Materiały źródłowe

• #1 A Meta-Analysis of the Prevalence of Wheat Allergy Worldwide

  https://pmc.ncbi.nlm.nih.gov/articles/PMC10097276/

  Wheat allergy is a primary disease of food allergy, and its global prevalence is unclear. This study aimed to characterize the latest worldwide prevalence of wheat allergy based on five different diagnostic methods. A total of 56 articles were finally included. The prevalence of wheat allergy was 0.63% (95% CI: 0.430.87%) for self-reported, 0.70% (95% CI: 0.181.22%) for self-reported physician-diagnosed, 0.22% (95%CI: 0.070.65%) for skin prick test positive, 0.97% (95% CI: 0.432.20%) for specific immunoglobulin E positive, and 0.04% (95% CI: 00.16%) for food challenge. In conclusion, investigating the prevalence of wheat allergy in the real world as accurately as possible will contribute to the prevention, management, and risk assessment of wheat allergy. Wheat allergy affects people in many countries of the world, seriously damaging peoples health. In Europe, wheat was the most common food trigger of anaphylaxis in adults, and wheat anaphylaxis was more prevalent in central Europe than in southern Europe. In China, a 14-year retrospective study analyzed 907 individuals who were diagnosed with anaphylaxis or severe allergic reaction, showing that wheat allergens were the main trigger of food-induced anaphylaxis in adults and children. The prevalence (e.g., the proportion of a defined population known to have experienced an immune-mediated adverse reaction to food), potency (e.g., the amount of the total proteins from the food/ingredient required to cause objective symptoms in a specified proportion), and severity (e.g., frequency or proportion of severe objective reactions to a food/ingredient such as anaphylaxis) of food allergens were the criteria for ad hoc joint WHO/FAO expert consultation to identify priority allergens. Investigating the point prevalence of different diagnostic methods and insight into the prevalence could benefit the prevention and management of wheat allergy. In fact, the point prevalence of wheat allergy on a global scale is unavailable. The prevalence of wheat allergy was about 0.63% for SR, 0.70% for SRPD, 0.22% for SPT positive to wheat allergens, 0.97% for sIgE positive, and 0.04% for FC-confirmed. The age, basic economic condition, or geographical region could be the factors that influence the prevalence of wheat allergy, and they are worthwhile for further investigation.

• #2 A Meta-Analysis of the Prevalence of Wheat Allergy Worldwide

  https://www.mdpi.com/2072-6643/15/7/1564

  Wheat allergy is a primary disease of food allergy, and its global prevalence is unclear. This study aimed to characterize the latest worldwide prevalence of wheat allergy based on five different diagnostic methods. […] The prevalence of wheat allergy was 0.63% (95% CI: 0.43–0.87%) for self-reported, 0.70% (95% CI: 0.18–1.22%) for self-reported physician-diagnosed, 0.22% (95%CI: 0.07–0.65%) for skin prick test positive, 0.97% (95% CI: 0.43–2.20%) for specific immunoglobulin E positive, and 0.04% (95% CI: 0–0.16%) for food challenge. […] Wheat allergy affects people in many countries of the world, seriously damaging people’s health. In Europe, wheat was the most common food trigger of anaphylaxis in adults, and wheat anaphylaxis was more prevalent in central Europe than in southern Europe.

• #3 Wheat Allergy – StatPearls – NCBI Bookshelf

  https://www.ncbi.nlm.nih.gov/books/NBK536992/

  The prevalence of confirmed (via food challenge), IgE-mediated food allergy to wheat is unknown. The prevalence of wheat-based food allergy is likely in the range of 0.2% to 1%. […] Children have a higher prevalence of wheat allergies compared to adults and are more likely to develop an allergy if wheat is introduced after six months of life. […] The prevalence of celiac disease, a non-IgE-mediated food allergy to wheat, is approximately 1% to 2% in the United States.

• #4 Wheat allergy: diagnosis and management | JAA

  https://www.dovepress.com/wheat-allergy-diagnosis-and-management-peer-reviewed-fulltext-article-JAA

  IgE mediated reactions to wheat are well-known and can be due to either ingestion (food allergy) or inhalation (respiratory allergy) (Figure 1). […] The prevalence of IgE mediated food allergy to wheat confirmed by the food challenge is unknown. Data from positive skin prick tests (SPTs) indicates that up to 3% of the general American pediatric population have a food allergy to wheat, however, it is more likely estimated to be 0.2% to 1%.611 Children have a higher prevalence of food allergy to wheat compared to adults, especially if wheat was introduced after 6 months of age.7 The increased prevalence in children compared to adults can be explained by the fact that most patients outgrow their allergy by the age of 16 years.12 Keet et al reported that children tend to outgrow wheat allergies with a resolution rate of 65% by the age of 12 years.12

