Wheat allergy in children evaluated with challenge and IgE antibodies to wheat components

• Published in: Pediatric allergy and immunology 2015-03, Vol.26 (2), p.119-125
• Main Authors: Nilsson, Nora, Sjölander, Sigrid, Baar, Alexandra, Berthold, Malin, Pahr, Sandra, Vrtala, Susanne, Valenta, Rudolf, Morita, Eishin, Hedlin, Gunilla, Borres, Magnus P., Nilsson, Caroline
• Format: Article
• Language: English
• Subjects: Adolescent; Allergens - immunology; allergy; Child; Child, Preschool; children; Female; Food allergies; food challenge; gliadin; glutenin; Humans; IgE; Immunoglobulin E - blood; Immunoglobulins; Immunologic Tests - methods; Infant; Male; omega-5 gliadin; Pediatrics; Triticum aestivum; Wheat; Wheat Hypersensitivity - diagnosis; Wheat Hypersensitivity - immunology; ω‐5 gliadin
• ISSN: 0905-6157; 1399-3038; 1399-3038
• DOI: 10.1111/pai.12334

Introduction Wheat sensitization is common but IgE antibodies (IgE‐abs) to wheat are not predictive of clinical symptoms in children with suspected wheat allergy. Wheat allergen components other than ω‐5 gliadin have not been well studied. Our aim was to characterize the clinical profile and investigate the value of adding measurements of IgE‐abs to wheat components in a group of children with a doctor's diagnosed wheat allergy. Method Sixty‐three children with a doctor's diagnosis of wheat allergy confirmed sensitization to wheat and, on a wheat elimination diet, went through oral wheat challenges or had a convincing recent history of wheat allergy. IgE‐ab to ω‐5 gliadin, low molecular weight glutenin (LMW‐glutenin), high molecular weight glutenin (HMW‐glutenin) and a native gliadin preparation containing α‐, β‐, γ‐, and ω‐gliadin (gliadin) were analyzed. Results Twenty‐six children were positive in challenge, while six children were regarded as wheat allergic due to recent anaphylactic reactions. The IgE‐ab levels to all four wheat components were significantly higher in the group with wheat allergy compared to the group with no wheat allergy (p