Background Lipid Transfer Protein (LTP) allergy constitutes the first cause of food allergy to vegetables in Southern Europe. LTPs are highly stable proteins, resistant to both gastric digestion and high temperatures. Allergic reactions to multiples vegetables, not phylogenetically related, are produced based on the cross-reactivity among these proteins, a phenomenon that has been named LTP syn...

Wheat is a common cause of food allergy. Wheat-induced anaphylaxis (WIA) and wheat-dependent exercise induced anaphylaxis (WDEIA) are severe forms of immunoglobulin E (IgE) mediated allergic reaction to wheat protein. As the diagnosis of WIA or WDEIA is not easy because of the risk of oral challenge, identification of specific IgE of various wheat proteins is helpful for diagnosis. In Korea, th...

Allergy to cow's milk, egg, wheat, soy, peanut, tree nuts, fish, and shellfish constitutes the majority of food allergy reactions, but reliable estimates of their prevalence are lacking. This systematic review aimed to provide up-to-date estimates of their prevalence in Europe.Studies published in Europe from January 1, 2000, to September 30, 2012, were identified from searches of four electron...

BACKGROUND Patients often report adverse reactions to wheat. Interpretation of sensitization to wheat pollen and flour with/without sensitization to grass pollen is a clinical problem. AIM We set out to determine the prevalence of wheat allergy in a birth cohort (10/11 year olds) and investigate the usefulness of performing skin prick tests (SPT), specific IgE tests and component resolved dia...

INTRODUCTION Celiac disease and immediate type hypersensitivity to wheat are immune responses with different pathogenic mechanisms. Both diseases are well known entities but their coexistence in the same patient is rarely reported. This is a unique case presentation of a patient with celiac disease who developed concomitant IgE-mediated wheat allergy and presented with immediate symptoms in two...

Wheat allergy is the third most common food allergy among young children in Japan.1 The most reliable examination for the definitive diagnosis of a food allergy is an oral food challenge (OFC); however, consuming wheat appears to be an independent risk factor for anaphylaxis during OFC.2 As predictive factors for severe wheat OFC outcomes have not yet been identified, simple and easy indicators...

OBJECTIVE To identify the allergen(s) responsible for mid April-mid May nasobronchial allergy seen in North India. DESIGN Case control study. SETTING Children living in and around Chandigarh (urban, rural). SUBJECTS 39 children suffering from wheat harvest period (mid April-mid May) respiratory allergy along with randomly selected controls. METHODS Aerobiological surveys were done from ...

Wheat allergy occurs by inhalation (baker’s asthma) and ingestion (food allergy), but may also develop by contact in some cases. The responsible allergens of wheat are proteins accounting for about 10-15% of the grain dry weight. Wheat proteins are divided into two groups: the salt soluble fraction (albumins/globulins) and the gluten proteins (gliadins and glutenins). This latter group is respo...

The spectrum of gluten-related disorders was restricted to coeliac disease and wheat allergy, but the new contemporary entity referred to as noncoeliac gluten sensitivity has gained recognition mainly in adults but also in children. Noncoeliac gluten sensitivity is defined as the presence of a variety of symptoms related to gluten ingestion in patients in whom coeliac disease and wheat allergy ...

at present the only available management for food allergy is avoidance; however, abstaining from allergic foods can affect the quality of life. oral immunotherapy (oit) is an efficient method for increasing tolerance towards food allergens. the aim of this study was desensitizing patients above five years of age with wheat allergy and evaluating the safety and efficacy of oit for children with ...