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This is a review articles and studies on wheat allergens associated with Baker’s Asthma

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←Previous: 379 workers exposed to wheat flour were studied, suggesting ADRB2 genetic polymorphism may contribute to the development of work-related symptoms in workers exposed to wheat flour, which can lead to baker’s asthma.

Next: This study of 44 individuals concludes that rye (bread or porridges) made of (whole or milled) rye grain consumed in the morning have equally satiety by afternoon; and increased satiety as compared to wheat flour.→

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