Wheat allergy (WA)

Pathogenesis and main allergens of wheat allergy

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

Why wheat is allergenic: insight into the immunological triggers

Wheat contains a diverse array of protein components with allergenic potential. Among these, heat- and digestion-resistant proteins are particularly significant, as they retain their allergenicity even after food processing.

Key allergenic protein fractions in wheat include:

Gliadin and glutenin (approximately 80%): These are the primary constituents of gluten and are highly allergenic.
Albumin (approximately 15%)
Globulin (approximately 5%)

These proteins can elicit both systemic and organ-specific immune responses, depending on individual sensitization profiles.

Main allergens in wheat allergy

According to the allergen nomenclature established by the World Health Organization (WHO) and the International Union of Immunological Societies (IUIS), 28 distinct wheat allergens have been identified. These proteins vary in structure, stability, and immunological relevance. Several are considered clinically significant:

Additionally, gliadins and glutenins-core components of gluten-are classified as major allergens. These proteins are relevant not only in wheat allergy but also in celiac disease, although the latter is a non-allergic, T-cell-mediated condition.