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Journal articles on the topic 'Wheat allergy by ingestion'

Author: Grafiati

Published: 10 September 2021

Last updated: 29 July 2025

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1

Yamada, Yukinori, Tomoharu Yokooji, Kyohei Kunimoto та ін. "Hypoallergenic Wheat Line (1BS-18H) Lacking ω5-Gliadin Induces Oral Tolerance to Wheat Gluten Proteins in a Rat Model of Wheat Allergy". Foods 11, № 15 (2022): 2181. http://dx.doi.org/10.3390/foods11152181.

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The early ingestion of food can prevent the onset of food allergy related to inducing oral tolerance (OT). We developed the Hokushin wheat line as a hypoallergenic wheat (1BS-18H) lacking ω5-gliadin, a major allergen of wheat-dependent exercise-induced anaphylaxis (WDEIA). The 1BS-18H wheat had lower ability of sensitization for ω5-gliadin compared with Hokushin wheat. Here, we evaluated the induction of OT to gluten and ω5-gliadin by the early consecutive ingestion of 1BS-18H gluten using a rat model of wheat allergy. Rats were subcutaneously immunized with commercial gluten or native ω5-glia

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Aoki, Toshiyuki, and Higashi Kushimoto. "Type I Wheat Ingestion Allergy: A Model of Masked Allergy." Allergy and Asthma Proceedings 8, no. 1 (1987): 34–36. http://dx.doi.org/10.2500/108854187779045394.

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3

Veramendi-Espinoza, Liz. "Wheat-dependent exercise-induced anaphylaxis: The diagnostic utility of Omega-5 Gliadin in two clinical cases from Lima, Peru." Revista Alergia México 72, no. 2 (2025): 142–46. https://doi.org/10.29262/ram.v72i2.1455.

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Background: Wheat-dependent exercise-induced anaphylaxis (WDEIA) is a rare, potentially life-threatening condition triggered by wheat ingestion followed by physical activity. Case report: This report describes two cases of young individuals in Lima, Peru, diagnosed with WDEIA. The diagnosis was confirmed through skin prick testing and the Allergy Explorer2 (ALEX-2) microarray, identifying omega-5gliadin (Tria19) as the main allergen. Both patients experienced episodes of anaphylaxis, one of which required adrenaline administration. Conclusion: The importance of molecular diagnostics to confirm

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Rotondi Aufiero, Vera, Anna Sapone, and Giuseppe Mazzarella. "Diploid Wheats: Are They Less Immunogenic for Non-Celiac Wheat Sensitive Consumers?" Cells 11, no. 15 (2022): 2389. http://dx.doi.org/10.3390/cells11152389.

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Non-celiac wheat sensitivity (NCWS) is a clinical entity induced by the ingestion of gluten that leads to intestinal and/or extraintestinal symptoms, and is diagnosed when celiac disease and wheat allergy have been ruled out. In addition to gluten, other grains’ components, including amylase trypsin inhibitors (ATIs) and fermentable short-chain carbohydrates (FODMAPs), may trigger symptoms in NCWS subjects. Several studies suggest that, compared with tetraploid and hexaploid modern wheats, ancient diploid wheats species could possess a lower immunogenicity for subjects suffering from NCWS. Thi

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Armentia, A., A. Díaz-Perales, J. Castrodeza, A. Dueñas-Laita, A. Palacin, and S. Fernández. "Why can patients with baker's asthma tolerate wheat flour ingestion? Is wheat pollen allergy relevant?" Allergologia et Immunopathologia 37, no. 4 (2009): 203–4. http://dx.doi.org/10.1016/j.aller.2009.05.001.

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6

Ruemmele, Frank M. "Non-Celiac Gluten Sensitivity: A Challenging Diagnosis in Children with Abdominal Pain." Annals of Nutrition and Metabolism 73, Suppl. 4 (2018): 39–46. http://dx.doi.org/10.1159/000493929.

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Several disorders related to the ingestion of gluten are well recognized despite overlapping clinical presentations: celiac disease, an autoimmune enteropathy triggered by gluten ingestions in susceptible individuals, allergy to wheat, and more recently non-celiac gluten sensitivity (NCGS). While celiac disease and wheat allergy are well-known disorders with a clear-cut diagnosis based on clinical tests and biological parameters, NCGS is a more difficult diagnosis, especially in children with functional gastrointestinal (GI) complaints. NCGS is considered a syndrome of intestinal but also extr

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Miyamoto, Manabu, Nobuyuki Maruyama, and Shigemi Yoshihara. "Component-resolved diagnostics in pediatric wheat-dependent exercise-induced anaphylaxis." Allergologia et Immunopathologia 52, no. 4 (2025): 138–40. https://doi.org/10.15586/aei.v53i4.1316.

