Clinical presentation, allergens, and management of wheat allergy

Expert Review of Clinical Immunology
Santiago QuirceAraceli Díaz-Perales

Abstract

IgE-mediated allergy to wheat proteins can be caused by exposure through ingestion, inhalation, or skin/mucosal contact, and can affect various populations and age groups. Respiratory allergy to wheat proteins is commonly observed in adult patients occupationally exposed to flour, whereas wheat food allergy is more common in children. Wheat allergy is of growing importance for patients with recurrent anaphylaxis, especially when exercise related. The diagnosis of wheat allergy relies on a consistent clinical history, skin prick testing with well-characterized extracts and specific IgE tests. The accuracy of wheat allergy diagnosis may be improved by measuring IgE responses to several wheat components. However, a high degree of heterogeneity has been found in the recognition pattern of allergens among patient groups with different clinical profiles, as well as within each group. Thus, oral provocation with wheat or the implicated cereal is the reference test for the definitive diagnosis of ingested wheat/cereal allergy.

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Citations

Oct 30, 2016·Annals of Allergy, Asthma & Immunology : Official Publication of the American College of Allergy, Asthma, & Immunology·Jesús Miguel García-MenayaPedro Bobadilla-González
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Aug 14, 2019·Critical Reviews in Food Science and Nutrition·Beatriz Cabanillas
Aug 30, 2021·Comprehensive Reviews in Food Science and Food Safety·Haoran GaoVenu Gangur

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