Components in soy allergy diagnostics: Gly m 2S albumin has the best diagnostic value in adults

Klemans, Rob J.B.; Knol, Edward F.; Michelsen‐Huisman, Anouska D.; Pasmans, Suzanne G.M.A.; Kruijf-Broekman, W. de; Bruijnzeel-Koomen, Carla A.F.M.; Hoffen, Els van; Knulst, André C.

doi:10.1111/all.12259

Cited by 61 publications

(53 citation statements)

References 15 publications

(67 reference statements)

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“…7 Klemans et al also reported that Gly m 8 had the best accuracy in diagnosing soy allergy, although the AUC for this component was comparable to SPT and sIgE to soy extract. 8 Limitations of these previous studies examining soy components include their geographic limitations to Europe and Asia, their utilization of patients diagnosed with soy allergy without confirmation by OFC, and their comparison of IgE levels from subjects with soy allergy to negative controls who were known to tolerate soy and have significantly lower soy sIgE levels. 5-8 Here we analyze IgE results to the components Gly m 4, 5, and 6, as well as the new 2S albumin component, Gly m 8, among children from the US who underwent OFCs for the evaluation of suspected soy allergy.…”

Section: To the Editormentioning

confidence: 99%

Clinical reactivity to soy is best identified by component testing to Gly m 8

Kattan

Sampson

2015

The Journal of Allergy and Clinical Immunology: In Practice

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Section: To the Editormentioning

confidence: 99%

Clinical reactivity to soy is best identified by component testing to Gly m 8

Kattan

Sampson

2015

The Journal of Allergy and Clinical Immunology: In Practice

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“…In a group of 39 peanut-sensitized patients, 82, 55, and 87 % of patients were also sensitized to lupine, pea, and soybean, respectively, whereas, based on DBPCFC, 29–35 % had symptoms to these beans [20]. In a recent study, Klemens and colleagues showed that 60 % of soy-allergic patients had a concomitant peanut allergy and significantly more often specific IgE to soy extract, the soy 2S albumin Gly m 8 and the soy cupins Gly m 5 and Gly m 6 compared to the peanut-tolerant group [21•].…”

Section: Introductionmentioning

confidence: 99%

Cross-Reactivity of Peanut Allergens

Bublin

Breiteneder

2014

Curr Allergy Asthma Rep

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Peanut seeds are currently widely used as source of human food ingredients in the United States of America and in European countries due to their high quality protein and oil content. This article describes the classification and molecular biology of peanut seed allergens with particular reference to their cross-reactivities. Currently, the IUIS allergen nomenclature subcommittee accepts 12 peanut allergens. Two allergens belong to the cupin and four to the prolamin superfamily, and six are distributed among profilins, Bet v 1-like proteins, oleosins, and defensins. Clinical observations frequently report an association of peanut allergy with allergies to legumes, tree nuts, seeds, fruits and pollen. Molecular cross-reactivity has been described between members of the Bet v 1-like proteins, the non-specific lipid transfer proteins, and the profilins. This review also addresses the less well-studied cross-reactivity between cupin and prolamin allergens of peanuts and of other plant food sources and the recently discovered cross-reactivity between peanut allergens of unrelated protein families.

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“…In a group of 39 peanut-sensitised patients, 82,55, and 87% of patients were also sensitised to lupine, pea, and soybean, respectively, whereas, based on DBPCFC, 29-35% had symptoms to these beans (Barre et al , 2008). In a recent study, Klemans et al (2013) showed that 60% of soy-allergic patients had a concomitant peanut allergy. The peanut allergic group often showed specific IgE to soy extract, soy 2S and Gly m 8 albumins and soy Gly m 5 and Gly m 6 cupins.…”

Section: Resultsmentioning

confidence: 99%

Research of soybean and lactose in meat products and preparations sampled at retail

Piccolo

Vollano

Base³

et al. 2016

Ital J Food Safety

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Food allergies and intolerances have increased during the last decades and regulatory authorities have taken different measures to prevent and manage consumers’ adverse reactions, including correct labelling of foods. Aim of this work was to search for soybean and lactose in meat products and meat preparations taken from retail in some provinces of Campania Region (Southern Italy) and to evaluate the food labels compliance with Regulation (EU) n.1169/2011. Soybean and lactose were searched using commercial kits in n. 58 samples of meat products produced in or distributed by 19 establishments, and in n. 55 samples of meat products and n. 8 of meat preparations produced in 21 plants. All samples were selected on the basis of the absence of any information on the labels about the presence of the two searched allergens, with the exception of n. 5 samples tested for lactose. Traces of soybean were detected in 50 out of the 58 examined samples, at concentrations up to 0.93 mg kg–1. Only two samples contained levels above the detection limit of 0.31 mg kg–1. Lactose levels ranging from 0.11 to 2.95 g/100 g, i.e. above the detection limit, were found in all the tested samples (n. 63). The results of the present research underline the need for careful controls and planning by operators as part of the self-control plans, and deserve attention from the competent authorities considering not only the consumers’ health but also the great attention media pay to regulations providing consumers with information on food.

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Components in soy allergy diagnostics: Gly m 2S albumin has the best diagnostic value in adults

Abstract: Specific immunoglobulin E to Gly m 2S albumin had the best accuracy in diagnosing soy allergy. Gly m 5 and 6 were related to mild symptoms. Higher levels of Gly m 4 were related to allergy to soy milk.

Cited by 61 publications

References 15 publications

Clinical reactivity to soy is best identified by component testing to Gly m 8

Clinical reactivity to soy is best identified by component testing to Gly m 8

Cross-Reactivity of Peanut Allergens

Research of soybean and lactose in meat products and preparations sampled at retail

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