How do the wheat extract (f4), gluten (f79) and the existing Gliadin (AGf98) ImmunoCAP compare in terms of what sensitizations they detect?

How do the wheat extract (f4), gluten (f79) and the existing Gliadin (AGf98) ImmunoCAP compare in terms of what sensitizations they detect?
AGf98 was developed for and is intended only for IgA and IgG measurements in celiac disease, however some literature data on its (off-label) use for measuring IgE is available. In-house as well as published data show that when used to detect IgE antibodies f4, f79 and AGf98 give similar qualitative results – they pick up more or less the same sensitizations. All three products contain many water/salt soluble wheat proteins and in addition differing amounts of gliadins and are thus of rather low specificity for detecting specific wheat allergy (i.e. they also pick up grass-cross reacting IgE antibodies).
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As in all diagnostic testing, the diagnosis is made by the physican based on both test results and the patient history.