Food Allergy

Savage, Jessica; Johns, Christina B.

doi:10.1016/j.iac.2014.09.004

Cited by 243 publications

(102 citation statements)

References 114 publications

(135 reference statements)

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“…WIgE positivity did not decrease during the study period, in agreement with other studies showing a stable prevalence of food allergies [32]. Of course, there are multiple reasons other than abdominal symptoms linked to gluten ingestion for requesting tTGIgA (i.e., newly diagnosed diabetes type 1, dermatitis herpetiformis, infertility).…”

Section: Discussionsupporting

confidence: 89%

Identifying True Celiac Disease and Wheat Allergy in the Era of Fashion Driven Gluten-Free Diets

Spoerl

Bastid²,

Ramadan

et al. 2019

Int Arch Allergy Immunol

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Background: Diagnosing both celiac disease (CD) and wheat allergy (WA) might be challenging due to the increasingly popular gluten-free diets. Objectives: This study investigates the value of anti-tissue transglutaminase IgA (tTGIgA) and wheat-specific IgE (WIgE), and identifies clinical and serological features associated with CD and WA. Method: Serological markers of autoimmunity and allergy along with medical charts of patients assessed for tTGIgA and WIgE between 2010 and 2016 were evaluated. Results: During the last years, an increasing number of patients have been tested for tTGIgA, while the number of positive results decreased linearly. Among the 2,965 patients included, 128 patients showed at least once a positive tTGIgA. All patients with tTGIgA levels higher than the 12-fold upper normal limit had CD. The ratio of tTGIgA/total IgA did not perform better as a diagnostic test for CD compared to tTGIgA. tTGIgA and anti-nuclear antibodies were significantly associated. WA was only rarely investigated, particularly in adults. However, positive WIgE were found in nearly 50% of the cases. WIgE and tTGIgA values were negatively correlated. Conclusions: tTGIgA were increasingly tested, while the rate of positive results decreased in recent years, possibly reflecting the impact of current alimentary trends on clinical practice. Associated autoimmune disease was frequently found in CD. High levels of tTGIgA accurately predicted CD diagnosis. WA was rarely investigated and deserves more attention, in particular in children with atopic background. WA does not seem to be associated with CD.

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Section: Discussionsupporting

confidence: 89%

Identifying True Celiac Disease and Wheat Allergy in the Era of Fashion Driven Gluten-Free Diets

Spoerl

Bastid²,

Ramadan

et al. 2019

Int Arch Allergy Immunol

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“…IgE-mediated food allergy is increasing in prevalence [1, 2] for reasons that are not yet clear. Although there is a strong genetic contribution to food allergy, a number of environmental factors that influence the composition of the intestinal microbiota have also been identified as modifiers of food allergy risk.…”

Section: Introductionmentioning

confidence: 99%

Microbiome and food allergy

Blázquez

Berin

2017

Translational Research

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Food allergy is a common disease affecting approximately 8% of children and 5% of adults. The prevalence has increased over the last two decades, suggesting an important environmental contribution to susceptibility. Studies have identified mode of birth, pet exposure, and having older siblings as being significant risk modifying factors in the development of food allergy. With the discovery that these factors significantly impact the composition of the intestinal microbiome, which is known to play a critical role in shaping the immune system, recent studies have begun to address the role of the intestinal microbiota in the development of food allergy. Studies in human cohorts support a dysbiosis in food allergy, and limited data suggest that this dysbiosis occurs early in life, preceding the onset of sensitization. Studies from animal models have clearly shown that the composition of the intestinal microbiota confers susceptibility to food allergy, and that there are organisms such as Clostridia species that are protective in the development of food allergy. Our understanding of microbial regulation of food allergy is in its nascency, but the state of the field supports an important contribution of intestinal microbes to susceptibility. Challenges going forward are to identify commensal-derived microorganisms that could be used therapeutically to prevent or perhaps treat food allergy.

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“…Studies indicate a significant increase internationally for the past decade in prevalence of food-induced anaphylaxis (FIA), estimated to affect 5-8% of teens in North America and other developed countries (Savage & Johns, 2015;Sicherer & Sampson, 2014) with fewer teens resolving commonly outgrown childhood allergies (Sicherer & Sampson, 2014). Despite attempts to create awareness of individual food allergy through policy change (Dean, Fenton, Shannon, Elliott, & Clarke, 2016), Canadian emergency department visits for anaphylaxis in the last 7 years have doubled, with the highest increase in teens (Canadian Institute for Health Information, 2015) who remain more likely to have fatal anaphylaxis than other age groups (Munoz-Furlong & Weiss, 2009;Xu et al, 2014).…”

Section: Introductionmentioning

confidence: 99%