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|Title:||IgE antibodies to ω-5 gliadin in children with wheat-induced anaphylaxis|
Helsinki University Hospital
University Hospital of Tampere
|Keywords:||Immunology and Microbiology;Medicine|
|Citation:||Allergy: European Journal of Allergy and Clinical Immunology. Vol.60, No.4 (2005), 506-509|
|Abstract:||Background: Wheat can cause severe immunoglobulin E (IgE)-mediated systemic reactions including anaphylaxis but knowledge on relevant wheat allergens at the molecular level is scanty. Methods: Seven children (aged from 6 months to 13 years) experiencing from 2 to 10 anaphylactic reactions in a year after eating food-containing wheat were examined. Purified ω-5 gliadin was used as an allergen in IgE enzyme-linked immunosorbent assay (ELISA) and in skin prick testing (SPT). Wheat CAP radioallergosorbent test (RAST) and SPT were also examined. Results: All seven anaphylactic children, but none of 15 control subjects had IgE antibodies to ω-5 gliadin in ELISA. Five of the six tested anaphylactic children showed positive SPT to ω-5 and crude gliadin, and all seven had positive wheat CAP RAST and SPT. One child was challenged with wheat, which caused anaphylaxis. After adherence to a wheat-free diet four children remained symptomless and three experienced one to two anaphylactic reactions. Conclusion: The present results show that wheat ω-5 gliadin is a major sensitizing allergen in children with wheat-induced anaphylaxis. They also suggest that ω-5 gliadin IgE ELISA could be used as a diagnostic test for this severe allergy. Copyright © Blackwell Munksgaard 2004.|
|Appears in Collections:||Scopus 2001-2005|
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