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 …

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 …

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 …

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 …

Allergenic cross-reactivity among food allergens complicates the diagnosis and
management of food allergy. This can result in many patients being sensitized (having …

Amylase/trypsin-inhibitors (ATIs) comprise about 2–4% of the total wheat grain proteins and
may contribute to natural defense against pests and pathogens. However, they are currently …

Occupational exposure to foods is responsible for up to 25% of cases of occupational
asthma and rhinitis. Animal and vegetable high‐molecular‐weight proteins present in …

Food allergy develops as a consequence of a failure in oral tolerance, which is a default
immune response by the gut-associated lymphoid tissues to ingested antigens that is …

Making an accurate diagnosis of occupational asthma (OA) is, generally, important. The
condition has not only significant health consequences for affected workers, but also …