Ingrédient · Allergène
Wheat flour
A basic food ingredient, safe for almost everyone except people with wheat allergy, celiac disease, or gluten sensitivity.
Wheat flour is ground wheat grain, used as a staple source of carbohydrates and protein in breads, pasta, and baked goods. It's harmless for most people, but it contains gluten and wheat proteins that cause real, sometimes serious reactions in specific groups.
Affiché en anglais — la traduction arrive.
Why it matters
Wheat flour is made by milling wheat grains into powder. It's mostly starch (carbohydrate) with some protein, including gluten, which gives dough its stretchy texture. For the vast majority of people, wheat flour is just food: a normal energy and nutrient source used for thousands of years. It matters mainly to three groups: people with celiac disease (an autoimmune reaction to gluten that damages the gut), people with a diagnosed wheat allergy (an immune response to wheat proteins, which can range from mild to severe), and people with non-celiac gluten sensitivity (digestive discomfort without the autoimmune or allergic mechanism). For everyone else, it's a normal dietary staple.
Sources (3)
- 1.Regulation (EU) No 1169/2011 on food information to consumers (allergen labeling)
- 2.FDA Food Allergen Labeling and Consumer Protection Act (FALCPA)
- 3.Codex Alimentarius Standard for Foods for Special Dietary Use for Persons Intolerant to Gluten
