Wheat allergy is an allergy to wheat that typically presents itself as a food allergy but can also be a contact allergy due to occupational exposure. Like all allergies, wheat allergies involve immunoglobulin E and mast cell responses. Usually allergies are limited to the protein storage of wheat germ. Some reactions are limited to wheat protein, while others can react in many varieties of seeds and other plant tissues.
Wheat allergies may be misplaced because there are many components of allergens in wheat, such as serine protease inhibitors, glutelins and prolamins and different responses are often associated with different proteins. Twenty-seven potential wheat allergens have been identified. The most severe response is the exercise/aspirin induces anaphylaxis associated with one omega gliadin which is a relative of the protein that causes celiac disease. Other more common symptoms include nausea, urticaria, and atopy.
Gluten sensitivity is not usually classified as a wheat allergy. Management of wheat allergy consists of a complete withdrawal of foods containing wheat and cereals containing gluten (gluten-free diet).
Video Wheat allergy
Allergen type
Wheat allergies are rare. Prevalence in adults was found to be 0.21% in the 2012 study in Japan. There are four main classes of seed storage proteins: albumin, globulin, prolamin and glutelins. In wheat, prolamins are called gliadins and glutelins are called glutenin. Both groups of these proteins form classical glutens. While gluten is also a celiac-causing agent, celiac disease can be contrasted with gluten allergy with the involvement of immune cells and different types of antibodies (See Comparative Pathophysiology of gluten sensitivity), and since the list of allergens extends beyond the classical gluten category of proteins.
Gluten allergy
Prolamin allergy
Prolamin and glutelin are closely related, a recent study in Japan found that glutenin is a more frequent allergen, but gliadin is associated with the most severe disease. A proteomic-based study found the isoform-gliadin gene.
Glutelin allergy
Glutenin (wheat gluten) is the dominant allergen in wheat. Nine subunit LMW-glutinous have been associated with wheat allergy.
Albumin and globulin allergy
Today many wheat allergens are not yet characterized; However, early studies found many people were in the albumin class. A recent study in Europe confirmed an increase in the presence of allergies to amylase/trypsin (serpins) and lipid transfer protein (LPT) inhibitors, but less reactivity to the globulin fraction. Allergies tend to differ between populations (Italy, Japan, Denmark or Switzerland), suggesting a potential genetic component for this reactivity.
Other allergies
Grain pollen and grass allergy
Respiratory allergy is a work-related illness developed in food service workers. Previous studies have detected 40 allergens from wheat; some cross-reacting with rye proteins and some reacting with grass pollen grains. A subsequent study showed that baker allergies extend to a variety of cereal grasses (wheat, durum wheat, triticale, rye cereals, barley, rye grass, oats, walnut grass, rice, corn, sorghum and grass Johnson) although the greatest resemblance is seen between wheat and rye, and that this allergy exhibits cross-reactivity between the seed protein and the pollen protein, including a prominent crossreactivity between the general environment of rye pollen and wheat gluten.
Allergic derivatives
Proteins are made from dehydrated amino acid chains. When enzymes cut the protein into pieces they add water back to the site where they cut, called enzymatic hydrolysis, to the protein it is called proteolysis. The starting product of this hydrolysis is the polypeptide, and the smaller product is called only the peptide; this is called wheat protein hydrolyzate . This hydrolyzate can create allergens from wheat proteins previously absent by exposure to antigenic sites buried in proteins.
When proteins are cut into polypeptides, buried areas will be exposed to the surface, and these buried areas may be antigenic. The hydrolyzed wheat protein is used as an additive in food and cosmetics. Peptides are usually 1 kD (9 amino acid residues) and can improve allergic responses. This wheat polypeptide can cause direct contact urticaria in susceptible people.
Maps Wheat allergy
Signs and symptoms
Wheat allergy is not at all different from other food allergies or respiratory allergies. However, two conditions, exercise/aspirin induce anaphylaxis and urticaria occur more frequently with wheat allergy.
Common symptoms of wheat allergy include sacroiliitis, eczema (atopic dermatitis), itching (urticaria), asthma, "Hay fever" (allergic rhinitis), angioedema (swelling of tissue due to leakage of fluid from the blood vessels), abdominal cramps, nausea, and vomiting. Less common symptoms include anaphylactic shock, anxiety, arthritis, abdominal bloating, chest pain, depression or mood swings, diarrhea, dizziness, headache, joint and muscle pain (possibly associated with progressive arthritis), palpitations, psoriasis, syndrome intestinal irritation (IBS), throat or tongue that is swollen, tired and lethargic, and an unexplained cough.
The reaction may become more severe with repeated exposure.
Asthma, anaphylaxis, nasal allergies
Anaphylaxis triggered exercise
Wheat gliadin and oatin oats are potentially linked to other diseases, known as anaphylactic induced anaphylactic wheat (WDEIA) similar to baker allergy because they are mediated by IgE responses. However, in WDEIA, â € Å"gliadinâ € or glutenin subunits with high molecular weight, and similar proteins in other Triticeae genera enter the bloodstream during exercise where they cause acute or allergic asthma reactions. One recent study? -gliadins show these gliadins more similar to most oat avenins than?/? or? gliadins but, so far, oat avenins has not been associated with WDEIA. Wheat can specifically induce certain WDEIA and chronic urticaria because IgE anti-gliadin detect? 5 -gliadin is expressed by most Gli-B1 alleles but virtually no prolamin responses are extracted from wheat or wheat/rye translocates. The Gli-B1 gene in wheat, Triticum aestivum derived from one of three progenitor species, Aegilops speltoides, indicates that a newborn mutation in the genome of wheat B or of a small number of species triticeae are cultivated.
