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α-Purothionin, a new wheat allergen associated with severe allergy

      Since the first reports of IgE-mediated sensitization to wheat-containing food,
      • Goldstein G.B.
      • Heiner D.C.
      • Rose B.
      Studies of reagins to alpha-gliadin in a patient with wheat hypersensitivity.
      wheat (Triticum aestivum) has been recognized as an important source for food allergens in children and adults, causing organ-specific manifestations in the gut, skin, and respiratory tract, as well as severe systemic anaphylactic reactions.
      • Helm R.M.
      • Burks A.W.
      Food allergens.
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