Rye flour (f5)0783
Rye (Secale cereale) is one of the most resilient cereals, widely used in the food industry, baking, as well as in paper production, alcohol, and animal feed. Rye flour is a common cause of allergic reactions, especially among bakery workers. Allergy symptoms can vary widely – from skin and gastrointestinal to respiratory, including occupational rhinitis, asthma, and even anaphylaxis.
The main allergenic component of rye flour is Sec c38 – an α-amylase inhibitor, which has significant cross-reactivity with other cereals such as wheat and barley, as well as with pollen allergens from grasses and trees.
FEIA (Fluorescence Enzyme Immunoassay) – a fluorescent enzyme immunoassay for quantitative determination of sensitization.
- Diagnosis of allergic reactions to rye flour.
- Assessment of sensitization level and risk of allergy development.
- Monitoring therapy effectiveness.
- Evaluation of sensitization level after allergen avoidance.
- Assessment of immune system status.
- Blood sampling 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 – refrain from food for 30-40 minutes before the test; for children 1-5 years – 2-3 hours.
Rye flour allergens are classified according to WHO/IUIS. Sec c38 is the main allergenic component causing baker’s asthma in 71% of sensitized patients. There is significant cross-reactivity between rye, wheat, and barley due to shared gluten proteins.
Rye can trigger symptoms in patients with wheat-associated anaphylaxis, depending on physical exertion. Cross-reactivity is also noted with fungal α-amylase allergens, pollen from grasses and trees, sesame, poppy seeds, hazelnuts, and soy.
Test results help determine the risk of allergic reactions and guide effective therapy selection.