Wheat IgE-mediated food allergy in European patients: alpha-amylase inhibitors, lipid transfer proteins and low-molecular-weight glutenins. Allergenic molecules recognized by double-blind, placebo-controlled food challenge.

@article{Pastorello2007WheatIF,
  title={Wheat IgE-mediated food allergy in European patients: alpha-amylase inhibitors, lipid transfer proteins and low-molecular-weight glutenins. Allergenic molecules recognized by double-blind, placebo-controlled food challenge.},
  author={Elide Anna Pastorello and Laura Farioli and Amedeo Conti and Valerio Pravettoni and Simona Bonomi and Stefania Iametti and Donatella Fortunato and Joseph Scibilia and Carsten Bindslev-Jensen and Barbara K. Ballmer-Weber and Anna Maria Robino and Claudio Ortolani},
  journal={International archives of allergy and immunology},
  year={2007},
  volume={144 1},
  pages={10-22}
}
BACKGROUND Three main problems hamper the identification of wheat food allergens: (1) lack of a standardized procedure for extracting all of the wheat protein fractions; (2) absence of double-blind, placebo-controlled food challenge studies that compare the allergenic profile of Osborne's three protein fractions in subjects with real wheat allergy, and (3) lack of data on the differences in IgE-binding capacity between raw and cooked wheat. METHODS Sera of 16 wheat-challenge-positive patients… CONTINUE READING
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