Exercise‐induced anaphylaxis to onion

Pérez-Calderón, Remedios; Gonzalo-Garijo, M A; Soria, Richard

doi:10.1034/j.1398-9995.2002.23787.x

Cited by 15 publications

(5 citation statements)

References 4 publications

(4 reference statements)

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“…Bronchial asthma, rhinoconjunctivitis, contact dermatitis and anaphylactic reactions have been described for the subfamily of aliolideas (garlic, onion, chives and leek) (157–164), but despite their wide use their occurrence seems to be rare. Cross‐reactivity has been demonstrated between aliolideas and asparagoidea (asparagus).…”

Section: Liliaceaementioning

confidence: 99%

Allergic cross‐reactivity: from gene to the clinic

Ferreira

Hawranek

Gruber

et al. 2004

Allergy

228

163

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A large number of allergenic proteins have now their complete cDNA sequences determined and in some cases also the 3D structures. It turned out that most allergens could be grouped into a small number of structural protein families, regardless of their biological source. Structural similarity among proteins from diverse sources is the molecular basis of allergic cross‐reactivity. The clinical relevance of immunoglobulin E (IgE) cross‐reactivity seems to be influenced by a number of factors including the immune response against the allergen, exposure and the allergen. As individuals are exposed to a variable number of allergenic sources bearing homologous molecules, the exact nature of the antigenic structure inducing the primary IgE immune response cannot be easily defined. In general, the ‘cross‐reactivity’ term should be limited to defined clinical manifestations showing reactivity to a source without previous exposure. ‘Co‐recognition’, including by definition ‘cross‐reactivity’, could be used to describe the large majority of the IgE reactivity where co‐exposure to a number of sources bearing homologous molecules do not allow unequivocal identification of the sensitizing molecule. The analysis of reactivity clusters in diagnosis allows the interpretation of the patient's reactivity profile as a result of the sensitization process, which often begins with exposure to a single allergenic molecule.

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Section: Liliaceaementioning

confidence: 99%

Allergic cross‐reactivity: from gene to the clinic

Ferreira

Hawranek

Gruber

et al. 2004

Allergy

228

163

View full text Add to dashboard Cite

show abstract

“…garlic, onion, leek). Although considered rare, reports on allergic reactions after the ingestion of foods belonging to the Liliaceae family (42–47) and associations between Liliaceae and pollen hypersensitivity have been described (48, 49). Patients at the risk of spice allergy are young adults sensitized to mugwort and birch pollen, sharing cross‐sensitization with various vegetables.…”

mentioning

confidence: 99%

Pollen‐food syndromes associated with weed pollinosis: an update from the molecular point of view

Egger

Mutschlechner

Wopfner

et al. 2006

Allergy

206

130

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Pollinosis patients often display adverse reactions upon the ingestion of plant‐derived foods as a result of immunoglobulin E (IgE) cross‐reactive structures shared by pollen and food allergen sources. The symptoms of such pollen‐food syndromes (PFS) or class 2 food allergies range from local oral allergy syndrome to severe systemic anaphylaxis. Two clinical syndromes, the celery‐mugwort‐spice syndrome and the mugwort‐mustard‐allergy syndrome have been described in association with weed pollinosis. However, other associations between weed pollinosis and hypersensitivity to certain kinds of food have also been observed, like the mugwort–peach, the ragweed–melon–banana, the plantain–melon, the pellitory–pistachio, the goosefoot–fruit, the Russian thistle–saffron, and the hop–celery association. The number of allergen sources involved, the allergens, and influencing factors including geography, diet, and food preparation contribute to the high clinical complexity of PFS. So far, known causative cross‐reactive allergens include profilins, lipid transfer proteins, and high‐molecular weight allergens and/or glycoallergens. The current usage of nonstandardized allergen extracts poses additional problems for both diagnosis and therapy of PFS patients. Further identification and characterization of involved allergens is inescapable for better understanding of PFS and vaccine development. Panels of recombinant allergens and/or hypo‐allergens are promising tools to improve both PFS diagnostics and therapy.

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“…The evidence identifi ed through this review suggests that cooked onion and garlic are less likely to induce an allergic response than when the product is uncooked [84] . The evidence identifi ed through this review suggests that cooked onion and garlic are less likely to induce an allergic response than when the product is uncooked [84] .…”

Section: Discussionmentioning

confidence: 91%

“…Anaphylactic reactions associated with the consumption of garlic and/or onions have been reported in specifi c cases, although the prevalence of severe anaphylaxis -type reactions reported to be associated with the ingestion of garlic and/or onion is considered low. Two cases that reported EIA associated with the consumption of onion reported that no allergic reaction was observed after consuming onion and refraining from exercise [84,85] , and the other case reported reactions only associated with consumption of raw onion and a tolerance for cooked onion [86] . Garlic and/or onion were not among the top 19 foods associated with anaphylaxis.…”

Section: Discussionmentioning

confidence: 99%