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Wheat-dependent exercise-induced anaphylaxis (WDEIA) is a subtype of immunoglobulin E (IgE)-mediated wheat allergy characterized by symptoms from wheat intake followed by physical exercise. Although omega-5 gliadin-specific IgE (sIgE) is widely used for diagnosing WDEIA, its sensitivity is lower in children than in adults. This report describes a 13-year-old male with suspected wheat allergy who experienced anaphylaxis following wheat ingestion and exercise. ImmunoCAP results revealed positive sIgE for wheat and gluten but negative results for omega-5 gliadin. An open-label oral food challenge

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Weston, Eva, and Esther Myers. "Immunoglobulin E–Mediated Food Allergies." Nutrition Today 58, no. 6 (2023): 224–36. http://dx.doi.org/10.1097/nt.0000000000000651.

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This second article on food allergies focuses on food allergic reactions involving specific immunoglobulin E (IgE) mechanism within the immune system. An IgE-mediated food allergy diagnosis requires both the sensitization (positive test) and the clinical signs and symptoms consistent with IgE-mediated food allergy response. Having the confirmed diagnosis and management plan is crucial because the signs and symptoms appear rapidly after every ingestion of a food with the potential to progress in severity to a life-threatening situation, anaphylaxis. A clear understanding of what constitutes a f

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BLANCO, C., J. QUIRALTE, R. CASTILLO, et al. "Anaphylaxis after ingestion of wheat flour contaminated with mites☆, ☆☆, ★." Journal of Allergy and Clinical Immunology 99, no. 3 (1997): 308–12. http://dx.doi.org/10.1016/s0091-6749(97)70047-2.

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Morita, Eishin, Hiroaki Matsuo, Kunie Kohno, Tomoharu Yokooji, Hiroyuki Yano, and Takashi Endo. "A Narrative Mini Review on Current Status of Hypoallergenic Wheat Development for IgE-Mediated Wheat Allergy, Wheat-Dependent Exercise-Induced Anaphylaxis." Foods 12, no. 5 (2023): 954. http://dx.doi.org/10.3390/foods12050954.

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Immunoglobulin E (IgE)-mediated food allergies to wheat that develop after school age typically shows a type of wheat-dependent exercise-induced anaphylaxis (WDEIA). At present, avoidance of wheat products or postprandial rest after ingesting wheat is recommended for patients with WDEIA, depending on the severity of the allergy symptoms. ω5-Gliadin has been identified as the major allergen in WDEIA. In addition, α/β-, γ-, and ω1,2-gliadins, high and low molecular weight-glutenins, and a few water-soluble wheat proteins have been identified as IgE-binding allergens in a small proportion of pati

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Pita, Joana Sofia, Nuno Sousa, Borja Bartolome, Carlos Loureiro, and Ana Todo Bom. "Beer: an uncommon cause of anaphylaxis." BMJ Case Reports 12, no. 1 (2019): e227723. http://dx.doi.org/10.1136/bcr-2018-227723.

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Beer is one of the most consumed alcoholic beverages worldwide but allergic reactions to this beverage are uncommon. The authors present a case report of a 32-year-old male patient, sent to our Allergy and Immunology Department due to anaphylaxis minutes after Franziskaner beer ingestion. He tolerates all other alcoholic beverages. Prick tests to cereals were positive to wheat, corn and barley, as well as to peach. Prick-to-prick tests were performed with nine beer brands, all positive. Immunoglobulin (Ig)E to Pru p 3 was 14.8 kU/L. Sodium dodecyl sulfate polyacrylamide gel electrophoresis inh

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Mansueto, Pasquale, Maurizio Soresi, Rosario Iacobucci, et al. "Non-celiac wheat sensitivity: a search for the pathogenesis of a self-reported condition." Italian Journal of Medicine 13, no. 1 (2019): 15–23. http://dx.doi.org/10.4081/itjm.2019.1070.

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A significant percentage of the general population reports gastrointestinal and non-gastrointestinal symptoms caused by wheat and/or gluten ingestion, even though they do not suffer from celiac disease (CD) or wheat allergy (WS), because they test negative both for CD-specific serology and histopathology. All patients report improvement of symptoms on a gluten-free diet. This clinical condition has been named non-celiac gluten sensitivity (NCGS). The objective of this paper was to review some studies regarding the pathogenesis of NCGS to summarize the current hypotheses about the mechanisms, w

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Ochfeld, Elisa N., and Jacqueline A. Pongracic. "Food allergy: Diagnosis and treatment." Allergy and Asthma Proceedings 40, no. 6 (2019): 446–49. http://dx.doi.org/10.2500/aap.2019.40.4268.

