IgE antibodies to ω-5 gliadin in children with wheat-induced anaphylaxis
Article first published online: 16 DEC 2004
Volume 60, Issue 4, pages 506–509, April 2005
How to Cite
Daengsuwan, T., Palosuo, K., Phankingthongkum, S., Visitsunthorn, N., Jirapongsananuruk, O., Alenius, H., Vichyanond, P. and Reunala, T. (2005), IgE antibodies to ω-5 gliadin in children with wheat-induced anaphylaxis. Allergy, 60: 506–509. doi: 10.1111/j.1398-9995.2004.00656.x
- Issue published online: 16 DEC 2004
- Article first published online: 16 DEC 2004
- Accepted for publication 4 May 2004
- enzyme-linked immunosorbent assay;
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.