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Wheat flour allergy: an entire diagnostic tool for complex allergy
F Battais1, C Richard, G Szustakowski
1Laboratoire Allerbio, Varennes-en-Argonne.
European Annals of Allergy and Clinical Immunology
|May 23, 2006
Summary
Diagnosing wheat allergy can be challenging due to complex wheat flour skin prick test (SPT) solutions. This study analyzed IgE reactivity and SPT solutions, finding key allergens crucial for accurate wheat allergy diagnosis.
Area of Science:
- Allergy and Immunology
- Food Science
- Biochemistry
Background:
- Wheat proteins are common causes of respiratory, contact, and food allergies.
- Diagnosing wheat allergy is complex due to the varied allergenic components in wheat flour skin prick test (SPT) solutions.
Purpose of the Study:
- To investigate specific IgE reactivity in patients with wheat food allergy.
- To characterize the allergenic composition of wheat SPT solutions using specific antibodies.
Main Methods:
- Analysis of specific IgE in patient sera against different wheat protein fractions.
- Characterization of wheat SPT solutions for the presence of major food allergens.
Main Results:
- 20 out of 25 sera (80%) showed specific IgE to at least one wheat protein fraction.
- Positive sera demonstrated high IgE reactivity to water/salt soluble (75%), native gluten (85%), and wheat isolate (65%) fractions.
- Wheat SPT solutions contain major allergens from all fractions, and wheat isolate extracts include both native and modified allergens.
Conclusions:
- Accurate wheat allergy diagnosis requires analyzing IgE reactivity against various wheat protein fractions.
- Using both gluten and wheat isolate SPT solutions is vital for differentiating general wheat food allergy from specific wheat isolate allergy.