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Immunoglobulin E‐mediated food reactions usually develop within minutes of food ingestion. Although most reactions are not life-threatening, fatalities do occur. Risk factors for fatal food-induced anaphylaxis include the presence of asthma (a risk factor for anaphylaxis in general), failure to use epinephrine autoinjectors promptly, a history of severe reactions, known food allergy, denial of symptoms, and adolescent and young adult age. The most commonly implicated foods are cow's milk, egg, peanut, soy, tree nuts, fish, shellfish, and wheat. Peanut, tree nuts, and seafood are the most commo

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Krakowczyk, Helena Maria, Ewa Jachimczak, Vanessa Gąsiorowska, Karolina Grodkowska, and Paulina Jaruga. "WDEIA syndrome (wheat-dependent exercised-induced anaphylaxis) – diagnostic challenges in identifying cofactors of anaphylaxis in a teenage boy." Pediatria i Medycyna Rodzinna 20, no. 4 (2025): 430–33. https://doi.org/10.15557/pimr.2024.0066.

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Anaphylaxis can be defined as a severe, life-threatening generalised or systemic hypersensitivity reaction. The most common cofactors of allergic reactions include physical exercise, alcohol, and non-steroidal anti-inflammatory drugs. Patients with FDEIA (food-dependent exercise-induced anaphylaxis) develop symptoms of exercise-induced anaphylaxis associated with the ingestion of a food allergen. When the allergen is wheat protein, the condition is referred to as WDEIA (wheat-dependent exercised-induced anaphylaxis). The paper presents a clinical case of a patient whose diagnosis was challengi

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BLANCO, C., T. CARRILLO, R. CASTILLO, J. QUIRALTE, and J. DELGADO. "721 Anaphylaxis after ingestion of wheat flour contaminated with dust mites." Journal of Allergy and Clinical Immunology 97, no. 1 (1996): 363. http://dx.doi.org/10.1016/s0091-6749(96)80939-0.

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Walsh, Bradley J., Brian A. Baldo, Diana J. Bass, Robert Clancy, A. William Musk, and Colin W. Wrigley. "Insoluble and Soluble Allergens from Wheat Grain and Wheat Dust: Detection of IgE Binding in Inhalant and Ingestion Allergy." Allergy and Asthma Proceedings 8, no. 1 (1987): 27–33. http://dx.doi.org/10.2500/108854187779045376.

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17

Cardoso-Silva, Danielle, Deborah Delbue, Alice Itzlinger, et al. "Intestinal Barrier Function in Gluten-Related Disorders." Nutrients 11, no. 10 (2019): 2325. http://dx.doi.org/10.3390/nu11102325.

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Gluten-related disorders include distinct disease entities, namely celiac disease, wheat-associated allergy and non-celiac gluten/wheat sensitivity. Despite having in common the contact of the gastrointestinal mucosa with components of wheat and other cereals as a causative factor, these clinical entities have distinct pathophysiological pathways. In celiac disease, a T-cell mediate immune reaction triggered by gluten ingestion is central in the pathogenesis of the enteropathy, while wheat allergy develops as a rapid immunoglobulin E- or non-immunoglobulin E-mediated immune response. In non-ce

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Grzegrzółka, Piotr, and Robert Jarzyna. "The impact of gluten ingestion on pathogenesis of neurological disorders." Postępy Higieny i Medycyny Doświadczalnej 73 (January 7, 2019): 197–216. http://dx.doi.org/10.5604/01.3001.0013.1936.

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For many years the spectrum of gluten-related disorders had been limited only to celiac disease and its typical gastrointestinal symptoms. In the last few years, not only new disorders like non-celiac gluten sensitivity have been described, but also pathogeneses of celiac disease and wheat allergy have been better understood. It is also known that impaired gluten tolerance in many cases leads to appearance of extraintestinal symptoms that may affect any organ or system of the human body including the nervous system that may be the cause of some neurological disorders such as ataxia, neuropathy

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Hoxha, Mehmet, Albana Deliu, Elida Nikolla, Gjustina Loloci, and Tritan Kalo. "A Severe Case of Wheat-Dependent Exercise-Induced Anaphylaxis in Adulthood." Open Access Macedonian Journal of Medical Sciences 2, no. 3 (2014): 491–93. http://dx.doi.org/10.3889/oamjms.2014.088.

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Food-dependent exercise-induced anaphylaxis (FDEIA), is a severe form of allergy for which the ingestion of a specific food, usually before physical exercise induces symptoms of anaphylaxis. Patients typically have IgE antibodies to the food that triggers the reactions; however, the symptoms appear only if the co-factors act together. The most common reported cause of these reactions seems to be wheat. In some cases FDEIA is displayed even when the food is eaten immediately after exercise, showing that in FDEIA, not the sequence but rather the coincidence of triggering factors use, is of cruci

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Francis, Olivia L., Kathleen Y. Wang, Edwin H. Kim, and Timothy P. Moran. "Common food allergens and cross-reactivity." Journal of Food Allergy 2, no. 1 (2020): 17–21. http://dx.doi.org/10.2500/jfa.2020.2.200020.

