The study involved a control group with 43 healthy people of the same area who did not work in the bakeries. They summarized the data from a previous study involving 104 bakers (Group B) filing compensation claims for the baker’s asthma. (1998) studied the frequency of work-related asthma in 89 bakers from the Bochum area (Group A). Secalins, the allergenic molecules in rye, are alcohol-soluble seed storage proteins (prolamins) found in the endosperm of rye grain (8-10).īaur et al. Prolamins are the major storage proteins in cereal grains (8). The main chemical constituents of rye grain are starch, dietary fiber, mineral matter, and protein (7). Rye grows best in cool and temperate zones, although it is well adapted in different climatic zones (2). Like other cereal allergens, the allergens in rye exhibit inherent resistance to gastrointestinal enzymes (such as pepsin, trypsin and pancreatin), thereby eliciting the allergic response on reaching the intestine (5). Rye flour is the source of this food allergy, which depending on the route of exposure, can present different clinical manifestations (5). Gluten-containing cereals like rye, wheat, barley are one of the common allergenic foods (4). Rye is a small grain, and its growth is the best among all the winter grains (3). It is sensitive to seeding depth compared to other cereals and grows up to 2 inches deep (2). It is one of the toughest cereal crops that seeds from late summer to mid-autumn. Rye ( Secale cereale) is considered a unique grain from graminoid cereals. Sensitized individuals are advised to avoid rye flour in diet and strict labeling laws to label gluten-containing cereals have been established in various countries. Besides cereals, allergens of rye also exhibit cross-reactivity with allergens from poppy seeds, hazelnut, soya, fungal α-amylases, and with grass and tree pollens. Allergens from rye grain have been characterized and Sec c 38 is found to be the major allergen, belonging to the family of α- amylase inhibitors.Īllergens from rye show profound cross-reactivity with other cereal grains like wheat, barley, and limited cross-reactivity with oat and even potato extracts. Depending on the route of exposure, rye allergy may have different clinical manifestations including classical food allergy symptoms that affect the skin, gastrointestinal system, or respiratory tract occupational rhinitis or asthma and contact dermatitis and even exercise-induced anaphylaxis. Rye flour allergy is reported among people working or associated with bakeries and are exposed to rye flour. Inhalation of rye flour may cause respiratory symptoms and elicit an allergic response. Nevertheless, rye is also one of the most common sources of allergy, especially in Europe, where bread is extensively consumed. Believed to have originated in Afghanistan and Turkish areas, rye is now grown in a cool region and is adapted to various adverse environmental conditions. Rye is extensively used in bread-making, alcohol fermentation, paper making, wood industry, used as fuel, and feed for livestock. Rye grain ( Secale cereale) is different from ryegrass pollen ( Lolium perenne), wild rye grass pollen, and cultivated ryegrass. Examples are potato and carrot, parsley and celery, or apple and pear.Rye is one of the unique and the hardiest cereals among all grains. Sometimes foods in the same botanical family will also cause reactions. The cooking process changes the protein enough that the immune system does not recognize the food as being the same as the pollen anymore. Interestingly, many patients with oral allergy syndrome can eat the same fruits or vegetables when they are cooked. When a child or adult with pollen allergy eats a raw fruit or vegetable, the immune system sees the similarity and causes an allergic reaction. Oral allergy syndrome is due to a cross-reactivity between plant proteins from pollen and fruits or vegetables.
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