Food Allergy

Iweala, Onyinye I.; Choudhary, Sunil K.; Commins, Scott P.

doi:10.1007/s11894-018-0624-y

Cited by 87 publications

(61 citation statements)

References 54 publications

(68 reference statements)

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“…Understanding the natural history of FA is essential to successfully plan patients'management. The natural history of FA is different in children and adults [4]. Most FAs begin within the first two years of life, but the type of the causative allergens affect the natural history, as well as the risk of systemic reactions [1].…”

Section: Clinical Presentation and Natural Historymentioning

confidence: 99%

“…What distinguishes FA from other adverse reactions to foods is, therefore, the underlying pathogenetic mechanism: FAis an adverse reaction arising from a specific immune response that occurs reproducibly on exposure to a certain food. Moreover, based on the specific immunopathogenetic mechanism, it is possible to distinguish immunoglobulin E IgE-mediated FAs from non-IgE-mediated and mixed reactions to foods [4].…”

Section: Introductionmentioning

confidence: 99%

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New Perspectives in Food Allergy

Martinis

Sirufo

Suppa

et al. 2020

IJMS

140

106

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The improvement of the knowledge of the pathophysiological mechanisms underlying the tolerance and sensitization to food antigens has recently led to a radical change in the clinical approach to food allergies. Epidemiological studies show a global increase in the prevalence of food allergy all over the world and manifestations of food allergy appear increasingly frequent also in elderly subjects. Environmental and nutritional changes have partly changed the epidemiology of allergic reactions to foods and new food allergic syndromes have emerged in recent years. The deepening of the study of the intestinal microbiota has highlighted important mechanisms of immunological adaptation of the mucosal immune system to food antigens, leading to a revolution in the concept of immunological tolerance. As a consequence, new prevention models and innovative therapeutic strategies aimed at a personalized approach to the patient affected by food allergy are emerging. This review focuses on these new perspectives and their practical implications in the management of food allergy, providing an updated view of this complex pathology.

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Section: Clinical Presentation and Natural Historymentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

New Perspectives in Food Allergy

Martinis

Sirufo

Suppa

et al. 2020

IJMS

140

106

View full text Add to dashboard Cite

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“…5 In our country, there are limited studies that have looked into the risk factors associated with peanut allergy; primarily, exposure and sensitization to pollens, oral allergy syndrome, job occupations, and contact with food proteins through direct skin contact, soaps or body lotions. 22 In our analysis, sensitization to tree pollens, especially the oak, mesquite and alder pollens, was present in almost 80% of the patients. It seems that peanut allergy prevalence is likely triggered by a reactive pollen mixture, especially mixtures found in grasses.…”

Section: Discussionmentioning

confidence: 55%

Peanut allergy among Mexican adults with allergic respiratory diseases: prevalence and clinical manifestations

Hernández-Colín

Fregoso-Zúñiga

Morales-Romero

et al. 2019

RAM

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Antecedentes: La alergia al cacahuate en adultos con enfermedades respiratorias alérgicas pocas veces ha sido estudiada en México.Objetivo: Establecer la prevalencia de alergia al cacahuate en un grupo de adultos con asma o rinitis alérgica; también se describen los síntomas asociados con la alergia al cacahuate.Métodos: Se realizó estudio transversal en el que analizaron los datos correspondientes a 257 pacientes con enfermedades respiratorias alérgicas, asma o rinitis alérgica, con edad igual o mayor a 16 años; los pacientes fueron reclutados consecutivamente. La alergia al cacahuate se determinó por una prueba cutánea positiva al cacahuate y a través de una entrevista estandarizada. Se estimaron intervalos de confianza (IC) a 95 % para proporciones.Resultados: De los pacientes incluidos, 18 estuvieron sensibilizados al cacahuate (7.0 %, IC 95 % = 4.4-10.9), siete de ellos fueron considerados alérgicos al cacahuate, para una prevalencia de 2.7% (IC 95%: 1.2% - 5.6%). En los pacientes con alergia al cacahuate, los síntomas predominantes fueron los orales, principalmente el prurito en la faringe y en el paladar, seguidos de edema de los labios; entre las molestias respiratorias sobresalieron los estornudos y la rinorrea y, al final, los síntomas cutáneos. No se documentaron reacciones sistémicas al cacahuate.Conclusión: En nuestro estudio, la alergia al cacahuate en adultos con enfermedades respiratorias alérgicas no fue infrecuente.

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“…The symptoms of anaphylaxis involve several organ systems including skin, causing mainly urticaria (80~90%), respiratory tract (70%), gastrointestinal tract (30~45%), cardiovascular (10~45%) and central nervous system (10-15%) [3]. The mechanisms of food allergy are primarily associated with the immunoglobulin E (IgE)mediated type I allergic reaction, but also with all the other three types of allergy [4]. Once diagnosed, avoidance of allergen and carrying an epinephrine auto-injector are recommended [3,5].…”

Section: Introductionmentioning

confidence: 99%

Anaphylaxis due to food-related anaphylaxis treated with omalizumab

Lai¹,

Chu²,

Yong³

2018

biomedicalresearch

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Anaphylaxis is a systemic allergic reaction that is acute and could be life-threatening. Once diagnosed, avoidance of allergen and carrying an epinephrine auto-injector are recommended. Most anaphylactic reactions are immunoglobulin E (IgE)-mediated and the major triggers include food, medication, insect stings, exercise and vaccines. Here, we present a case of a 38-year-old male, a surgeon, diagnosed as food-related anaphylaxis with a convincing clinical history and the positive serum-specific IgE level to Dermatophagoides pteronyssinus and Dermatophagoides farina allergens. This patient was treated with omalizumab administered subcutaneously. Routine lymphocyte subsets and CD23+ B cells of this patient were evaluated monthly for the consecutive ten months and one year after the last treatment. Our data showed that there was a correlation between the level of CD23+ B cells and the efficacy of omalizumab treatment. The patient had higher percentage of CD23+ B cells and CD23 expression level (86.5 % and MFI 371.9, respectively) during the onset of anaphylaxis. With the omalizumab treatment, both CD23+ B cells and CD23 expression level decreased gradually. The basal levels of CD23+ B cells and CD23 expression dropped to 25.1% and 72.6 MFI, respectively when the patient became recovered one year after the last treatment. Our findings highlight the potential of CD23+ B cells to be the useful parameter to predict the treatment effect of omalizumab in food-related anaphylaxis.

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Food Allergy

Cited by 87 publications

References 54 publications

New Perspectives in Food Allergy

New Perspectives in Food Allergy

Peanut allergy among Mexican adults with allergic respiratory diseases: prevalence and clinical manifestations

Anaphylaxis due to food-related anaphylaxis treated with omalizumab

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