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The most clinically relevant food allergens are cow’s milk, hen’s egg, peanut, tree nuts, wheat, soy, fish, shellfish, and seeds. Heat-stable food allergens have molecular characteristics that enhance protein stability and gastrointestinal absorption and thus are more likely to cause systemic reactions on ingestion. In contrast, heat-labile food allergens lack these characteristics and do not typically elicit reactions if sufficiently altered by heat or acid. Immunologic cross-sensitization between food allergens is more common than clinical cross-reactivity. However, certain groups of food al

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Barbaro, Maria Raffaella, Cesare Cremon, Vincenzo Stanghellini, and Giovanni Barbara. "Recent advances in understanding non-celiac gluten sensitivity." F1000Research 7 (October 11, 2018): 1631. http://dx.doi.org/10.12688/f1000research.15849.1.

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Non-celiac gluten sensitivity (NCGS) is a condition characterized by intestinal and extra-intestinal symptoms related to the ingestion of gluten-containing foods in the absence of celiac disease and wheat allergy. The diagnosis is cumbersome and currently confirmed only by gluten withdrawal and double-blind placebo challenge protocols. There is great overlap in symptoms between NCGS and other functional gastrointestinal disorders, making a differential diagnosis difficult. The pathophysiology of NCGS is largely unclear, and there are contrasting data on the trigger of this condition. This revi

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Masaki, Katsunori, Koichi Fukunaga, Yuji Kawakami, and Rubaiyat Haque. "Rare presentation of anaphylaxis: pancake syndrome." BMJ Case Reports 12, no. 3 (2019): e228854. http://dx.doi.org/10.1136/bcr-2018-228854.

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A 43-year-old woman presented with oral discomfort, sneezing, urticaria, eyelid angioedema, abdominal pain, diarrhoea, dyspnoea and wheeze soon after eating a Japanese flour pancake (okonomiyaki, containing wheat, egg, yam, pork, prawn and squid). Subsequent analysis of the flour used in the pancake revealed the presence of Dermatophagoides farinae (4500 mites/g). The patient tested positive for specific IgE to D. farinae (15.2 kU/L) and D. pteronyssinus (14.0 kU/L) with negative responses to other ingredients in the pancake. Oral ingestion of dust mite in poorly stored foods can cause anaphyl

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23

Schiepatti, Annalisa, Jessica Savioli, Marta Vernero, et al. "Pitfalls in the Diagnosis of Coeliac Disease and Gluten-Related Disorders." Nutrients 12, no. 6 (2020): 1711. http://dx.doi.org/10.3390/nu12061711.

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The spectrum of gluten-related disorders (GRD) has emerged as a relevant phenomenon possibly impacting on health care procedures and costs worldwide. Current classification of GRD is mainly based on their pathophysiology, and the following categories can be distinguished: immune-mediated disorders that include coeliac disease (CD), dermatitis herpetiformis (DH), and gluten ataxia (GA); allergic reactions such as wheat allergy (WA); and non-coeliac gluten sensitivity (NCGS), a condition characterized by both gastrointestinal and extra-intestinal symptoms subjectively believed to be induced by t

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Manza, Francesca, Lisa Lungaro, Anna Costanzini, et al. "Non-Celiac Gluten/Wheat Sensitivity—State of the Art: A Five-Year Narrative Review." Nutrients 17, no. 2 (2025): 220. https://doi.org/10.3390/nu17020220.

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Background: Non-celiac gluten/wheat sensitivity (NCGWS) is a syndrome for which pathogenesis and management remain debated. It is described as a condition characterized by gastrointestinal and extra-intestinal symptoms rapidly occurring after gluten ingestion in subjects who have had celiac disease or wheat allergy excluded. To date, the diagnosis of NCGWS is challenging as no universally recognized biomarkers have been yet identified, nor has a predisposing genetic profile been described. However, the research is moving fast, and new data regarding pathogenic pathways, patients’ classificatio

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Calvani, Bianchi, Reginelli, Peresso, and Testa. "Oral Food Challenge." Medicina 55, no. 10 (2019): 651. http://dx.doi.org/10.3390/medicina55100651.

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: Oral food challenge (OFC) is the gold standard for diagnosis of IgE-mediated and non-IgE mediated food allergy. It is usually conducted to make diagnosis, to monitor for resolution of a food allergy, or to identify the threshold of responsiveness. Clinical history and lab tests have poor diagnostic accuracy and they are not sufficient to make a strict diagnosis of food allergy. Higher concentrations of food-specific IgE or larger allergy prick skin test wheal sizes correlate with an increased likelihood of a reaction upon ingestion. Several cut-off values, to make a diagnosis of some food al

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Mumolo, Maria Gloria, Francesco Rettura, Sara Melissari, et al. "Is Gluten the Only Culprit for Non-Celiac Gluten/Wheat Sensitivity?" Nutrients 12, no. 12 (2020): 3785. http://dx.doi.org/10.3390/nu12123785.

