Food-Dependent Exercise-Induced Anaphylaxis—Importance of Omega-5 Gliadin and HMW-Glutenin as Causative Antigens for Wheat-Dependent Exercise-Induced Anaphylaxis—

• Main Authors: Eishin Morita, Hiroaki Matsuo, Yuko Chinuki, Hitoshi Takahashi, Jörgen Dahlström, AkiraTanaka
• Format: Article
• Language: English
• Published: Elsevier 2009-01-01
• Series: Allergology International
• Subjects: allergen; anaphylaxis; exercise; gliadin; wheat
• Online Access: http://www.sciencedirect.com/science/article/pii/S1323893015307334

Food-dependent exercise-induced anaphylaxis (FDEIA) is a special form of food allergy where a food-intake alone does not induce any symptoms. However, allergic symptoms are elicited when triggering factors such as exercise or aspirin-intake are added after ingestion of the causative food. The most frequent causative foodstuff in Japan is wheat. The triggering factors, both exercise and aspirin-intake, facilitate allergen absorption from the gastrointestinal tract, resulting in allergic symptoms in the patients with wheat-dependent exercise-induced anaphylaxis (WDEIA). Analysis using purified wheat proteins revealed that approximately 80% of the patients with WDEIA have IgE reacting to omega-5 gliadin and the remaining of the patients to high molecular weight glutenin (HMW-glutenin). Simultaneous measurement of specific IgE to omega-5 gliadin and HMW-glutenin was found to be highly useful in diagnosing WDEIA compared with the routine diagnostic system for wheat.