BACKGROUND Wheat is believed to be an uncommon cause of food allergy in adults; the number of studies that address IgE mediated wheat allergy in adults is all too few. OBJECTIVE Determine how many subjects with a history of wheat allergy have real allergy by double-blind, placebo-controlled food challenge; identify the symptoms manifested during the challenge; determine the lowest provocation...

BACKGROUND Bioethanol can be produced from sugar-rich, starch-rich (first generation; 1G) or lignocellulosic (second generation; 2G) raw materials. Integration of 2G ethanol with 1G could facilitate the introduction of the 2G technology. The capital cost per ton of fuel produced would be diminished and better utilization of the biomass can be achieved. It would, furthermore, decrease the energy...

BACKGROUND The use of oral food challenges (OFCs) in clinics is limited because they are complicated and associated with anaphylactic symptoms. To increase their use, it is necessary to develop novel, effective, and safe methods. However, the effectiveness of different OFCs has not been compared. OBJECTIVE To investigate the effect of ingestion methods on wheat allergy symptoms and treatment ...

BACKGROUND Wheat allergy has been suggested to represent an important allergic disease. This study collates clinical and laboratory aspects in patients with wheat allergy in Al-Kharj city, Saudi Arabia. METHODS Total and specific IgE were measured in 15 suspected cases of wheat allergy. Protein allergenicity was assessed with Western blotting. RESULTS Significant elevation of total and spec...

Methods We completed a retrospective medical record review of patients from the Allergy Clinic, 2nd Pediatric Clinic, University of Athens that were diagnosed as having wheat allergy. Patients were included in the study if they had a history of symptomatic reaction to wheat and or a positive wheat IgE test result. Clinical history, laboratory results, and final outcome were recorded for 70 pati...

IgE-mediated wheat allergy is a gluten-related disorder. Wheat is one of the five most common food allergens in children. However, the natural history of IgE-mediated wheat allergy has seldom been described in the research literature. This study presents the current state of knowledge about the IgE-mediated wheat allergy in children.

The organic farmers use wider range of crop varieties than the conventional farming. Bread wheat is the most favorite and the most common food crop. The organic bread wheat is usually of worse technological quality. Therefore, it is supposed to be an attractive alternative to the hulled wheat species (einkorn, emmer wheat and spelt). Twenty-five hulled bread wheat varieties and control bread wh...

Survival of floret primordia initiated seems critical for the determination of grain number and yield in wheat, and understanding what determines floret mortality would help in the development of more robust physiological models of yield determination. The growth of the juvenile spikes has been frequently considered the determinant of grain number, implying that floret development would depend ...

Non-celiac gluten sensitivity (NCGS) is a syndrome characterized by intestinal and extraintestinal symptoms related to the ingestion of gluten-containing food in subjects who are not affected by either celiac disease (CD) or wheat allergy Published online: November 26, 2015 Prof. Carlo Catassi Via F Corridoni 11 IT–60123 Ancona (Italy) E-Mail c.catassi @ univpm.it © 2015 S. Karger AG, Basel 025...