Rye, F5

Rye is one of the unique and the hardiest cereals among all grains. Rye is extensively used in bread-making, alcohol fermentation, paper making, wood industry, used as fuel, and feed for livestock. Nevertheless, rye is also one of the most common sources of allergy, especially in Europe, where bread is extensively consumed.

Inhalation of rye flour may cause respiratory symptoms and elicit an allergic response. Rye flour allergy is reported among people working or associated with bakeries and are exposed to rye flour. Depending on the route of exposure, rye allergy may have different clinical manifestations including classical food allergy symptoms that affect the skin, gastrointestinal system, or respiratory tract; occupational rhinitis or asthma and contact dermatitis; and even exercise-induced anaphylaxis. Allergens from rye grain have been characterized and Sec c 38 is found to be the major allergen, belonging to the family of α- amylase inhibitors.

Allergens from rye show profound cross-reactivity with other cereal grains like wheat, barley, and limited cross-reactivity with oat and even potato extracts. Besides cereals, allergens of rye also exhibit cross-reactivity with allergens from poppy seeds, hazelnut, soya, fungal α-amylases, and with grass and tree pollens.

Sensitized individuals are advised to avoid rye flour in diet and strict labeling laws to label gluten-containing cereals have been established in various countries. 

• 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.