Wheat allergy

Pathogenesis and main allergens of wheat allergy

Wheat allergy is an immunologically mediated hypersensitivity reaction to specific proteins in wheat. The pathogenesis includes both IgE-mediated immediate reactions and T-cell-mediated delayed reactions.

Why wheat is allergenic: insight into the immunological triggers

Wheat contains a variety of different protein components with allergenic potential. These proteins differ, with heat- and digestion-stable proteins being particularly relevant for allergic reactions, as they retain their allergenicity even after processing.

The most important allergenic protein components include:

Gliadin & glutenin (80%): Main components of Gluten , highly allergenic.
Albumin (15%)
Globulin (5%)

These proteins can trigger both systemic and organ-specific immune reactions. Their exact role depends on individual sensitisation and clinical presentation.

Main allergens of wheat allergy

According to the allergen nomenclature of the World Health Organisation (WHO) and the International Union of Immunological Societies (IUIS), 28 different wheat allergens are currently described. These proteins differ in terms of their structure, stability and immunological relevance. Some of them are considered to be particularly clinically significant:

In addition, gliadin and glutenin, the main components of gluten, are among the so-called major allergens. These proteins are not only relevant in wheat allergy, but also in coeliac disease - although this is a non-allergic, T-cell-mediated disease.