1. Clinical relevance of sensitization to hydrolyzed wheat protein in wheat-sensitized subjects 
Morten J. Christensen, MD, Per Stahl Skov, MD, DMSci, Lars K. Poulsen, PhD, DMSci, Carsten Bindslev-Jensen, MD, PhD, DMSci, Charlotte G. Mortz, MD, PhD 
Journal of Allergy and Clinical Immunology 
Volume 141, Issue 2, Pages e1 (February 2018)
DOI: /j.jaci
Copyright © 2017 American Academy of Allergy, Asthma & Immunology Terms and Conditions

2. Fig 1
Flowchart of patients sensitized to HWPs. N, Negative; n.d., not done; P, positive. HWP, n = 9; WIA, n = 19; WDEIA, n = 28. *Sensitized either with sIgE measurements, SPTs, or both. **The 7 patients in the HWP group were not challenged because of very severe initial reactions to the cake mix and because of the lack of purified culprit material. ***The patients with negative challenge results were given a subsequent diagnosis of other allergies as follows: WIA—egg, n = 5; peanut, n = 2; cashew, n = 1; milk, n = 1; WDEIA—lost to follow-up, n = 2; celery, n = 1; unknown, n = 1.
Journal of Allergy and Clinical Immunology  , e1DOI: ( /j.jaci )
Copyright © 2017 American Academy of Allergy, Asthma & Immunology Terms and Conditions

3. Fig 2
Comparison of sIgE levels in the HWP, WIA, and WDEIA groups: HWP, n = 9; WIA, n = 19; WDEIA, n = 28. *P < .05 between Meripro 711 and omega-5 (f416) and grass (g6).
Journal of Allergy and Clinical Immunology  , e1DOI: ( /j.jaci )
Copyright © 2017 American Academy of Allergy, Asthma & Immunology Terms and Conditions