Identification of IgE‐binding epitopes on gliadins for patients with food allergy to wheat

Background:  Food allergy to wheat induces different symptoms as atopic eczema/dermatitis syndrome (AEDS), urticaria and more severe reactions as wheat‐dependent exercise‐induced anaphylaxis (WDEIA). Different gliadin classes are involved in this allergy but IgE‐binding epitopes are known only on ω5‐gliadins and for WDEIA cases.

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