Food allergy to millet and cross-reactivity with rice, corn and other cereals

Hemmer, Wolfgang; Sesztak‐Greinecker, Gabriele; Wöhrl, Stefan; Wantke, F.

doi:10.1016/j.alit.2016.11.002

Cited by 12 publications

(6 citation statements)

References 8 publications

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“…Other foods consumed more often if wheat is being avoided include quinoa, buckwheat, millet, and amaranth. Hemmer et al identified nine adult patients who reacted on first oral exposure to millet with moderate to severe systemic reactions including anaphylaxis; 8/9 reported to have kept budgerigars either as adults or children which were regularly fed with millet (74). In a review of 991 cases of anaphylaxis in Korean children and adults, buckwheat was identified as the causative allergen in 6.5% of food allergy cases, and in another study 17/ 26 buckwheat allergic children (65.4%) had anaphylaxis (75, 76).…”

Section: Resultsmentioning

confidence: 99%

Food-Induced Anaphylaxis: Role of Hidden Allergens and Cofactors

Skypala

2019

Front. Immunol.

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Food anaphylaxis is on the increase, with those who have an allergy to peanuts, tree nuts, milk, and seafood at the highest risk of developing such a reaction. However, the diet in many societies is increasingly varied, much of the food consumed is prepared outside the home, and meals are often composed of many different ingredients. Anaphylaxis may occur to a composite food, and it may be unclear whether the reaction is due to contamination or to a culprit allergen present in an added ingredient. Composite foods can contain many allergic proteins present in small amounts, which do not always have to be labeled, unless they feature in European or US labeling regulations. These “hidden” allergens include mustard, celery, spices, lupine, pea, natural food colourings, and preservatives, but can occasionally include allergenic material from contaminants such as cereal mites. Hidden allergens can provoke severe reactions to seemingly unconnected foods which might then lead to a diagnosis of idiopathic anaphylaxis. The same problem can arise with two well-known types of food allergy; wheat-dependant exercise induced anaphylaxis and allergy to non-specific Lipid Transfer Protein allergens, both of which might only manifest when linked to a cofactor such as exercise. Many of these risk factors for food anaphylaxis have a common link; the public's engagement with popular concepts of health and fitness. This includes the development of a food and exercise culture involving the promotion and marketing of foods for their health-giving properties i.e., meat substitutes, wheat substitutes, supplements and alternative, or “natural” remedies for common ailments. Some of these foods have been reported as the cause of severe allergic reactions, but because they are often viewed as benign unlikely causes of severe allergic reactions, could be considered to be hidden allergens. The best resource to elicit the likelihood of a hidden allergen provoking an allergic reaction is to take a detailed history of the allergic reaction, presence of co-factors, foods suspected, type of food and where it was consumed. A good knowledge of commonly used ingredients, and list of potential hidden allergen suspects are essential tools for the food allergy detective.

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Section: Resultsmentioning

confidence: 99%

Food-Induced Anaphylaxis: Role of Hidden Allergens and Cofactors

Skypala

2019

Front. Immunol.

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“…Vegetables are less likely to evoke an allergy 10 and were given first. As allergies to millet are less common than those to rice, 23 which is a staple in the Japanese diet, we opted for millet earlier. As common seasonings in the Japanese diet, soy sauce and soybean paste were requested for earlier reintroduction by the patients.…”

Section: Discussionmentioning

confidence: 99%

Elemental diet therapy for eosinophilic gastroenteritis and dietary habits

Higuchi

Tokunaga

Murai

et al. 2022

Pediatrics International

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Background Eosinophilic gastrointestinal disorders (EGID) are a group of conditions with increased eosinophilic infiltration in any part of the gastrointestinal tract. Although an allergic reaction to certain foods is considered the main cause of EGID, their detailed pathomechanism has not yet been elucidated, nor have proper management strategies been fully established. Moreover, some patients with intractable EGID are resistant to such therapies as an empirical elimination diet and corticosteroids. Methods We analyzed retrospectively the medical records of four children with intractable eosinophilic gastroenteritis (EGE) managed with elemental diet therapy (EDT) using an amino acid‐based formula. Results All patients displayed resolution of their symptoms after 2 weeks of EDT. Three patients successfully completed food reintroduction and could return to their normal life. No adverse events related to EDT were recorded. Conclusions Elemental diet therapy appears effective and safe for treating pediatric intractable EGE symptoms. Afterwards, the patient’s dietary habits should be considered during carefully monitored food reintroduction. With the relatively small number of published case reports and no randomized trials, more study is needed on EDT for EGE.

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“…Typically, children tend to outgrow wheat allergies, with approximately 65% experiencing resolution by the age of 12 [ 23 ]. Certain cereals within the Poaceae family, botanically related to wheat, such as rye, oats, barley, corn (maize), and rice, may also elicit allergic reactions [ 24 ]. While some are staple foods in many countries, others like millet or kamut are consumed in Europe as a “healthy” alternative or a gluten-free substitute for wheat.…”

Section: Sensitization Rates Of Vegetable Contaminants Potential Alle...mentioning

confidence: 99%

Botanical Impurities in the Supply Chain: A New Allergenic Risk Exacerbated by Geopolitical Challenges

Dinardo,

Dahdah,

Cafarotti

et al. 2024

Nutrients

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Background: The supply chains of food raw materials have recently been heavily influenced by geopolitical events. Products that came from, or transited through, areas currently in conflict are now preferentially supplied from alternative areas. These changes may entail risks for food safety. Methods: We review the potential allergenicity of botanical impurities, specifically vegetable contaminants, with particular attention to the contamination of vegetable oils. We delve into the diverse types of botanical impurities, their sources, and the associated allergenic potential. Our analysis encompasses an evaluation of the regulatory framework governing botanical impurities in food labeling. Results: Unintended plant-derived contaminants may manifest in raw materials during various stages of food production, processing, or storage, posing a risk of allergic reactions for individuals with established food allergies. Issues may arise from natural occurrence, cross-contamination in the supply chain, and contamination at during production. The food and food service industries are responsible for providing and preparing foods that are safe for people with food allergies: we address the challenges inherent in risk assessment of botanical impurities. Conclusions: The presence of botanical impurities emerges as a significant risk factor for food allergies in the 2020s. We advocate for regulatory authorities to fortify labeling requirements and develop robust risk assessment tools. These measures are necessary to enhance consumer awareness regarding the potential risks posed by these contaminants.

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Food allergy to millet and cross-reactivity with rice, corn and other cereals

Cited by 12 publications

References 8 publications

Food-Induced Anaphylaxis: Role of Hidden Allergens and Cofactors

Food-Induced Anaphylaxis: Role of Hidden Allergens and Cofactors

Elemental diet therapy for eosinophilic gastroenteritis and dietary habits

Botanical Impurities in the Supply Chain: A New Allergenic Risk Exacerbated by Geopolitical Challenges

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