ArticleEuropean journal of nutrition2020
Wheat-induced food allergy in childhood: ancient grains seem no way out.
Article in European journal of nutrition, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 9 papers.
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Who cites it
9 citing papers in PubMed.
- Protein Quality and IgE-Binding in Ancient and Modern Wheat: An Analytical Study.Foods (Basel, Switzerland) · 2026Article
- Advances in Gluten Hypersensitivity: Novel Dietary-Based Therapeutics in Research and Development.International journal of molecular sciences · 2024Review
- The Role of Ancient Grains in Alleviating Hunger and Malnutrition.Foods (Basel, Switzerland) · 2023Review
- Reference proteomes of five wheat species as starting point for future design of cultivars with lower allergenic potential.NPJ science of food · 2023Article
- Vegan diets from an allergy point of view - Position paper of the DGAKI working group on food allergy.Allergologie select · 2023Article
- Diagnostic management of patients reporting symptoms after wheat ingestion.Frontiers in nutrition · 2022Review
- Potential tolerability of ancient grains in non-celiac wheat sensitivity patients: A preliminary evaluation.Frontiers in medicine · 2022Article
- Quantitative Label-Free Comparison of the Metabolic Protein Fraction in Old and Modern Italian Wheat Genotypes by a Shotgun Approach.Molecules (Basel, Switzerland) · 2021Article
- Could Global Intensification of Nitrogen Fertilisation Increase Immunogenic Proteins and Favour the Spread of Coeliac Pathology?Foods (Basel, Switzerland) · 2020Article
Corrections and comments
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Authors and funding
3 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
purposeWheat is a frequent elicitor of food allergy in childhood. Especially in popular media, the better digestibility and the lower allergenicity of ancient grains are repeatedly postulated. We addressed the question whether ancient wheat-related grains are less allergenic than modern wheat.
methodsProteins from cultivars of spelt, einkorn, emmer and durum along with durum soft wheat flour, Tritordeum and bread wheat were separated by electrophoresis. Immunoblots were performed with a pool serum of six sera from wheat-sensitized children aged 1-11 years (wheat-specific IgE 22 kU
resultsWater/salt-soluble protein patterns were very similar among varieties. In einkorn cultivars, one protein band corresponding to an alpha-amylase/trypsin inhibitor (ATI) was absent. Water-insoluble protein fractions differed markedly among varieties and cultivars. IgE bound to a large number of proteins in all protein fractions both in wheat and in the wheat-related ancient grains.
conclusionsPatients with sensitization to wheat show a significant IgE binding against both modern and ancient grain varieties of the genus Triticum. Therefore, ancient grains do not appear to have a generally reduced risk for wheat allergy sufferers. However, few individuals only sensitized to ATI could benefit from the consumption of einkorn.
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