Wheat, F4

Wheat (Triticum aestivum) is the third most important crop across the globe and grows in various climatic conditions. Wheat grain is high in nutritional content and is processed into several food items. Allergic reactions to wheat are mainly attributed to its protein content. The wheat proteins are classified as glutens (gliadins and glutenins) and non-glutens (α-amylase inhibitors, lipid transfer proteins and avenin-like proteins). Wheat can induce both immunoglobulin (Ig) E-mediated as well as non-IgE-mediated food allergies. The IgE-mediated allergies include food allergy manifested as angioedema, nausea, abdominal pain, anaphylaxis including wheat dependent exercise-induced anaphylaxis (WDEIA), respiratory allergy (Baker’s asthma) as well as skin allergy (contact urticaria). The non-IgE-mediated ones include enterocolitis syndrome, eosinophilic esophagitis and non-celiac gluten sensitivity. Wheat allergy can be induced by oral ingestion, or by inhalation of wheat flour as well as through skin contact. It is recommended that individuals allergic to wheat should strictly avoid the consumption of wheat and its products. Further, cross-reactivity has been shown between cereals of the same family i.e. between wheat, barley and rye. Being sensitized to wheat is common, mainly due to cross-reactivity to grass. Up to 60% of grass-allergic subjects are sensitized to wheat but can tolerate it. A positive wheat test always needs to be further investigated in order to know if the test results are clinically relevant or due to pollen cross-reactivity. 

• Postpone the process of testing immediately after paraclinical studies (roentgen, TC, MRI) and physiotherapy procedures. They can affect test results.

• We recommend avoiding physical activity prior to your examination.