Food allergy to wheat: differences in immunoglobulin E-binding proteins as a function of age or symptoms

Allergy to wheat in foods occurs in both children and adults and induces various symptoms. Specific allergens were found in adults with wheat-dependent exercise-induced anaphylaxis (WDEIA). However, no data clearly indicated whether the immunoglobulin E (IgE) responses of children or adults with other symptoms were linked to similar or different allergens. Profiles of IgE-binding proteins were compared in wheat-allergic patients with atopic dermatitis (AD), with or without asthma, urticaria, anaphylaxis or WDEIA. Fluorimetric (F)-ELISA was used to analyze the reactivity of IgE antibodies from 60 sera to purified gliadin, glutenin and lipid transfer protein (LTP) fractions and an albumin/globulin extract. Of patients suffering from AD with and without asthma, 80 and 92%, respectively, had IgE to albumins/globulins. Children's sera frequently contained IgE directed to α-, β- and γ-gliadins, whereas all patients with anaphylaxis or WDEIA and 55% of those with urticaria had IgE to ω5-gliadins. IgE directed to LTP was found in 28% of the sera. Different IgE-binding profiles were observed in food allergy to wheat. The major allergens were albumins/globulins for patients with AD (mainly children) and ω5-gliadins for adults with anaphylaxis or urticaria.