 Reactions may become more severe with repeated exposure.Wheat gliadins and potentially oat avenins are associated with another disease, known as wheat-dependent exercise induced anaphylaxis (WDEIA) which is similar to baker's allergy as both are mediated by IgE responses.In WDEIA, however, the ω-gliadins or a high molecular weight glutenin subunit, and similar proteins in other "Triticeae" genera, enter the blood stream during exercise where they cause acute asthmatic or allergic reaction.