Barley starch syrup tested for allergenic potential

A study just published in the British Journal of Nutrition aimed to find out if barley starch syrup causes allergic reactions in patients with allergy to wheat, barley, rye or oats. It was previously not known whether trace amounts of proteins that may remain in the syrup after processing could trigger allergic symptoms in cereal-allergic individuals.

Fifteen children had their allergy to wheat, barley, rye or oats confirmed by double-blind placebo-controlled food challenge (DBPCFC) when selected for the study. When exposed to cereals, seven of the children (47%) showed immediate type reactions, such as urticaria, rash or anaphylaxis. Eight of the children (53%) showed delayed type reactions, such as deterioration of atopic dermatitis or diarrhoea.

All fifteen children with allergy to the cereals were exposed to barley starch syrup in DBPCFC and none of them showed any objective signs of allergy. The authors maintain their study confirmed with 98% confidence that at least 90% of the patients with verified allergy to cereals will not react with allergic symptoms to barley starch syrup.

Reference: Nermes et al. 2009 British Journal of Nutrition Vol. 101 pp 165-168.