• #5 Prevalence of wheat allergy – Dr. Schär Institute

  https://www.drschaer.com/us/institute/a/epidemiology-wheat-allergy

  The reported prevalence of adverse reactions to wheat and gluten has escalated in recent years. […] Studies utilizing the food challenge method of diagnosis estimate a wheat allergy prevalence of 0.1 0.6% in Europe. However, in the US wheat is reported as one of the eight most common IgE mediated food allergens. A recent study indicated a worldwide prevalence of 0.5 9% of the population. In a recent study 0.4% of US adults reported an allergy to wheat diagnosed via a doctor. The prevalence of wheat allergy is high amongst children in the US, ranging from 0.4% to 1.0% of the population. Most children grow out of or have their wheat allergy resolve over time with 29% resolution at age four and up to 65% by age twelve.

• #6 Very low prevalence of IgE mediated wheat allergy and high levels of cross-sensitisation between grass and wheat in a UK birth cohort | Clinical and Translational Allergy | Full Text

  https://ctajournal.biomedcentral.com/articles/10.1186/s13601-016-0111-1

  Patients often report adverse reactions to wheat. […] We set out to determine the prevalence of wheat allergy in a birth cohort (10/11 year olds) and investigate the usefulness of performing skin prick tests (SPT), specific IgE tests and component resolved diagnostics to wheat pollen and flour. […] Eight children underwent oral food challenges (OFC). We diagnosed 0.48 % (4/827; 95 % CI 01 %) children with wheat allergy based on OFC. […] Clinicians should be aware of the high level of cross-sensitization when performing tests to wheat and grass pollen i.e. sensitisation to wheat specific IgE and wheat pollen SPT should be assessed in the presence of grass pollen SPT and/or specific IgE. […] The reported prevalence of adverse reactions to wheat and gluten has escalated in the past few years reflected by the stark increase in sales of so-called free-from products.

• #7 f4 Wheat | Thermo Fisher Scientific

  https://www.thermofisher.com/phadia/wo/es/resources/allergen-encyclopedia/f4.html

  Wheat allergy (WA) occurs in many ways (food allergy in children, WDEIA, Bakers asthma or skin allergy) and its prevalence differs across the geographies and among different age groups. It is considered as the third most common allergy, after cows milk and egg in countries such as, Japan, Korea, Finland, Germany, and the United States (US) (in preschool children). […] The prevalence of WA among 1612 children with food allergies was found to be 1% in a study conducted in US. Further, the prevalence of IgE-mediated WA in young children (age: 14 years) was analyzed in 4 studies involved in a systematic review conducted on 36 studies. It was found to be between 0.2% and 0.5%, based on an oral food challenge (OFC) conducted among young children in Denmark, Germany and the United Kingdom (UK). Another systematic review involving 25 WA studies in Europe reported an estimated pooled prevalence of 0.3% across all age groups, based on OFC or history of WA. Additionally, in a study conducted in Finland among 108 children (age: 0.6-17.3 years) with suspected WA, who underwent OFC, 52.8% of children reacted positively (30 with immediate symptoms and 27 with delayed symptoms). Also, in a birth cohort study involving 827 children in UK, WA was confirmed in 0.48% of children, based on OFC.

• #7 f4 Wheat | Thermo Fisher Scientific

  https://www.thermofisher.com/phadia/wo/es/resources/allergen-encyclopedia/f4.html

  A systematic review of 66 studies reported the prevalence of WA in Asia-Pacific region (Iran, Japan, Korea, Malaysia, Singapore, Pakistan, Australia). According to the results, the prevalence was reported between 0.16% and 0.37% via studies conducted in general population and between 10.4% and 26.1% via studies conducted among allergic population. Further, a retrospective study conducted in Korea among 1353 children and adolescents (0-18 years) with immediate reactions to food reported 1661 cases of food-allergic reactions in a span of one year. Wheat was reported to be the cause of immediate food-allergic reactions in 7.9% cases. Additionally, a prevalence study conducted in India among 4680 allergic patients (all age groups) with sensitization to different foods, WA was reported in 21.8%.

