When evaluated together with clinical history, skin test reactivity, and OFC outcomes, responses to individual components may be able be used to predict food challenge responsiveness. With respect to intact wheat-specific IgE levels, in two previous studies using these, a true 95% positive predictive value cutoff to predict reactivity at OFC could not be determined to wheat, although a physician challenge was suggested at an estimated wheat level of 26 kU/L to determine possible reactivity.6,7 However, these studies are now over a decade old and pre-dated component resolved diagnostics (CRD). CRD to major proteins ω-5-gliadin may prove to be more beneficial in determining predictive levels of IgE and positive OFC outcomes to wheat. Therefore, in addition to determining wheat component patterns that could predict OFC outcomes, we hope to determine 95% predictive decision points for each of the individual components and compare these to the decision points estimated by the ImmunoCAP assay to wheat.