The sensitivity of aspirin and wheat allergy
Recent studies from WDEIA show that both aspirin and exercise increase the presence of gliadin in the bloodstream and chronically induced behavior may extend to NSAIDs, MSGs, Benzoates and other synthetic chemical food additives.
Allergies Baker
Baker allergy has a component -gliadin and hB thioredoxin component. In addition, gluten-extrinsic allergens have been identified as aspergillus amylase, added to the flour to improve roasting properties.
Urticaria, atopy, eczema
Contact sensitivity, atopic dermatitis, eczema, and urticaria appear to be related phenomena, the cause of which is generally believed to be a particular hydrophobic proportion of Tritikeae propha, the Aveneae cultivar. In wheat, one of these proteins is? -gliadin (Gli-B1 gene product). A study of mothers and infants on an allergen-free diet suggests that this condition can be avoided if the wheat-sensitive group in the population avoids wheat in the first year of life. Just as anaphylactic-induced exercise of aspirin (also: tartrazine, sodium benzoate, sodium glutamate (MSG), sodium metabisulfite, tyramine) can be a sensitizing factor for reactivity. Studies of anaphylactically induced wheat-dependent exercise indicate that atopy and EIA may be triggered from taking aspirin and may allow NSAIDs to enter wheat protein into the blood, where IgE reacts in allergens in dermal tissues. Some individuals may be very sensitive so low-dose aspirin therapy may increase risk for both atopy and WDEIA.
Wheat allergies are also common in contact dermatitis. The main cause was the donor agent used for latex gloves before the 1990s, but most gloves now use protein-free starch as a feeding agent.
Autoimmune arthritis (rheumatoid)
There appears to be an autoimmune rheumatoid arthritis (ARA) relationship with both GSE and gluten allergy. ARA in GSE/CD may be secondary to tTG autoimmunity. In a recent study in Turkey, 8 of 20 ARA patients had wheat reactivity on the RAST test. When these allergy foods and all other RAST-specific foods were released, half of the patients had elevated ARA by serological markers. In patients with wheat allergies, rye is effectively replaced. This may indicate that some proportion of RA in GSE/CD is due to the downstream effect of allergic responses. In addition, cross-reactive anti-cow-collagen antibodies (IgG) may account for some incidents of rheumatoid arthritis (RA).
Neuropathy
Migrants . In the late 70s it was reported that people with migraine had reactions to food allergens, such as ARA, the most common reactions were wheat (78%), orange, egg, tea, coffee, chocolate, milk, beef, corn, sugar cane, and yeast. When the 10 foods that cause the most reactions are excluded, migraines fall drastically, hypertension decreases. Some specific examples are associated with wheat.
Autism . Parents of children with autism often consider gastrointestinal symptoms of children allergic to wheat and other foods. The published data about this approach is very rare, with the only double-blind study reporting negative results.
Diagnosis
The diagnosis of wheat allergy deserves special attention. Omega-5 gliadin, the most powerful wheat allergen, can not be detected in whole wheat preparations; it must be extracted and partially digested (similar to how it is degraded in the gut) to achieve full activity. Other studies have shown that the digestion of wheat proteins to about 10 amino acids can increase allergic responses 10-fold. Certain allergy tests may not be suitable for detecting all wheat allergies, which results in faint allergies. Because many of the symptoms associated with wheat allergies, such as sacroiliitis, eczema and asthma, may be related or unrelated to wheat allergy, medical reduction may be an effective way of determining the cause. If symptoms are relieved by immunosuppressant drugs, such as Prednisone, the possible allergens. If some of the symptoms associated with wheat allergy are present in the absence of immunosuppressants then wheat allergies may occur.
Prevention and treatment
Management of wheat allergy consists of a complete withdrawal of foods containing wheat and cereals containing gluten (gluten-free diet). Nevertheless, some patients may tolerate barley, rye or oats.
In people who suffer less severe forms of exercise that depend on anaphylactic-induced wheat (WDEIA), it may be sufficient to completely avoid wheat consumption before exercise and other cofactors that trigger disease symptoms, such as nonsteroidal anti-inflammatory drugs and alcohol.
Wheat is often a vague contamination of many foods; Clearer items are breadcrumbs, maltodextrin, bran, cereal extract, couscous, cracker foods, enriched flour, gluten, high gluten flour, high protein flour, seitan, semolina wheat, vital gluten, wheat bran, wheat germ, wheat gluten , malt wheat, whole wheat flour or whole wheat flour. Less obvious sources of wheat can be gelatin starch, hydrolyzed vegetable protein, modified starch starch, modified starch, natural flavoring, soy sauce, soybean paste, hoisin sauce, starch, chewing gum, especially Beta-glucan, vegetable starch.
Alternate cereals
Triticeae-free gluten oats (wheat-free, rye or barley) can be a useful source of cereal fiber. Some wheat allergies allow the use of whole grain bread as a substitute. Rice flour is an alternative commonly used for those who are allergic to wheat. Wheat millet flour free, buckwheat, flaxseed flour, corn flour, quinoa flour, chia seed flour, tapioca flour or flour, and others can be used as a substitute.
See also
- Allergies (have diagrams that show the involvement of different types of white blood cells)
- Food allergies (have an itchy image, skin prick test and patch test)
- List of allergens (food and not food)
- Gluten immunochemistry
References
Source of the article : Wikipedia
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