Diagnosis and natural course of allergy to cooked potatoes in children

Swert, L. F. A. De; Cadot, Pascal; Ceuppens, Jan L.

doi:10.1111/j.1398-9995.2007.01368.x

Cited by 22 publications

(18 citation statements)

References 20 publications

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“…The infant had recurrent moderate AD, since he was 1-month-old, without significant worsening after introduction of the potato. A similar time lapse between onset of ingestion and onset of clinical symptoms was also observed by De Swert et al (5) in their case series of 17 children with proven potato allergy. Castells et al (9) described a case of immediate hypersensitivity reaction after ingestion of potato at 5 months of age when the infant was fed potato for the first time.…”

Section: Discussionsupporting

confidence: 83%

“…Persistent gastrointestinal symptoms, hypotension and hypotonia occurring rapidly after potato ingestion and potato-specific serum IgEs, were suggestive for severe anaphylaxis (4). In two case series of allergy to cooked potato in infants and young children, three cases of anaphylaxis have been reported, and none presented cardiovascular symptoms (3,5). On the other hand, vomiting and profuse bloody diarrhoea, lethargy, marked pallor, tachycardia and hypotension with metabolic acidosis and neutrophilia could be suggestive for acute FPIES, whose atypical form is associated with specific IgE positivity for the triggering food (2).…”

Section: Discussionmentioning

confidence: 99%

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A case of severe allergic reaction to cooked potato

Monti¹,

Viola²,

Tarasco³

et al. 2011

Acta Paediatrica

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Section: Discussionsupporting

confidence: 83%

Section: Discussionmentioning

confidence: 99%

A case of severe allergic reaction to cooked potato

Monti¹,

Viola²,

Tarasco³

et al. 2011

Acta Paediatrica

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“…14 The existence of heat-labile potato proteins (unstable in the presence of digestive enzymes and gastric acid) that lose their allergenic properties when cooked or eaten explains why some subjects show symptoms only after contact with raw potatoes and not with processed potatoes or after oral intake. 1 Lentils, chickpeas, beans, and peas are the most common consumed legumes in the Mediterranean area. There is little information about legume allergy.…”

Section: Case Reportmentioning

confidence: 99%

“…1 Raw potato allergy has rarely been described, and is generally in relation to Oral Allergy Syndrome (OAS). Adults with seasonal allergic rhinitis have been reported to suffer from oculonasal symptoms, wheezing, and contact urticaria after peeling raw potatoes.…”

Section: Introductionmentioning

confidence: 99%

Contact Urticaria to Raw Potato and Lentil Anaphylaxis: A Case Report

Haluk

TahanFulya

EkinciDuygu

2013

Pediatric Allergy, Immunology, and Pulmonology

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“…Various transgenic potatoes have been developed and their food safety has been assessed using serological and proteomic techniques. [9][10][11] Several cases of potato allergies have been reported, [12][13][14][15][16] and a major potato allergen that causes hypersensitive reactions has been identified as patatin (Sola t 1). 17) Potato allergy is considered to be cross-reactive with latex or pollens, and their cross-reactive fruit and vegetables.…”

mentioning

confidence: 99%

Immunoproteomic and Two-Dimensional Difference Gel Electrophoresis Analysis of Arabidopsis Dehydration Response Element-Binding Protein 1A (DREB1A)-Transgenic Potato

Nakamura¹,

Satoh²,

Nakamura³

et al. 2010

Biological & Pharmaceutical Bulletin

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To increase the quality and yield of crops, transgenic plants have been developed that show enhanced resistance to insects or herbicides, or improved growth and nutrient status. In addition, transgenic plants expressing proteins associated with stress responses are being developed in an effort to produce crops with greater resistance to stresses such as cold, heat, and salt.1) Genetic engineering of a transcriptional factor may affect expressions of multiple genes, therefore, there may be unintended effects on protein expression levels in transgenic plants. For appropriate safety assessment, therefore, it is important to evaluate the proteomics of transgenic plants, particularly with respect to allergenicity.Even after the establishment of the 2003 Codex guidelines for methods to assess safety of foods derived from transgenic organisms, there is still controversy regarding methods used to test their allergenicity.2) Allergenicity of foods derived from transgenic organisms has been evaluated using immunological methods such as immunoblots, histamine release assays, skin prick tests, and oral exposure. 3,4) Immunoproteomic analysis of allergens with sera from allergic patients is a useful method for comprehensively comparing unknown allergens as well as known allergens in extracts of foods derived from transgenic organisms. Previously, we reported application of the immunoproteome to assess allergenicities of GH-1 (growth hormone 1)-transgenic amago salmon 5) and enhanced green fluorescent protein (EGFP)-transgenic chicken meat.6) The two-dimensional difference gel electrophoresis (2D-DIGE) method, a gel-based proteomic technology, is useful for evaluating relative differences in protein expression, if any, between non-transgenic and transgenic crops. The CyDye DIGE fluors used to label samples are spectrally resolvable, size-and charge-matched fluorescent dyes. 7,8) The method enables analysis of one or more samples on the same gel and is highly sensitive, and has a wide range of detection.Potato (Solanum tuberosum) is a staple food that is consumed worldwide. Various transgenic potatoes have been developed and their food safety has been assessed using serological and proteomic techniques.9-11) Several cases of potato allergies have been reported, 12-16) and a major potato allergen that causes hypersensitive reactions has been identified as patatin (Sola t 1).17) Potato allergy is considered to be cross-reactive with latex or pollens, and their cross-reactive fruit and vegetables. [18][19][20] Other potato allergens, cathepsin D-, cysteine-, and serine protease inhibitors, all of which are members of the trypsin inhibitor family, have been designated as Sola t 2, Sola t 3, and Sola t 4, respectively. 21) These allergens make up approximately 70-80% of total soluble potato proteins. 22)In this study, we investigated the allergenicity of stresstolerant transgenic potatoes 23,24) To produce crops that are more tolerant to stresses such as heat, cold, and salt, transgenic plants have been produced those express stre...

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Diagnosis and natural course of allergy to cooked potatoes in children

Abstract: Potato-CAP and SPT at specific cut-off are valuable tools in the diagnosis of allergy to cooked potato. Most children with potato allergy develop tolerance at mean age of 4 years. Allergy to cooked potatoes is a risk factor for the development of pollen allergy.

Cited by 22 publications

References 20 publications

A case of severe allergic reaction to cooked potato

A case of severe allergic reaction to cooked potato

Contact Urticaria to Raw Potato and Lentil Anaphylaxis: A Case Report

Immunoproteomic and Two-Dimensional Difference Gel Electrophoresis Analysis of Arabidopsis Dehydration Response Element-Binding Protein 1A (DREB1A)-Transgenic Potato

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