A Multicenter Retrospective Case Study of Anaphylaxis Triggers by Age in Korean Children

Lee, So Yeon; Ahn, Kangmo; Kim, Jihyun; Jang, Gwang Cheon; Min, Taek Ki; Yang, Hyeon Jong; Pyun, Bok Yang; Kwon, Ji Won; Sohn, Myung Hyun; Kim, Kyung Won; Kim, Kyu Earn; Yu, Jinho; Hong, Soo Jong; Kwon, Jung Hyun; Kim, Sung Won; Song, Tae Won; Kim, Woo Kyung; Kim, Hyung Young; Jeon, Young Tae; Lee, Yong Ju; Lee, Hae Ran; Kim, Hye Young; Ahn, Young‐Min; Yum, Hye Yung; Suh, Dong In; Kim, Hyun Hee; Kim, Jin Tack; Kim, Jeong Hee; Park, Yong Mean; Lee, Soo Young

doi:10.4168/aair.2016.8.6.535

Cited by 78 publications

(84 citation statements)

References 17 publications

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“…In our study, anaphylactic reactions were present in more than half of the patients who experienced positive reactions to the OFC, similar to the results of a previous report [2]. BW is known as an anaphylaxis-inducing food [12], as confirmed by our OFC data.…”

Section: Discussionsupporting

confidence: 80%

“…BW is the fourth most frequent cause of food-related anaphylaxis in Japan [11] and fifth most frequent cause of food-related anaphylaxis in Korea [12]. In a recent examination of the draft genome of BW, Fag e 2 (a 16-kDa protein) [13,14] was found to be an allergen, as were its homologues, identified by BLASTP searching in the BW genome database [15].…”

Section: Introductionmentioning

confidence: 99%

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Reactions of Buckwheat-Hypersensitive Patients during Oral Food Challenge Are Rare, but Often Anaphylactic

Yanagida¹,

Sato²,

Takahashi³

et al. 2017

Int Arch Allergy Immunol

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Background: Buckwheat (BW) is a common cause of life-threatening allergy in Asia. Few have examined oral food challenges (OFCs) using BW. We here describe the OFC outcomes for the diagnosis or confirmation of tolerance acquisition and clarify risk factors for positive OFCs. Methods: Between July 2005 and March 2014, we retrospectively reviewed data from children who underwent OFCs using 3,072 mg of BW protein at Sagamihara National Hospital. Children were suspected of having BW allergy because of positive results for BW-specific IgE or because they had been previously diagnosed with BW allergy owing to immediate reactions to BW. Results: Of 476 such patients, we analyzed 419 aged 1-17 years (median age 6.7 years). Forty-four (10.5%) reacted to the BW OFC and 24 (54.5%) experienced anaphylaxis. Among patients with suspected BW allergies (n = 369), 30 (8.1%) reacted to OFC. However, among patients with definitive BW allergies (n = 50) who underwent OFCs a median of 7.0 years after their last immediate reaction, 14 (28.0%) reacted to OFC. Among 12 patients with past anaphylactic reactions to BW, 8 exhibited tolerance to BW. A history of immediate reaction to BW and high BW-specific IgE levels were significant risk factors for a positive OFC. Conclusions: BW allergies are rare among children suspected of having BW allergies due to positivity for BW-specific IgE. Most children with definitive BW allergies can tolerate BW, even after anaphylactic reactions. Nevertheless, careful observation is needed when performing BW OFCs, considering the high incidence of anaphylactic reactions.

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Section: Discussionsupporting

confidence: 80%

Section: Introductionmentioning

confidence: 99%

Reactions of Buckwheat-Hypersensitive Patients during Oral Food Challenge Are Rare, but Often Anaphylactic

Yanagida¹,

Sato²,

Takahashi³

et al. 2017

Int Arch Allergy Immunol

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“…Our results about major causes were similar to those in other studies. 383940 Of interest, buckwheat is an important causative food of anaphylaxis in Korea as well as in Japan 14. In contrast, anaphylaxis triggered by fruit ingestion might be overestimated, because mild subjective symptoms were included in determining the diagnosis of anaphylaxis 18…”

Section: Discussionmentioning

confidence: 99%

Prevalence of Immediate-Type Food Allergy in Korean Schoolchildren in 2015: A Nationwide, Population-based Study

