First case report of anaphylaxis to quinoa, a novel food in France

Astier, Catherine; Moneret‐Vautrin, D.A.; Puillandre, E.; Bihain, Bernard E.

doi:10.1111/j.1398-9995.2009.01980.x

Cited by 27 publications

(12 citation statements)

References 4 publications

(5 reference statements)

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“…In many countries the most common food triggers are peanut, tree nuts, shellfish, fish, milk, egg, and sesame [24][25][26] ; however, there are important geographic variations, and in some countries other foods, such as chestnut, rice, buckwheat, or chickpea, predominate. 27 Any food can potentially trigger anaphylaxis, including previously unrecognized triggers, such as quinoa, 28 dragon fruit, 29 or some fresh red meats containing carbohydrates. 30 Food triggers can be hidden (eg, substituted foods, cross-reacting foods, and cross-contacting foods).…”

Section: Pathogenesis Triggers Of Anaphylaxismentioning

confidence: 99%

“…62 Idiopathic anaphylaxis is diagnosed when no triggers can be identified based on history, skin tests are negative, and serum specific IgE levels are absent or undetectable. Before this diagnosis is made, however, the possibility of a hidden or previously unrecognized trigger should be ruled out, 24,[28][29][30]32,33,[37][38][39][40]57 and the patients should be evaluated for mastocytosis and clonal mast cell disorders. [63][64][65][66][67] Mechanisms…”

Section: Pathogenesis Triggers Of Anaphylaxismentioning

confidence: 99%

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Anaphylaxis

Simons

2010

Journal of Allergy and Clinical Immunology

394

380

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Anaphylaxis occurs commonly in community settings. The rate of occurrence is increasing, especially in young people. Understanding potential triggers, mechanisms, and patient-specific risk factors for severity and fatality is the key to performing appropriate risk assessment in those who have previously experienced an acute anaphylactic episode. The diagnosis of anaphylaxis is based primarily on clinical criteria and is valid even if the results of laboratory tests, such as serum total tryptase levels, are within normal limits. Positive skin test results or increased serum specific IgE levels to potential triggering allergens confirm sensitization but do not confirm the diagnosis of anaphylaxis because asymptomatic sensitization is common in the general population. Important patient-related risk factors for severity and fatality include age, concomitant diseases, and concurrent medications, as well as other less well-defined factors, such as defects in mediator degradation pathways, fever, acute infection, menses, emotional stress, and disruption of routine. Prevention of anaphylaxis depends primarily on optimal management of patient-related risk factors, strict avoidance of confirmed relevant allergen or other triggers, and, where indicated, immunomodulation (eg, subcutaneous venom immunotherapy to prevent Hymenoptera sting-triggered anaphylaxis, an underused, potentially curative treatment). The benefits and risks of immunomodulation to prevent food-triggered anaphylaxis are still being defined. Epinephrine (adrenaline) is the medication of first choice in the treatment of anaphylaxis. All patients at risk for recurrence in the community should be equipped with 1 or more epinephrine autoinjectors; a written, personalized anaphylaxis emergency action plan; and up-to-date medical identification. Improvements in the design of epinephrine autoinjectors will help to optimize ease of use and safety. Randomized controlled trials of pharmacologic agents, such as antihistamines and glucocorticoids, are needed to strengthen the evidence base for treatment of acute anaphylactic episodes.

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Section: Pathogenesis Triggers Of Anaphylaxismentioning

confidence: 99%

Section: Pathogenesis Triggers Of Anaphylaxismentioning

confidence: 99%

Anaphylaxis

Simons

2010

Journal of Allergy and Clinical Immunology

394

380

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“…16 Newly recognized food triggers include quinoa, fish gelatin, and seal and whale meat eaten by indigenous peoples. [17][18][19] Medication triggers include b-lactam and other antibiotics; aspirin, ibuprofen, and other analgesics 20 ; and newly recognized agents such as oversulfated chondroitin sulfate (OSCS)-contaminated heparin, 21 as well as seemingly innocuous substances such as folic acid contained in vitamins and supplements. 22 Biologic agents that trigger anaphylaxis include mAbs such as cetuximab, 23 infliximab, 24 and omalizumab 25 ; allergens used in immunotherapy 26 ; and, rarely, vaccines to prevent infectious diseases.…”

Section: Epidemiologymentioning

confidence: 99%

Anaphylaxis: Recent advances in assessment and treatment

Simons¹

2009

Journal of Allergy and Clinical Immunology

215

171

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“…However, Astier and others reported a case of anaphylaxis to quinoa in France: a 52 year old man developed a systemic reaction consisting of dysphagia, dysphonia, urticaria and angioedema after the ingestion of quinoa with fish and bread. They tested samples of the ingested food, and only quinoa showed Immunoglobulin E (IgE) reactivity in the patient's serum [60].…”

Section: Allergenicitymentioning

confidence: 99%

Quinoa (Chenopodium quinoa Willd), from Nutritional Value to Potential Health Benefits: An Integrative Review

Gordillo-Bastidas¹,

DA²

2016

J Nutr Food Sci

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Chenopodium quinoa Willd, known as quinoa, has been cultivated and consumed by humans for the last 5,000-7,000 years. Quinoa was important to pre-Columbian Andean civilizations, as the Incas considered it a gift from their gods. Quinoa has potential health benefits and exceptional nutritional value: a high concentration of protein (all essential amino acids highly bioavailable), unsaturated fatty acids, a low glycemic index; vitamins, minerals and other beneficial compounds; it is also gluten-free; furthermore, quinoa is a sustainable food, as plants exhibit a carbon and water food print that is between 30 and 60 times lower than that of beef. Quinoa is easy to cook, has versatility in preparation, and could be cultivated in different environments. For these reasons, quinoa, previously considered a food of low social prestige, is now the focus of attention of many countries worldwide. However, few studies exist on quinoa or quinoa compounds, in vitro, in vivo and clinical trials, for assessing its potential clinical applications supported by strong scientific evidence; thus, there is a need for well-designed clinical trials and increased scientific research in this field.

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First case report of anaphylaxis to quinoa, a novel food in France

Cited by 27 publications

References 4 publications

Anaphylaxis

Anaphylaxis

Anaphylaxis: Recent advances in assessment and treatment

Quinoa (Chenopodium quinoa Willd), from Nutritional Value to Potential Health Benefits: An Integrative Review

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