Allergens in bakers asthma differ from wheat food allergy

This study shows that the allergens responsible for bakers asthma are genereally different from those resonsible for wheat food allergy. The occupational allergens are mainly 1-Cys-peroxiredoxin and glutsthione transferase, dehydrin was less specific

References

	Pahr S, Constantin C, Mari A, Scheiblhofer S, Thalhamer J, Ebner C, Vrtala S, Mittermann I, Valenta R, Molecular characterization of wheat allergens specifically recognized by patients suffering from wheat-induced respiratory allergy, Clin Exp Allergy, 2012;42:597-609,

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