Wheat allergy

Croizier A, Baudouin E, Bihain B, Moneret-Vautrin DA Interest of ImmunoCAP system to recombi- 34 nant omega-5 ghadin for the diagnosis of exercise-induced wheat allergy Int Arch Allergy Immunol 2008 149 74-80. 

Beyer K, Chung D. Schulz G. Mishoe M. Niggemann B, Wahn U, Sampson HA The role of wheat omega-5 gliadin IgE antibodies as a diagnostic tool for wheat allergy in childhood. J Allergy Clin Immunol 2008 122 419-421. 

Hischenhuber, C., Crevel, R., Jarry, B., Maki, M., Moneret-Vautrin, D.A., Romano, A., Troncone, R., and Ward, R. 2006. Review article Safe amounts of gluten for patients with wheat allergy or celiac disease. Aliment Pharmacol Ther 23(5) 559-575. 

Battais, F., Mothes, T., Moneret-Vautrin, D.A., Pineau, F., Kanny, G., Popineau, Y. et al. 2005. Identification of IgE-binding epitopes on gliadins for patients with food allergy to wheat. Allergy 60(6) 815—821. 

Varjonen, E., Vainio, E., Kalimo, K. 2000b. Antigliadin IgE-indicator of wheat allergy in atopic dermatitis. Allergy 55 386-391. 

WHEAT ALLERGY. Wheat is not the only cereal grain to produce allergies. But, because it is found in such a large variety of foods, it is the most burdensome to its victims and to those who prepare their meals. 

Also see ALLERGIES, section headed "Wheat Allergy" and SPRUE.)... 

The most frequent elicitators of food allergy in children are peanuts and tree nuts [ 17]. In France the prevalence of food allergy has been estimated to be 3.2% [18]. Furthermore, in this study, food was identified as the most common cause of anaphylaxis. Here the major identified food allergens besides peanuts and tree nuts were shellfish, wheat and lupine flour [18]. 

When I was tested for my allergies I thought Oh, I hope I don t have to give up ice cream I hope I don t have to give up bread I hope I don t have to give up this and that. Well, it turned out to be all of that. I had to give it all up. No sugar. No chocolate. No milk. Can t have ice cream. Can t have corn. Can t have wheat. 

Early in his career Bernard developed a mystery illness after a flu-like episode, and wound up seeing a series of doctors before the mystery was finally solved at the London Homeopathic Hospital. There he was diagnosed with an allergy to wheat. By eliminating wheat from his diet he enjoyed perfect health for almost a decade. 

Houba, R., van Run, P., Heederik, D., and Doekes, G. (1996). Wheat antigen exposure assessment for epidemiological studies in bakeries using personal dust sampling and inhibition ELISA. Clin. Exp. Allergy 26,164—163. 

Food allergy is a syndrome that affects 3 to 6% of the population in various countries. In early childhood it occurs as a result of contact with new food components and excessive permeability of GI mucous membranes. As the immunological systems develops, in most cases symptoms recede or food tolerance occurs - usually at the age of three. Studies carried out on a population of Japanese children revealed that the earliest remission occurs in case of allergy to soy, followed by allergy to egg yolk, egg white, wheat, and cows milk (usually between the ages of two and three) (Ebisawa et al., 2003). 

HV165 Vainio E., and E. Varjonen. Antibody response against wheat, rye, barley, oats and com comparison between gluten-sensitive patients and monoclonal antigliadin antibodies. Int Arch Allergy Immunol 1995 106(2) 134-138. 

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