Food allergen sensitization pattern in adults in relation to severity of atopic dermatitis

Röckmann, Heike; Geel, M.J. van; Knulst, André C.; Huiskes, Jorike; Bruijnzeel-Koomen, Carla A.F.M.; Bruin‐Weller, Marjolein S. de

doi:10.1186/2045-7022-4-9

Cited by 35 publications

(41 citation statements)

References 31 publications

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“…However, in the patients affected by severe AD, such frequency was almost double (ie 60%), thus representing the top‐ranking panallergen reactivity observed, followed by SSP (46.8%), lipocalin (43.7%) and PR‐10 (42.4%). Ott et al suggested that patients with severe AD had more frequently food adverse reaction than subjects with moderate AD whereas Röckmann et al did not find such association. Despite the presence of such a high level of reactivity to food‐related cross‐reactive components, we observed a reduced rate of patient‐reported severe reactions to food compared to unselected ACs attending our allergy clinic.…”

Section: Discussionmentioning

confidence: 98%

β‐1,3‐glucanase rOle e 9 and MnSOD rAsp f 6 IgE reactivity are the signature of atopic dermatitis in the Mediterranean area

Scala

Abeni

Guerra

et al. 2020

Clin Experimental Allergy

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Background Atopic dermatitis (AD) represents a chronic skin disorder seriously affecting patients’ QoL and is often associated with immunological imbalance, disorders of the skin barrier function and environmental factors. Objective We extensively studied the proteomic IgE sensitization profile in a large AD Mediterranean cohort. Methods A total of 588 individuals with moderate‐severe (70.6%) or mild and/or history of (29.4%) AD were evaluated in comparison to 1285 unselected atopic controls (AC) with a history of adverse reactions to foods, allergic rhinitis and/or bronchial asthma by means of ImmunoCAP ISAC112® and Allergy Explorer‐ALEX® microarray analysis. Results The olive tree pollen β‐1,3‐glucanase rOle e 9 and the manganese superoxide dismutase from Aspergillus rAsp f 6 were the molecules most significantly associated with AD occurrence and allowed to discriminate among the moderate and severe forms of disease. An IgE hyper‐reactivity to cypress, grasses, olive tree, house dust mites (including rDer p 11), and to all cross‐reactive components except profilin and polcalcin was observed. About 60% of adults with severe AD were sensitized to nsLTPs. Cross‐reactive carbohydrate determinants (CCDs) IgE was found in about one‐third of AD participants. Hen eggs nGal d 1 IgE sensitization was more prevalent in the paediatric population, whilst rAsp f 6 and rOle e 9 reactivity was found particularly in older patients. Despite the status of widespread IgE sensitization to both environmental and food allergens, a reduced frequency of patient‐reported severe reactions to food or of asthma was observed in AD patients compared to AC, particularly in case of concomitant Ole e 9 reactivity. Conclusion and Clinical Relevance Testing IgE reactivity to a large panel of molecular components unveils important associations between IgE reactivity profiles and AD clinical presentation, highlights the allergens useful for a precise AD signature and allows the detection of interesting sensitisations patterns.

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Section: Discussionmentioning

confidence: 98%

β‐1,3‐glucanase rOle e 9 and MnSOD rAsp f 6 IgE reactivity are the signature of atopic dermatitis in the Mediterranean area

Scala

Abeni

Guerra

et al. 2020

Clin Experimental Allergy

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“…2 Approximately 20% to 70% of patients sensitized to pollen allergens experience OAS symptoms after eating raw fruits, vegetables, nuts, or certain spices. 6,10,11 Oral allergy syndrome is triggered by a cross-reaction between allergens in pollen and allergens in fresh fruits and vegetables. 7 With the increasing prevalence of pollen allergies, 8,9 the prevalence of OAS allergy is projected to rise.…”

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confidence: 99%

Oral Allergy Syndrome (Pollen-Food Allergy Syndrome)

Price

Ramachandran²,

Smith

et al. 2015

Dermatitis

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Oral allergy syndrome (OAS) or pollen-food allergy syndrome (PFS) is a hypersensitivity reaction to plant-based foods, manifesting most commonly with pruritus of the lips, tongue, and mouth. Unlike simple food allergy, OAS requires prior sensitization to a cross-reacting inhalant allergen rather than direct sensitization to a specific food protein. In this review, we summarize the clinical features and pathophysiology of OAS and provide an overview of known pollen-food associations.

