Gliadin intolerance of wheat, barley and rye – all of which contain prolamins. Gliadin proteins have the ability to provoke an autoimmune enteropathy caused by an abnormal immune response in genetically susceptible individuals. Specific amino acid sequences within the gliadin proteins are responsible for this activity. The main problems with this disease is that it often goes unrecognized for many years, in which it can cause serious damage to several organs, and most cases currently remain unrecognized, undiagnosed and untreated. Mainly intestinal villi destruction mediated by Interferon Gamma and CD 4(+). Celiac disease with "non-classic symptoms" is the most common clinical
Wheat allergy comes from the progenitor species "Aegilops speltoides". This indicates that nascent mutations on the B genome of wheat are from a small number of cultivated Triticeae species. Recent study of WDEIA shows that both aspirin and exercise increase the presence of gliadin in the blood stream and the chronic induced response may extend to NSAIDs, MSG, Benzoate and other synthetic chemical food additives. Baker's allergy has a ω-gliadin component and thioredoxin hB component. In addition, a gluten-extrinsic allergen has been identified as aspergillus amylase, added to flour to increase its baking properties. Contact sensitivity, atopic dermatitis, eczema, and urticaria appear