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The gluten-free diet (GFD) has gained increasing popularity in recent years, supported by marketing campaigns, media messages and social networks. Nevertheless, real knowledge of gluten and GF-related implications for health is still poor among the general population. The GFD has also been suggested for non-celiac gluten/wheat sensitivity (NCG/WS), a clinical entity characterized by intestinal and extraintestinal symptoms induced by gluten ingestion in the absence of celiac disease (CD) or wheat allergy (WA). NCG/WS should be regarded as an “umbrella term” including a variety of different cond

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Simonato, B., F. De Lazzari, G. Pasini, et al. "IgE binding to soluble and insoluble wheat flour proteins in atopic and non-atopic patients suffering from gastrointestinal symptoms after wheat ingestion." Clinical & Experimental Allergy 31, no. 11 (2001): 1771–78. http://dx.doi.org/10.1046/j.1365-2222.2001.01200.x.

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Arámburo-Gálvez, Jesús Gilberto, Carlos Eduardo Beltrán-Cárdenas, Tatiane Geralda André, et al. "Prevalence of Adverse Reactions to Glutenand People Going on a Gluten-Free Diet:A Survey Study Conducted in Brazil." Medicina 56, no. 4 (2020): 163. http://dx.doi.org/10.3390/medicina56040163.

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Background: The prevalence of gluten-related disorders (GRD) and adherence to a gluten-free diet (GFD) remains unknown in Brazilian population and there is no published information on the scientific literature about the proportion of Brazilians that were diagnosed with a gluten-related disorder. Thus, the aim of this work was to estimate the prevalence of GRDs and adherence to a GFD by self-report in adult Brazilian population. Materials and Methods: A questionnaire-based cross-sectional study was conducted in two Brazilian cities. Results: The response rate was 93.2% (1630/1749). The self-rep

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Soares, Rosa L. S., Maria Auxiliadora N. Saad, Marcia S. dos Santos, Ana Maria R. dos Santos, Giovanna Aparecida Balarini Lima, and Glauber Marcius Menezes. "The prevalence of self-reported gluten sensitivity (SRGS) in irritable bowel syndrome (IBS)in a Brazilian community. A pilot study." LUMEN ET VIRTUS 15, no. 38 (2024): 106–15. http://dx.doi.org/10.56238/levv15n38-006.

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Background – A significant number of irritable bowel syndrome (IBS) patients report onset of symptoms after ingestion of a specific food, including those containing gluten. NCGS includes both intestinal and extra-intestinal symptoms which are related to the ingestion of gluten containing food-after exclusion of celiac disease (CD) and wheat allergy. The overlap between irritable bowel syndrome (IBS) and NCGS has been described but the knowledge of the etiopathogenesis of this clinical entity is incomplete. In Brazil, data on the prevalence of IBS and its association with food intolerance are s

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Buelow, Becky J., Carrie Lee, Heidi T. Zafra, Mahua Dasgupta, Ray G. Hoffmann, and Monica Vasudev. "Egg Baked in Product Open Oral Food Challenges are Safe in Selected Egg-Allergic Patients." Allergy & Rhinology 5, no. 2 (2014): ar.2014.5.0092. http://dx.doi.org/10.2500/ar.2014.5.0092.

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Egg allergy is one of the most common food allergies in children. Most egg-allergic children are able to tolerate egg baked in product (EBP) and will likely outgrow his/her egg allergy. By introducing EBP in the diet of an egg-allergic child, diet can be expanded and family stress can be reduced. Recent evidence suggests that children who tolerate EBP and continue to consume it will have quicker resolution of egg allergy than those who strictly avoid EBP; therefore, we aimed to evaluate the egg-allergic children who underwent EBP oral food challenge (OFC) in our allergy clinic to help define a

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Salmon, J. E., and R. P. Kimberly. "Phagocytosis of concanavalin A-treated erythrocytes is mediated by the Fc gamma receptor." Journal of Immunology 137, no. 2 (1986): 456–62. http://dx.doi.org/10.4049/jimmunol.137.2.456.

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Abstract Impaired Fc gamma receptor-mediated phagocytosis has been reported in monocytes from HLA-DR2- and -DR3-positive disease-free individuals compared to normals without these B cell alloantigens. We have noted, however, a decrease in the ingestion of concanavalin A (Con A)-treated rabbit erythrocytes (E-Con A) in the same immunogenetically defined groups (DR2 vs Other: 2.94 +/- 0.84 erythrocytes/monocyte vs 4.16 +/- 1.37, p less than 0.003; DR3 vs Other: 3.35 +/- 1.51 vs 4.16 +/- 1.37, p less than 0.04). These data raised the possibility that carbohydrate-lectin interactions might trigger

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Rongfei, Zhu, Li Wenjing, Huang Nan, and Liu Guanghui. "Wheat - Dependent Exercise-Induced Anaphylaxis Occurred With a Delayed Onset of 10 to 24 hours After Wheat Ingestion: A Case Report." Allergy, Asthma & Immunology Research 6, no. 4 (2014): 370. http://dx.doi.org/10.4168/aair.2014.6.4.370.

