Wheat | whatsinit

About

What it is and where it shows up.

Wheat (Triticum aestivum) is a cereal grain and one of the world's most important staple foods, used as a primary ingredient in bread, pasta, baked goods, and countless processed foods. It provides carbohydrates, proteins (including gluten-forming gliadins and glutenins), dietary fiber, vitamins, and minerals.

Safety summary

The regulatory and scientific consensus.

Wheat is broadly safe for the general population but is classified as a major food allergen in every major regulatory jurisdiction, with mandatory labeling required under US FALCPA (2004), EU Regulation 1169/2011, and FSSAI regulations. Celiac disease, an immune-mediated condition triggered by wheat gluten, affects an estimated 0.5–1% of the population, for whom strict lifelong wheat avoidance is the only recognized treatment. IgE-mediated wheat allergy—particularly prevalent in children—can cause reactions ranging from mild urticaria to life-threatening anaphylaxis, with challenge data showing that 83% of wheat-allergic children react to less than 2 g of wheat flour.

Regulatory landscape

What food-safety regulators have decided.

Jurisdiction	Status	Note
FSANZ (Food Standards Australia New Zealand) (Australia)	Approved	Wheat is a declared allergen under Standard 1.2.3 of the Australia New Zealand Food Standards Code. Mandatory allergen declaration is required for all packaged foods containing wheat or wheat-derived ingredients. FSANZ has also assessed exemptions from allergen labeling for certain wheat-derived glucose syrups consistent with EFSA and Codex positions.source
EFSA (European Food Safety Authority) (European Union)	Approved	Cereals containing gluten, including wheat, are listed among the 14 mandatory allergens under EU Regulation No 1169/2011 on food information to consumers, applicable from December 13, 2014. EFSA confirmed ample evidence for mandatory labeling. Exemptions exist for wheat-based glucose syrups (including dextrose) and wheat-based maltodextrins that have undergone sufficient hydrolysis. Foods labeled 'gluten-free' must contain less than 20 mg/kg gluten; 'very low gluten' foods must contain less than 100 mg/kg.source
FSSAI (Food Safety and Standards Authority of India) (India)	Approved	Wheat and its milled products (atta, maida, semolina, wheat bran) are regulated under Chapter 2.4 of the Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011. Wheat is designated a staple food under the Food Safety and Standards (Fortification of Foods) Regulations, 2018, which mandates fortification of atta with iron, folic acid, and Vitamin B-12. FSSAI also sets limits for mycotoxins (DON and OTA) in wheat bran.source

Who should approach with care

Whose guidance would steer them away.

Gluten Intolerance — Wheat gluten (gliadins and glutenins) triggers immune-mediated intestinal damage in celiac disease, affecting an estimated 0.5–1% of the population; strict lifelong avoidance of wheat and all gluten-containing cereals is the only recognized treatment, as confirmed by EFSA's 2014 Scientific Opinion on allergenic foods.

Other — Individuals with confirmed IgE-mediated wheat allergy must completely avoid wheat-containing foods, as exposure can cause reactions ranging from urticaria to life-threatening anaphylaxis; wheat-dependent exercise-induced anaphylaxis (WDEIA), linked to omega-5 gliadin, is an additional severe variant requiring strict avoidance.

Children — Wheat-allergic children are substantially more sensitive than adults—FDA challenge data show 83% of wheat-allergic children react to less than 2 g of wheat flour, compared to only 18% of wheat-allergic adults—warranting heightened vigilance and early allergy testing in pediatric populations.

Infants — Introduction of gluten-containing foods such as wheat to infants should be done under pediatric guidance, as the timing of first exposure may influence the development of celiac disease or wheat allergy in genetically predisposed individuals.

Research citations

The sources behind this verdict.

1FDA. Approaches to Establish Thresholds for Major Food Allergens and for Gluten in Food — CFSAN Report. fda.gov
2FSSAI. Food Safety and Standards (Fortification of Foods) Regulations, 2018, 2018. fssai.gov.in
3EFSA. Scientific Opinion on the evaluation of allergenic foods and food ingredients for labelling purposes, 2014. efsa.europa.eu
4FSSAI. Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011 — Chapter 2.4: Cereals and Cereal Products, 2011. fssai.gov.in
5FDA. Food Allergen Labeling and Consumer Protection Act of 2004 (FALCPA) — Guidance for Industry: Questions and Answers Regarding Food Allergens, 2004. fda.gov

Independently researched5 citations