Gluten-related disorders intolerances, mainly lactose intolerance. People can also experience adverse effects of wheat as result of a wheat allergy. Gastrointestinal symptoms of wheat allergy are similar to those of coeliac disease and non-celiac gluten sensitivity, but there is a different interval between exposure to wheat and onset of symptoms. Wheat allergy has a fast onset (from minutes to hours) after the consumption of food containing wheat and could be anaphylaxis. The treatment of wheat allergy consists of complete withdrawal of any food containing wheat and other gluten-containing cereals. Nevertheless, some patients can tolerate barley, rye or oats. Antibodies to α-gliadin have
Prolamin disease in genetically predisposed individuals. Prolamin Prolamins are a group of plant storage proteins having a high proline content and found on plant materials mainly like in the seeds of cereal grains: wheat (gliadin), barley (hordein), rye (secalin), corn (zein), sorghum (kafirin) and as a minor protein, avenin in oats. They are characterised by a high glutamine and proline content and are generally soluble only in strong alcohol [70-80%] solutions, light acids, and alkaline solution. They do not coagulate in heat. They hydrolyse into prolin and ammonia. Some prolamins, notably gliadin, and similar proteins found in the tribe Triticeae (see