BACKGROUND: Wheat is one of the most common causes of food allergies. The exact prevalence of wheat allergy has not been well delineated in Japanese adults. METHODS: We enrolled 935 adults in a cohort study established by Shimane University in order to examine the determinants of lifestyle-related diseases. A screening was conducted by a questionnaire-based examination and a detection of serum omega-5 gliadin-specific IgE. Subjects who tested positive in the questionnaire-based examination and/or the serum omega-5 gliadin-specific IgE test were further examined by detailed interviews and skin prick tests. RESULTS: A total of 22 subjects were picked up by the screening process, and 17 of these were further examined by secondary testing. Only two subjects were conclusively identified as having wheat allergy. CONCLUSIONS: The prevalence of wheat allergy in Japanese adults was found to be 0.21% by using a combination of questionnaire-based examination, skin prick test and serum omega-5 gliadin-specific IgE test.
BACKGROUND:Wheat is one of the most common causes of food allergies. The exact prevalence of wheatallergy has not been well delineated in Japanese adults. METHODS: We enrolled 935 adults in a cohort study established by Shimane University in order to examine the determinants of lifestyle-related diseases. A screening was conducted by a questionnaire-based examination and a detection of serum omega-5 gliadin-specific IgE. Subjects who tested positive in the questionnaire-based examination and/or the serum omega-5 gliadin-specific IgE test were further examined by detailed interviews and skin prick tests. RESULTS: A total of 22 subjects were picked up by the screening process, and 17 of these were further examined by secondary testing. Only two subjects were conclusively identified as having wheatallergy. CONCLUSIONS: The prevalence of wheatallergy in Japanese adults was found to be 0.21% by using a combination of questionnaire-based examination, skin prick test and serum omega-5 gliadin-specific IgE test.
Authors: Francisco Cabrera-Chávez; Gimena V A Dezar; Anna P Islas-Zamorano; Jesús G Espinoza-Alderete; Marcela J Vergara-Jiménez; Dalia Magaña-Ordorica; Noé Ontiveros Journal: Nutrients Date: 2017-01-21 Impact factor: 5.717