Wheat foods and allergy.

Australasian Business Intelligence, October, 2005

Oct 21, 2005 (Food Australia - ABIX via COMTEX) -- It is not true that wheat-based foods are a major cause of allergic reactions. New research, supported by Go Grains and conducted by Linda Hodge, a dietician with the Dietitians Association of Australia, shows that wheat and other grain products are

less likely to trigger an allergic reaction than nuts, fish, shellfish, milk and eggs. Among Britons, only 0.2 per cent of people are hypersensitive to wheat, while between 1.4 per cent and 1.8 per cent of the population suffers from hypersensitivity to other foods.

Publication Date: October 2005

 
DIETITIANS ASSOCIATION OF AUSTRALIA: 
GO GRAINS 

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