Wheat allergy allergenic components in wheat, for example serine protease inhibitors, glutelins and prolamins and different responses are often attributed to different proteins. Twenty-seven potential wheat allergens have been successfully identified. The most severe response is exercise/aspirin induced anaphylaxis attributed to one omega gliadin that is a relative of the protein that causes celiac disease. Other more common symptoms include nausea, urticaria, and atopy. Gluten sensitivity is not usually classified as a wheat allergy. Management of wheat allergy consists of complete withdrawal of any food containing wheat and other gluten-containing cereals (gluten-free diet). There are four major classes of seed storage proteins:
Gluten diet and a self-diagnosis of gluten sensitivity. People with NCGS may develop gastrointestinal symptoms, which resemble those of irritable bowel syndrome or wheat allergy, or a wide variety of non-gastrointestinal symptoms, such as headache, chronic fatigue, fibromyalgia, atopic diseases, allergies, neurological diseases, or psychiatric disorders, among others. Besides gluten, additional components present in wheat, rye, barley, oats, and their derivatives, including other proteins called ATIs and short-chain carbohydrates known as FODMAPs, may cause NCGS symptoms. The effects of FODMAPs are only limited to gastrointestinal mild discomfort. ATIs may cause toll-like receptor 4 (TLR4)-mediated intestinal inflammation in humans. People can also