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KMID : 1035620240120010009
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Allergy Asthma & Respiratory Disease
2024 Volume.12 No. 1 p.9 ~ p.16
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Update of immunoglobulin E-mediated wheat allergy
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Hwang Yoon-Ha
Kim Jeong-Hee
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Abstract
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Wheat allergy is one of the common causes of food allergies in children. The prevalence varies by age and country, and is known to be 0.04%?0.97% globally and 0.2%?1.3% in Korea. Wheat allergy usually appears with skin symptoms within 2 hours after ingestion, and in severe cases, it causes systemic symptoms and anaphylaxis. Wheat-dependent exercise-induced anaphylaxis, a serious wheat allergy, may occur after wheat consumption along with cofactors, such as exercise, alcohol, aspirin and/or nonsteroidal anti-inflammatory drugs. Wheat allergy is confirmed by oral food challenge. However, the challenging test is difficult to perform, although it is a confirmative diagnostic method. With the development of component resolved diagnostics, ω-5 gliadin specific immunoglobulin E (sIgE) along with wheat sIgE are useful for diagnosis of it. Wheat allergy should be differentiated from oral mite anaphylaxis or cross-reactivity to grass pollen allergy. It is recommended to avoid foods containing wheat, however, recently, efforts are being made to improve quality of life with oral immunotherapy.
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KEYWORD
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Wheat hypersensitivity, Food hypersensitivity, Immunotherapy, Child
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