Undercooked wheat allergy and new wheat allergens

Wheat is an important food source worldwide but its consumption occurs after being submitted to thermal processing.1,2 Most IgE–mediated allergic reactions to wheat include food allergy, wheat-dependent exercise-induced anaphylaxis,3 respiratory allergy, and contact urticaria. With the exception of baker´s asthma, most are correlated with both unprocessed and processed wheat allergy. Only a few cases of specific unprocessed wheat food allergy have been reported,3 and the allergens involved in these specific phenotypes are mostly unknown.