Allergy to deamidated gluten proteins

It is possible to be tolerant to wheat yet intolerant to gluten proteins that have been modified by deamidation to enhance their solubility and technological applications. Allergy to deamidated gluten is therefore a separate entity from wheat allergy. Research scientists from France and Germany have carried out a study which aims to characterize the differences between these two types of allergy.

Taking sera from 15 patients with allergy to deamidated gluten, and from 9 with wheat allergy, they found that the strong IgE binding found in those with allergy to deamidated gluten confirmed the allergy as being a separate entity to wheat allergy.

First published in June 2012

Source: Allergy

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