Pancake syndrome induced by ingestion of tempura

Hashizume, Hideo; Umayahara, Takatsune; Kawakami, Yuji

doi:10.1111/bjd.12597

Cited by 5 publications

(3 citation statements)

References 6 publications

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“…Oral mite anaphylaxis (OMA) is reported in Asian tropical and subtropical climates with high temperatures and humidity such as Singapore, 119 Japan, 120 , 121 and Taiwan, 122 as well as South America 123 . Reactions to group 2 thermoresistant mite allergens are likely involved in these reactions 124 .…”

Section: Food Allergensmentioning

confidence: 99%

Challenges of managing food allergy in the developing world

Hossny

Ebisawa

El-Gamal

et al. 2019

World Allergy Organization Journal

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Food allergy (FA) is currently a significant health care problem in the developing world. Widely varying study populations and methodologies, the use of surrogate markers such as self report or hospitalization rates due to anaphylaxis rather than objective methods, limits robust estimation of FA prevalence in low income settings. Also, allergy is under-recognized as a clinical specialty in the developing world which compromises the chance for accurate diagnosis. In this review, most published data on food allergens from developing or low income countries are displayed. The diagnostic challenges and limitations of treatment options are discussed. It seems that FA is an under-appreciated health care issue in the developing world, and accurate determination of its burden in low-income settings represents an important unmet need. Multicenter surveillance studies, using standardized methodologies, are, therefore, needed to reveal the true extent of the problem and provide epidemiological clues for prevention. Preventive strategies should be tailored to fit local circumstances in different geographic regions. In addition, studying the gene environment interactions and impact of early life microbiota on the expression of FA in developing communities would be worthwhile. Efforts and resources should be directed toward public health education and training of health care providers dealing with food allergic patients.

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Section: Food Allergensmentioning

confidence: 99%

Challenges of managing food allergy in the developing world

Hossny

Ebisawa

El-Gamal

et al. 2019

World Allergy Organization Journal

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“…Foods prepared with mite-contaminated wheat flour, corn flour, cheese, ham or tea leaves have been implicated as the cause of oral mite anaphylaxis. For example, pancakes, beignets, pizza dough, okonomiyaki, takoyaki, tempura, scones, sponge cakes, polenta and corn cakes have been involved in oral mite anaphylaxis 9 10. In this case, we suspected oral mite anaphylaxis rather than simple food allergy of the ingredients of okonomiyaki because of the storage conditions of the flour.…”

Section: Discussionmentioning

confidence: 88%

“…, D. pteronyssinus, A. ovatus, L. destructor , and B. tropicalis ) were present in 13 samples,12 indicating that dust mite can often contaminate flour in tropical climate conditions. Actually, oral mite anaphylaxis is reported mainly in geographical locations with high temperature and humidity such as tropical and subtropical area 9…”

Section: Discussionmentioning

confidence: 99%

Rare presentation of anaphylaxis: pancake syndrome

Masaki

Fukunaga²,

Kawakami³

et al. 2019

BMJ Case Rep

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A 43-year-old woman presented with oral discomfort, sneezing, urticaria, eyelid angioedema, abdominal pain, diarrhoea, dyspnoea and wheeze soon after eating a Japanese flour pancake (okonomiyaki, containing wheat, egg, yam, pork, prawn and squid). Subsequent analysis of the flour used in the pancake revealed the presence of Dermatophagoides farinae (4500 mites/g). The patient tested positive for specific IgE to D. farinae (15.2 kU/L) and D. pteronyssinus (14.0 kU/L) with negative responses to other ingredients in the pancake. Oral ingestion of dust mite in poorly stored foods can cause anaphylactic reactions in patients with allergy.

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