RYE ALLERGY
Key Allergens
There are 3 allergens associated with a allergy to rye. Two are airway allergens and one is a food allergy called Sec c 20 which a gamma secalin protein.
Secalin proteins are prolamins, storage proteins found in cereal crops which have the ability to trigger coeliac disease symptoms. Collectively these proteins are known as gluten.
Sec c 5 is a grass pollen allergen and Sec c 38 is dimeric alpha-amylase/trypsin inhibitor, both are pollen allergens.
Secalin proteins are prolamins, storage proteins found in cereal crops which have the ability to trigger coeliac disease symptoms. Collectively these proteins are known as gluten.
Sec c 5 is a grass pollen allergen and Sec c 38 is dimeric alpha-amylase/trypsin inhibitor, both are pollen allergens.
Associated Syndromes
The protein associated with rye allergy is linked to Exercise Induced Anaphylaxis, more specifically wheat dependent exercise induced anaphylaxis.
Coeliac disease is not an allergic condition, but is triggered by gluten found in rye to which sensitive individuals may react.
Coeliac disease is not an allergic condition, but is triggered by gluten found in rye to which sensitive individuals may react.
Cross Reactivity
If you react to wheat, especially with anaphylaxis symptoms after exercising then you may want to also avoid consumption of rye.
Rye is in the Poales order of plants, so there may be some cross reactivity with other foods in the group such as wheat, barley and maize.
Wheat also contains dimeric alpha-amylase/trypsin inhibitor, so there may be some cross reactivity if you have airway reactions to rye.
Rye is in the Poales order of plants, so there may be some cross reactivity with other foods in the group such as wheat, barley and maize.
Wheat also contains dimeric alpha-amylase/trypsin inhibitor, so there may be some cross reactivity if you have airway reactions to rye.
Resources
Websites
Allergy information for: Rye (Secale cereale)
Articles and Journals
Celiac Disease and Sensitization to Wheat, Rye, and Barley: Should We Be Concerned? 2021
Rye flour allergens: an emerging role in baker's asthma, 2008
Life-threatening, recurrent anaphylaxis caused by allergy to gliadin and exercise, 1997
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