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Wheat Allergy Blood Test, IgE

The Wheat Allergy test measures the IgE antibody levels to help detect a food allergy to wheat.

Sample Report

Test Code: 602459

CPT Code: 86003

Also Known As: Common Wheat; Bread Wheat; Dinkel Wheat; Triticum Aestivum

Methodology:

Thermo Fisher ImmunoCAP®

Preparation:

No special preparation required.

Test Results:

3-7 days. May take longer based on weather, holiday or lab delays.

Sample Report

Test Code: 2804

CPT Code: 86003

Also Known As: Common Wheat; Bread Wheat; Dinkel Wheat; Triticum Aestivum

Methodology:

Immunoassay (IA)

Preparation:

No Fasting Required.

Test Results:

3-7 Days. May take longer based on weather, holiday or lab delays.

Description

Order this Wheat Allergy test to measure the IgE antibody levels in a blood sample to detect a wheat allergy. Wheat is a grain from the Poaceae (Grasses) family. Other plants belonging to the grasses family include barley, oats, corn, and rice. Wheat is an essential food crop grown globally, with countries like China, India, Russia, and the United States as leading producers. Wheat contains several amounts of fiber, vitamins, minerals (Selenium, Manganese, and Phosphorus), and antioxidants. Wheat may also help lower the risk of colon cancer and boost gut health.

Despite its many health benefits, wheat is one of the most common food allergies behind cow's milk and eggs. Individuals should note that a wheat allergy is not the same as Celiac disease (CD). CD is a hereditary autoimmune disease that happens as a response to consuming foods containing gluten. Gluten is a protein in cereal grains like rye, barley, and wheat. For individuals with CD removing gluten from these grain products will make them safe to eat without triggering symptoms. However, a wheat allergy is caused by proteins (including gluten) in the wheat binding to specific IgE antibodies made by an individual's immune system. When the wheat binds to the antibodies, they trigger the release of a histamine chemical, leading to reaction symptoms ranging from mild to severe. Individuals with a wheat allergy should avoid consuming all forms of wheat in their diet but may be able to tolerate other foods that contain gluten. Although, it is possible to be allergic to wheat and have CD or gluten intolerance.

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. An individual may experience allergic reaction minutes to a few hours after exposure to an allergen. An individual allergic to wheat may experience the following symptoms:

  • Tingling sensation in or around the mouth
  • Swelling
  • Abdominal pain
  • Nausea or vomiting
  • Diarrhea
  • Itching, hives, or eczema
  • Congestion
  • Trouble breathing or wheezing
  • Lightheadedness

An extreme, possibly life-threatening allergic reaction is known as anaphylaxis and can occur in the most severe cases. An anaphylactic response requires immediate medical attention. Signs or symptoms of anaphylaxis include:

  • Rapid or increased pulse
  • Swollen throat or lump making it difficult to breathe
  • Low blood pressure
  • Extreme dizziness or loss of consciousness

Individuals with a wheat allergy should avoid the following foods:

  • Baked goods
  • Baking mixes
  • Batter-fried foods
  • Beer
  • Bread
  • Bread crumbs
  • Breaded food
  • Breakfast cereal
  • Candy
  • Certain dairy products (ice cream)
  • Certain meat products (hot dogs)
  • Chips
  • Couscous
  • Flour (multiple varieties)
  • Imitation crab meat
  • Marinara sauce
  • Pasta
  • Salad dressings, sauces, and soy sauce

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