Gluten sensitivity in Meniere's disease

Federica Di Berardino, Antonio Cesarani

Research output: Contribution to journalArticlepeer-review


Objectives/Hypothesis: Wheat is one of the most common food allergens found in patients with Meniere's disease (MD). Gluten from wheat has been identified to have a etiopathogenetic role in celiac disease, IgE hypersensitivity to wheat disease, and recently to gluten sensitivity. The aim of this study was to verify the incidence of gliadin prick test response in patients affected by MD. Study Design: Prospective individual case-control study. Methods: There were 58 adult patients with definite MD, 25 healthy volunteers, and 25 patients with grass pollen rhinoconjunctivitis tested with skin prick test to gliadin. Results: A total of 33 MD patients (56.9%) proved to be sensitive to gliadin, eight of whom were positive to prick test after 20 minutes, 13 after 6 hours, 11 after 12 hours, and one after 24 hours. Conclusions: This is the first report of gliadin skin test response in MD. Further studies are needed to define the relationship between immune response to wheat proteins and MD symptoms.

Original languageEnglish
Pages (from-to)700-702
Number of pages3
Issue number3
Publication statusPublished - Mar 2012


  • food allergy
  • gliadin
  • gluten sensitivity
  • Level of Evidence: 3b
  • Meniere's disease
  • wheat

ASJC Scopus subject areas

  • Otorhinolaryngology


Dive into the research topics of 'Gluten sensitivity in Meniere's disease'. Together they form a unique fingerprint.

Cite this