Version 2.77

Description

Gliadins are naturally occurring water and salt insoluble proteins of wheat. They are made up of several components, including alpha/beta (nTri a 21), gamma (nTri a 20), and omega (nTri a 19) based on their electrophoretic mobility at a low pH. The omega gliadin is further subdivided into two groups known as fast and slow omega gliadins. The water and salt insoluble gliadin proteins are associated with wheat-dependent, exercise-induced anaphylaxis (WDEIA). WDEIA is a severe allergic reaction that is characterized by symptoms that range from urticaria to respiratory, gastrointestinal, or cardiovascular distress that is brought on by exercise 1 to 4 hours after the ingestion of wheat. Factors other than exercise that can induce the severe reaction to wheat ingestion include: ingesting aspirin or alcohol, infections, stress, female sex hormones or menstruation. The presence of gliadin IgE antibodies in patient serum is useful in diagnosing WDEIA. The gamma and omega gliadin allergens may also be important to identifying severe allergy to ingested wheat. (http://www.phadia.com/en/Products/Allergy-testing-products/ImmunoCAP-Allergen-Information/Food-of-Plant-Origin/Allergen-Components/nGliadin-Wheat/) Source: Regenstrief LOINC

Basic Part Properties

Part Display Name
Wheat native (nTri a) 19+20+21
Part Type
Component (Describes the core component or analyte measured)
Created On
2016-07-13
Construct for LOINC Short Name
Wheat (nTri a) 19+20+21

LOINC Terminology Service (API) using HL7® FHIR® Get Info

CodeSystem lookup
https://fhir.loinc.org/CodeSystem/$lookup?system=http://loinc.org&code=LP220484-2

Language Variants Get Info

Tag Language Translation
zh-CN Chinese (China) 小麦 原生 (nTri a) 19+20+21
Synonyms: 小麦 原生（原产） (nTri a) 19+20+21;冬小麦;夏季小麦;小麦属;普通小麦
es-ES Spanish (Spain) Recombinante n Tri a 19+20+21. Triticum aestivum nativo
it-IT Italian (Italy) Triticum aestivum (nTri a) 19+20+21
Synonyms: Grano nativo (nTri a) 19+20+21
nl-NL Dutch (Netherlands) tarwe natuurlijk (nTri a) 19+20+21