[b]Abstract Introduction and objective[/b]. Gluten proteins (gliadins and glutenins) are polymorphic wheat storage proteins of allergenic properties. Significant differences in chemical composition between both protein groups allow to expect highly specific immunological response of individual subunits and fractions in reactions with IgE sera of people allergic to wheat. The aim of these studie...

1 of 2 DESCRIPTION A 27-year-old woman presented to our clinic with sudden-onset of nasal discharge and bilateral periorbital oedema ( fi gures 1 and 2 ). Although she had been well until the morning, she noticed the extensive, rapidly progressing symptom during exercise at gymnasium after lunch containing fried-wheat. She had no history of food allergies. We performed a radioallergosorbent tes...

Food dependent exercise induced anaphylaxis (FDEIA) is an IgE mediated adverse reaction to specific foods, where symptoms only appear in combination with physical activity. In absence of exercise, subjects with FDEIA tolerate the offending food. FDEIA can, as the nomenclature indicates, be life threatening, but most common symptoms are urticaria, flushing, pruritus and angioedema. The mechanism...

The present review summarizes current knowledge about lupine allergy, potential sensitization routes, cross-reactions between lupine and other legumes, and the respective IgE-binding proteins. Since the 1990 s, lupine flour is used as a substitute for or additive to other flours, mostly wheat flour, in several countries of the EU. In 1994, the first case of an immediate-type allergy after inges...

The aetiology of anaphylaxis ranges from food, insect venom, drugs and various chemicals. Some individuals do not develop anaphylaxis with the offending agent unless ingestion is related temporally to physical exertion, namely food dependent exercise induced anaphylaxis (FDEIA). The foods implicated are wheat, soya, peanut, milk and sea food. A retrospective study on patients with FDEIA from tw...

We describe the case of a patient that developed persistent severe asthma after having started to work in a bakery. The subsequent appearance of gastrointestinal symptoms was diagnosed as celiac disease (CD). She also experienced severe asthma attacks when cooking pasta, and experienced anaphylactic shock a few minutes after wheat flour inhalation. The allergologic workup was positive for sever...

Background. Celiac disease seems to be rare in Colombians, but there are currently no data about the prevalence rates of symptomatic adverse reactions to gluten or adherence to gluten-free diet (GFD) in this population. Aim. to evaluate the self-reported prevalence rates of adverse reactions to gluten, adherence to GFD, and gluten-related disorders at population level in Colombia. Methods. A se...