Wheat Allergy and Intolerence; Recent Updates and Perspectives

Pasha, Imran; Saeed, Farhan; Sultan, Muhammad Tauseef; Batool, Rizwana; Aziz, Mahwash; Ahmed, Waqas

doi:10.1080/10408398.2012.659818

Cited by 55 publications

(31 citation statements)

References 144 publications

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“…For detailed reviews related to cereal induced allergies see Cianferoni (); Gilissen, van der Meer, and Smulders (); Inomata (); Pasha et al. (); Sapone et al. (); Scherf (); and Tatham and Shewry ().…”

Section: Wheat Allergymentioning

confidence: 99%

Adverse Reactions to Wheat or Wheat Components

Brouns

Rooy

Shewry

et al. 2019

Comp Rev Food Sci Food Safe

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Wheat is an important staple food globally, providing a significant contribution to daily energy, fiber, and micronutrient intake. Observational evidence for health impacts of consuming more whole grains, among which wheat is a major contributor, points to significant risk reduction for diabetes, cardiovascular disease, and colon cancer. However, specific wheat components may also elicit adverse physical reactions in susceptible individuals such as celiac disease (CD) and wheat allergy (WA). Recently, broad coverage in the popular and social media has suggested that wheat consumption leads to a wide range of adverse health effects. This has motivated many consumers to avoid or reduce their consumption of foods that contain wheat/gluten, despite the absence of diagnosed CD or WA, raising questions about underlying mechanisms and possible nocebo effects. However, recent studies did show that some individuals may suffer from adverse reactions in absence of CD and WA. This condition is called non‐celiac gluten sensitivity (NCGS) or non‐celiac wheat sensitivity (NCWS). In addition to gluten, wheat and derived products contain many other components which may trigger symptoms, including inhibitors of α‐amylase and trypsin (ATIs), lectins, and rapidly fermentable carbohydrates (FODMAPs). Furthermore, the way in which foods are being processed, such as the use of yeast or sourdough fermentation, fermentation time and baking conditions, may also affect the presence and bioactivity of these components. The present review systematically describes the characteristics of wheat‐related intolerances, including their etiology, prevalence, the components responsible, diagnosis, and strategies to reduce adverse reactions.

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Section: Wheat Allergymentioning

confidence: 99%

Adverse Reactions to Wheat or Wheat Components

Brouns

Rooy

Shewry

et al. 2019

Comp Rev Food Sci Food Safe

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“…Aydan Örsçelik*, 2 Aslı Ayan, 1 Ali Haydar Apaydın, 1 Özlem Karasimav, 1 Yavuz Yıldız. Objectives Lower extremity stress fractures and stress reactions result in moderate to severe functional limitations that often preclude participation in sports and recreational activities, that involve vigorous repetitive lower limb activities and training.…”

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confidence: 99%

“…Aim Patellar tendon (PT) strap is commonly used for jumper's knee to alleviate pain during jumping activities in sports. 1 But it is still unclear whether PT strap can affect the jumping performance or not. This study is intended to clarify the PT strap effects on maximal jump height and EMG onset timing difference during squat jump.…”

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confidence: 99%

O-36 Stress injury detection with TC-99m MDP bone scan in recreational athletes with calf pain; contribution of SPECT/CT

et al. 2016

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ObjectivesLower extremity stress fractures and stress reactions result in moderate to severe functional limitations that often preclude participation in sports and recreational activities, that involve vigorous repetitive lower limb activities and training. However these athletes may have other systemic or locoregional pathologies that may symptomatically mimic tibial stress injury. Our aim in this study was to evaluate stress injury type with bone scan, relation of exercise duration per week and contribution of SPECT/CT in recreational athletes with calf pain.MethodsOne hundred and forty nine patients (25 bilateral symptoms) with age of 18–53 with tibial pain who had undergone a three phase dynamic Tc-99 m MDP bone scan between January 2014 and May 2016 were included to the study. Stress injury types were determined as simple stress injury, shin split or stress fracture up to their uptake features in three phase dynamic images and uptake intensity. In case of subtle, inappropriate uptake or other sites of uptake in whole body images SPECT/CT was performed. 149 patient of 174 legs were divided into four groups (Group 1 stres injury, group 2 stress fracture, group 3 shin splint and group 4 healthy legs as control). Duration of weekly exercise were statistically analysed.ResultsThere was no statistically significant difference between the groups in terms of age and symptoms durations (p > 0.05). There was a statically difference in exercise duration per week between the groups (p = 0.012) (Table 1). 10.5% of subjects who dealt with sports 5 hours or less was evaluated as “pathological” whereas 53% of 10 hours or more dealers were in the same category.Abstract O-36 Table 1Percentage of exercise duration in groups Duration of exercise per week Group 1 Group 2 Group 3 Group 4 Total P Value n % n % n % n % (%)* 1-5 hours15,315,3001789,510,9 0,0125-10 hours25,0410,0615,02870,023,0Over than 10 hours108,72118,33026,15447,066,1Total (n)**13263699174 *The percentage of the column, **The percentage of the line87/149 bone scan revealed one or more foci compatible with stress injury. Among 149 patients 41 had also undergone a SPECT/CT scan. 20/70 patients who have stress injury in bone scans had positive findings bilaterally. There was a statically difference in a SPECT/CT scan between groups (%38, 5, %50, 0, %13, 9, %18, 2, p = 0.002 respectively). SPECT/CT images revealed stress fractures of metatarsal region in nine patients and also demonstrated five other causes of Tc-99m MDP uptake which were a fibroxantoma, a giant cell bone tumour, a polyosthotic bone disease, a an osteoid osteoma and a unilateral sacroileitis.ConclusionsDynamic -three phase bone scan is a conventional method in assesment of stress injuries. SPECT/CT imaging has a leading and distinctive role for also other musculoskeletal disorders and may offer a different opportunity for treatment and follow ups. Duration of exercise is also an important factor for discrimination of stress injury patients.ReferenceShaffer SW, Uhl TL. Preventing ...

