Rye, Barley, Spelt, Polish Wheat
Optimal Result:
0 - 1.1 ELISA Index.
Antigen Made From:
Whole Rye kernel
Associated With:
- Allergy
- Baker’s asthma
- Celiac disease
- Chronic fatigue syndrome
- Fibromyalgia
- Gluten sensitivity
- Irritable bowel syndrome
Known Cross-Reactions:
Sesame seed, w-gliadin; Wheat, Barley, Soya flours, Triiodothyronine (T3)
Clinical Significance:
The presence of antibodies to Rye is an indication of food immune reactivity. The offending food and its known cross-reactive foods should be eliminated from the diet. The antigenic properties of Rye produce inflammatory injury in the absorptive surface of the small intestine. Thus, it is associated with gastrointestinal disorders. Special consideration for patients who work in the baking industry must be taken, as flour hypersensitivity and baker’s asthma associated with Rye have been reported. Due to the cross-reactive nature of Rye and w-gliadin, patients who test positive should be educated on exercise-induced anaphylaxis triggered by w-gliadin.
References:
1. Sandiford et al. Identification of crossreacting wheat, rye, barley and soya flour allergens using sera from individuals with wheat-induced asthma. Clin Exp Allergy, 1995; 25(4):340-349.
2. García-Casado et al. A major baker’s asthma allergen from rye flour is considerably more active than its barley counterpart. FEBS Lett, 1995; 364:36-40.
3. Ciclitiera and Ellis. Relation of antigenic structure of cereal proteins to their toxicity in coeliac patients. Brit J Nutr, 1985; 53:39-45.
4. Weber et al. Emerging analytical methods to determine gluten markers in processed foods – method development in support of standard setting. Anal Bioanal Chem, 2009; 395:111-117.
5. Vocks et al. Common allergenic structures in hazelnut, rye grain, sesame seeds, kiwi, and poppy seeds. Allergy, 1993; 48(3):168-172.
6. Palosuo et al. Rye g-70 and g-35 secalins and barley g-3 hordein cross-react with w-5 gliadin, a major allergen in wheat-dependent, exercised-induced anaphylaxis. Clin Exp Allergy, 2001; 31:466-473.
7. Snégarogg et al. Study of IgE antigenic relationships in hypersensitivity to hydrolyzed wheat proteins and wheat-dependent exercise-induced anaphylaxis. Int Arch Allergy Immunol, 2006; 139:201-208.
8. Kharrazian, et al. Immunological reactivity using monoclonal and polyclonal antibodies of autoimmune thyroid target sites with dietary proteins. J Thyroid Res, 2017; 2017:4354723.
Lab Results Explained and Tracked
What does it mean if your Rye, Barley, Spelt, Polish Wheat result is too high?
Clinical Significance:
The presence of antibodies to Rye is an indication of food immune reactivity. The offending food and its known cross-reactive foods should be eliminated from the diet. The antigenic properties of Rye produce inflammatory injury in the absorptive surface of the small intestine. Thus, it is associated with gastrointestinal disorders. Special consideration for patients who work in the baking industry must be taken, as flour hypersensitivity and baker’s asthma associated with Rye have been reported. Due to the cross-reactive nature of Rye and w-gliadin, patients who test positive should be educated on exercise-induced anaphylaxis triggered by w-gliadin.
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