Article

Reducing the incidence of allergy and intolerance to cereals

2014-05-01

Abstract excerpt

This paper reviews studies on allergy, intolerance and sensitivity to cereals, especially to wheat, barley, rye, maize, rice and oats with regard to reducing their incidences. Prevalence of allergy to cereals is generally low; prevalence of other cereal-related diseases are highest for wheat and lowest for oats. Compared to the other cereals, wheat (and its components wheat starch and vital gluten) are most abunda...

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Literature Corpus work: 5a8750c5-1358-5075-a28c-03b7c0d749e8
DOI: 10.1016/j.jcs.2014.01.005

Open publication

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