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Ranftler, Carmen, Andreas Röhrich, Andreas Sparer, Cornelius Tschegg, and Dietmar Nagl. "Purified Clinoptilolite-Tuff as an Efficient Sorbent for Gluten Derived from Food." International Journal of Molecular Sciences 23, no. 9 (2022): 5143. http://dx.doi.org/10.3390/ijms23095143.

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Various gluten-related diseases (celiac disease, wheat allergy, gluten sensitivity) are known and their incidence is growing. Gluten is a specific type of plant storage protein that can impair the health of gluten-prone persons following consumption, depending on the origin. The most severe effects are induced by wheat, barley, and rye. The only treatment is based on the absolute avoidance of those foods, as even traces might have severe effects on human well-being. With the goal of binding gluten impurities after ingestion, an in vitro setting was created. A special processed kind of zeolite,

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Priyanka, P., S. Gayam, and J. T. Kupec. "The Role of a Low Fermentable Oligosaccharides, Disaccharides, Monosaccharides, and Polyol Diet in Nonceliac Gluten Sensitivity." Gastroenterology Research and Practice 2018 (August 6, 2018): 1–8. http://dx.doi.org/10.1155/2018/1561476.

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Background. Nonceliac gluten sensitivity (NCGS) is a recently defined clinical entity characterized by intestinal and extraintestinal symptoms associated with gluten ingestion in individuals in whom celiac disease (CD) or wheat allergy (WA) has been excluded. Despite its name and definition, gluten has been shown to precipitate symptoms in only 16–30% of these patients. In addition to gluten, other components of wheat, including fermentable oligosaccharides, disaccharides, monosaccharides, and polyols (FODMAPs), alpha-amylase trypsin inhibitors (ATIs) and wheat germ agglutinin have been implic

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Junker, Yvonne, Sebastian Zeissig, Seong-Jun Kim, et al. "Wheat amylase trypsin inhibitors drive intestinal inflammation via activation of toll-like receptor 4." Journal of Experimental Medicine 209, no. 13 (2012): 2395–408. http://dx.doi.org/10.1084/jem.20102660.

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Ingestion of wheat, barley, or rye triggers small intestinal inflammation in patients with celiac disease. Specifically, the storage proteins of these cereals (gluten) elicit an adaptive Th1-mediated immune response in individuals carrying HLA-DQ2 or HLA-DQ8 as major genetic predisposition. This well-defined role of adaptive immunity contrasts with an ill-defined component of innate immunity in celiac disease. We identify the α-amylase/trypsin inhibitors (ATIs) CM3 and 0.19, pest resistance molecules in wheat, as strong activators of innate immune responses in monocytes, macrophages, and dendr

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Catassi, Carlo. "Gluten Sensitivity." Annals of Nutrition and Metabolism 67, Suppl. 2 (2015): 15–26. http://dx.doi.org/10.1159/000440990.

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Non-celiac gluten sensitivity (NCGS) is a syndrome characterized by intestinal and extraintestinal symptoms related to the ingestion of gluten-containing food in subjects who are not affected by either celiac disease (CD) or wheat allergy (WA). The prevalence of NCGS is not clearly defined yet. Indirect evidence suggests that NCGS is slightly more common than CD, the latter affecting around 1% of the general population. NCGS has been mostly described in adults, particularly in females in the age group of 30-50 years; however, pediatric case series have also been reported. Since NCGS may be tra

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Figueroa-Salcido, Oscar Gerardo, Noé Ontiveros, and Francisco Cabrera-Chavez. "Gluten Vehicle and Placebo for Non-Celiac Gluten Sensitivity Assessment." Medicina 55, no. 5 (2019): 117. http://dx.doi.org/10.3390/medicina55050117.

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Non-celiac gluten sensitivity (NCGS) is a syndrome characterized by gastrointestinal and extraintestinal manifestations triggered after gluten ingestion in the absence of celiac disease and wheat allergy. Because of the lack of biomarkers for NCGS diagnosis, the cornerstone for its assessment is a single- or double-blind placebo-controlled (DBPC) gluten challenge. However, there are some non-standardized points in the diagnostic approach proposed by the experts. This complicate comparisons among the results published by different research groups. The gluten vehicle and placebo must be indistin

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Matsumoto, Tomoaki, and Tohru Miyazaki. "Systemic urticaria in an infant after ingestion of processed food that contained a trace quantity of wheat." Annals of Allergy, Asthma & Immunology 93, no. 1 (2004): 98–100. http://dx.doi.org/10.1016/s1081-1206(10)61453-6.

