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Wheat (Coeliac condition)

Coeliac condition is a genetically based auto-immune disorder of the small intestine which means the body produces antibodies that attack its own tissues. It is caused by a reaction to gluten which is found in wheat, barley, rye oats and other cereals. Gluten is really a mixture of two types of proteins – prolamines and glutelins. A prolamine called gliadin seems to be particularly problematic in coeliac condition. The strength of the reaction depends on the sensitivity of the individual and the type lf gluten found in the cereal. Many coeliacs do not react to oats.

Coeliac condition is not the same as a food/wheat allergy as it does not involve the production of the allergy antibody IgE and is not associated with anaphylaxis. Instead, gluten causes an inflammatory reaction within the lining of the small intestine which then becomes deformed and swollen which in turn leads to malabsorption of nutrients from the gut. As with all allergies, the only treatment is a life-long avoidance diet for gluten.

Wheat allergy

As with other food allergies, the symptoms of an allergy to wheat are mediated by the production in the body of the antibody IgE. A number of wheat proteins, including albumin, globulin and gliadin can cause an allergic reaction in susceptible people. Because of this, people with a wheat allergy are sometimes recommended to eat a gluten-free diet. However, it is important to note that wheat allergy and coeliac condition are different and foods that are labelled as being gluten free may not be suitable for people with a wheat allergy as they may contain other proteins such as albumins or globulins.

AVOID

  • Breads-including pitta, chapatis, naan, and rye
  • Cakes
  • Pastries
  • Pizzas
  • Pasta
  • Sausage meats
  • Spaghetti
  • Certain soups, sauces, gravies and breakfast cereals.

The following is a list of common names of wheat and gluten containing products

  • All-purpose flour
  • Wholewheat flour
  • Semolina (refined durum flour)
  • Couscous (cracked wheat)
  • Kamut
  • Spelt
  • Graham flour
  • Bulgar (partially cooked and toasted cracked wheat)
  • Wholemeal flour
  • Plain and self-raising flour
  • Barley (extract, flavour, flour, malt)
  • Farro
  • Farina
  • Polenta
  • Wheat can be found in many food products in different forms:
  • Food starch
  • Starch / modified starch
  • corn starch
  • special edible starch
  • Cereal filler/extract/binders/protein/starch
  • edible starch
  • wheat protein/starch/berries/bran
  • wheatmeal
  • thickening agent / thickener
  • hydrolyzed vegetable protein (HVP)
  • MSG
  • Binder
  • Foods in batter/breadcrumbs
  • Rusk

EAT INSTEAD

  • CORN: flour, pasta, cornflakes, crispbread, chips, polenta, bread, nachos, tortillas, popcorn. - cornflour is one of the best thickening agents (ensure the corn flour is 100% corn flours with no added wheat flour); cornmeal can be prepared as polenta.
  • MILLET: flour, pasta, flakes – millet grains are boiled as rice and are very nutritious – good in soups and casseroles; millet flakes are great for making your own muesli.
  • BUCKWHEAT: also called 'kasha’ - flour, pasta. Despite it’s name, buckwheat is NOT related to wheat at all. Buckwheat oats are also great for making your own muesli. Japanese soba noodles are made from buckwheat (check labels on supermarket brands). Buckwheat flour is useful for making blinis, pancakes and other baking recipes. (check label to ensure it is 100% buckwheat).
  • RICE: flour, pasta, flakes, cakes, bread. Basmati or brown rice is best.
  • QUINOA (pronounced 'keen-wa’): flour, flakes, pasta, quinoa puffs (a 'complete’ protein, very nutritious – can be called the perfect food), quinoa grains are boiled as rice and can be used as an alternative to couscous.
  • AMARANTH, TAPIOCA (from the cassava plant), ARROWROOT, GRAM FLOUR (from chickpeas),
  • LENTIL FLOUR (useful for thickening agents), gram flour can be used to make wheat free popadums. If you are avoiding wheat only and can tolerate oats, rye, and barley then the following may be options for you to explore: OATS: oatmeal, flour, oatcakes. Oats make a great breakfast, raw with fruit and chopped nuts. Oatcakes are a good substitute for crackers
  • RYE: bread, flour, crispbread; ensure bread and crispbread are 100% rye by checking labels.
  • BARLEY: flour is useful for pancakes

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© The Food Safety Promotion Board

© The Food Safety Promotion Board