More people are avoiding flour-based foods because they feel bloated, itchy, or weak after eating them. These symptoms can come from three different conditions that often get mixed up.

Flour allergy, celiac disease, and gluten intolerance all involve the body’s response to components of wheat. Although they may look similar, their mechanisms, symptoms, and treatments differ. Knowing the distinctions helps you choose the right approach based on the cause.

What Is Flour Allergy?

A flour allergy occurs when the immune system reacts to one or more wheat proteins. Symptoms can appear quickly, from minutes to a few hours after someone eats or comes into contact with wheat products.

Common symptoms of a flour allergy include:

• Itching or swelling of the mouth, throat, and lips

• Skin rash or hives

• Nausea, vomiting, or diarrhea

• Shortness of breath

In severe situations, a flour allergy can trigger anaphylaxis, a life-threatening reaction marked by throat swelling, breathing difficulty, dizziness, and possible loss of consciousness.

What Is Celiac Disease?

Celiac disease is an autoimmune disorder, not an allergy. When a person with celiac disease consumes gluten, a protein found in wheat, barley, and rye, the immune system attacks the lining of the small intestine. The damaged lining cannot absorb nutrients properly, so malnutrition can occur despite adequate food intake.

Common symptoms of celiac disease include:

• Chronic diarrhea or constipation

• Bloating and abdominal pain

• Weight loss

• Iron deficiency anemia

• Fatigue

• Itchy or blistering skin rashes

Celiac disease often runs in families. Children with an affected parent face a higher risk.

There is no cure at this time. The only effective management is a lifelong gluten-free diet.

What Is Gluten Intolerance?

Gluten intolerance, also called non-celiac gluten sensitivity, can resemble celiac disease, but it does not directly involve the immune system and does not damage the small intestine.

With gluten intolerance, the body has difficulty processing gluten rather than mounting an immune attack. Eating gluten can cause discomfort, yet there is no injury to the intestinal lining.

Common symptoms include:

• Bloating and gas

• Abdominal pain or discomfort

• Fatigue

• Headaches

• Trouble thinking clearly

• Joint pain

• Problems with concentration

• Diarrhea or constipation

• Skin rashes

Although all three conditions relate to reactions to wheat, the processes are different. A flour allergy is a rapid immune response, celiac disease is an autoimmune attack that injures the small intestine, and gluten intolerance is a non-immune digestive sensitivity.

Understanding these differences can help people to get proper treatments. If you often notice symptoms after eating flour-based foods, consult a doctor for accurate testing and individualized dietary advice.

If you have more questions about digestive concerns related to flour, you can use the health consultation service in the Ai Care app on the App Store and Play Store.

Looking for more information about other diseases? Click here!