Triticum aestivum (bread wheat) is the most widely grown crop worldwide. In genetically
predisposed individuals, wheat can cause specific immune responses. A food allergy to …

Wheat is the dominant crop in temperate countries being used for human food and livestock
feed. Its success depends partly on its adaptability and high yield potential but also on the …

Since the discovery of immunoglobulin E (IgE) as a mediator of allergic diseases in 1967,
our knowledge about the immunological mechanisms of IgE‐mediated allergies has …

The availability of allergen molecules ('components') from several protein families has
advanced our understanding of immunoglobulin E (IgE)‐mediated responses and enabled …

abstract Food allergy is an adverse immune response to certain kinds of food. Although any
food can cause allergic reactions, chicken egg, cow's milk, wheat, shellfish, fruit, and …

Molecular-based allergy (MA) diagnostics is an approach used to map the allergen
sensitization of a patient at a molecular level, using purified natural or recombinant …

Plant food allergens can be classified into families and superfamilies on the basis of their
structural and functional properties. The most widespread groups of plant proteins that …

Wheat products are important staple foods worldwide. However, a small portion of the
population has to avoid wheat-containing foods because of harmful immune responses …

Wheat‐dependent exercise‐induced anaphylaxis (WDEIA) is a rare, but potentially severe
food allergy exclusively occurring when wheat ingestion is accompanied by augmenting …

Wheat is one of the major crops grown, processed and consumed by humankind and is
associated with both intolerances (notably coeliac disease) and allergies. Two types of …