Wheat Flour Allergen Datasheet

Scientific name: Triticum aestivum

Common name: Wheat

Family: Poaceae or gramineae

Description:

Triticum aestivum is a species of wheat, derived from a cultivated subspecies of Triticum turgidum and pollen from a wild species, Aegilops tauschii.

Triticum aestivum is known as wheat and is one of the major cereals, the staple food of the world population.

Now cultivated in all continents, wheat is a winter-spring cereal,.

In Italy, the harvest of wheat takes place around June-July.

It is particularly suitable for the production of flours, obtained from the seeds (rich in starch), for the production of bread and pasta. There are several types of wheat on the market suitable for a variety of products. Much of the product is used by the milling industry in the the preparation of flour used to make bread.

Diffusion: This plant is widespread throughout Italy.

Period of exposure to allergens: All year round, as the allergens are present in the flour.

Allergy testing: this allergy is especially important for workers exposed to the allergen (e.g. bakers, confectioners, in places where wheat is processed and stored).

Cross-reactive foods: corn, rye, barley, rice, oats.

Prodotti disponibili per questo allergene:

Sublingual immunotherapy (SLIT: 3-4-5)