Food allergy preceded by contact urticaria due to the same food: Involvement of epicutaneous sensitization in food allergy

Inomata, Naoko; Nagashima, Mayumi; Hakuta, Amiko; Aihara, Michiko

doi:10.1016/j.alit.2014.08.005

Cited by 30 publications

(14 citation statements)

References 26 publications

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“…Common causes include fish, shellfish, wheat, other grains, fruits, and vegetables. Patients may present with respiratory allergy (i.e., asthma, allergic rhinitis), anaphylaxis [24, 25], and/or contact urticaria [26, 27]. A history of symptoms occurring predominantly in the work environment is suggestive.…”

Section: Uncommon Food Allergiesmentioning

confidence: 99%

Food Allergy

Iweala

Choudhary

Commins

2018

Curr Gastroenterol Rep

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Purpose of Review The goal of this review is to present an updated summary of the natural history of major childhood and adult food allergies and report recent advances in potential treatments for food allergy. Recent Findings The most common childhood food allergies are typically outgrown by adolescence or adulthood. However, peanut/tree nut allergies appear to more commonly persist into adulthood. Adults can develop new IgE-mediated food allergies; the most common is oral allergy syndrome. There are multiple different approaches being tried as possible treatments for food allergy. Summary The prevalence of food allergy appears to be increasing but the varied approaches to treatment are being actively pursued such that an approved modality may not be too far in the future.

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Section: Uncommon Food Allergiesmentioning

confidence: 99%

Food Allergy

Iweala

Choudhary

Commins

2018

Curr Gastroenterol Rep

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“…Histopathological results from the present work showed EC sensitization of mice could induce the above-mentioned skin lesions and pathological changes in the intestines as found in food allergy. Interestingly, skin from orally-sensitized mice showed only atopic inflammatory responses induced by inflammatory cells (Inomata et al 2015). Thus, it may be concluded that food allergy may occur in response to allergen exposure via different routes.…”

Section: Discussionmentioning

confidence: 98%

Cutaneous exposure to clinically-relevant pigeon pea (Cajanus cajan) proteins promote T_H2-dependent sensitization and IgE-mediated anaphylaxis in Balb/c mice

Gupta

Kumar

Gupta

et al. 2016

Journal of Immunotoxicology

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Epicutaneous (EC) sensitization to food allergens may occur when the skin has been lightly damaged. The study here tested whether cutaneous exposure to pigeon pea protein(s) may cause allergic sensitization. BALB/c mice were either orally gavaged or epicutaneously sensitized by repeated application of pigeon pea crude protein extract (CPE) on undamaged areas of skin without any adjuvant; afterwards, both groups were orally challenged with the pigeon pea CPE. Anaphylactic symptoms along with measures of body temperature, MCPT-1, TSLP, pigeon pea-specific IgE and IgG 1 , myeloperoxidase (MPO) activity, T H 2 cytokines, T H 2 transcription factors (TFs) and filaggrin expression were determined. Mast cell staining, eosinophil levels and histopathological analysis of the skin and intestines were also performed. In the epicutaneously-sensitized mice, elevated levels of specific IgE and IgG 1 , as well as of MCPT-1, TSLP, T H 2 cytokines and TFs, higher anaphylactic scores and histological changes in the skin and intestine were indicative of sensitization ability via both routes in the pigeon pea CPE-treated hosts. Elevated levels of mast cells were observed in both the skin and intestine; increased levels of eosinophils and MPO activity were noted only in the skin. Decreased levels of filaggrin in skin may have played a key role in the skin barrier dysfunction, increasing the chances of sensitization. Therefore, the experimental data support the hypothesis that in addition to oral exposure, skin exposure to food allergens can promote T H 2-dependent sensitization, IgE-mediated anaphylaxis and intestinal changes after oral challenge. Based on this, an avoidance of cutaneous exposures to allergens might prevent development of food anaphylaxis. ARTICLE HISTORY

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“…There are cases in the literature where systemic reactions to foods were preceded by CoU in the patient [37]. Inomota et al reviewed 15 patients who developed food allergy after epicutaneous sensitization; all but one of these patients were employed as cooks, bakers, or housekeepers [37]. Vegetables were the most common cause in the cooks and housekeepers.…”

Section: Contact Urticaria To Foodsmentioning

confidence: 99%

Review of Contact Urticaria Syndrome—Evaluation to Treatment

Aquino

Mawhirt

Fonacier

2015

Curr Treat Options Allergy

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Food allergy preceded by contact urticaria due to the same food: Involvement of epicutaneous sensitization in food allergy

Abstract: Epicutaneous sensitization of foods could induce food allergy under occupational cooking and skin-care treatment with foods in adults.

Cited by 30 publications

References 26 publications

Food Allergy

Food Allergy

Cutaneous exposure to clinically-relevant pigeon pea (Cajanus cajan) proteins promote T_H2-dependent sensitization and IgE-mediated anaphylaxis in Balb/c mice

Review of Contact Urticaria Syndrome—Evaluation to Treatment

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Food allergy preceded by contact urticaria due to the same food: Involvement of epicutaneous sensitization in food allergy

Abstract: Epicutaneous sensitization of foods could induce food allergy under occupational cooking and skin-care treatment with foods in adults.

Cited by 30 publications

References 26 publications

Food Allergy

Food Allergy

Cutaneous exposure to clinically-relevant pigeon pea (Cajanus cajan) proteins promote TH2-dependent sensitization and IgE-mediated anaphylaxis in Balb/c mice

Review of Contact Urticaria Syndrome—Evaluation to Treatment

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Product

Resources

About

Cutaneous exposure to clinically-relevant pigeon pea (Cajanus cajan) proteins promote T_H2-dependent sensitization and IgE-mediated anaphylaxis in Balb/c mice