Wheat bran is considered as an edible exterior layer of wheat grain which is detached from the rest of the grain during sifting. In most individuals, wheat bran has been a good source of dietary fiber that helps maintain digestive health. Those who have allergy or intolerance to wheat can end up with mild to severe reactions that can affect overall health. As a consequence, those who are highly sensitive must avoid wheat bran as well as other wheat-based products.
Close look on wheat allergy
When it comes to wheat allergy, it occurs once the immune system of the body wrongly identifies the protein found in wheat as a threat, thus producing antibodies as a response. These antibodies are responsible for instigating a reaction once an individual eats wheat bran or other wheat products.
The proteins that might be responsible for causing allergies include globulin, albumin, gluten and gliadin. An actual allergy to wheat typically occurs during early childhood and later on fade as children age. Only a few adults suffer from wheat allergies.
Intolerance versus allergy
An actual wheat allergy and intolerance often mimic one another. On the other hand, intolerance often occurs as a result of hereditary condition of the immune and digestive system and might not fade with age. A good example is celiac disease which is intolerance to gluten protein that triggers damage to the small intestine once food that contains gluten passes through, eventually causing poor absorption of nutrients.
What are the symptoms of wheat bran allergy?
In most circumstances, an allergy to wheat bran starts several minutes up to two hours after consumption of wheat bran or other food products that contain the protein. The common symptoms often include hives, irritation of the mouth, nausea, watery eyes, diarrhea, vomiting and nasal congestion.
As for severe symptoms during anaphylaxis, the following are likely to occur:
- Dizziness
- Severe difficulty breathing
- Rapid heart rate
Take note that these symptoms can occur and require immediate medical care. The indications of wheat intolerance are usually limited to the digestive system.
What are the foods to avoid?
Aside from wheat bran, various products that include gluten, wheat, globulin, albumin or gliadin are capable of triggering an allergic reaction. Additional wheat products that seem less obvious include hydrolyzed vegetable protein, gelatinized starch, vegetable starch, vegetable gum, durum, semolina, farina and bulgur. Most of the standard flours including all-purpose flour, bread flour as well as cake flour and self-rinsing flour comes from wheat. In addition, the pre-packaged cookies, crackers, cereals, pasta and baking mixes typically contain wheat. It is vital to carefully check the ingredients listed on any product before purchasing.
Possible alternatives
Wheat bran can originate from any grain including oat, rice, corn and barley but any product that has been listed as bran without specifying the type typically contains wheat bran.
Even those with a reaction to wheat can also end up with reactions to other grains as well as oat bran and rice bran often prove tolerable. The common wheat alternatives generally include products that are made out of rye flour, potato starch as well as potato flour, rice flour, rolled oats, corn start and cornmeal.