IgE antibodies to -5 gliadin in children with wheat-induced anaphylaxis
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 -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 -5 gliadin in ELISA. Five of the six tested anaphylactic children showed positive SPT to -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 -5 gliadin is a major sensitizing allergen in children with wheat-induced anaphylaxis. They also suggest that -5 gliadin IgE ELISA could be used as a diagnostic test for this severe allergy.
Document Type: Research Article
Affiliations: 1: Department of Pediatrics, Faculty of Medicine, Siriraj Hospital, Mahidol University, Bangkok, Thailand 2: Laboratory of Immunotoxicology, Finnish Institute of Occupational Health, Helsinki, Finland 3: Department of Dermatology, University Hospital of Tampere, Tampere, Finland
Publication date: 2005-04-01