A safe foodstuff for wheat allergic patients

C Pereira,C González,A Díaz-Perales,Lf Pacios,María Garrido-Arandia,E García-Lirio,A Soriano,M Catarino,Pm Gamboa

doi:10.1186/2045-7022-4-s2-p59

C Pereira, C González + Show 7 more

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https://doi.org/10.1186/2045-7022-4-s2-p59

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Abstract

Background Lipid Transfer Protein (LTP) allergy constitutes the first cause of food allergy to vegetables in Southern Europe. LTPs are highly stable proteins, resistant to both gastric digestion and high temperatures. Allergic reactions to multiples vegetables, not phylogenetically related, are produced based on the cross-reactivity among these proteins, a phenomenon that has been named LTP syndrome. Tri a 14, the wheat LTP, is involved in baker s asthma and anaphylactic reaction. In the present work, we studied Weetabix ® foodstuff tolerance in four patients with wheat allergy, characterized by oral food challenge (OFC) and skin tests, trying to identify the source of this tolerance in wheat-based foodstuff.

Highlights

Lipid Transfer Protein (LTP) allergy constitutes the first cause of food allergy to vegetables in Southern Europe
We studied Weetabix ® foodstuff tolerance in four patients with wheat allergy, characterized by oral food challenge (OFC) and skin tests, trying to identify the source of this tolerance in wheat-based foodstuff
Pressure and high temperature treatment seemed sufficient to inhibit the allergenic activity of LTPs

Summary

Introduction

Lipid Transfer Protein (LTP) allergy constitutes the first cause of food allergy to vegetables in Southern Europe. LTPs are highly stable proteins, resistant to both gastric digestion and high temperatures. Allergic reactions to multiples vegetables, not phylogenetically related, are produced based on the cross-reactivity among these proteins, a phenomenon that has been named LTP syndrome. Tri a 14, the wheat LTP, is involved in bakers asthma and anaphylactic reaction. We studied Weetabix ® foodstuff tolerance in four patients with wheat allergy, characterized by oral food challenge (OFC) and skin tests, trying to identify the source of this tolerance in wheat-based foodstuff

Methods

Results

Conclusion