Lisztérzékenységre

Lisztérzékenység refers to adverse reactions to wheat flour, encompassing both IgE‑mediated food allergy and non‑IgE‑mediated conditions such as wheat allergy, wheat‑protein‑associated food intolerance, and celiac disease. The term is primarily used in Hungarian medical literature to describe symptoms triggered by ingestion of cereals containing wheat gluten. The primary allergenic proteins in wheat include gliadins, glutenins, and albumins, which can provoke a spectrum of clinical manifestations.

Symptoms of wheat allergy may range from mild oral allergy syndrome, characterized by itching or swelling of the lips, tongue, and throat, to systemic reactions such as bronchospasm, urticaria, angioedema, or anaphylaxis. Non‑IgE‑mediated wheat‑related disorders present with gastrointestinal complaints, including abdominal pain, bloating, diarrhea, and constipation, and may be associated with other atopic diseases. Celiac disease, a chronic autoimmune enteropathy triggered by gluten ingestion, presents with malabsorption, weight loss, anemia, and bone demineralization.

Diagnostic evaluation includes skin prick tests, serum specific IgE measurement, and, for celiac disease, serologic screening with tissue transglutaminase IgA (tTG‑IgA) and endomysial IgA, followed by confirmatory duodenal biopsy. Provocation testing is generally avoided due to the risk of severe allergic reactions.

Management consists of strict avoidance of wheat and wheat‑derived products. Gluten‑free diets are mandatory for celiac disease and recommended for wheat allergy. Patient education about hidden wheat sources, cross‑contamination, and nutritional supplementation for potential deficiencies is essential. Regular monitoring by a dietitian and allergist ensures dietary adequacy and minimizes disease complications.