与小麦相关的过敏反应:患病率差异的原因和降低过敏性的方法审查
Ke Xiong1,2, Yi-Qiang Chen1,3, Shu-Can Mao2,4
1Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University (BTBU), Beijing, China.
Critical reviews in food science and nutrition
|September 9, 2025
概括
与小麦相关的过敏反应 (WRAR) 根据地理位置和年龄而异,六小麦更容易引起过敏. 生物修饰,如发酵和基因编辑,有望减少过敏性,但无质饮食仍然是唯一的治疗方法.
科学领域:
- 食品科学 食品科学 食品科学
- 过敏学 过敏学
- 遗传学 是一个遗传学.
背景情况:
- 小麦是主要的蛋白质来源,但会引起与小麦相关的过敏反应 (WRAR).
- WRARs的流行率显示出显著的时空和地理差异.
- 六类小麦显示出更高的过敏性,在儿童早期的患病率更高.
研究的目的:
- 审查WRARs的流行率和影响因素.
- 总结了减少小麦蛋白过敏性的方法.
- 为开发低过敏性小麦和WRAR治疗提供见解.
主要方法:
- 对现有的关于WRARs患病率和影响因素的文献的审查.
- 分析各种方法来降低小麦蛋白的过敏性,包括生物,物理和化学修改.
- 对WRARs的当前和新兴治疗策略的评估.
主要成果:
- 根据地区和时间,WRAR的患病率有很大差异,受环境和其他过敏因素的影响.
- 生物修饰方法,特别是发酵,酶处理和基因编辑,在减少过敏性方面是有效的.
- 目前对于WRARs没有无质饮食的替代治疗方法.
结论:
- 了解WRAR复杂的病因对于制定有效的管理策略至关重要.
- 基因编辑为创造低过敏小麦品种提供了一个有希望的长期解决方案.
- 需要进一步研究除了无质饮食之外的替代治疗方法.
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