Non-celiac gluten sensitivity has recently been recognized by the scientific community as a part of gluten-related disorders, and is defined as a condition with gastrointestinal and/or extra-intestinal symptoms triggered by gluten ingestion in the absence of celiac disease and wheat allergy. Currently, there is no specific serological marker and non-celiac gluten sensitivity remains a diagnosis...

Introduction Wheat (Triticum aestivum) is a main component of the daily diet but can cause three distinct forms of wheat allergy: Baker’s asthma, wheat food allergy and wheat pollen allergy. The panel of wheat allergens is still incomplete. The aim of the study was to identify and characterize wheat allergens for the development of improved diagnostic tests and allergen-specific forms of treatm...

The Cosmetic Ingredient Review (CIR) Expert Panel reviewed the product use, formulation and safety data on hydrolyzed wheat protein and hydrolyzed wheat gluten, which function as skin and hair conditioning agents. The Panel determined that data from clinical and laboratory studies was sufficient to demonstrate that these ingredients will not elicit Type 1 immediate hypersensitivity reactions in...

INTRODUCTION Celiac disease and immediate type hypersensitivity to wheat are immune responses with different pathogenic mechanisms. Both diseases are well known entities but their coexistence in the same patient is rarely reported. This is a unique case presentation of a patient with celiac disease who developed concomitant IgE-mediated wheat allergy and presented with immediate symptoms in two...

Wheat grain is a major staple of our diet. However, proteins derived from wheat grain have been implicated in both respiratory and food allergies, as well as in contact hypersensitivity. Numerous wheat allergens are present in the different fractions of wheat grain: a-amylase/trypsin inhibitor and lipid transfer protein are found in the water/salt soluble fraction, and omega5-gliadins and LMW-g...

BACKGROUND Wheat allergy is 1 of the most common food allergies in children, yet few data are available regarding its natural history. OBJECTIVES To define the natural course of wheat allergy and identify factors that help predict outcome in a large referral population of children with wheat allergy. METHODS Patients were included in the study if they had a history of a symptomatic reaction...

Gluten-related disorders include celiac disease (CD), wheat allergy, and nonceliac gluten sensitivity. CD is an autoimmune enteropathy caused by damage to small intestinal mucosa when gluten is ingested in genetically susceptible individuals. Currently, the only available treatment of CD is gluten-free diet. Several potential treatments are being researched. Wheat allergy is a hypersensitivity ...

BACKGROUND Bioethanol can be produced from sugar-rich, starch-rich (first generation; 1G) or lignocellulosic (second generation; 2G) raw materials. Integration of 2G ethanol with 1G could facilitate the introduction of the 2G technology. The capital cost per ton of fuel produced would be diminished and better utilization of the biomass can be achieved. It would, furthermore, decrease the energy...

Background: Wheat is a potent allergen source and is one of the causes of baker’s asthma and food allergy. The best strategy for managing food hypersensitivity involves strict avoidance of the trigger. However, wheat is quite difficult to avoid. Several alternative strategies for the treatment of food allergy are under study. Spelt is a possible hypoallergenic crop that may be tried in patients...