Anaphylaxis to wheat isolates: Immunochemical study of a case proved by means of double-blind, placebo-controlled food challenge

Leduc, V.; Moneret‐Vautrin, D.A.; Guérin, Laurence; Morisset, M.; Kanny, G.

doi:10.1067/mai.2003.1345

Cited by 64 publications

(58 citation statements)

References 11 publications

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“…Anaphylaxis can also be elicited by wheat isolates used in the bakery and meat industry after treatment by acid, heat and enzymes (Leduc et al, 2003;Pelkonen et al, 2011). In WDEIA, reactivity to hydrolysed wheat, barley and rye proteins was high (Snégaroff et al, 2006).…”

Section: Effects Of Food Processing On Allergenicitymentioning

confidence: 99%

Scientific Opinion on the evaluation of allergenic foods and food ingredients for labelling purposes

Products¹

2014

EFS2

117

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Following a request from the Food Safety Authority of Ireland, the EFSA Panel on Dietetic Products, Nutrition and Allergies (NDA Panel) was asked to deliver a scientific opinion on the evaluation of allergenic foods and food ingredients for labelling purposes. In view of the request, the NDA Panel decided to update its previous opinions relative to food ingredients or substances with known allergenic potential listed in Annex IIIa of 2003/89/EC, as amended. These include cereals containing gluten, milk and dairy products, eggs, nuts, peanuts, soy, fish, crustaceans, molluscs, celery, lupin, sesame, mustard and sulphites. The opinion relates to immunoglobulin (Ig)E-and non-IgE-mediated food allergy, to coeliac disease and to adverse reactions to sulphites in food, and it does not address non-immune-mediated adverse reactions to food. It includes information on the prevalence of food allergy in unselected populations, proteins identified as food allergens, cross-reactivities, the effects of food processing on the allergenicity of foods and ingredients, methods for the detection of allergens and allergenic foods, doses observed to trigger adverse reactions in sensitive individuals and risk assessment methodologies that have been used to derive individual and population thresholds for selected allergenic foods. The present opinion relates to immunoglobulin (Ig)E-and non-IgE-mediated food allergy, to coeliac disease and to adverse reactions to sulphites in food, and it does not address non-immune-mediated adverse reactions to food. For each food ingredient or substance listed in Annex IIIa, it includes information on the prevalence of food allergy in unselected populations, on proteins identified as food allergens, on cross-reactivities, on the effects of food processing on the allergenicity of foods and ingredients, on methods for the detection of allergens and allergenic foods, and on doses observed to trigger adverse reactions in sensitive individuals.Immune-mediated adverse reactions to foods manifest with clinical signs and symptoms of variable severity and duration, which may affect different organs and systems. Anaphylactic reactions to food are IgE mediated and may occur at any age. Non-IgE-mediated food allergy includes a wide range of diseases, including protein-induced enterocolitis and eosinophilic oesophagitis.A careful family and clinical history are the basis for diagnosis of food allergy. Food diaries, skin prick tests (SPTs), allergen-specific IgE measurements, food elimination diets and food challenges are part of the standard protocol for the diagnosis of food allergy. A positive SPT indicates sensitisation to the tested food, but it is not diagnostic of food allergy. Allergen-specific serum IgE antibodies similarly denote sensitisation to a particular food, but they are not diagnostic without a clinical history or food challenge. The use of atopy patch tests for the diagnosis of food allergy is controversial. Other available tests have no current role in the diagnosis of food allergy. Diag...

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Section: Effects Of Food Processing On Allergenicitymentioning

confidence: 99%

Scientific Opinion on the evaluation of allergenic foods and food ingredients for labelling purposes

Products¹

2014

EFS2

117

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“…The mechanism underlying the development of the soap-induced allergy is as follows: the HWP (Glupearl 19S) contained in the facial soap sensitizes the user through the skin and/or rhinoconjunctival mucous membranes, after which he/she develops allergic symptoms to natural wheat proteins absorbed through the gastrointestinal tract (1,5). Glupearl 19S is a product made via the acidic hydrolysis of the insoluble fraction of wheat in order to increase the solubility of gluten (1,6). A portion of patients sensitized to the HWP exhibit a contact allergy several months after sensitization and subsequently develop WDEIA, a generalized allergic reaction induced by wheat ingestion (1).…”

Section: Discussionmentioning

confidence: 99%

Chronic Headaches and Sleepiness Caused by Facial Soap (Containing Hydrolyzed Wheat Proteins)-Induced Wheat Allergy

et al. 2014

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A 38-year-old woman was suffering from irregular headaches and sleepiness. She had used soap containing Glupearl 19S (hydrolyzed wheat proteins) every day for approximately one year and had experienced an episode of rash eruption on her face seven months ago. Wheat-specific IgE antibodies were detected in her serum. A Western blot analysis revealed a high titer of IgE antibodies against Glupearl 19S and wheat proteins. The patient was sensitive to these compounds in a skin prick test. After avoiding eating wheat, her headaches and sleepiness disappeared. A hidden food allergy is a possible cause of these symptoms.

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“…However, there is one recent case report (Leduc et al, 2004) reporting anaphylactic reactions to a wheat isolate.…”

Section: History Of Non-allergenicity Of the Productmentioning

confidence: 99%

Opinion of the Scientific Panel on Dietetic products, nutrition and allergies [NDA] related to a notification from CEPS on distillates made from whey pursuant to Article 6 paragraph 11 of Directive 2000/13/EC

2004

EFSA Journal

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Anaphylaxis to wheat isolates: Immunochemical study of a case proved by means of double-blind, placebo-controlled food challenge

Cited by 64 publications

References 11 publications

Scientific Opinion on the evaluation of allergenic foods and food ingredients for labelling purposes

Scientific Opinion on the evaluation of allergenic foods and food ingredients for labelling purposes

Chronic Headaches and Sleepiness Caused by Facial Soap (Containing Hydrolyzed Wheat Proteins)-Induced Wheat Allergy

Opinion of the Scientific Panel on Dietetic products, nutrition and allergies [NDA] related to a notification from CEPS on distillates made from whey pursuant to Article 6 paragraph 11 of Directive 2000/13/EC

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