Allergy, Asthma & Respiratory Disease

The Korean Academy of Asthma, Allergy and Clinical Immunology (대한천식알레르기학회)
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Update of immunoglobulin E-mediated wheat allergy

면역글로불린 E 매개 밀 알레르기의 업데이트

  • Yoonha Hwang (Department of Pediatrics, Busan St. Mary's Hospital) ;
  • Jeong Hee Kim (Department of Pediatrics, Inha University Hospital, Inha University College of Medicine)
  • 황윤하 (부산성모병원 소아청소년과) ;
  • 김정희 (인하대학교 의과대학 소아청소년과학교실)
  • Received : 2023.11.13
  • Accepted : 2023.11.24
  • Published : 2024.01.30
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Abstract

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.

Keywords

References

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