Characterization of the Immunoallergic Profile Towards the Proteins of the Wheat Flour in Cuban Population

Introduction: Wheat is recognized as an important source of food allergens. Wheat flour is one of the most consumed food in Cuba, even from very early ages. However, there is little data about the degree of immunoallergic reaction to wheat flour in the Cuban population. The aim of this study was to characterize the immunoallergic response towards the proteins of the wheat flour in Cuban patients.  Materials and methods: Four groups were analyzed: non-allergic adults, patients with symptoms of allergy to wheat flour (adults and children) and a ighly exposed population (bakers) population samples . Sensitization to allergen extract was determined by skin prick tests and serum specific IgE and IgG4 antibodies which were identified different protein components of the extract, using the technique of Western blotting. Results: The positivity rate of skin test for allergic adults was 54.4% and lower, 47.1% for allergic children. Prevalence among bakers was higher (34.1%) than in the general population. The most frequent clinical diseases were asthma and rhinitis. Eight proteins were identified by IgE and IgG4 antibodies. Among the allergenic proteins recognized Tri 30, and a protein of 65 kDa that could correspond with Tri 19.  The recognition profile of IgG4 antibodies was broader than IgE but generally included this. Conclusion: This study suggests that allergy to wheat flour in the Cuban population, could be more important than expected and similar to published dates in some industrialized countries.