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“…4 Así, en población adulta no seleccionada se presentan variaciones en la frecuencia que van de 6 % a casi 40 %; 5,6,7,8,9,10 en tanto, en población seleccionada la cantidad puede oscilar de 20 a 70 %, según la enfermedad alérgica analizada. 11,12,13 En nuestro país, los estudios encaminados a evaluar la sensibilización a alimentos en población adulta son escasos, pues se considera un problema de la edad pediátrica. La investigación que se presenta tuvo como objetivos determinar la prevalencia de sensibilización a alimentos en pacientes adultos con enfermedades alérgicas, describir los alimentos que los sensibilizan e identificar los factores asociados con su presencia.…”

Section: Antecedentesunclassified

“…Si bien en nuestra investigación no incluimos pacientes con dermatitis atópica, en ellos se ha observado una frecuencia de sensibilización a alimentos superior a 70 %. 12 El alimento que mayormente sensibilizó a los pacientes fue la soya, tanto en aquellos con rinitis alérgica como con rinitis alérgica + asma o con urticaria; en los pacientes con asma predominó la sensibilización al camarón y a la almendra. En un estudio realizado en Pakistán, los alimentos de origen animal que mayormente sensibilizaron a los adultos con enfermedades alérgicas fueron la leche y las carnes de res y pollo; entre los alimentos de origen vegetal, el maíz y las lentejas.…”

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Alta prevalencia de sensibilización a alimentos en adultos con enfermedades alérgicas residentes en la zona metropolitana de Guadalajara

Bedolla-Barajas

Torres-Álvarez

Contreras-González

et al. 2017

RAM

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Alta prevalencia de sensibilización a alimentos en adultos con enfermedades alérgicas residentes en la zona metropolitana de Guadalajara 1 Hospital Civil de Guadalajara "Dr. Juan I. Menchaca", Servicio de Alergia e Inmunología Clínica. Guadalajara, Jalisco, México. 2 Universidad de Guadalajara, Centro Universitario de Ciencias de la Salud. Guadalajara, Jalisco, México. 3 Universidad Autónoma de Guadalajara, Licenciatura en Medicina. Zapopan, Jalisco, México. 4 Hospital Civil de Guadalajara "Dr. Juan I. Menchaca", Servicio de Medicina Interna. Guadalajara, Jalisco, México. AbstractBackground: The prevalence of food sensitization in adults shows differences owing to geographic, regional and cultural circumstances. Objective: To identify the prevalence and factors associated with food sensitization in adults with allergic diseases. Methods: Cross-sectional study, where medical records of adult patients with any allergic disease and who tested positive to airborne allergens on at least one skin test were reviewed. Age, sex, underlying allergic disease and skin test result were recorded. Statistical analyses included food sensitization prevalence with the corresponding 95 % confidence intervals (CI), as well as a multivariate analysis to determine associated factors. Results: We included 258 patients with a mean of 36 years of age; 75 % were of the female sex. The most common underlying condition was allergic rhinitis (59 %). The prevalence of food sensitization was 37 % (95 % CI, 31.5-43.3) and it did not vary significantly according to sex or allergic disease in question. The most sensitizing food was soybeans (44.8 %), and associated factors were sensitization to cat dander (OR = 1.8; 95 % CI, 1.03-3.2) and 5 or more positive skin tests (OR = 4.3, 95 % CI 2.3-8.1). Conclusions: The prevalence of food sensitization in people with allergic disease was 40 %. Further studies are required to determine its prevalence in the general population.

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Food allergen sensitization pattern in adults in relation to severity of atopic dermatitis

Cited by 35 publications

References 31 publications

β‐1,3‐glucanase rOle e 9 and MnSOD rAsp f 6 IgE reactivity are the signature of atopic dermatitis in the Mediterranean area

β‐1,3‐glucanase rOle e 9 and MnSOD rAsp f 6 IgE reactivity are the signature of atopic dermatitis in the Mediterranean area

Oral Allergy Syndrome (Pollen-Food Allergy Syndrome)

Alta prevalencia de sensibilización a alimentos en adultos con enfermedades alérgicas residentes en la zona metropolitana de Guadalajara

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