• #7 f4 Wheat | Thermo Fisher Scientific

  https://www.thermofisher.com/phadia/wo/es/resources/allergen-encyclopedia/f4.html

  Severe reactions in wheat-allergic patients could also lead to anaphylaxis (wheat induced anaphylaxis [WIA]). A study analyzed the risk of near-fatal anaphylaxis due to wheat in 93 US children who underwent OFC after consuming low doses of wheat. It was found that wheat could be an independent risk factor for anaphylaxis, which was reported to be in 42% of patients. Interestingly, WDEIA is one of the most severe forms of WA in adults and various studies have shown w-5-gliadin sensitization in most of the WDEIA patients. A study conducted on 167 cases of food-dependent exercise-induced anaphylaxis in Japanese patients found that the causative agent in 50% of the cases was wheat. Further, a recent prospective study conducted among 33 Thai-allergic patients found WDEIA to be more prevalent than WA (WDEIA: 69.7% vs. WA: 30.3%).

• #7 f4 Wheat | Thermo Fisher Scientific

  https://www.thermofisher.com/phadia/wo/es/resources/allergen-encyclopedia/f4.html

  Wheat allergy is also manifested as IgE-mediated respiratory allergy, clinically presented as occupational asthma (Bakers asthma) and rhinitis. The prevalence of occupational asthma and/or rhinitis due to wheat hypersensitivity was found to be 25.1% in Spain during a study conducted among workers from cereal industries.

• #8 Positive rate of wheat allergens in the Chinese allergic population: a systematic review and meta-analysis | Scientific Reports

  https://www.nature.com/articles/s41598-023-37648-2

  In recent years, the prevalence of allergic diseases has increased significantly, causing great concern, and wheat, as one of the top 8 food allergens, is a common allergy trigger. Nevertheless, reliable estimates of the positivity rate of wheat allergens in the allergic population in China are still lacking. The systematic review and meta-analysis aims to evaluate the positive detection rate of wheat allergens in the Chinese allergic population and further provide a reference for the prevention of allergy. […] The results showed that the wheat allergen positivity detection rate in Chinese allergic patients was 7.30% (95% CI 5.688.92%). […] The positive rates of wheat allergy in the population with allergic diseases were 2.74% (95% CI 0.904.58%) and 11.47% (95% CI 7.0815.87%) in southern and northern China, respectively.

• #9 Food Allergy & Anaphylaxis – Food Allergens – Wheat | FAACT

  https://www.foodallergyawareness.org/food-allergy-and-anaphylaxis/food-allergens/wheat/

  Wheat allergy affects approximately 0.5 percent of children and up to 1.2 percent of adults in the United States. […] Wheat allergens are highly cross-reactive with other grains and grass pollen. […] Wheat allergy is generally outgrown in childhood. One study found that 56 percent of patients outgrew wheat allergy by age 8 and 65 percent outgrew it by age 12. […] Wheat is also a common trigger in an unusual form of food allergy known as food-dependent, exercise-induced anaphylaxis. […] To confirm wheat allergy, an Oral Food Challenge (OFC) can be performed in a clinical setting with a board-certified allergist.

• #10 Facts and Statistics – FoodAllergy.org

  https://www.foodallergy.org/resources/facts-and-statistics

  In 2004, eight major food allergensmilk, egg, peanut, tree nuts, wheat, soy, fish and crustacean shellfishwere identified as responsible for at least 90 percent of the serious food allergy reactions in the U.S.1 […] Studies published in 2018 and 2019 can be used to estimate the current number of U.S. children and adults who are allergic to specific foods.2,7,8,9 […] wheat: 2.4 million […] Food allergy prevalence among children has been increasing for decades, up by 50 percent between 1997 and 2011, and again up by 50 percent between 2007 and 2021.11,73 […] The percentage of the U.S. adult population living with peanut allergy has been estimated at 3 percent in 20152016, compared to less than 1 percent in 1999.5 […] Food allergy reactions typically involve foods that are believed to be safe. Allergic reactions can result from mislabeling of or cross-contact with food allergens during food preparation.19,32,33,34

• #11 Frontiers | Diagnostic management of patients reporting symptoms after wheat ingestion

  https://www.frontiersin.org/journals/nutrition/articles/10.3389/fnut.2022.1007007/full

  Wheat allergy (WA) is the clinical expression of an immunologically mediated process that can be immunoglobulin E (IgE) or non-IgE mediated. The true prevalence of WA is unknown as self-reported food hypersensitivity overestimates prevalence, but few studies have followed the gold standard method of diagnosis using a double-blind, placebo-controlled food challenge (DBPCFC). Recent studies by Gupta et al. in children and adults estimated prevalence was around 0.5% in children, and around 0.8% in adults, with 52% of cases developing in adulthood. In the USA, wheat is the most common adult-onset food allergy after shellfish. […] Interestingly, prevalence in children can depend upon the timing of wheat introduction, with higher prevalence if wheat is introduced after the age of 6 months. However, a high proportion of children tend to grow out of their WA. Adult-onset WA seems to have a favorable prognosis, as recently described.

