Prevalence of sensitization and allergy to potato in a large population

Chiriac, Anca Mirela; Bourrain, Jean‐Luc; Lepicard, Eve M.; Molinari, Nicolas; Demoly, Pascal

doi:10.1016/j.jaip.2016.12.011

Cited by 5 publications

(3 citation statements)

References 9 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Potatoes rarely induce allergies, in spite of the high levels of consumption [39,57], although it has been identified as a major cross-reactive protein in the latex-associated potato allergy, and appears to be involved in atopic dermatitis [58]. To the best of our knowledge, no published data are available on the presence of patatin residues in wines.…”

Section: Wine Fining With Plant Proteinsmentioning

confidence: 99%

Wine Fining with Plant Proteins

2019

View full text Add to dashboard Cite

Fining treatments involve the addition of a substance or a mixture to wine, and are generally carried out in order to clarify, stabilize or modify the wine’s organoleptic characteristics. Usually these fining agents will bind the target compound(s) to form insoluble aggregates that are subsequently removed from the wine. The main reasons to perform wine fining treatments are to carry out wine clarification, stabilization and to remove phenolic compounds imparting unwanted sensory characteristics on the wine, which is an operation that often relies on the use of animal proteins, such as casein, gelatin, egg and fish proteins. However, due to the allergenic potential of these animal proteins, there is an increasing interest in developing alternative solutions including the use of fining proteins extracted from plants (e.g., proteins from cereals, grape seeds, potatoes, legumes, etc.), and non-proteinaceous plant-based substances (e.g., cell wall polysaccharides and pomace materials). In this article, the state of the art alternative fining agents of plant origins are reviewed for the first time, including considerations of their organoleptic and technological effects on wine, and of the allergenic risks that they can pose for consumers.

show abstract

Section: Wine Fining With Plant Proteinsmentioning

confidence: 99%

Wine Fining with Plant Proteins

2019

View full text Add to dashboard Cite

show abstract

“…41 Interestingly, and in contrast to total starch, starchy vegetables were associated with allergic sensitization in females of our study. Indeed, prevalence of sensitization to potato has been reported at around 10%, 42 and sensitization to cooked potatoes has been considered a risk factor for early development of pollen allergy. 43 Overall, sex-specific relationships were observed in our epidemiological data, but not in the rodent models.…”

Section: Discussionmentioning

confidence: 99%

Dietary digestible carbohydrates are associated with higher prevalence of asthma in humans and with aggravated lung allergic inflammation in mice

Musiol

Harris

Karlina

et al. 2022

Allergy

View full text Add to dashboard Cite

Background: Dietary carbohydrates and fats are intrinsically correlated within the habitual diet. We aimed to disentangle the associations of starch and sucrose from those of fat, in relation to allergic sensitization, asthma and rhinoconjuctivitis prevalence in humans, and to investigate underlying mechanisms using murine models.Methods: Epidemiological data from participants of two German birth cohorts (age 15) were used in logistic regression analyses testing cross-sectional associations of starch and sucrose (and their main dietary sources) with aeroallergen sensitization, asthma and rhinoconjunctivitis, adjusting for correlated fats (saturated, monounsaturated, omega-6 and omega-3 polyunsaturated) and other covariates. For mechanistic insights, murine models of aeroallergen-induced allergic airway inflammation (AAI) fed with a low-fat-high-sucrose or -high-starch versus a high-fat diet were used to characterize and quantify disease development. Metabolic and physiologic parameters were used to track outcomes of dietary interventions and cellular and molecular responses to monitor the development of AAI. Oxidative stress biomarkers were measured in murine sera or lung homogenates. Results:We demonstrate a direct association of dietary sucrose with asthma prevalence in males, while starch was associated with higher asthma prevalence in females.In mice, high-carbohydrate feeding, despite scant metabolic effects, aggravated AAI compared to high-fat in both sexes, as displayed by humoral response, mucus hypersecretion, lung inflammatory cell infiltration and T H 2-T H 17 profiles. Compared to high-fat, high-carbohydrate intake was associated with increased pulmonary oxidative stress, signals of metabolic switch to glycolysis and decreased systemic anti-oxidative capacity. Conclusion:High consumption of digestible carbohydrates is associated with an increased prevalence of asthma in humans and aggravated lung allergic inflammation in mice, involving oxidative stress-related mechanisms.

show abstract

“…It is a set of symptoms caused by the contact between a food allergen and the oral cavity and the pharynx, which is associated with IgE-mediated response triggered by cross-reacting protein determinants found in pollen, fruits and vegetables (2) . Since allergens responsible for this type of response are thermosensitive (PR-10 proteins, profilins), cooked potatoes do not cause allergic reactions (12,13) . Profilins and PR-10 proteins belong to panallergensa conserved group of proteins present in most plant species.…”

Section: Discussionmentioning

confidence: 99%

Severe atopic dermatitis in a boy with potato allergy

Przekora¹,

Wawrzyniak²,

Bujnowska³

et al. 2020

Pediatr Med Rodz

View full text Add to dashboard Cite

Food allergy is an important problem in the paediatric population. Food products that are most likely to induce allergic reactions include cow’s milk, wheat, peanuts, hen’s eggs, fish and seafood. Food-allergy-related diseases include, among other things, atopic dermatitis, urticaria and asthma. Anaphylactic shock is the most severe form of allergic reaction. Intramuscular adrenalin at a dose of 0.01 mg/kg body weight (maximum dose 0.3–0.5 mg) is the primary treatment for anaphylaxis. An elimination diet is the treatment of choice in food allergy. If symptoms persist despite dietary intervention, extended diagnosis using skin prick tests and/or specific IgE measurements should be performed. We present a clinical case of a 2.5-year-old boy with erythroderma secondary to atopic dermatitis, who was referred to our Department due to the lack of improvement after outpatient treatment. It was found during hospital stay that the symptoms were caused by potato allergens.

show abstract

Prevalence of sensitization and allergy to potato in a large population

Cited by 5 publications

References 9 publications

Wine Fining with Plant Proteins

Wine Fining with Plant Proteins

Dietary digestible carbohydrates are associated with higher prevalence of asthma in humans and with aggravated lung allergic inflammation in mice

Severe atopic dermatitis in a boy with potato allergy

Contact Info

Product

Resources

About