Food allergy. Part 1: Immunopathogenesis and clinical disorders

Sampson, Hugh A.

doi:10.1016/s0091-6749(99)70411-2

Cited by 749 publications

(516 citation statements)

References 123 publications

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“…[34] Interestingly, despite the common finding of food-specific IgE in patients with EGID, food-induced anaphylactic responses occur in only a minority of patients. [19,35] Thus, EGID have properties that fall between pure IgE-mediated food allergy and cellular-mediated hypersensitivity disorders (e.g. Celiac disease).…”

Section: Primary Gastrointestinal Eosinophiliamentioning

confidence: 99%

“…Celiac disease). [35] Although the incidence of primary EGID has not been rigorously calculated, a mini-epidemic of these diseases (especially EE) has been noted over the last decade. [36][37] For example, EE is a global health disease now reported in Australia, [38] Brazil, [39] England, [40] Italy, [41] Japan, [42] Spain [43][44] and Switzerland.…”

Section: Primary Gastrointestinal Eosinophiliamentioning

confidence: 99%

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Gastrointestinal Eosinophilia

Zuo

Rothenberg

2007

Immunology and Allergy Clinics of North America

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Section: Primary Gastrointestinal Eosinophiliamentioning

confidence: 99%

Section: Primary Gastrointestinal Eosinophiliamentioning

confidence: 99%

Gastrointestinal Eosinophilia

Zuo

Rothenberg

2007

Immunology and Allergy Clinics of North America

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“…Available substitutes for CM include milks from different mammalian animals, soy-based formulas, hydrolysed cow's milk proteins (CMP) and amino acid-based formulas. Furthermore, there is evidence that soy proteins may trigger allergic reactions in CMA patients, as assessed by a double-blind placebo controlled food challenge (DBPCFC) [1].Milk contains more than 50 proteins and the major ones are implicated in a number of immunologically mediated reactions [2]. Caseins and b-lactoglobulin (b-Lg) have been described as the main antigenic and allergenic components for human beings [3,4], although immunoglobulins, a-lactalbumin (a-La), and bovine serum albumin (BSA) were also found to be reactive with different isotypes of human antibodies [5,6].…”

mentioning

confidence: 99%

Detection and identification of a soy protein component that cross-reacts with caseins from cow's milk

Rozenfeld

Docena

Añón

et al. 2002

Clinical and Experimental Immunology

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Food allergy is becoming a medical, economical and social problem. Soybean, together with milk, peanuts and eggs, are the major allergenic foods. This pathology affects the infant population, when the gut barrier is immature and the immune system is still refining its ability to tolerate food proteins. In our country, cow's milk allergy (CMA) constitutes the main food allergy in infancy, but soy allergy has become exacerbated because of the increased utilization of soy-based formulas as cow's milk (CM) substitutes and the inclusion of soy-proteins in many processed foods. Once a food allergy is diagnosed, the only proven therapy is the strict elimination of the offending allergens from the diet. Available substitutes for CM include milks from different mammalian animals, soy-based formulas, hydrolysed cow's milk proteins (CMP) and amino acid-based formulas. Furthermore, there is evidence that soy proteins may trigger allergic reactions in CMA patients, as assessed by a double-blind placebo controlled food challenge (DBPCFC) [1].Milk contains more than 50 proteins and the major ones are implicated in a number of immunologically mediated reactions [2]. Caseins and b-lactoglobulin (b-Lg) have been described as the main antigenic and allergenic components for human beings [3,4], although immunoglobulins, a-lactalbumin (a-La), and bovine serum albumin (BSA) were also found to be reactive with different isotypes of human antibodies [5,6]. Several immunoreactive epitopes have been identified in caseins [7,. Most of the epitopes present in the casein molecules are sequential since the high number of proline and hydrophobic residues (45%) in these proteins determine an undefined secondary and tertiary structure [10]. Besides, caseins tend to aggregate as a result of hydrophobic interactions to give quaternary structures [11], and this may create conformational epitopes buried in the hydrophobic interior of the micelle [7]. These epitopes are only exposed and accessible to the immune system after denaturation of the complex by digestion.A number of soy proteins that bind antibodies, especially IgE, have been identified [12,13]. The main fractions of storage globulins from seed proteins are the complexes 7S or b-conglycinin, and 11S or glycinin. The 7S complex is generally a trimer with MW 150-200 kD, whereas 11S is a hexamer with MW 300-400 kD [14]. In the 7S fraction, or b-conglycinin, several IgE-binding proteins have been identified and some of them have been purified and characterized: Gly m Bd 28K, Gly m Bd 30K, Gly m Bd 60K [15,16]. Sequence homology has been reported between these allergens and the thiol proteinase family SUMMARYSoy-based formulas are the most employed cow's milk substitutes in the treatment of cow's milk allergy in our country. Since adverse reactions have been reported in allergic patients as a consequence of exposure to soy proteins, we have investigated the possible cross-reactivity between components from soybean and cow's milk. A cow's milk specific polyclonal antiserum and casein specific m...

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“…Therefore the ability of foods to exacerbate AD has been questioned. 41 There are now a number of well-controlled studies 42 demonstrating an association between food ingestion and the development of an eczematous rash in children with AD. Approximately 40% of children with moderate to severe AD have a food allergy and ingestion of the offending food will exacerbate AD.…”

Section: Triggers For Atopic Dermatitis a Food And Aeroallergensmentioning

confidence: 99%

Clinical correlations of recent developments in the pathogenesis of atopic dermatitis

Sehra

Tuana

Holbreich

et al. 2008

An. Bras. Dermatol.

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Atopic dermatitis is a chronic inflammatory skin disease with a steadily increasing prevalence affecting 10-20 % of infants and 1-3% of adults globally. It is often the first clinical manifestation of atopic disease preceding asthma and allergic rhinitis. Probably half of the children with atopic dermatitis develop some other form of atopic disease later in life. The pathogenesis involves a complex interplay of factors including genetic predisposition due to altered immune or skin barrier function, interactions with the environment such as food and allergen exposures, and infectious triggers of inflammation. In this review, we summarize the recent advances in understanding the contribution of different factors in the pathophysiology of atopic dermatitis and how insights provide new therapeutic potential for its treatment. Keywords: Asthma; Atopic Dermatitis, Eczema; Eosinophils; Genetics; Immunoglobulin E; Keratinocytes; Rhinitis, T-Lymphocytes Resumo: A dermatite atópica é uma doença cutânea inflamatória crônica cuja prevalência tem aumentado de forma constante, afetando 10-20% dos lactentes e 1-3% dos adultos em todo o mundo. Ela é freqüentemente a primeira manifestação clínica de doença atópica, precedendo a asma e a rinite alérgica. Provavelmente metade das crianças com dermatite atópica desenvolvem alguma

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Food allergy. Part 1: Immunopathogenesis and clinical disorders

Cited by 749 publications

References 123 publications

Gastrointestinal Eosinophilia

Gastrointestinal Eosinophilia

Detection and identification of a soy protein component that cross-reacts with caseins from cow's milk

Clinical correlations of recent developments in the pathogenesis of atopic dermatitis

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