What Are the Most Common Wheat Allergy Symptoms?

Gluten protein is a type of protein found in wheat, barley, and rye. Generally speaking, after entering the gastrointestinal tract, proteins are digested into individual amino acids, which are then absorbed by the small intestine to become nutrients. However, gluten protein cannot be completely broken down into a single amino acid, and some small fragments containing several amino acids are retained. Such fragments are called "polypeptides". Peptides can trigger the body's immune response, which is why some proteins have certain biological activities after oral administration.

Gluten allergy

Gluten protein is a type of protein found in wheat, barley, and rye. Generally speaking, after entering the gastrointestinal tract, proteins are digested into individual amino acids, which are then absorbed by the small intestine to become nutrients. However, gluten protein cannot be completely broken down into a single amino acid, and some small fragments containing several amino acids are retained. Such fragments are called "polypeptides".

Gluten peptides for

For young children, celiac disease is mainly manifested as symptoms related to digestive function. For example, bloating,

Traditionally, celiac disease in Western Europe

So far, celiac and non-celiac gluten sensitivities have not been cured. Fortunately, as long as you don't eat foods that contain gluten protein, it won't happen. This is why "gluten-free" foods have appeared.

As far as food is concerned, gluten protein is found in wheat, barley, and oat flour and is not found in other food ingredients. However, modern foods, especially many formulas, contain ingredients from various sources, which may contain some gluten proteins. Celiac disease patients are very sensitive to gluten protein, and small amounts of gluten protein can cause symptoms. Ordinary wheat flour contains more than ten percent of gluten protein, which is already too high. The FDA issued a labeling requirement for "gluten-free" foods in January 2007, requiring that the content be no more than 20 parts per million before it can be called "gluten-free". If a food does not claim to be gluten-free, it does not mean that it contains gluten, but making such a mark means a commitment to consumers (of course it means it can be sold more expensive). Exceeding standards will be punished for "incorrect labeling." If a consumer causes symptoms due to consumption of such food, the manufacturer will compensate for vomiting blood.

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In recent years, with the increasing number of allergic diseases, in order to prevent consumers from developing foodborne allergies, many countries have become increasingly strict with the requirement to add "allergy prompts" to food packaging labels. ^[5]

It is understood that some countries not only require allergy reminders to be marked on food labels, and some also require special colors and warning symbols to highlight them; even if allergens can be seen from the product name and ingredients, allergen reminders must also be marked to show Emphasis; if allergens are present or may be present during the production process, they must also be listed one by one.

As required by the Food Allergen Identification and Consumer Protection Act of 2004, food manufacturers or packers must identify allergens in food packaging labels containing major food allergens in one of two ways: ( 1) When the name of the food source containing the main allergen does not appear in the list of nutritional ingredients, the food source must be marked in parentheses after the name of the food allergen. For example, nutritional ingredients: fortified flour (wheat flour, malt, nicotinic acid, reduced iron, thiamine nitrate, riboflavin, and folic acid), sugar, partially hydrogenated soybean or cottonseed oil, high fructose corn syrup, yeast (milk) , Eggs, flavors, natural or artificial flavorings, starters (sodium pyrophosphate and anhydrous dihydrogen phosphate), yolks (soy) and monoglycerides and diglycerides (emulsifiers). (2) Following the list of nutritional ingredients, the name of the food source immediately following the food allergen must be no smaller than that used for nutritional ingredients. For example: contains wheat, milk and eggs.

Australia "never tolerates" failure to properly label allergens, and will impose very severe penalties on departments that allow substandardly labeled food to enter the market. Food labeling guidelines issued by the British Food Standards Agency (FSA) also have specific regulations for people with allergies.

Here are some "allergy tips" for foreign foods:

Made in the United Kingdom, TESCO tomato sauce dipping pasta with allergy tips: "Contains wheat, gluten, peanuts are not included in the formula, but there is no guarantee that the ingredients will not contain peanuts, and the factory will not contain peanuts."

Fennis brownies from France, with bold black lettering on the outer packaging. Tip: This product contains traces of peanuts.

Made in Australia, ORGRAN mini animal biscuits are labeled "gluten-free, wheat flour, dairy products, egg products, yeast and genetically modified products, and are vegan."

EDO almond mille biscuit biscuits from South Korea are marked with a reminder box at the bottom of the ingredients list: This product contains gluten cereals, soy products, and nuts, and those who are allergic to this kind of food should eat it with caution.