Wheat‐dependent exercise‐induced anaphylaxis

Scherf, Katharina Anne; Brockow, Knut; Biedermann, Tilo; Koehler, Peter; Wieser, Herbert

doi:10.1111/cea.12640

Cited by 149 publications

(146 citation statements)

References 98 publications

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“…In specific cases food allergic reactions only occur after exercise (e.g. in wheat dependent exercise induced allergy, WDEIA) (Scherf et al, 2016).…”

Section: Subject Selectionmentioning

confidence: 99%

Approaches to assess IgE mediated allergy risks (sensitization and cross-reactivity) from new or modified dietary proteins

Remington¹,

Broekman

Blom³

et al. 2018

Food and Chemical Toxicology

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A B S T R A C TThe development and introduction of new dietary protein sources has the potential to improve food supply sustainability. Understanding the potential allergenicity of these new or modified proteins is crucial to ensure protection of public health. Exposure to new proteins may result in de novo sensitization, with or without clinical allergy, or clinical reactions through cross-reactivity.In this paper we review the potential of current methodologies (in silico, in vitro degradation, in vitro IgE binding, animal models and clinical studies) to address these outcomes for risk assessment purposes for new proteins, and especially to identify and characterise the risk of sensitization for IgE mediated allergy from oral exposure. Existing tools and tests are capable of assessing potential crossreactivity. However, there are few possibilities to assess the hazard due to de novo sensitization. The only methods available are in vivo models, but many limitations exist to use them for assessing risk. We conclude that there is a need to understand which criteria adequately define allergenicity for risk assessment purposes, and from these criteria develop a more suitable battery of tests to distinguish between proteins of high and low allergenicity, which can then be applied to assess new proteins with unknown risks.

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“…In specific cases food allergic reactions only occur after exercise (e.g. in wheat dependent exercise induced allergy, WDEIA) (Scherf et al, 2016).…”

Section: Subject Selectionmentioning

confidence: 99%

Approaches to assess IgE mediated allergy risks (sensitization and cross-reactivity) from new or modified dietary proteins

Remington¹,

Broekman

Blom³

et al. 2018

Food and Chemical Toxicology

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“…The prevalence of ingested wheat allergy [IgE mediated anaphylaxis, wheat-dependent exercise-induced anaphylaxis (WDEIA, urticaria and angioedema is higher in children; who generally out-grow it by schoolage [131][132][133][134][135]. Repeated exposure to wheat flour in bakers and pasta factory workers can induce an IgE mediated respiratory allergy (includes baker's asthma and baker's rhinitis) [136,137].…”

Section: Wheat Allergymentioning

confidence: 99%

Gluten and the Gut: A Brief Review of Gluten-Related Gastrointestinal Disorders

Shah¹

2017

SOJI

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We conducted online electronic searches (published manuscripts in English) of the Cochrane Library, pub med and manual searches of selected specialty journals to identify any pertinent literature. The search was conducted using the key words 'celiac disease', 'gluten related disorder', 'non celiac gluten sensitivity', 'wheat allergy', 'gluten', , 'gluten free diet'. Studies not published in English or published only in the abstract form were excluded. We also conducted a focused review of available references to identify subsequent pertinent papers. AbstractCeliac disease (CD) was the first gluten-related disorder to be described. Presently the realm of gluten-related disorders also includes non-celiac gluten sensitivity (NCGS) and wheat allergy (WA). CD is a multisystem immune mediated enteropathy observed in genetically susceptible individuals exposed to dietary gluten present in barley, rye and wheat. Although the prevalence of CD is on the rise, it still largely remains under diagnosed given that many cases can be silent, subtle or atypical. The Pathophysiology of CD includes both innate and adaptive immune response to dietary gluten. Patients present with a wide variety of intestinal and extra-intestinal symptoms and are at risk for non-Hodgkin's lymphoma and small intestinal adenocarcinoma. The corner stone for treatment of CD is a gluten-free diet (GFD). NCGS is an emerging condition associated with gluten ingestion and the diagnosis of which is based on exclusion of CD and WA. Further evidence and studies are required to fully appreciate the clinical entity of NCGS and WA to detail its epidemiology and pathogenesis. The symptoms of NCGS and WA may overlap with CD and hence it is imperative to differentiate these clinical entities and select patients for appropriate management.Keywords: Celiac disease, gluten related disorder, non-celiac gluten sensitivity, wheat allergy, gluten, epidemiology, clinical features, Pathophysiology, management, gluten free diet.Core tip: CD is largely under-diagnosed while the incidence and prevalence of gluten-related disorders are on the rise. A clear understanding of the various clinical presentations of gluten-related disorders can help differentiate CD from NCGS and WA. The management for these conditions differs and hence accurate diagnosis leads to improved patient outcomes with avoidance of longterm complications as well as unnecessary testing which can be both invasive and expensive. Celiac DiseaseThe term celiac is derived from the Greek word "koiliaks" meaning "abdominal". It was first described in the second century in modern day Turkey by a Greek physician Aretaeus of Cappadocia [1]. In 1888, Samuel Gee; a pediatrician from the United Kingdom gave the first modern-day description of the condition and associated diet to the treatment of celiac disease EpidemiologyCeliac disease occurs in about 1% of the general population worldwide [7]. Data from the USA suggests CD to be more common in Caucasians as compared to African-Americans and Hispanics [8,9]. The initial ...