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Matsuo, Hiroaki, Sakae Kaneko, Yoshio Tsujino, et al. "Effects of non-steroidal anti-inflammatory drugs (NSAIDs) on serum allergen levels after wheat ingestion." Journal of Dermatological Science 53, no. 3 (2009): 241–43. http://dx.doi.org/10.1016/j.jdermsci.2008.09.004.

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Osorio, Mejías, and Rustgi. "Gluten Detection Methods and their Critical Role in Assuring Safe Diets for Celiac Patients." Nutrients 11, no. 12 (2019): 2920. http://dx.doi.org/10.3390/nu11122920.

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Celiac disease, wheat sensitivity, and allergy represent three different reactions, which may occur in genetically predisposed individuals on the ingestion of wheat and derived products with various manifestations. Improvements in the disease diagnostics and understanding of disease etiology unveiled that these disorders are widespread around the globe affecting about 7% of the population. The only known treatment so far is a life-long gluten-free diet, which is almost impossible to follow because of the contamination of allegedly “gluten-free” products. Accidental contamination of inherently

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Lundin, K. E., H. Scott, T. Hansen, et al. "Gliadin-specific, HLA-DQ(alpha 1*0501,beta 1*0201) restricted T cells isolated from the small intestinal mucosa of celiac disease patients." Journal of Experimental Medicine 178, no. 1 (1993): 187–96. http://dx.doi.org/10.1084/jem.178.1.187.

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Celiac disease (CD) is most probably an immunological disease, precipitated in susceptible individuals by ingestion of wheat gliadin and related proteins from other cereals. The disease shows a strong human HLA association predominantly to the cis or trans encoded HLA-DQ(alpha 1*0501,beta 1*0201) (DQ2) heterodimer. T cell recognition of gliadin presented by this DQ heterodimer may thus be of immunopathogenic importance in CD. We therefore challenged small intestinal biopsies from adult CD patients on a gluten-free diet in vitro with gluten (containing both gliadin and other wheat proteins), an

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Calabrese, Alessia, Alessandro Capo, Angela Capaccio, et al. "An Impedance-Based Immunosensor for the Detection of Ovalbumin in White Wine." Biosensors 13, no. 7 (2023): 669. http://dx.doi.org/10.3390/bios13070669.

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Food allergies are an exceptional response of the immune system caused by the ingestion of specific foods. The main foods responsible for allergic reactions are milk, eggs, seafood, soy, peanuts, tree nuts, wheat, and their derived products. Chicken egg ovalbumin (OVA), a common allergen molecule, is often used for the clarification process of wine. Traces of OVA remain in the wine during the fining process, and they can cause significant allergic reactions in sensitive consumers. Consequently, the European Food Safety Authority (EFSA) and the American Food and Drug Administration (FDA) have s

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Reimann, Mayra M., Eduardo Caio Torres-Santos, Celeste S. F. de Souza, et al. "Oral and Intragastric: New Routes of Infection by Leishmania braziliensis and Leishmania infantum?" Pathogens 11, no. 6 (2022): 688. http://dx.doi.org/10.3390/pathogens11060688.

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Although Leishmania transmission in nature is associated with the bite of an infected sandfly vector, other possible transmission routes are speculated to occur, such as the oral route. We evaluated the possibility of infection by this route in golden hamsters (Mesocricetus auratus) using Leishmania braziliensis (Lb) and Leishmania infantum (Li). Hamsters were exposed to experimental oral or intragastrical infection with axenic promastigotes, besides oral ingestion of a suspension of cultivated macrophages infected with amastigotes, lesion-fed Lutzomyia longipalpis, skin lesion or infective sp

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Barbaro, Maria Raffaella, Cesare Cremon, Antonio Maria Morselli-Labate, et al. "Serum zonulin and its diagnostic performance in non-coeliac gluten sensitivity." Gut 69, no. 11 (2020): 1966–74. http://dx.doi.org/10.1136/gutjnl-2019-319281.

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ObjectiveNon-coeliac gluten sensitivity (NCGS) is characterised by intestinal and extraintestinal symptoms related to the ingestion of gluten-containing foods, in the absence of coeliac disease (CD) and wheat allergy. No biomarkers are available to diagnose NCGS and the gold standard double-blind placebo-controlled gluten challenge is clinically impractical. The aim of our work was to investigate the role of serum zonulin as a diagnostic biomarker of NCGS and to develop a diagnostic algorithm.DesignIn a multicentre study, we enrolled 86 patients with either self-reported or double-blind confir

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Alessandrello, Clara, Serena Sanfilippo, Sebastiano Gangemi, Giovanni Pioggia, and Paola Lucia Minciullo. "Fenugreek: New Therapeutic Resource or Emerging Allergen?" Applied Sciences 14, no. 20 (2024): 9195. http://dx.doi.org/10.3390/app14209195.

