Cereals and Grains

Cereals and Grains

Allergic reactions to wheat and other cereals are most commonly observed in infants and usually resolves within the first several years of life².  Symptoms of IgE-mediated allergy to cereals range from mild local reactions of the skin or gut to more serious, occasionally life threatening anaphylactic reactions.

Wheat allergy may also include bakers' asthma (occupational exposure to grain flour dust) and, less frequently IgE-mediated allergy associated with exercise, called wheat-dependent exercise-induced anaphylaxis (WDEIA) . 
Individuals allergic to the wheat related crops (barley, oats, rye) often can tolerate rice. Reactions to rice are rare in Europe and America, but may be more common in Asia.

Celiac disease is a distinct reaction to a protein fraction called gluten which is found in wheat and related cereals such as barley, rye and oats. In particular, the gut of sensitive individual is affected by losing its ability to absorb nutrients. Since there is no cure, life-long avoidance of gluten-containing products is necessary. Due to the extensive use of gluten containing flours in processed foods which might range from baked goods and dairy products (e.g. custard powder) to jams, spreads and beverages, avoidance is a huge challenge to the consumer. In addition gluten may also be used in dietary supplements, cosmetic and pharmaceutical products.

According to the Codex Alimentarius Commission labeling recommendation for pre-packaged food cereals which contain gluten should be labeled as such. There are also special recommendations for "gluten" free foods.

For more detailed information on these foods please follow the links:
 

Barley	Barley
Corn	Corn, Maize
Oat	Oat
Rice	Rice
Rye	Rye
Wheat	Wheat