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Risk factors
By Mayo Clinic staffCertain factors may put you at greater risk of developing a wheat allergy:
- Family history. You're at increased risk of allergy to wheat or other foods if your parents have any food allergies or other allergies such as hay fever.
- Age. Wheat allergy is most common in babies and toddlers, who have immature immune and digestive systems. Most children outgrow wheat allergy.
References
- Inomata N. Wheat allergy. Current Opinion in Allergy and Clinical Immunology. 2009;9:238.
- Groetch M. Nutritional issues in food allergy. http://www.uptodate.com/home/index.html. Accessed April 11, 2011.
- Wheat allergy. Asthma and Allergy Foundation of America. http://www.aafa.org/display.cfm?id=9&sub=20&cont=519. Accessed April 11, 2011.
- Wheat allergy. Food Allergy Initiative. http://www.faiusa.org/?page=wheat. Accessed April 11, 2011.
- Atopic and allergic disorders. The Merck Manuals: The Merck Manual for Healthcare Professionals. http://www.merckmanuals.com/professional/sec13/ch165/ch165c.html?qt=atopic&alt=sh. Accessed April 11, 2011.
- Kurowski K, et al. Food allergies: Detection and management. American Family Physician. 2008;77:1678.
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