 At present many of the allergens of wheat have not been characterized; however, the early studies found many to be in the albumin class.A recent study in Europe confirmed the increased presence of allergies to amylase/trypsin inhibitors (serpins) and lipid transfer protein (LPT), but less reactivity to the globulin fraction.The allergies tend to differ between populations (Italian, Japanese, Danish or Swiss), indicating a potential genetic component to these reactivities.