Cereals represent the most important group of crops in the structure of plant production from the economic, agronomic and consumer point of view. Spelt wheat (Triticum spelta L.) is an ancient bread cereal related to wheat (Triticum aestivum L.) that has been cultivated for hundreds of years, and that is now being rediscovered in Europe and North America. Spelt is generating increasing interest...

Food allergy from wheat is triggered by several protein classes, such as LTPs, ω5-gliadins and α-amylase/trypsin inhibitors. The latter proteins, belonging to the prolamin superfamily, are mostly involved in baker's asthma, a form of occupational allergy in which the sensitization occurs through the respiratory tract. α-Amylase/trypsin inhibitors were also found to be involved in wheat-related ...

Gluten-related disorders are a heterogeneous group of clinical entities caused by intolerance to wheat, rye, and barley flour components. They occur in 3?5% genetically predisposed persons and, based on pathogenic features, classified into celiac disease, non-celiac gluten sensitivity, wheat allergy. There also specific such as dermatitis herpetiformis or ataxia, which can either within the dis...

Many patients feel that their rhinitis is triggered by foods. Although patients with rhinitis are frequently sensitised to foods, there is little evidence to support the role of food allergy in causing rhinitis in isolation. The presence of food allergy in infants may be a marker for subsequent development of allergic rhinitis. While many patients associate the ingestion of cow’s milk with an i...

background: evidence has shown a link between allergic disease and inflammatory bowel diseases (ibds). we investigated food allergy in iranian pediatric ibd patients. materials and methods: a cross-sectional study was conducted on a consecutive sample of children with newly  diagnosed ibd referring to mofid children’s university hospital in tehran (iran) between november 2013 and march 2015.dat...

Any abnormal reaction resulting from the ingestion of a food could be considered an adverse food reaction, and not necessarily a food allergy. In the evaluation of a patient with a history of an adverse reaction to food, one must consider the broad differential diagnosis before labelling the patient as ‘allergic’ to a foodstuff. The classification of adverse reactions to food is discussed, and ...

Food allergy can appear at any age but true allergies to food are more common in infants and young children. Food allergies are the earliest manifestation of atopy (the tendency to develop allergy) in infants and children. A limited number of foods are responsible for the vast majority of food induced allergic reactions. In children the main foods are cow milk, egg, peanut, fish, tree nuts, whe...

Wheat is an important staple food and potent allergen source. Recently, we isolated a cDNA coding for wheat alpha-purothionin which is recognized by wheat food allergic patients at risk for severe wheat-induced allergy. The purpose of the present study was the biochemical, biophysical and IgE epitope characterization of recombinant alpha-purothionin. Synthetic genes coding for alpha-purothionin...

recall at baseline and at 3-month intervals for a period of 12 months. No information regarding food allergy diagnoses or reactions was obtained. Skin-prick testing to 13 environmental allergens was performed at enrollment in the National Cooperative Inner City-Asthma Study. The random serum samples were evaluated for specific immunoglobulin E (IgE) (UniCap System) to egg, milk, soy, peanut, wh...

Food allergy can appear at any age but true allergies to food are more common in infants and young children. Food allergies are the earliest manifestation of atopy (the tendency to develop allergy) in infants and children. A limited number of foods are responsible for the vast majority of food induced allergic reactions. In children the main foods are cow milk, egg, peanut, fish, tree nuts, whe...