body, love hives with vomiting. Then call 911 and take your kid to the emergency room. Your kid needs to be under medical supervision because even if the worst seems to own passed, a second wave of serious symptoms can happen.
It’s also a excellent thought to carry an over-the-counter (OTC) antihistamine for your kid as this can assist treat mild allergy symptoms. Use after — not as a replacement for — the epinephrine shot during life-threatening reactions.
Sheet final reviewed: 24 July 2018
Next review due: 24 July 2021
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What Else Should I Know?
If allergy testing shows that your kid has a wheat allergy, the doctor will give you guidelines on keeping your kid safe.
Your kid must completely avoid products made with wheat. Although most allergic reactions to wheat happen after eating a wheat product, sometimes people can react to raw wheat that they breathe in (such as a baker who inhales flour in the workplace).
Natural food stores and the health food section in grocery stores generally own safe alternatives, including wheat-free breads, crackers, and breakfast cereals. Also, glance for substitute flours made from potato, rice, wheat, barley, oats, and corn.
For information on foods to avoid, check sites such as the Food Allergy Research and Education network (FARE).
Always read food labels to see if a food contains wheat. Manufacturers of foods sold in the United States must state whether foods contain any of the top eight most common allergens, including wheat. The label should list "wheat" in the ingredient list or tell "Contains wheat" after the list.
Some foods glance OK from the ingredient list, but while being made they can come in contact with wheat. This is called cross-contamination. Glance for advisory statements such as "May contain wheat," "Processed in a facility that also processes wheat," or "Manufactured on equipment also used for wheat." Not every companies label for cross-contamination, so if in doubt, call or email the company to be sure.
Cross-contamination can happen if wheat gets into a food product because it is made or served in a put that uses wheat in other foods.
This can happen on kitchen surfaces and utensils — everything from knives and cutting boards to a toaster or grill. Fried foods often own the potential to be cross-contaminated, because they can be fried in the same oil as foods that contain wheat.
When eating away from home, make certain you own an epinephrine auto-injector with you and that it hasn’t expired. Also, tell the people preparing or serving your child’s food about the wheat allergy. Sometimes, you may desire to bring food with you that you know is safe.
Don’t eat at the restaurant if the chef, manager, or owner seems uncomfortable with your request for a safe meal.
Also talk to the staff at school about cross-contamination risks for foods in the cafeteria. It may be best to pack lunches at home so you can control what’s in them.
Other things to hold in mind:
- Don’t feed your kid cooked foods you didn’t make yourself or anything with unknown ingredients.
- Make certain the epinephrine auto-injector is always on hand and that it is not expired.
- Tell everyone who handles the food — from relatives to restaurant staff — that your kid has a wheat allergy.
If you ponder your kid is having an allergic reaction to a food, seek medical advice urgently as symptoms can worsen rapidly.
If breathing is affected, call triple zero (000) and enquire for an ambulance.
Types and Symptoms of Wheat Allergy
Wheat allergy symptoms can vary in severity from a mild, flu-like condition to a life-threatening, all-body reaction (known as anaphylaxis).
The speed by which symptoms develop can also vary. With an IgE-mediated reaction, in which the body responds to an antibody known as immunoglobulin E (IgE), the symptoms can happen within minutes or hours of eating wheat. With a non-IgE-mediated reaction, symptoms may not appear until a day or two later as a result of other components of the immune system aside from IgE
A wheat allergy can affect one or several organ systems at once and may include:
- Oropharyngeal symptoms including mouth and throat itchiness, coughing, and the swelling of the tongue and throat
- Respiratory symptoms, including rhinitis, asthma, wheezing, and respiratory distress
- Dermatologic symptoms including eczema, hives, blisters, and the swelling of the hands and face
- Digestive symptoms, including abdominal pain, bloating, nausea, diarrhea, and vomiting
- Neurological symptoms such as headaches, dizziness, blurred vision, confusion, and seizures
In more severe forms of anaphylaxis, people will commonly describe a "feeling of impending doom" in relation to their deteriorating state.
Introducing foods that could trigger allergy
When you start introducing solid foods to your baby from around 6 months ancient, introduce the foods that can trigger allergic reactions one at a time and in extremely little amounts so that you can spot any reaction.
These foods are:
- foods that contain gluten, including wheat, barley and rye
- seeds (serve them crushed or ground)
- shellfish (don’t serve raw or lightly cooked)
- nuts and peanuts (serve them crushed or ground)
- eggs (eggs without a red lion stamp should not be eaten raw or lightly cooked)
- cows’ milk
See more about foods to avoid giving babies and young children.
These foods can be introduced from around 6 months as part of your baby’s diet, just love any other foods.
Once introduced and if tolerated, these foods should become part of your baby’s usual diet to minimise the risk of allergy.
Evidence has shown that delaying the introduction of peanut and hen’s eggs beyond 6 to 12 months may increase the risk of developing an allergy to these foods.
Lots of children outgrow their allergies to milk or eggs, but a peanut allergy is generally lifelong.
If your kid has a food allergy, read food labels carefully.
Avoid foods if you are not certain whether they contain the food your kid is allergic to.
Your kid has a higher risk of developing a peanut allergy if they already own a known allergy (such as eczema or a diagnosed food allergy), or there’s a history of allergy in their immediate family (such as asthma, eczema or hay fever).
There is evidence that having peanuts regularly before 12 months can reduce the risk of developing peanut allergy.
If your kid already has an egg allergy, another food allergy or severe eczema, talk to your doctor before you give peanuts or food containing peanuts to your kid for the first time.
If you would love to eat peanuts or foods containing peanuts (such as peanut butter) while breastfeeding, you can do so unless you’re allergic to them or your health professional advises you not to.
Avoid giving your kid peanuts and foods containing peanuts before the age of 6 months.
Foods containing peanuts include peanut butter, peanut (groundnut) oil and some snacks. Little children are at a higher risk of choking on little objects, so avoid giving whole peanuts or nuts to children under age 5-years-old.
Read food labels carefully and avoid foods if you’re not certain whether they contain peanuts.
It’s recommended that when your baby is ready, at around 6 months (but not before 4 months), introduce a variety of solid foods, starting with iron-rich foods, while continuing breastfeeding. Hydrolysed (partially and extensively) baby formula is not recommended for the prevention of allergies.
When you start introducing solids (weaning), introduce the foods that commonly cause allergies one at a time so that you can spot any reactions.
Don’t delay introducing a food just because it’s considered a common allergen. These foods include: milk, eggs, wheat, nuts, seeds, fish and shellfish. However, don’t introduce any of these foods before 6 months.
There is evidence that infants should be given allergenic solid foods including peanut butter, cooked egg and dairy and wheat products in the first year of life.
This includes infants at high risk of allergy.
Don’t be tempted to experiment by cutting out a major food, such as milk, as this could lead to your kid not getting the nutrients they need. Talk to your doctor, who may refer you to a registered dietitian.