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“…However, allergy-inducible proteins in wheat have been known to cause various food allergies, such as wheat-dependent exerciseinduced anaphylaxis (WDEIA) and celiac disease (Pasha et al, 2013). These proteins are classified into two groups: the albumin/ globulin, water/salt-soluble fraction; and the gluten, water/saltinsoluble fraction (Morita et al, 2009).…”

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confidence: 99%

Comparison of Allergy-Inducible Wheat Protein Contents among Imported and Domestic Wheat Flours in Korea

Kim

Pak

Kim³

et al. 2016

Journal of Applied Biological Chemistry

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Wheat is a staple food in the Korean diet, which is increasingly becoming westernized. Because most domestic wheat consumption relies on imported wheat, we aimed to evaluate the allergy-inducible protein contents of commercial flours from imported and domestic wheat. Analysis of the protein contents by densitometry suggested that domestic wheat flours contain lower levels of high molecular weight glutenin and omega-gliadin (50 and 34% lower, respectively) than imported wheat flours. Therefore, domestic wheat flours are less likely to cause allergic reactions than imported wheat flours are. Based on the findings of our study, were commend increased consumption of domestic wheat flours to those who are sensitive to allergy.Keywords domestic wheat · gliadin · glutenin · imported wheat · wheat allergy For many years, wheat has been consumed as an important component of bread, pasta, and noodles (Wan et al., 2014). However, allergy-inducible proteins in wheat have been known to cause various food allergies, such as wheat-dependent exerciseinduced anaphylaxis (WDEIA) and celiac disease (Pasha et al., 2013). These proteins are classified into two groups: the albumin/ globulin, water/salt-soluble fraction; and the gluten, water/saltinsoluble fraction (Morita et al., 2009). Gluten fractions are composed of gliadin and glutenin subunits and are known to be the causative agent of wheat-related food allergies (Morita et al., 2009). Among the gliadin types (alpha-, beta-, gamma-, and omega-gliadin), omega-gliadin is mainly responsible for wheatrelated food allergies; and among the glutenin types (high and low molecular weight glutenin [HMW and LMW, respectively]), HMW glutenin is the main culprit (Matsuo et al., 2005;Morita et al., 2009).Despite increased demand for wheat flours in the domestic market, wheat consumption depends heavily on imported wheat flours. Although considerable research on the allergic activity of standardized wheat samples has been performed, there have been few reports of scientific comparative analysis of the allergyinducible components of domestic versus imported wheat in Korea. Thus, we evaluated the major allergy-inducible protein contents of commercial domestic and imported wheat flours. Our results may provide preliminary evidence that domestic wheat has lower allergenic activity than imported wheat.To compare wheat allergy-inducible protein contents in domestic and imported wheat flours, we purchased eight wheat flour samples from a commercial market. We divided the flour samples according to their gluten content (as this determines the flour's use), into strong, medium, and soft flours (Palacios et al., 2004). The samples were further divided into domestic and imported wheat flours (Table 1). Protein contents are presented in Table 1 based on the nutrition labels of the respective products.To extract the total protein in wheat flours, 100 mg of wheat flour was treated with 1 mL of borate extraction buffer (pH 10.0) This is an Open Access article distributed under the terms of the Crea...

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Wheat Allergy and Intolerence; Recent Updates and Perspectives

Cited by 55 publications

References 144 publications

Adverse Reactions to Wheat or Wheat Components

Adverse Reactions to Wheat or Wheat Components

O-36 Stress injury detection with TC-99m MDP bone scan in recreational athletes with calf pain; contribution of SPECT/CT

Comparison of Allergy-Inducible Wheat Protein Contents among Imported and Domestic Wheat Flours in Korea

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