| Literature DB >> 26725190 |
Kara L Kliewer1, Carina Venter1, Alison M Cassin1, J Pablo Abonia1, Seema S Aceves2, Peter A Bonis3, Evan S Dellon4, Gary W Falk5, Glenn T Furuta6, Nirmala Gonsalves7, Sandeep K Gupta8, Ikuo Hirano7, Amir Kagalwalla9, John Leung3, Vincent A Mukkada10, Jonathan M Spergel11, Marc E Rothenberg12.
Abstract
Eosinophilic esophagitis (EoE), a food antigen-mediated disease, is effectively treated with the dietary elimination of 6 foods commonly associated with food allergies (milk, wheat, egg, soy, tree nuts/peanuts, and fish/shellfish). Because wheat shares homologous proteins (including gluten) with barley and rye and can also be processed with these grains, some clinicians have suggested that barley and rye might also trigger EoE as a result of cross-reaction and/or cross-contamination with wheat. In this article, we discuss the theoretical risks of cross-reactivity and cross-contamination among wheat, barley, and rye proteins (including gluten); assess common practices at EoE treatment centers; and provide recommendations for dietary treatment and future studies of EoE.Entities:
Keywords: 6-food elimination diet; Eosinophilic esophagitis; cross-reactivity; gluten; wheat
Mesh：
Substances：
Year: 2015 PMID： 26725190 PMCID： PMC4826834 DOI： 10.1016/j.jaci.2015.10.040
Source DB: PubMed Journal: J Allergy Clin Immunol ISSN： 0091-6749 Impact factor: 10.793