Wheat, f4

Wheat (Triticum aestivum) is the third most important crop in the world and grows in various climatic conditions. Wheat grain has a high nutrient content and is processed into several food products.
Allergic reactions to wheat are mainly related to the protein content in it. Wheat proteins are divided into gluten (gliadins and glutenins) and non-gluten (α-amylase inhibitors, lipid-transferring proteins, and avenin-like proteins).

The prevalence of wheat allergy (WA) varies depending on geographical location and among different age groups. It is considered the third most common allergy after cow's milk and eggs in countries such as Japan, Korea, Finland, Germany and the USA.

Wheat can cause both immunoglobulin (Ig) E-mediated and non-IgE-mediated food allergies. IgE-mediated allergies include food allergies manifested as angioedema, nausea, abdominal pain, anaphylaxis, including exercise-induced wheat-dependent anaphylaxis (WDEIA), respiratory allergies (Baker's asthma), as well as skin allergies (contact hives).
Non-IgE-mediated ones include enterocolitis syndrome, eosinophilic esophagitis, and gluten sensitivity unrelated to celiac disease.

Wheat allergy can be caused by oral ingestion or inhalation of wheat flour, as well as skin contact.
There are several allergens (~28) identified from wheat, of which the main allergens belong to the gluten family, in addition to some gluten-free proteins. Sensitization to Tri a 17, 19, 20, 26 and 37 in patients with IgE-mediated wheat allergy may indicate the presence of severe allergic reactions, while Tri a 19 is particularly noted as a marker of WDEIA. In addition, Tri a 27 and Tri a 28 were found to be the most important wheat allergens in patients with Baker's asthma.

People with wheat allergies are advised to strictly avoid eating wheat and its processed products. In addition, cross-reactivity has been shown between cereals of the same family, that is, between wheat, barley and rye. Sensitization to wheat is common, mainly due to cross-reaction to grass. Up to 60% of people with grass allergies are sensitive to wheat, but can tolerate it. A positive wheat test always requires further investigation to find out whether the test results are clinically significant or caused by pollen cross-reactivity.

The determination of specific IgE in human blood to - Wheat, f4, shows the body's reaction to this allergen.

Research method: ImmunoCAP method (Immunofluorescence in the solid phase)

Units of measurement: kU/l


Biomaterial for analysis: venous blood