The consumption of gluten-free products is becoming an increased alimentary habit in the
general population. The scientific unfounded perception suggesting that the avoidance of …

In the last 10,000 years, wheat has become one of the most important cereals in the human
diet and today, it is widely consumed in many processed food products. Mostly considered a …

Globally, population consume energy dense wheat-based foods and highly processed
products due to their superior propensities like viscoelastic approach, minimal cost and …

Two challenges that the global wheat industry is facing are a lowering nitrogen-use
efficiency (NUE) and an increase in the reporting of wheat-protein related health issues …

Background Wheat is one of the most commonly consumed foods and a known elicitor of
anaphylaxis in children and adults. Reactions in adults are often cofactor dependent and …

Die wheat‐dependent exercise‐induced anaphylaxis (Anstrengungs‐getriggerte
Weizenallergie, WDEIA) ist eine IgE‐vermittelte Nahrungsmittelallergie, bei der es nur zu …

The gluten-free diet (GFD) has gained increasing popularity in recent years, supported by
marketing campaigns, media messages and social networks. Nevertheless, real knowledge …

Food allergy (FA) is defined as “an adverse health effect arising from a specific immune
response that occurs reproducibly on exposure to a given food.” 1 FA prevalence increased …

The World Allergy Organization 1 and the Institute of Medicine 2 state that the prevalence of
food allergies is increasing dramatically. This increase is especially problematic in children …

Background Omega-5 gliadin allergy (also known as wheat-dependent exercise-induced
anaphylaxis) is a rare allergy to wheat that often presents with intermittent severe …