Key determinants for the development of an allergic response to an otherwise 'harmless'
food protein involve different factors like the predisposition of the individual, the timing, the …

Wheat is a major cereal crop providing energy and nutrients to the billions of people around
the world. Gluten is a structural protein in wheat, that is necessary for its dough making …

Since the discovery of immunoglobulin E (IgE) as a mediator of allergic diseases in 1967,
our knowledge about the immunological mechanisms of IgE‐mediated allergies has …

The availability of allergen molecules ('components') from several protein families has
advanced our understanding of immunoglobulin E (IgE)‐mediated responses and enabled …

Cereal crops and cereal consumption have had a vital role in Mankind's history. In the recent
years gluten ingestion has been linked with a range of clinical disorders. Gluten-related …

The consumption of gluten-free products is becoming an increased alimentary habit in the
general population. The scientific unfounded perception suggesting that the avoidance of …

Triticum aestivum (bread wheat) is the most widely grown crop worldwide. In genetically
predisposed individuals, wheat can cause specific immune responses. A food allergy to …

abstract Food allergy is an adverse immune response to certain kinds of food. Although any
food can cause allergic reactions, chicken egg, cow's milk, wheat, shellfish, fruit, and …

In the last 10,000 years, wheat has become one of the most important cereals in the human
diet and today, it is widely consumed in many processed food products. Mostly considered a …

Pathogenesis related (PR) proteins are one of the major sources of plant derived allergens.
These proteins are induced by the plants as a defense response system in stress conditions …