Since wheat is a known allergenic food crop, international guidelines require analyses to determine if the introduction of the genes and production of the recombinant proteins in wheat cause an unintended change in the levels of endogenous allergenic proteins. To address this question, levels of wheat-specific IgE binding observed in the biotechnology derived wheat varieties are compared to the set of binding values observed in reference wheat varieties that are already on the market. Determining the levels of direct IgE binding using an enzyme linked immuno-sorbent assay (ELISA) has been shown to be an appropriate method to perform such comparisons,20 especially when the assay is validated and calibrated prior to the production of data.21 This comparison is important as it will enable determinations of whether there is heterogeneity in wheat-allergic patients with wheat allergy in terms of a predominant trigger. Ultimately, crops may be engineered to eliminate culprit components if predominant.