• #12 A Meta-Analysis of the Prevalence of Wheat Allergy Worldwide

  https://www.mdpi.com/2072-6643/15/7/1564

  The prevalence of wheat allergy in adults was higher than in children, except for wheat allergy for sIgE positive people (the prevalence in children was higher than in adults). […] The results of basic economic condition subgroup analysis also indicated that there were more individuals suffering from wheat allergy in regions with developed economic condition than in regions with developing economic condition. […] The present meta-analysis indicated the prevalence of wheat allergy was about 0.63% for SR, 0.70% for SRPD, 0.22% for SPT positive to wheat allergens, 0.97% for sIgE positive, and 0.04% for FC-confirmed. […] Investigating the prevalence of wheat allergies in the real world as accurately as possible will contribute to the prevention, management, and risk assessment of wheat allergy.

• #12 A Meta-Analysis of the Prevalence of Wheat Allergy Worldwide

  https://www.mdpi.com/2072-6643/15/7/1564

  Wheat allergy is a primary disease of food allergy, and its global prevalence is unclear. This study aimed to characterize the latest worldwide prevalence of wheat allergy based on five different diagnostic methods. […] The prevalence of wheat allergy was 0.63% (95% CI: 0.43–0.87%) for self-reported, 0.70% (95% CI: 0.18–1.22%) for self-reported physician-diagnosed, 0.22% (95%CI: 0.07–0.65%) for skin prick test positive, 0.97% (95% CI: 0.43–2.20%) for specific immunoglobulin E positive, and 0.04% (95% CI: 0–0.16%) for food challenge. […] Wheat allergy affects people in many countries of the world, seriously damaging people’s health. In Europe, wheat was the most common food trigger of anaphylaxis in adults, and wheat anaphylaxis was more prevalent in central Europe than in southern Europe.

• #13 Positive rate of wheat allergens in the Chinese allergic population: a systematic review and meta-analysis | Scientific Reports

  https://www.nature.com/articles/s41598-023-37648-2

  These results suggest that wheat allergens are an important cause of sensitization in allergic populations from northern China, and therefore attention should be paid to early prevention in high-risk populations. […] In the last 20 years, there has been a gradual increase in reported cases of wheat allergy in China. […] However, there is still a lack of integrated analysis of cases and studies related to the positive rate of wheat allergens in the Chinese allergic population. […] The results showed that the positive rate of wheat allergen in the Chinese allergic population was 7.30% (95% CI 5.688.92%), which will provide some reference for allergy prevention from a food perspective. […] The results suggested that the positive rate of wheat allergen was higher in the northern regions of China than in the south in the allergic population (11.47% vs. 2.47%).

• #14 Wheat allergy: diagnosis and management | JAA

  https://www.dovepress.com/wheat-allergy-diagnosis-and-management-peer-reviewed-fulltext-article-JAA

  Wheat has been increasingly reported to be a risk factor for severe anaphylactic as well as for wheat-dependent, exercise-induced anaphylaxis (WDEIA).3,1315 In a population of children allergic to wheat, more than 50% had experienced anaphylaxis upon wheat ingestion.3 Cianferoni et al also reported that wheat could be involved in food-induced near-fatal or severe anaphylaxis in a study of 1,000 patients with a food allergy.3 […] Respiratory IgE mediated allergies to wheat are represented by bakers asthma or rhinitis, and are often associated as occupational diseases. The incidence of bakers asthma range from 1%10% of bakers, and the incidence of rhinitis range from 18%29%.17,18 […] The diagnosis of an IgE mediated wheat allergy is based on an accurate history that documents the symptoms specific of IgE mediated food allergy to wheat, WDEIA, or occupational respiratory allergies to wheat flour.12,15,18 When these symptoms occur within 13 hours of wheat exposure the allergy to wheat needs to be confirmed by measuring IgE specific to wheat by SPT or in the serum IgE (sIgE). […] The current clinically-accepted EoE management is similar to other atopic diseases and is based on allergen avoidance and corticosteroid use. Future treatments will probably rely on the induction of antigen tolerance and specific biological treatments.

