Undercooked Wheat Allergy and New Wheat Allergens - A Case Report

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 reported3 and the allergens involved in these specific phenotypes are mostly unknown.