rTri a19 Wheat flour, omega-5 gliadin (f416)1343
Tri a19, also known as ω-5 gliadin, is a major allergen component of wheat, belonging to the monomeric fraction of gliadin, a storage protein in wheat seeds. This allergen is a marker for wheat-dependent exercise-induced anaphylaxis (WDEIA), especially in adults, and is also associated with severe allergic reactions to wheat in children, including anaphylaxis (WIA). ω-5 gliadin is responsible for cross-reactivity between wheat, rye, and barley due to homologous proteins present in these cereals. Measuring ω-5 gliadin-specific IgE helps differentiate patients with clinically significant wheat allergy, monitor therapy effectiveness, and predict the development of tolerance.
FEIA (Fluorescence Enzyme Immunoassay) – quantitative determination.
- Diagnosis of allergic reactions to wheat.
- Assessment of sensitization level and risk of allergic reactions.
- Monitoring the effectiveness of ongoing therapy.
- Evaluation of sensitization level after allergen avoidance.
- Assessment of immune system status.
- 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 testing; for children 1-5 years – 2-3 hours fasting.
Wheat allergy (WA) manifests with a variety of symptoms – from food allergy in children to exercise-induced anaphylaxis (WDEIA), baker’s asthma, or skin allergies. It is the third most common allergy in children after cow’s milk and egg allergies. Tri a19 (ω-5 gliadin) is a key allergen component causing severe IgE-mediated reactions. Sensitization to this protein is closely linked to WDEIA. Risk factors include physical exercise combined with wheat consumption, as well as alcohol intake, NSAIDs, infections, stress, menstrual cycle, and heat exposure. Measuring ω-5 gliadin levels also helps predict reaction severity and wheat tolerance during immunotherapy.