Hypersensitivity to inhaled flour allergens. Comparison between cereals.

Area of Science:

• Immunology
• Allergology
• Food Science

Background:

• Occupational allergies in bakers are frequently linked to cereal grain exposure.
• Understanding cross-reactivity among different cereal grains is crucial for accurate diagnosis and management.

Purpose of the Study:

• To investigate the allergenic potential of various cereal grain extracts using radioallergosorbent testing (RAST).
• To evaluate the cross-reactivity between different cereal species based on taxonomic and protein composition.
• To compare RAST results with clinical symptoms and other allergy testing methods.

Main Methods:

• Radioallergosorbent testing (RAST) was performed on sera from bakers sensitized to wheat and rye.
• Cereal extracts from 12 different species were used for testing.
• RAST inhibition experiments and bronchial challenge testing were conducted.

Main Results:

• Significant reactions were observed with extracts from 12 different cereal species.
• Asthmatic bakers showed higher RAST uptakes, with cross-reactivity extending to distantly related cereals.
• RAST inhibition confirmed cross-reactivity between wheat, rye, barley, and oats.
• Bran layers of cereal grains appeared to be as allergenic as flour.

Conclusions:

• Cereal grain allergies exhibit significant cross-reactivity among various species, impacting bakers.
• The allergenic components are present in both bran and flour fractions of cereal grains.
• Further investigation into specific cereal allergens and their cross-reactivity patterns is warranted.