Major Allergen in Wheat Anaphylaxis in Thai Population

Status Completed

Clinical Trial Summary

- To study Major allergen in Wheat anaphylaxis in Thai population

- To study and compare demographic data between group of wheat anaphylaxis

Clinical Trial Description

Wheat is one of the most common causes in food-induced anaphylaxis and food dependent, exercised induced anaphylaxis. Gold standard for diagnose food allergy is double blind placebo control food challenge, but it is a high risk procedure. The accuracy of skin prick test and specific IgE assay showed unsatisfactory results. It might be explained by these tests may not detect all of the major allergens in wheat allergic patients. Previous studies showed that the major allergens of wheat dependent, exercised induced anaphylaxis are omega5 gliadin, followed by high molecular weight glutenin. For IgE-mediated wheat allergy, the major allergens varied among studies, including omega5 gliadin, glutenin, alpha/beta/gamma gliadin, and the water-soluble part of wheat allergens. There is no study to direct compare the major allergen between patients who have low wheat specific IgE and very high wheat specific IgE. Also, there is no data about the major allergens of wheat anaphylaxis in Thai population. ;

Study Design

Related Conditions & MeSH terms

Clinical Trial Details

NCT number	NCT03487315
Study type	Interventional
Source	Mahidol University
Contact
Status	Completed
Phase	N/A
Start date	April 5, 2017
Completion date	March 5, 2018

View Details

See also
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