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| Wheat allergy | |
|---|---|
 | |
| Wheat | |
| Specialty | Immunology |
Wheat allergy is an allergy to wheat that typically presents as a food allergy, but can also be a contact allergy resulting from occupational exposure. The exact mechanism of this allergy is not yet clear. Wheat allergy may be immunoglobulin E-mediated or not,[1] and may involve a mast cell response.[2] Wheat allergy is rare—its prevalence in adults was estimated to be 0.21% in a 2012 study in Japan.[3]
Wheat allergy may be a misnomer. There are many allergenic components in wheat (for example: serine protease inhibitors, glutelins and prolamins), with different responses attributed to different components. Twenty-seven potential wheat allergens have been identified.[4]
The allergy, or allergies, are often caused by reactions to the storage proteins present in a wheat seed. While many reactions are caused by wheat proteins, allergenic components are also present in other biochemical forms. The most severe response is wheat-dependent exercise-induced anaphylaxis (WDEIA). WDEIA is attributed to an omega gliadin, which happens to be a relative of the protein that causes celiac disease.[5] Symptoms include nausea, urticaria, and atopy.[6]
Gluten sensitivity and Coeliac disease are two different diseases; however, the management is similar.[7] Management of wheat allergy consists of complete withdrawal of any food containing wheat or other gluten-containing cereals.
- ^ Cite error: The named reference
Cianwas invoked but never defined (see the help page). - ^ Sutton, Brian J.; Davies, Anna M.; Bax, Heather J.; Karagiannis, Sophia N. (22 Feb 2019). "IgE Antibodies: From Structure to Function and Clinical Translation". Antibodies. 8 (1): 19. doi:10.3390/antib8010019. PMC 6640697. PMID 31544825.
- ^ Morita E, Chinuki Y, Takahashi H, Nabika T, Yamasaki M, Shiwaku K (March 2012). "Prevalence of wheat allergy in Japanese adults". Allergol Int. 61 (1): 101–5. doi:10.2332/allergolint.11-OA-0345. PMID 22377522.
- ^ Sotkovský P, Sklenář J, Halada P, Cinová J, Setinová I, Kainarová A, Goliáš J, Pavlásková K, Honzová S, Tučková L (July 2011). "A new approach to the isolation and characterization of wheat flour allergens". Clinical & Experimental Allergy. 41 (7): 1031–43. doi:10.1111/j.1365-2222.2011.03766.x. PMID 21623965. S2CID 21906042.
- ^ Akagawa M, Handoyo T, Ishii T, Kumazawa S, Morita N, Suyama K (2007). "Proteomic analysis of wheat flour allergens". J. Agric. Food Chem. 55 (17): 6863–70. doi:10.1021/jf070843a. PMID 17655322.
- ^ Perr HA (2006). "Novel foods to treat food allergy and gastrointestinal infection". Current Allergy and Asthma Reports. 6 (2): 153–9. doi:10.1007/s11882-006-0054-z. PMC 7088959. PMID 16566866.
- ^ Costantino, A., Aversano, G., Lasagni, G., Smania, V., Doneda, L., Vecchi, M., ... & Elli, L. (2022). Diagnostic management of patients reporting symptoms after wheat ingestion. Frontiers in Nutrition, 9.