New allergens in hydrolysates of wheat proteins

Wheat is cultivated as a source of flour. Gluten, a major reserve protein of wheat, is used industrially in both natural and modified forms. Gluten-derived products are used as emulsifiers and stabilizers in foods and cosmetics. These hydrolysed wheat proteins can induce allergic reactions such as allergic contact dermatitis and, most often, type I hypersensitivity. Among the latter are contact urticarias after cosmetic exposure, and anaphylaxis or generalised urticaria after food intake. The new allergens in these products must be identified and characterised. (C) 2002 Editions scientifiques et medicales Elsevier SAS. All rights reserved.