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Allergy to deamidated gluten proteins |
It is possible to be tolerant to wheat yet intolerant to gluten proteins that have been modified by deamidation to enhance their solubility and technological applications. Allergy to deamidated gluten is therefore a separate entity from wheat allergy. Research scientists from France and Germany have carried out a study which aims to characterize the differences between these two types of allergy. Taking sera from 15 patients with allergy to deamidated gluten, and from 9 with wheat allergy, they found that the strong IgE binding found in those with allergy to deamidated gluten confirmed the allergy as being a separate entity to wheat allergy. First published in June 2012 Source: Allergy |
