I was diagnosed with Coeliacs Disease nearly two years after years of ill health. I have since followed a strict gluten-free diet in line with advice/recommendation from doctors and dieticians. This has alleviated all digestive/bowel symptoms, my energy levels have sky rocketed and my general health has improved immensely. However, a few weeks ago, after eating out, I developed an allergic reaction which led to anaphylactic shock. The Anaphylaxis was nearly fatal and it's only thanks to the quick thinking emergency services that I'm here to tell the tale. Following on from this, I was referred to an Immunology professor for some tests, to discover what had caused the anaphylaxis. All the medical professionals assumed it would be nuts. However, I was shocked to be told that I in addition to having Coeliacs disease, I had developed a severe allergy to wheat, which is what had caused the anaphylaxis. Although I am strict about my diet, it's likely that the food I had eaten had been contaminated. Just wondering, has anyone else developed a severe wheat allergy after following a gluten free diet? I now have to carry an Epipen Adrenaline injection with me at all times. Whatever next?! Be interested to hear from others in a similar situation. Thanks.

Hi Kath,

So sorry to hear you've had this very scary experience.

I have a DD with wheat allergy & "presumed" celiac disease. She carries the gene & blood markers, but was already on GF diet for 6 mos. when endoscopy was finally done & refused to do a gluten challenge for the endo as she is extremely gluten sensitive.

We were told by both gastro & allergy/immunology that this would NEVER occur, that the body would pick one or the other immunological path. However, my DD has LOTS of IgE, IgA, & IgG antibodies to gluten. So we've seen some backpedalling by her docs ... apparently it is rare.

Restaurants & institutional kitchens are rife w/cross-contamination issues. My DD was unable to eat college food services meals despite dietician-supervised ingredients, menus & food production. For example, when a commercial kitchen "flours" meat prior to browning, a cloud of flour is released into the air circulation which eventually settles out on surfaces, utensils, & prep equipment.

You may want to stay clear of bakeries ... I've heard of people w/severe wheat allergy who go into shock just breathing the (flour-contaminated) air. Not that a celiac would generally be hanging around there ...

Best wishes.

Hi Elmhar

I appreciate your input. I too was told that it is near-unheard of to have severe wheat allergy and Coeliacs. In fact, my professor is so shocked he has decided to do carry out a case study and write a thesis on his findings. I have since been told that is probably due to having followed such a strict gluten free diet for so long - when the contaminated food was consumed, my body completely over-reacted to the threat, thus causing the anaphylaxis. You are right about the threat of contaminations in kitchens.. it is indeed rife and understanding of the severity of condition is poor amongst kitchen staff. Even with better education, I fear that the threat of cross contamination will always be there. I think there is a gap in the market for completely gluten-free eateries, which although I the odd one or two do exist, they are not commonplace.

Thanks. Kath