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IgE antibodies to ω ‐5 gliadin in children with wheat‐induced anaphylaxis
Author(s) -
Daengsuwan T.,
Palosuo K.,
Phankingthongkum S.,
Visitsunthorn N.,
Jirapongsananuruk O.,
Alenius H.,
Vichyad P.,
Reunala T.
Publication year - 2005
Publication title -
allergy
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 3.363
H-Index - 173
eISSN - 1398-9995
pISSN - 0105-4538
DOI - 10.1111/j.1398-9995.2004.00656.x
Subject(s) - gliadin , immunoglobulin e , anaphylaxis , radioallergosorbent test , medicine , allergen , immunology , allergy , wheat allergy , food allergy , anaphylactic reactions , antibody , immunopathology , gluten , pathology
Background: Wheat can cause severe immunoglobulin E (IgE)‐mediated systemic reactions including anaphylaxis but knowledge on relevant wheat allergens at the molecular level is scanty. Methods: Seven children (aged from 6 months to 13 years) experiencing from 2 to 10 anaphylactic reactions in a year after eating food‐containing wheat were examined. Purified ω ‐5 gliadin was used as an allergen in IgE enzyme‐linked immunosorbent assay (ELISA) and in skin prick testing (SPT). Wheat CAP radioallergosorbent test (RAST) and SPT were also examined. Results: All seven anaphylactic children, but none of 15 control subjects had IgE antibodies to ω ‐5 gliadin in ELISA. Five of the six tested anaphylactic children showed positive SPT to ω ‐5 and crude gliadin, and all seven had positive wheat CAP RAST and SPT. One child was challenged with wheat, which caused anaphylaxis. After adherence to a wheat‐free diet four children remained symptomless and three experienced one to two anaphylactic reactions. Conclusion: The present results show that wheat ω ‐5 gliadin is a major sensitizing allergen in children with wheat‐induced anaphylaxis. They also suggest that ω ‐5 gliadin IgE ELISA could be used as a diagnostic test for this severe allergy.