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Background: Fenugreek, or Trigonella foenum greacum, is an ancient medicinal plant native to the eastern Mediterranean that later spread to Asia; it is used as a medicinal herb, spice, or food. It is a component of spice mixes, such as curry, and it is also used as a supplement in wheat and corn flour for bread making. Fenugreek appears to have many health benefits and potential medicinal properties; for this reason, it is increasingly being used in nutraceutical formulations. This study aimed to describe patients who visited our operative unit for a suspected adverse reaction after ingestion

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Diez-Sampedro, Ana, Maria Olenick, Tatayana Maltseva, and Monica Flowers. "A Gluten-Free Diet, Not an Appropriate Choice without a Medical Diagnosis." Journal of Nutrition and Metabolism 2019 (July 1, 2019): 1–5. http://dx.doi.org/10.1155/2019/2438934.

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In the past, only people diagnosed with celiac disease, approximately 1% of the population, avoided gluten consumption through all their meals. However, popular media often now mistakenly present gluten-free foods as being a healthier choice, and more people have now concluded that gluten is a harmful part of the diet. A review of literature on gluten-free diets, gluten sensitivity, celiac disease, and attitudes toward gluten consumption was undertaken to examine the prevalence and consequences of adopting a gluten-free diet and to provide guidance to healthcare practitioners whose patients ar

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Cronin, Caoimhe, Yukta Ramesh, Carlo De Pieri, Roberto Velasco, and Juan Trujillo. "‘Early Introduction’ of Cow’s Milk for Children with IgE-Mediated Cow’s Milk Protein Allergy: A Review of Current and Emerging Approaches for CMPA Management." Nutrients 15, no. 6 (2023): 1397. http://dx.doi.org/10.3390/nu15061397.

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IgE-mediated cow’s milk protein allergy (CMPA) is one of the most prevalent food allergies in early childhood. Though the cornerstone of management involves the strict avoidance of milk products while awaiting natural tolerance, research increasingly shows that the rates of resolution are slowing down. Therefore, there is a need to explore alternative pathways to promote tolerance to cow’s milk in pediatric populations. This review aims to combine and appraise the scientific literature regarding the three CMPA management methods: avoidance, the milk ladder, and oral immunotherapy (OIT) and the

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SOARES, Rosa Leonôra Salerno. "IRRITABLE BOWEL SYNDROME, FOOD INTOLERANCE AND NON- CELIAC GLUTEN SENSITIVITY. A NEW CLINICAL CHALLENGE." Arquivos de Gastroenterologia 55, no. 4 (2018): 417–22. http://dx.doi.org/10.1590/s0004-2803.201800000-88.

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ABSTRACT Approximately 80% of irritable bowel syndrome (IBS) patients report that their symptoms are triggered after ingesting one or specific food groups. Gluten, wheat and related proteins (e.g., amylase-trypsin inhibitors, and fermentable oligo-di-mono-saccharides and polyols (FODMAPs) are the most relevant IBS symptom triggers, although the true ‘culprit(s)’ is/are still not well established. The concept of causal relationship between gluten intake and the occurrence of symptoms in the absence of celiac disease and wheat allergy was termed non-celiac gluten sensitivity (NCGS). The borderli

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Fan, Ji, and Annette J. Schlueter. "Chronic ethanol ingestion induces peripheral tolerance by dendritic cells (36.21)." Journal of Immunology 178, no. 1_Supplement (2007): S16. http://dx.doi.org/10.4049/jimmunol.178.supp.36.21.

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Abstract As initiators of immune responses, dendritic cells (DCs) are required for antigen specific activation of na·ve T cells in the defense against infectious agents. The immune dysfunction in chronic alcoholics could be due to impaired immunostimulatory function or enhanced regulatory function of DCs by exposure to ethanol. Using a murine model of alcoholism, we previously assessed the ability of ethanol exposed DCs to stimulate T cell proliferation. (In this model, C57Bl/6 mice were administrated 20% ethanol in their drinking water, and maintained for 4 or 16 weeks without evidence of str

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Masalskiy, Sergey Sergeevich, Smolkin Yuri Solomonovich Smolkin Yuri Solomonovich Smolkin Yuri Solomonovich, and Smolkina Olga Yurievna Smolkina Olga Yurievna Smolkina Olga Yurievna. "Clinical case of early debut of food allergy in a child up to 6 months." Allergology and Immunology in Pediatrics, no. 3 (September 20, 2022): 5–13. http://dx.doi.org/10.53529/2500-1175-2022-3-5-13.

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Introduction: It is believed that if the child ate only a cow’s milk formula (CMF), and сow's milk allergy is the only possible at the age of <6 months. This approach leads to erroneous treatment tactics. Presentation of the clinical case: a child aged 3 months with the debut of atopic dermatitis (AtD) of light degree (on the scale of the assessment of the researcher IGA 2). The patient was fed on artificial with a CMF from 1,5 months. Infant was examined at the place of residence. The CMF was changed to full hydrolysis CMF and without examination. Additionally, cosmetics were applied

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