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Item Global Synthesis of Drought Effects on Maize and Wheat Production(PLOS, 2016-05-25) Daryanto, Stefani; Wang, Lixin; Jacinthe, Pierre-André; Department of Earth Sciences, School of ScienceDrought has been a major cause of agricultural disaster, yet how it affects the vulnerability of maize and wheat production in combination with several co-varying factors (i.e., phenological phases, agro-climatic regions, soil texture) remains unclear. Using a data synthesis approach, this study aims to better characterize the effects of those co-varying factors with drought and to provide critical information on minimizing yield loss. We collected data from peer-reviewed publications between 1980 and 2015 which examined maize and wheat yield responses to drought using field experiments. We performed unweighted analysis using the log response ratio to calculate the bootstrapped confidence limits of yield responses and calculated drought sensitivities with regards to those co-varying factors. Our results showed that yield reduction varied with species, with wheat having lower yield reduction (20.6%) compared to maize (39.3%) at approximately 40% water reduction. Maize was also more sensitive to drought than wheat, particularly during reproductive phase and equally sensitive in the dryland and non-dryland regions. While no yield difference was observed among regions or different soil texture, wheat cultivation in the dryland was more prone to yield loss than in the non-dryland region. Informed by these results, we discuss potential causes and possible approaches that may minimize drought impacts.Item Should wheat, barley, rye, and/or gluten be avoided in a 6-food elimination diet?(Elsevier, 2016-04) Kliewer, Kara L.; Venter, Carina; Cassin, Alison M.; Abonia, J. Pablo; Aceves, Seema S.; Bonis, Peter A.; Dellon, Evan S.; Falk, Gary W.; Furuta, Glenn T.; Gonsalves, Nirmala; Gupta, Sandeep K.; Hirano, Ikuo; Kagalwalla, Amir; Leung, John; Mukkada, Vincent A.; Spergel, Jonathan M.; Rothenberg, Marc E.; Pediatrics, School of MedicineEosinophilic esophagitis (EoE), a food antigen-mediated disease, is effectively treated with the dietary elimination of 6 foods commonly associated with food allergies (milk, wheat, egg, soy, tree nuts/peanuts, and fish/shellfish). Because wheat shares homologous proteins (including gluten) with barley and rye and can also be processed with these grains, some clinicians have suggested that barley and rye might also trigger EoE as a result of cross-reaction and/or cross-contamination with wheat. In this article, we discuss the theoretical risks of cross-reactivity and cross-contamination among wheat, barley, and rye proteins (including gluten); assess common practices at EoE treatment centers; and provide recommendations for dietary treatment and future studies of EoE.