In vivo and in vitro correlates of food allergy

Chua, Yan; Bremner, Karen E.; Lakdawalla, N.; Llobet, J.L.; Kokubu, Hiraku; Orange, Robert P.; Collins-Williams, C

doi:10.1016/0091-6749(76)90135-4

Cited by 41 publications

(14 citation statements)

References 49 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Correlations in excess of 90% were obtained when purified allergens from the cod fish (Aas & Lundkvist, 1973) and rye grass (Haddad & Hoffman, 1973) were tested. Encouraging results have been reported when the RAST technique was applied to the diagnosis of food allergies (Schur, Hyde & Wypych, 1974;Hoffman & Haddad, 1974;Chua et al, 1976;Dannaeus et al, 1977). However, these results have been correlated with a history of known food allergy and they have neglected those patients with unclear histories due to the 'non-immediate' onset of symptoms.…”

Section: Introductionmentioning

confidence: 99%

Recognition of food‐allergic patients and their allergens by the RAST technique and clinical investigation

Wraith

Merrett

Röth

et al. 1979

Clin Experimental Allergy

109

View full text Add to dashboard Cite

Summary Sera from 119 patients with possible food allergies were tested against a panel of thirteen food allergens by the RAST technique. The results were compared with in vivo tests. 79% of foods causing symptoms gave a positive RAST to the specific food. Symptoms were grouped according to their time of appearance after taking the food; ‘immediate’ up to 1 hr and ‘non‐immediate’ more than 1 hr afterwards. Almost all those with ‘immediate’ symptoms were already aware of the foods causing them and there was a 100% correlation of the RAST result with these. Only a few of those with ‘non‐immediate’ symptoms were previously aware that these foods were responsible, and 64% of these gave a positive RAST. The majority of patients with a positive RAST result had total IgE in excess of 300 u/ml, had specific IgE antibodies against one or more common inhalant allergens, were under the age of 30 years and had a combination of asthma and eczema. We found the RAST method a useful and safe guide upon which to base a clinical investigation of food allergy, especially for patients whose symptoms appeared more than 1 hr after the food and in whom the relationship between their symptoms and food was not apparent. The RAST technique was surprisingly successful in identifying the foods which caused these ‘non‐immediate’ symptoms.

show abstract

Section: Introductionmentioning

confidence: 99%

Recognition of food‐allergic patients and their allergens by the RAST technique and clinical investigation

Wraith

Merrett

Röth

et al. 1979

Clin Experimental Allergy

109

View full text Add to dashboard Cite

show abstract

“…Non-biological tests to detect specific antibodies by antigen-binding include the radio-allergosorbent test (RAST). This test (Wide, Bennich & Johansson, 1967) is a sensitive, reliable and reproducible method for detecting IgE antibodies against food allergens (Hoffman & Haddad, 1974;Chua et al, 1976;Wraith et al, 1979) and egg white RAST has shown a significant correlation with clinical egg sensitivity (Schur, Hyde & Wypych, 1974;Dannaeus et al, 1977).…”

mentioning

confidence: 99%

IgE antibodies to food allergens detected by ELISA, RAST and monkey PCA

Bamdad

Goodwin

Hill

1983

Clin Experimental Allergy

View full text Add to dashboard Cite

“…Children with strong and unequivocal food allergies usually have high serum concentrations of IgE specific to the ofl'ending food proteins (Aas & Lundkvist, 1973;Hofl"man & Haddad, 1974;Schur, Hyde & Wypych, 1974;Chua et al, 1976;Dannaeus et al, 1977). In our study, child A.K., 6 years old, had a wheat RAST score of 4-the highest encountered (Table 3).…”

Section: Discussionmentioning

confidence: 50%

Immunoglobulin E specific to wheat and rye flour proteins

Björkstén

Backman

Järvinen

et al. 1977

Clin Experimental Allergy

View full text Add to dashboard Cite

We have used the radioallergosorbent test (RAST) to determine IgE antibodies specific to wheat flour proteins in the sera of seven groups of patients. In some cases ryespecific IgE was also determined. Wheat and rye RAST scores showed a good correlation, presumably due to cross-reactions. Among bakers with asthma, positive scores, 0-5-3, occurred with a prevalence of 43%, and among children with eczema, scores in the range 0'5-4 were found with a prevalence of 54%. A score of 0-5 was a marginal value which was also occasionally encountered with sera from patient groups with no history of immediate hypersensitivity to wheat or rye. These groups included adults and children with allergic rhinitis and asthma, children from the general population and children with coehac disease. The RAST appeared useful in the diagnosis of allergy to inhaled flour dust among bakers. Among children with eczema, positive wheat and rye RAST results were a common finding, which only occasionally could be linked to strong and unequivocal reactions to the foods in question. Both in bakers and children with eczema, wheat and rye RAST results showed good agreement with intracutaneous skin test results.

show abstract

In vivo and in vitro correlates of food allergy

Cited by 41 publications

References 49 publications

Recognition of food‐allergic patients and their allergens by the RAST technique and clinical investigation

Recognition of food‐allergic patients and their allergens by the RAST technique and clinical investigation

IgE antibodies to food allergens detected by ELISA, RAST and monkey PCA

Immunoglobulin E specific to wheat and rye flour proteins

Contact Info

Product

Resources

About