Allergy to gluten in children with food allergy to wheat

Gluten is one of the basic components of wheat grain. The aim of this study was to determine the percentage of gluten allergy among children with food allergy to wheat. The study comprised 35 children (21 boys and 14 girls) aged 1÷14 yrs (mean 5 yrs) with increased levels sIgE against wheat grain (>0,35 kU/l). Allergy to wheat grain was diagnosed in 32 children, in which sIgE levels against gluten was above 0.7 kU/l. Concentrations of sIgE against wheat grain and gluten were measured with FEIA and CAP using a robotic analyzer (UniCAP, Pharmacia & Upjohn Diagnostics AB). Diagnosis of food allergy in children allergic to wheat grain was established with double-blind placebo-controlled food challenge. Results Elevated sIgE levels against gluten (>0.35 and >0.7 kU/l) were found in 21 (63.6%) and 13 (42.4%) children sensitized to wheat grain, as well as in 20 and 13 (62.5% and 40.6%, respectively) children with allergy to wheat grain. Only one child allergic to wheat but without symptoms of food allergy demonstrated elevated level of sIgE against gluten. Conclusion: gluten is one of the chief allergens of wheat grain.