Abstract
IgE-mediated wheat allergy is a gluten-related disorder. Wheat is one of the five most common food allergens in children. However, the natural history of IgE-mediated wheat allergy has seldom been described in the research literature. This study presents the current state of knowledge about the IgE-mediated wheat allergy in children.
Highlights
Wild wheat grains (Triticum aestivum) were consumed by people in America as early as 11,000 years BC
Intestinal symptoms recede with age; older children suffer mostly from dermatitis, which is accompanied by respiratory disorders and, in the most severe cases, anaphylaxis
wheat allergy (WA) is usually diagnosed in young children, but it is rarely seen in infants, despite the fact that wheat proteins pass into breast milk, which was proven by Linn et al in 1996 [14]
Summary
Wild wheat grains (Triticum aestivum) were consumed by people in America as early as 11,000 years BC (before Christ). Wild wheat grains were consumed by people in America. The type of wheat that could be used for baking bread or pastries was first cultivated in China. The first bread prepared with the use of the brewer’s yeast was baked in France. Today almost a half of the calories consumed by the human population worldwide come from cereals, with wheat being the most popular grain in Europe and the Americas. Its use is so widespread that people suffering from gluten-related disorders have great difficulty in avoiding it. Flour and bran are used in the production of bread, muesli, breakfast cereals, pasta, bulgur, couscous, and pastries. Starch is used for coating pills, pralines, and roasted coffee grains, as well as in cosmetic, paper, and chemical industries
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