• #15 IgE Mediated Wheat Allergy Associated with Resistant and Severe Forms of Allergic Conjunctivitis

  https://openrespiratorymedicinejournal.com/VOLUME/16/ELOCATOR/e187430642208170/FULLTEXT/

  This study aimed to determine the prevalence and criteria of wheat allergy (WA) among patients with resistant allergic conjunctivitis (AC). […] Wheat allergy, as a sIgE-mediated reaction, is a complex disease due to the many allergenic components in wheat. […] The natural history of IgE-mediated WA has been infrequently reported and studied. […] However, little information is available about the relationship between wheat and allergic conjunctivitis. […] Our study revealed an incidence of 10% of wheat allergy among patients with resistant AC. […] Wheat allergy is considered resistant as the triggering allergen is present in many products; therefore, it is difficult for the patient to correlate between exposure to a certain product and the development of symptoms. […] The study revealed significantly higher total IgE levels in WSG than in WTG. […] The study revealed the presence of a significantly higher frequency of multiorgan allergy in WSG (100%) vs. 20% in WTG. […] Further studies are necessary in order to conclude a causal association between wheat flour sensitization and AC.

• #16 Wheat Allergy in Children: A Comprehensive Update

  https://www.mdpi.com/1648-9144/55/7/400

  In a systematic review conducted by Nwaru et al., a prevalence of positive wheat challenges was 0.1%. Considering both the history of wheat allergy and positive OFC results, the prevalence increases to 0.3%. […] Many studies confirmed that the self-reported prevalence of WA is higher than WA ascertained by OFC. […] The prevalence of positive skin tests to wheat ranged from 0.2% to 1%, while prevalence of positive serum IgE antibodies to wheat ranged from 0.4% to 3.6% in patients younger than 14 years. […] In a general population of Japanese children aged 0–6 years, the prevalence of positive wheat SPT/ω-5 gliadin serum IgE antibodies was 0.37% in healthy population. […] In Asia–Pacific children with allergic symptoms, the prevalence of positive wheat SPT/wheat serum IgE antibodies varied from 10.4% to 26.1%. […] In Italy, a rate of 0.7% has been reported among children aged 9 and 13 years, according to positive Atopy Patch Test (APT) results.

• #17 Positive rate of wheat allergens in the Chinese allergic population: a systematic review and meta-analysis | Scientific Reports

  https://www.nature.com/articles/s41598-023-37648-2

  The positive rate of wheat allergens in the Chinese allergic population was 7.30%, which is consistent with a study performed by Chung et al. […] The prevalence of wheat allergy in Japanese adults was found to be 0.21% using a combination of questionnaires, skin prick tests, and serum -5 alcoholic protein-specific IgE assays, which was lower than the positive rate of wheat allergens in the Chinese allergic population. […] The positivity rate of wheat allergens determined by the sIgE was 7.96%, while the positivity rate determined by the SPT was 6.69%. […] The study provides comprehensive and up-to-date estimates of the positive rate of wheat allergy in the Chinese allergic population from different regions of China. Overall, the positive rate of wheat allergen in the Chinese population with allergic symptoms is high.

• #18 An updated overview of spectrum of gluten-related disorders: clinical and diagnostic aspects | BMC Gastroenterology | Full Text

  https://bmcgastroenterol.biomedcentral.com/articles/10.1186/s12876-020-01390-0

  Wheat allergy (WA) is one of the most common food allergies (since wheat provides 70% of dietary proteins), and should be considered as a serious health problem worldwide. In contrast to CD, different wheat components such as water-soluble (albumin and globulin) and water-insoluble (glutenin and gliadin) proteins contribute to the development of wheat allergy. WA is more common in pediatric practice than adult medicine (the mean age of onset for WA is 5.5 years (3-16 years)) and the global prevalence of WA is reported at 0.51%. Wheat allergy as a subgroup of food hypersensitivity is categorized into two groups; IgE-Mediated and non-IgE-Mediated WA. […] The diagnosis of a WA is dependent on clinical suspicion and a detailed dietary history. Diagnosis of a WA is supported by skin patch testing (SPT) and measurement of total IgE and wheat specific IgE. Although these tests are sensitive (73% for SPT, 83% for specific IgE), they do not have enough specificity (73% for SPT, 43% for specific IgE) to establish a diagnosis of WA.

• #19 Grain allergy: Clinical features, diagnosis, and management – UpToDate

  https://www.uptodate.com/contents/grain-allergy-clinical-features-diagnosis-and-management/print

  Grain allergies are common food allergies that are typically seen in individuals with other food allergies. The epidemiology, clinical features, diagnosis, and management of grain allergy are presented in this topic review. […] Wheat allergy related to occupational exposure is presented separately, as is food-dependent (including wheat) exercise-induced anaphylaxis and celiac disease (gluten-sensitive enteropathy):

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