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Update on wheat hypersensitivity
Current Opinion in Allergy and Clinical Immunology, 2003Wheat is among the six foods responsible for approximately 90% of food allergies in children, and in recent years wheat has been increasingly recognized as a cause of food-dependent, exercise-induced anaphylaxis. Wheat flour is an important cause of baker's asthma, a well-known occupational respiratory allergy to inhaled flour. This review outlines the
Kati Palosuo
exaly +3 more sources
Preparation of a Defined Gluten Hydrolysate for Diagnosis and Clinical Investigations of Wheat Hypersensitivities [PDF]
Nutrients, 2018 Gluten is the trigger for celiac disease (CD), non-celiac gluten/wheat sensitivity (NCGS), and wheat allergy. An oral food challenge is often needed for diagnosis, but there are no standardized gluten challenge materials with known composition available. To fill this gap, two materials, commercially available gluten and a food-grade gluten hydrolysate (
Katharina A. Scherf, Herbert Wieser
exaly +3 more sources
Hydrolysed wheat proteins present in cosmetics can induce immediate hypersensitivities
Contact Dermatitis, 2006Cosmetics containing hydrolysed wheat proteins (HWP) can induce rare but severe allergic reactions. 9 patients, all females without common wheat allergy, but with contact urticaria to such cosmetics, were studied. 6 of them also experienced generalized urticaria or anaphylaxis to foods containing HWP.
Jacques Snegaroff +2 more
exaly +3 more sources
Ulcerative colitis possibly due to hypersensitivity to wheat and egg†
Allergy: European Journal of Allergy and Clinical Immunology, 2001J Sainte-Laudy, G Kanny
exaly +3 more sources
Identification of the major water/salt insoluble wheat proteins involved in cereal hypersensitivity
Clinical and Experimental Allergy, 1997SummaryBackground Several studies have investigated water/salt soluble proteins which comprise 50% of the proteins in wheat. The remaining 50% of wheat proteins, are water/salt insoluble proteins of which there is limited information on their role in cereal hypersensitivity.Objectives To investigate the allergenicity of the water/salt ...
Arthur S Tatham, C P Sandiford, R D Tee
exaly +3 more sources
Allergy: European Journal of Allergy and Clinical Immunology, 2007
Background: Anti‐gliadin IgE are expressed in patients with food allergy associated to skin immediate hypersensitivity to hydrolyzed wheat proteins (IHHWP). It is not known if they react with ω5‐gliadins, the major allergens in wheat dependant exercise‐induced food anaphylaxis (WDEIA), encoded on wheat chromosomes 1B.Methods: Unmodified gliadins from
G Branlard, M Lauriere, D Choudat
exaly +5 more sources
Background: Anti‐gliadin IgE are expressed in patients with food allergy associated to skin immediate hypersensitivity to hydrolyzed wheat proteins (IHHWP). It is not known if they react with ω5‐gliadins, the major allergens in wheat dependant exercise‐induced food anaphylaxis (WDEIA), encoded on wheat chromosomes 1B.Methods: Unmodified gliadins from
G Branlard, M Lauriere, D Choudat
exaly +5 more sources
Wheat α-amylase inhibitor: A second route of allergic sensitization
Journal of Allergy and Clinical Immunology, 1997Wesley Burks, J M James, R Helm
exaly
Wheat ω-5 gliadin is a major allergen in children with immediate allergy to ingested wheat
Journal of Allergy and Clinical Immunology, 2001Kati Palosuo +2 more
exaly