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“…Hypersensitivity reactions to wheat proteins, including wheat allergy, are increasingly recognized as a growing public health problem of global significance adversely affecting both wheat consumers as well as the wheat industry [1,2]. Recent estimates show that the combined prevalence of celiac disease, wheat allergy, and non-celiac gluten sensitivities in the USA is surprisingly up to 10% [1,2,3].…”

Section: Introductionmentioning

confidence: 99%

“…Recent estimates show that the combined prevalence of celiac disease, wheat allergy, and non-celiac gluten sensitivities in the USA is surprisingly up to 10% [1,2,3]. Wheat allergy, in particular, affects both children and adults with an estimated overall prevalence of up to 1-3% in the USA [2,3].…”

Section: Introductionmentioning

confidence: 99%

“…A wheat-free diet is the only recommended treatment for wheat allergy at present, thus necessitating millions of wheat-sensitive consumers around the world to avoid wheat for life [1,2,6]. This has resulted in major negative impacts on the wheat industry and on the quality of life of wheat-sensitive consumers and their families [1,2,3,7]. As a result, the economic impact of the health issues related to wheat on the global wheat industry is expected to grow at an unprecedented rate [3,4,5].…”

Section: Introductionmentioning

confidence: 99%

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A Mouse Model of Anaphylaxis and Atopic Dermatitis to Salt-Soluble Wheat Protein Extract

Jin

Ebaugh

Martens

et al. 2017

Int Arch Allergy Immunol

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Background: Wheat allergy and other immune-mediated disorders triggered by wheat proteins are growing at an alarming rate for reasons not well understood. A mouse model to study hypersensitivity responses to salt-soluble wheat protein (SSWP) extract is currently unavailable. Here we tested the hypothesis that SSWP extract from wheat will induce sensitization as well as allergic disease in mice. Methods: Female BALB/cJ mice were weaned onto a plant protein-free diet. The mice were injected a total of 4 times with an SSWP (0.01 mg/mouse) fraction extracted from durum wheat along with alum as an adjuvant. Blood was collected biweekly and SSWP-specific IgE (SIgE) and total IgE (TIgE) levels were measured using ELISA. Systemic anaphylaxis upon intraperitoneal injection with SSWP was quantified by hypothermia shock response (HSR). Mucosal mast cell degranulation was measured by the elevation of mMCP-1 in the blood. The mice were monitored for dermatitis. Skin tissues were used in histopathology and for measuring cytokine/chemokine/adhesion molecule levels using a protein microarray system. Results: Injection with SSWP resulted in time-dependent SIgE antibody responses associated with the elevation of TIgE concentration. Challenge with SSWP elicited severe HSR that correlated with a significant elevation of plasma mMCP-1 levels. Sensitized mice developed facial dermatitis associated with mast cell degranulation. Lesions expressed significant elevation of Th2/Th17/Th1 cytokines and chemokines and E-selectin adhesion molecule. Conclusion: Here we report a mouse model of anaphylaxis and atopic dermatitis to SSWP extract that may be used for further basic and applied research on wheat allergy.

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Wheat‐dependent exercise‐induced anaphylaxis

Cited by 149 publications

References 98 publications

Approaches to assess IgE mediated allergy risks (sensitization and cross-reactivity) from new or modified dietary proteins

Approaches to assess IgE mediated allergy risks (sensitization and cross-reactivity) from new or modified dietary proteins

Gluten and the Gut: A Brief Review of Gluten-Related Gastrointestinal Disorders

A Mouse Model of Anaphylaxis and Atopic Dermatitis to Salt-Soluble Wheat Protein Extract

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