Year: 2016
Type: article
Abstract: Eosinophilic esophagitis (EoE), a food antigen-mediated disease, is effectively treated with the dietary elimination of six foods commonly associated with food allergies (milk, wheat, egg, soy, tree nuts/peanuts and fish/shellfish). Because wheat shares homologous proteins (including gluten) with barley and rye and may also be processed with these grains, some clinicians have suggested barley and rye may also trigger EoE as a result of cross-reaction and/or cross-contamination with wheat. In this opinion paper, we discuss the theoretical risks of cross-reactivity and cross-contamination among wheat, barley, and rye proteins (including gluten), assess common practices at EoE treatment centers, and provide recommendations for dietary treatment and future studies of EoE.
DOI: 10.17615/ey7b-9z94
Institutions: Cincinnati Children's Hospital Medical Center, University of California San Diego, Rady Children's Hospital-San Diego, Tufts Medical Center, University of North Carolina at Chapel Hill, University of North Carolina Health Care, Hospital of the University of Pennsylvania, University of Pennsylvania, University of Colorado Anschutz, University of Colorado Denver, Northwestern University, Riley Hospital for Children, Indiana University School of Medicine, Lurie Children's Hospital, Children's Hospital of Philadelphia
Language: English
Topic: Eosinophilic Esophagitis
Subfield: Surgery
Field: Medicine
Domain: Health Sciences
Open Access status: green
OpenAlex ID: W3014463674