Elide A Pastorello, et al. - Three main problems hamper the identification of wheat food allergens: lack of a standardized procedure for extracting all of the wheat protein fractions; absence of double-blind, placebo-controlled food challenge studies that compare the allergenic profile of Osborne's three protein fractions in subjects with real wheat allergy, and lack of data on the differences in IgE-binding capacity between raw and cooked wheat...Conclusions: The alpha-amylase inhibitor was confirmed to be the most important wheat allergen in food allergy and to play a role in wheat-dependent exercise-induced anaphylaxis, too. Other important allergens were LTP and the LMW glutenin subunits
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