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Wheat gluten immunotherapy is an investigational allergen-based immunotherapy being developed by the Klinik und Poliklinik für Dermatologie und Allergologie am Biederstein at the Technische Universität München. It is designed to treat IgE-mediated wheat allergy in adults by inducing clinical tolerance. The therapy involves the sublingual and/or oral administration of wheat gluten, derived from wheat gluten flour, to desensitize the immune system to wheat proteins, specifically gluten and gliadin components. This approach aims to shift the immune response from an allergic (IgE-mediated) state toward clinical tolerance, potentially allowing patients to consume wheat without severe reactions. The therapy is currently being evaluated in clinical studies to assess its efficacy in desensitization and tolerance induction compared to conventional management.
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