Food allergy to spinach and mushroom

Herrera, Isael Fuentes; Moneo, Ignacio; Caballero, María Luisa; Paz, Suzanne; Pimiento, A. Pérez; Rebollo, S.

doi:10.1034/j.1398-9995.2002.1n3547.x

Cited by 19 publications

(8 citation statements)

References 4 publications

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“…Similar to cross‐reactions between respiratory allergy to animal dander and to food derived from the same animals, the coincidence of respiratory allergy to moulds and food‐allergy to mushrooms has been reported several times (166–168). In one such patient cross‐allergy to spinach was described (169).…”

Section: Moulds and Mushroomsmentioning

confidence: 99%

Allergic cross‐reactivity: from gene to the clinic

Ferreira

Hawranek

Gruber

et al. 2004

Allergy

228

163

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A large number of allergenic proteins have now their complete cDNA sequences determined and in some cases also the 3D structures. It turned out that most allergens could be grouped into a small number of structural protein families, regardless of their biological source. Structural similarity among proteins from diverse sources is the molecular basis of allergic cross‐reactivity. The clinical relevance of immunoglobulin E (IgE) cross‐reactivity seems to be influenced by a number of factors including the immune response against the allergen, exposure and the allergen. As individuals are exposed to a variable number of allergenic sources bearing homologous molecules, the exact nature of the antigenic structure inducing the primary IgE immune response cannot be easily defined. In general, the ‘cross‐reactivity’ term should be limited to defined clinical manifestations showing reactivity to a source without previous exposure. ‘Co‐recognition’, including by definition ‘cross‐reactivity’, could be used to describe the large majority of the IgE reactivity where co‐exposure to a number of sources bearing homologous molecules do not allow unequivocal identification of the sensitizing molecule. The analysis of reactivity clusters in diagnosis allows the interpretation of the patient's reactivity profile as a result of the sensitization process, which often begins with exposure to a single allergenic molecule.

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Section: Moulds and Mushroomsmentioning

confidence: 99%

Allergic cross‐reactivity: from gene to the clinic

Ferreira

Hawranek

Gruber

et al. 2004

Allergy

228

163

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show abstract

“…12 Olgumuzun deri testi pozitifliği, klinik hikâyesi ile uyumluydu. Ispanak ve kültür mantarı arasında çapraz reaksiyonlar tanımlandığı için 5,6 gıda DPT panelinde negatif bulunmasına rağmen hastamıza ıspanakla "prick to prick" deri testi uygulanmış, testin pozitif olarak değerlendirilmesi üzerine her ne kadar sıklıkla tü-ketmediği bir sebze olsa da bu gıdaya karşı dikkatli olması gerektiği bildirilmiştir. Kültür mantarı, tavuk eti ve ıspanak ile "prick to prick" deri testleri de hastanın gıdayı tükettiği şekilde, yani pişirilmiş şekilleri kullanılarak yapılmıştır.…”

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Exercise-Induced Anaphylaxis Following Cultivated Mushroom Ingestion in a Patient Sensitive to Fungal Spors: Co-Incidence or Cross-Reaction?: Case Report

Kutlu¹,

Kartal²,

Öztürk³

2012

Turkiye Klinikleri J Med Sci

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“…Exceptional food allergies to spinach or beets and cross allergy to latex have been reported (2)(3)(4). No case is recorded in the CICBAA data bank including 1400 food allergic patients.…”

mentioning

confidence: 99%

“…Pholcodine is a very potent IgE-sensitizer, but, in addition, even a very low dose of a cough syrup containing PHO for 1 week stimulates a 100-fold increase of polyclonal IgE in sensitized persons (3,4). Based on these findings, the only PHO-containing drug in Norway was withdrawn from the market in March 2007.…”

mentioning

confidence: 99%

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

Astier¹,

Moneret‐Vautrin²,

Puillandre³

et al. 2009

Allergy

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There are no previous reports of respiratory symptoms in patients with contact dermatitis to DMF like in our female patient, although we cannot confirm with patch-test the relation with DMF, she has no previous history of respiratory illness and improved when the armchairs were removed so the relation is quite probable. References1. Darne´S, Horne HL. Leather suite dermatitis. Br J Dermatol 2008;159: 262-264. 2. Williams JDL, Coulson LH, Susitaibal P, Winhoben SM. An outbreak of furniture dermatitis in the U.K. Br J Dermatol 2008;159:233-234. 3. Rantanen T. The cause of the Chinese sofa/chair dermatitis epidemic is likely to be contact allergy to dimethylfumarate a novel potent contact sensitizer. Br J Dermatol 2008;159: 218-221. 4. Yazdi MR, Mrowietz U. Fumaric acid esters. Clin Dermatol 2008;26: 522-526. 5. Hansson C, Tho¨rneby-Andersson K. Stereochemical considerations on concomitant allergic contact dermatitis to ester of the cis-trans isomeric compounds maleic acid and fumaric acid. Skin Pharmacol Appl Skin Physiol 2003;16: 117-122. 6. De Haan P, von Blomberg-van derFlier BME, de Groot J, Nieboer C, Bruynzeel DP. The risk of sensibilization and contact urticaria upon topical application of fumaric acid derivatives.

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Food allergy to spinach and mushroom

Cited by 19 publications

References 4 publications

Allergic cross‐reactivity: from gene to the clinic

Allergic cross‐reactivity: from gene to the clinic

Exercise-Induced Anaphylaxis Following Cultivated Mushroom Ingestion in a Patient Sensitive to Fungal Spors: Co-Incidence or Cross-Reaction?: Case Report

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

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