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1 Introduction Hypersensitivity reactions triggered by certain food components have become increasingly prevalent globally. The raising occurrence (5–10%) and awareness of IgE-mediated food allergies in particular put this issue into the forefront

Open access
Acta Alimentaria
Authors:
M.K.J. Szentmiklóssy
,
E. Jaksics
,
A. Farkas
,
É. Pusztai
,
S. Kemény
,
R. Németh
, and
S. Tömösközi

of both rye and wheat ranges from 2 to 3%, and the ash content is around 2%. From the viewpoint of food safety, secalin and secalinin proteins of rye are also responsible for triggering hypersensitivity reactions such as celiac disease, non

Open access