Durum wheat is different from common wheat and is most commonly used to make pasta products, semolina, bulgar wheat and cous cous.

There is only one key allergenic protein in durum wheat, Tri tu 14, which is a lipid transfer protein (LTP). These proteins are very hardy and not affected by heating and processing.

Durum wheat contains gluten and should be avoided if you suffer from coeliac disease. There have been studies showing an improvement in symptoms of people who have non-coeliac gluten sensitivity after switching to durum wheat products.

Coeliac disease is not an allergic condition, but is triggered by gluten found in wheat. There are similarly shaped proteins in wheat, barley and durum wheat to which sensitive individuals may react.

An allergy to durum wheat has been linked to wheat dependent exercise induced anaphylaxis (WD-EIA).

Durum wheat allergy has been linked to Baker's Asthma, which is caused by an allergic reaction to inhaled cereal flours - thought to be caused by lipid transfer proteins.

You may be suffering from LTP Syndrome if you have reactions to various fruits, vegetables and nuts and your reactions continue to be severe after you have discarded the peel and have cooked the food.

There is cross reactivity with other cereals, especially those which also contain LTP proteins such as wheat and maize.

Common foods involved in LTP allergy include kiwi, strawberries, sunflower seeds, walnut, apple, mulberry, banana, pea, apricot, cherry, plum, almond, peach pomegranate, raspberry, tomato, grape, celery, peanut, asparagus, cabbage, broccoli, chestnut, lemon, tangerine, orange, hazelnut, lettuce, lentils, lupin, green bean, pear and mustard.

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