Is wheat considered a common food allergen?

Wheat is indeed classified as a common food allergen. It contains proteins that can trigger allergic reactions in sensitive individuals, particularly gluten, which is present in wheat, barley, and rye. The presence of wheat in a variety of food products, including bread, pasta, baked goods, and many processed foods, contributes to its status as a prevalent allergen.

Given its widespread use and the significant number of people affected by wheat allergies, food safety practices must account for this. For those with wheat allergies, even small amounts can provoke allergic reactions, which may range from mild symptoms to severe anaphylaxis. Thus, awareness of wheat as a common allergen is crucial for safe food handling and preparation in culinary settings.