Wheat
Quick Facts • •
Wheat is considered a Priority Allergen by Health Canada. Some other common names for wheat are spelt, kamut and bulgur.
Be Allergy-Aware • •
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Read ingredient labels every time you buy or eat a product. Do the Triple Check and read the label: o Once at the store before buying it. o Once when you get home and put it away. o Again before you serve or eat the product. Always carry your epinephrine auto-injector. For tips on eating out, visit our guide for dining out with food allergies. Some “gluten-free” products may be cross-contaminated if made in a shared kitchen with wheat products. Check with bakeries and manufacturers directly. Check with manufacturers directly to see if the product is safe for you even if your allergen is not listed on the ingredient list. Be careful when buying products from abroad, such as packaged foods and health supplements, since labelling rules differ from country to country.
To Report a Reaction If you believe you may have reacted to an allergen not listed on the packaging, you can report it to the Canadian Food Inspection Agency, which may issue a product recall. Find out more on our Food Labelling page.
Did You Know? A wheat allergy is different than a wheat intolerance. Unlike people with wheat intolerance, individuals with wheat allergy experience an IgE-mediated response to their allergen and need to carry an epinephrine auto-injector in case of exposure. See our website for more information.
Other names for wheat • • • • • • • • • • • • • • • •
Atta Bulgur Couscous Durum Einkorn Emmer Enriched flour, white flour, whole-wheat flour Farina Graham flour, high gluten flour, high protein flour Kamut Seitan Semolina Spelt (dinkel, farro) Triticale (a cross between wheat and rye) Titicum aestivom Wheat bran, wheat flour, wheat germ, wheat gluten, wheat starch
Possible sources of wheat • • • • • • • • • • • • • • • • • • • • • • •
Baking powder Baked goods, e.g. breads, bread crumbs, cakes, cereals, cookies, crackers, donuts, muffins, pasta, baking mixes Batter-fried foods Binders and fillers in processed meat, poultry and fish products Beer Coffee substitutes Chicken and beef broth Deli meats Falafel Gelatinized starch, modified starch, modified food starch Gravy mixes, bouillon cubes Communion/altar bread and wafers Hydrolyzed plant protein Ice cream Imitation bacon Pie fillings, puddings, snack foods Prepared ketchup and mustard Salad dressings Sauces, like chutney and tamari Seasonings, natural flavouring (from malt, wheat) Soy sauce Candy, chocolate bars Pie fillings and puddings
Non-food sources of wheat • • • • •
Art supplies such as Play-Doh® and some glues Cosmetics, hair care products Medications, vitamins, herbal supplements Pet food, including fish food Wreath decorations
© 2015. Food Allergy Canada (formerly Anaphylaxis Canada) www.foodallergycanada.ca