Wheat allergy: A double-blind, placebo-controlled study in adults

Analysis of Food Allergen Structures and Development of Foods for Allergic Patients

“…The primary structure of the purified compound was a 30-mer peptide with the sequence (Ser-Gln-Gln-Gln-(Gln-)Pro-Pro-Phe) 4 (Table 1A). This allergenic peptide showed high sequence similarities (almost 90%) to low-molecular-weight glutenin precursors.…”

“…The N-terminal amino acid of each peptide was acetylated to mimic the conditions under which it exists in the intact form, and the allergenicity of each peptide was evaluated by ELISA. 17) As shown in Table 1A, (Ser-Gln-Gln-Gln-(Gln-)Pro-Pro-Phe) 4 , (Ser-Gln-Gln-Gln-(Gln-)Pro-Pro- Table 1. IgE-Binding Abilities of Low-Molecular Glutenin Peptides 17) Peptide Relative ELISA value…”

“…In contrast with other allergens such as hen's egg, 2) cow's milk, 3) wheat, 4) and peanuts, 5) beef allergy was poorly recognized before the 1990s. Since then, papers 44,45) have appeared elucidating the nature, epidemiology, and symptoms of beef allergy in children allergic to cow's milk and children suffering from atopic dermatitis.…”

“…These allergens include grass and tree pollens, indoor allergens such as house dust mites and animal dander, and various foods. Hen's egg, 2) cow's milk, 3) wheat 4) and peanuts 5) are generally known allergens for food-allergic patients. Allergens are proteins characterized by their ability to induce a pathogenic IgE response in susceptible individuals, giving rise to asthma, atopic dermatitis, and rhinitis.…”

Opinion of the Scientific Panel on Dietetic products, nutrition and allergies [NDA] related to a notification from AAC on wheat‐based glucose syrups including dextrose pursuant to Article 6, paragraph 11 of Directive 2000/13/EC

“…The authors' conclusion that "threshold doses of wheat flour in wheat flour allergic individuals were globally higher than those considered risk levels for coeliac disease, seeming to indicate that a wheat starch-based diet could be safe for allergic patients" is not sufficiently based on the evidence presented. A further study has been carried out recently in 37 adult patients with wheat allergy by Scibilia et al (2006). By double-blind placebo-controlled food challenge (DBPCFC), the lowest provocation dose was 0.1 g of raw and cooked wheat flour.…”