Kim

Lee

Jeon

et al. 2017

Allergy Asthma Immunol Res

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PurposeThis study aimed to determine the prevalence of immediate-type food allergy (FA) among schoolchildren in Korea.MethodsA nationwide, cross-sectional study was performed in September 2015. A stratified random sample of 50,000 participants was selected from children and adolescents aged 6-7 years (n=17,500), 9-10 years (n=17,500), 12-13 years (n=7,500), and 15-16 years (n=7,500). Parents were asked to complete a questionnaire on the detailed history of immediate-type FA.ResultsA total of 32,001 (64.0%) responded to the questionnaire survey, and 29,842 children (59.7%) were analyzed after adjusting for missing data. The number of the cases in each age group was 9,671 (6-7 years), 9,756 (9-10 years), 5,169 (12-13 years), and 5,246 (15-16 years). The prevalence of lifetime perceived FA was 15.82%. The prevalence of current immediate-type FA was 4.06% in total, with 3.15% in 6- to 7-year-olds, 4.51% in 9- to 10-year-olds, 4.01% in 12- to 13-year-olds, and 4.49% in 15- to 16-year-olds. Among individual food items, peanut (0.22%) was the most frequent causative food, followed by hen's egg (0.21%), cow's milk (0.18%), and buckwheat (0.13%). Among the food groups, fruits (1.41%), crustaceans (0.84%), tree nuts (0.32%), and fish (0.32%) were the most common offending foods. The prevalence of food-induced anaphylaxis was 0.97%. The most frequent causative food of anaphylaxis was peanut (0.08%), followed by cow's milk (0.07%), buckwheat (0.06%), and hen's egg (0.06%), while fruits (0.28%), crustaceans (0.18%), tree nuts (0.12%), and fish (0.09%) were the most commonly responsible food groups.ConclusionsThe prevalence of current immediate-type FA and food-induced anaphylaxis in Korean schoolchildren in 2015 was 4.06% and 0.97%, respectively. Peanuts, cow's milk, hen's egg, fruits, crustaceans, and tree nuts are common allergens.

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“…A 1998 Japanese study with 92,680 subjects reported that 0.21% (194 children) of school-aged children had a BW allergy2). In Korea, the prevalence of BW allergy was 0.1% (in elementary school students) and 0.13% (middle school), and BW was the fifth leading cause of anaphylaxis in children from a recent multicenter study at 23 tertiary hospitals34). In Europe, BW allergy caused food-related anaphylaxis in 4.5% of adults in France and 1.7% of adults in Italy who visited allergy clinics56).…”

Section: Introductionmentioning

confidence: 99%

Clinical and laboratory findings of childhood buckwheat allergy in a single tertiary hospital

2016

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PurposeBuckwheat allergy is one of the most severe types of food allergy in some countries, especially among children. However, few studies have investigated this condition. The aim of this study was to report the clinical and laboratory findings in Korean children with buckwheat allergy.MethodsThirty-seven subjects, aged 1 to 14 years, were enrolled by retrospective medical record review from January 2000 through May 2015 at the Department of Pediatrics in Ajou University Hospital. The demographic profile, previous exposure to buckwheat pillows, clinical symptoms, and laboratory findings of each subject were recorded.ResultsTwenty-six of the 37 children had immediate-type allergic symptoms to buckwheat, while 11 subjects were tolerant to buckwheat. Seventeen out of 26 buckwheat allergic children (65.4%) had anaphylaxis. The median buckwheat specific IgE level in the buckwheat allergic group (7.71 kUA/L) was significantly higher (P<0.001) than in the buckwheat tolerant group (0.08 kUA/L) with an optimal cutoff value of 1.27 kUA/L (sensitivity 84.6%, specificity 100%). When adjusted for age, the difference between the 2 groups showed no statistical significance (P=0.063). In subjects who had anaphylaxis, buckwheat-specific IgE levels ranged from 0.37 to 100 kUA/L.ConclusionAlmost two-thirds of buckwheat-allergic children had anaphylaxis, and a wide-range of buckwheat specific IgE levels were observed in these children. Anaphylaxis occurred in a subject with a remarkably low IgE level (0.37 kUA/L).

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A Multicenter Retrospective Case Study of Anaphylaxis Triggers by Age in Korean Children

Cited by 78 publications

References 17 publications

Reactions of Buckwheat-Hypersensitive Patients during Oral Food Challenge Are Rare, but Often Anaphylactic

Reactions of Buckwheat-Hypersensitive Patients during Oral Food Challenge Are Rare, but Often Anaphylactic

Prevalence of Immediate-Type Food Allergy in Korean Schoolchildren in 2015: A Nationwide, Population-based Study

Clinical and laboratory findings of childhood buckwheat allergy in a single tertiary hospital

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