The complex relationship between flour, gluten and yeast in foods makes it difficult to determine distinct allergy symptoms for each substance. Flour contains gluten, a protein found in wheat and other grains. Yeast is an ingredient in many of the same foods as gluten, but allergy to yeast in foods is not common, according to the National Institute of Allergy and Infectious Diseases. When a yeast allergy does occur, symptoms are similar to those for allergy to gluten.
Respiratory Symptoms
Common symptoms of wheat allergy, which may be due to gluten or one of three other types of protein found in wheat, include swelling, irritation or itching of the mouth or throat, nasal congestion, difficulty breathing and itchy, watery eyes. Symptoms normally appear within a few minutes to a few hours after consuming food that contains wheat. Wheat allergy is more common in children, according to the Mayo Clinic, and usually develops during the early years. Most children outgrow wheat allergy by three to five years of age. Wheat allergy is often confused with celiac disease, which produces many of the same symptoms. Celiac disease is an immune disorder that is triggered by the gliadin component of gluten. Inflammation of the intestines occurs due to auto-antibodies triggered by gliadin, and can cause permanent damage to the intestines. People who have celiac disease must avoid all foods that contain gluten, while people who have a wheat allergy only need to avoid wheat. It is possible to have both wheat allergy and celiac disease.
Baker’s asthma, an allergic reaction to flour, results in respiratory problems when a person inhales flour. This condition is especially problematic for bakers and others who work with uncooked flour. People with baker’s asthma do not have to avoid eating flour.
Digestive Problems
An adverse reaction to gluten, whether it is a wheat allergy or celiac disease, often involves gastrointestinal distress, especially in children. According to the American Academy of Family Physicians, gluten can cause abdominal pain, gas, diarrhea—sometimes bloody—nausea and lack of appetite. Infants with celiac disease may fail to thrive and gain weight, and older children may eventually become malnourished.
Skin Reactions
People who are sensitive to gluten often develop a skin disease called dermatitis herpetiformis (DH). The disease begins as a painful itchy rash that erupts into watery blisters. The blisters burn and itch, creating a strong urge to scratch. Blisters most often erupt around pressure points such as the elbows, back, shoulders, the front of the knees, buttocks, face and scalp, but they can develop anywhere. According to the Gluten Intolerance Group of North America, 60 percent of those diagnosed with DH are men, and diagnosis for most people occurs between 15 and 40 years of age.
General Health Problems
Irritability, fatigue, depression and generally not feeling well are common symptoms of gluten intolerance. These can occur with or without intestinal problems. Bone pain from food-induced arthritis, osteoporosis from the malabsorption of vitamin D, anemia and lactose intolerance are also sometimes associated with allergy to gluten.
Anaphylaxis
Gluten allergy can cause a rare but life-threatening reaction known as anaphylaxis. Symptoms of this emergency condition, in addition to other symptoms of gluten intolerance, include swelling or tightness of the throat, extreme difficulty breathing, chest pain or tightness and trouble swallowing. Other symptoms include fainting or dizziness, weak pulse and pale, blue skin color. Symptoms develop very quickly, often within seconds or minutes, and are severe.
About this Author
Linda Hinkle has written professionally for over four years. A graduate of the University of Central Arkansas with a bachelor’s degree in education, she has written for several online companies, including Demand Studios, WiseGeek, eHow and LiveStrong. Her areas of specialty include health and wellness, education and outdoor recreation.
