Differences in recognition of water-soluble and -insoluble wheat allergens in two varieties of wheat flour between wheat-allergic and wheat-sensitized but clinically tolerant patients

Abstract

RATIONALE: Wheat, widely consumed in the human diet, is among the six major food allergens in children. This study aimed to determine clinically relevant water-soluble and -insoluble food allergens in two typical varieties of wheat used in pasta or for bread making.