IGHE and food allergy: For example, IgE to gliadin subfractions (ω-, α-, β-, and γ-gliadins) are relevant in food allergy and WDEIA; IgE to α-amylase/trypsin inhibitors (AAIs), low- and high-molecular-weight glutenins, and Tri a 37 can improve specificity for food allergy and baker’s asthma, while a multiplex of Tri a 27, 28, 29, 32, and 39 appears particularly useful in occupational settings like BA [13,18,24].