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Nutrition: Wheat

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Total 860 results found since Jan 2013.

Wheat-induced food allergy in childhood: ancient grains seem no way out
ConclusionsPatients with sensitization to wheat show a significant IgE binding against both modern and ancient grain varieties of the genus Triticum. Therefore, ancient grains do not appear to have a generally reduced risk for wheat allergy sufferers. However, few individuals only sensitized to ATI could benefit from the consumption of einkorn.
Source: European Journal of Nutrition - October 24, 2019 Category: Nutrition Source Type: research

Food allergy: What ’s on the horizon?
The current COVID-19 emergency has changed so much for those living with the risk of food hypersensitivity – allergy, intolerance and coeliac disease. Pre COVID-19, many initiatives to support those with food hypersensitivity had been gathering momentum: a significant change in food information law for foods prepared and packed on site, some key court cases and an underlying recognition of the exceptional risks, particularly from allergens such as milk and sesameWhilst about half of our food pre-lockdown was prepared and served for us though pubs, restaurants, hotels, schools, workplaces and many other catering operatio...
Source: The Nutrition Society - April 23, 2020 Category: Nutrition Authors: Jade Mitchell Source Type: news

Allergic symptoms and sensitisation in adolescents with cows' milk allergy and atopic eczema in infancy
Conclusion and Clinical RelevancePatients with AE and CMA in infancy, as opposed to patients with AE only, or controls, report more allergic symptoms and exhibit more allergic sensitisation in adolescence. This indicates that CMA in infancy is an independent risk factor of allergic disease in adolescence.
Source: Immunity, Inflammation and Disease - June 20, 2020 Category: Allergy & Immunology Authors: Sonja Piippo, Mirva Viljanen, Erkki Savilahti, Mikael Kuitunen Tags: ORIGINAL RESEARCH Source Type: research

Classification of cutaneous manifestations in patients with nonceliac gluten sensitivity and wheat allergy
To the Editor: Skin symptoms associated with gluten-related disorders (GRD) are becoming more frequent, especially among those with nonceliac gluten sensitivity (NCGS) and wheat allergy; however, few data exist.1 Our aim was to describe the cutaneous manifestations associated with wheat allergy and NCGS.
Source: Journal of the American Academy of Dermatology - December 12, 2017 Category: Dermatology Authors: Valentina Faina, Giovanni Paolino, Maria Bavastrelli, Stefano Calvieri, Teresa Grieco Tags: Letter Source Type: research

Detection of Wheat Lipid Transfer Protein (Tri a 14) Sensitization: Comparison between Currently Available Diagnostic Tools
Conclusion: WA due to Tri a 14 is frequently related with systemic reactions and because are frequently related to cofactors, the culprit may not be suspected. Together with the poor performance to identify Tri a 14 sensitization of the current routine diagnostic tools based on the analysis of whole wheat extract, such as wheat SPT or sIgE, there is a high risk that WA may be overlooked. Thus, when WA is suspected, sIgE Tri a 14 assessment is recommended, together with wheat and ω5-gliadin, preferably in the singleplex format, and carefully evaluated considering ≥0.1 kUA/L as a cutoff.Int Arch Allergy Immunol
Source: International Archives of Allergy and Immunology - August 13, 2021 Category: Allergy & Immunology Source Type: research

Characteristics and Laboratory Findings of Food-Induced Anaphylaxis in Children: Study in an Asian Developing Country
Conclusion: Recognizing characteristics of pediatric FIA is crucial. The common causes of FIA in our study in Asian children were egg in infants, wheat and peanut in preschool children, and shrimp/shellfish in school-age children and adolescents. Skin manifestation presented in all patients with FIA.Int Arch Allergy Immunol
Source: International Archives of Allergy and Immunology - September 7, 2021 Category: Allergy & Immunology Source Type: research

M229 which grain to eat? possible cross-reactivity between buckwheat and quinoa
Buckwheat (Fagopyrum esculentum), quinoa (Chenopodium quinoa), and amaranth (Amaranthus caudatus) are non-cereal grains which are not traditionally correlated with food allergy. They are taxonomically distinct from wheat and other cereal grains conventionally associated with food-related anaphylaxis. Here we present an adult with concomitant buckwheat and quinoa allergy.
Source: Annals of Allergy, Asthma and Immunology - November 1, 2021 Category: Allergy & Immunology Authors: S. Awan, A. Keswani Source Type: research

Molecules, Vol. 27, Pages 1212: Glucose/Ribitol Dehydrogenase and 16.9 kDa Class I Heat Shock Protein 1 as Novel Wheat Allergens in Baker & rsquo;s Respiratory Allergy
Molecules, Vol. 27, Pages 1212: Glucose/Ribitol Dehydrogenase and 16.9 kDa Class I Heat Shock Protein 1 as Novel Wheat Allergens in Baker’s Respiratory Allergy Molecules doi: 10.3390/molecules27041212 Authors: Mario Olivieri Gianluca Spiteri Jessica Brandi Daniela Cecconi Marina Fusi Giovanna Zanoni Corrado Rizzi Wheat allergens are responsible for symptoms in 60–70% of bakers with work-related allergy, and knowledge, at the molecular level, of this disorder is progressively accumulating. The aim of the present study is to investigate the panel of wheat IgE positivity in allergic...
Source: Molecules - February 11, 2022 Category: Chemistry Authors: Mario Olivieri Gianluca Spiteri Jessica Brandi Daniela Cecconi Marina Fusi Giovanna Zanoni Corrado Rizzi Tags: Article Source Type: research

Effects of delivery mode and labor duration on the development of food sensitization in infancy
CONCLUSION: VD was significantly associated with an increased risk of FS in infancy, and longer labor durations may promote FS development.PMID:35460868 | DOI:10.1016/j.anai.2022.04.008
Source: Annals of Allergy, Asthma and Immunology - April 23, 2022 Category: Allergy & Immunology Authors: Tetsuhiro Sakihara Daichi Yasuki Kenta Otsuji Yohei Arakaki Kazuya Hamada Shiro Sugiura Komei Ito Source Type: research

Sustained unresponsiveness development in wheat oral immunotherapy: predictive factors and flexible regimen in the maintenance phase
Conclusions. The results revealed that the reduction of 50% sIgE is a predictive factor for SU in patients with IgE-mediated wheat allergy.PMID:35620981 | DOI:10.23822/EurAnnACI.1764-1489.254
Source: European Annals of Allergy and Clinical Immunology - May 27, 2022 Category: Allergy & Immunology Authors: A Pourvali S Arshi M Nabavi M H Bemanian S Shokri S Khajoei F Seif M Fallahpour Source Type: research