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Wheat (g15)

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Wheat is a cereal grass whose grains are one of the most important food sources worldwide. It is used in many food products such as bread, crackers, pasta, as well as in non-food items including cosmetics and ice cream. Wheat grains contain about 70% carbohydrates, 12% protein, and 2% fat, but a significant portion of the nutritional value is lost during milling.

Wheat allergy affects approximately 3.6% of the European population and is one of the major food allergens. It is distinct from celiac disease – an autoimmune disorder triggered by gluten. Wheat is present in many food and non-food products, which can cause allergic reactions of varying severity. In some cases, inhalation of wheat dust causes baker’s asthma. It is important to be aware of possible cross-reactivity with other cereal grains and grass pollens.

  • Diagnosis of allergic reactions to wheat.
  • Assessment of sensitization level and risk of allergy development.
  • Monitoring therapy effectiveness.
  • Evaluation of sensitization level after allergen avoidance.
  • Assessment of immune system status.

FEIA (Fluorescence Enzyme Immunoassay), ImmunoCAP (Solid-phase Immunofluorescence) – quantitative determination of sensitization to an allergen.

Please note that the research method and reference values may vary depending on the equipment and test systems used.

  • Blood should be drawn in the morning on an empty stomach or 4 hours after eating.
  • Drinking plain still water is allowed.
  • Do not smoke for 30 minutes before the test.
  • For children under 1 year – no food 30-40 minutes before the test; for children 1-5 years – 2-3 hours fasting.

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