ReviewFood chemistry: X2025
Allergens from wheat and wheat products: A comprehensive review on allergy mechanisms and modifications.
Review in Food chemistry: X, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
2 citing papers in PubMed.
- Wheat Allergy in the Era of Precision Medicine: From Novel Molecular Markers to New Therapeutic Perspectives.International journal of molecular sciences · 2026Review
- Advances in Food Processing Techniques for Allergenicity Reduction and Allergen Identification.Foods (Basel, Switzerland) · 2025Review
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
6 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Wheat is one of major human staple foods, contributing an important source of dietary protein. However, some people are allergic to wheat-based foods. They are accompanied by many symptoms, such as wheat dependent exercise induced anaphylaxis, atopic dermatitis, anaphylactic shock, which seriously affect the quality of life. Food processing technologies were proven affecting allergen allergenicity to varying degrees. Therefore, it is imperative to use effective methods to reduce wheat sensitization. This manuscript summarizes the mechanisms of wheat allergy, antigenic epitopes, cross-allergy with other cereals, and animal model studies. Then, the various modifications used to reduce wheat sensitization and their advantages and disadvantages are described. Among them, high hydrostatic pressure treatment has become a research hotspot because of its non-thermal in nature, giving better retention of nutritional value and sensory properties of the final product, and significantly reducing the allergenicity.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.