Celiac.com 07/01/2009 - Immunity to food allergens such as
gliadin, or the proteins in cow's milk is central to prevention
of certain diseases via an appropriate restriction diet.
Detecting heightened levels immune reactions to antigen(s) in
food is important because scientists have credible reports of
certain health disturbances, such as celiac disease, and some
pre-malignant conditions, such as monoclonal gammopathy of
undetermined significance (MGUS), disappearing under a regimen
of appropriate food restriction diets. Only a small number of
genetically predisposed individuals show a toxic small bowel
mucosa reaction to gliadin. Since levels of immunogenic gliadin
may vary between different wheat species, a team of researchers
first set out to assess immunogenic gliadin levels in ten bread
wheat types and in three strains of commercially grown durum
wheat. The team was made up of Aleksandra Konic-Ristic, Dejan
Dodig, Radmilo Krstic, Svetislav Jelic, Ivan Stankovic,
Aleksandra Ninkovic, Jelena Radic, Irina B