Phenotypic characterization of childhood- and adult-onset food allergy among adults in the United States

Hultquist, Haley; Dyer, Ashley; Jiang, Jialing; Gupta, Ruchi S.; Warren, Christopher

doi:10.1016/j.jacig.2022.05.011

Cited by 5 publications

(4 citation statements)

References 36 publications

(66 reference statements)

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“…Recent evidence suggests potential disparities in the phenotypic presentation of IgE-mediated food allergy between childhood and adulthood ( 5 ). While previous studies have examined the natural progression of food allergy during childhood ( 6 ), limited studies have been conducted to investigate how oral immune tolerance to previously consumed foods is disrupted during adulthood.…”

Section: Discussionmentioning

confidence: 99%

New-onset egg allergy in an adult: A case report

Fujiwara,

Kimura,

Ohira

et al. 2024

Front. Allergy

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Most adult cases of hen's egg allergy are carried over from childhood, and new-onset adult cases are rare. Such cases may result from cross-reactivity or sensitization by inhalation. Here we present a rare case of adult-onset egg allergy due to monosensitization to ovalbumin (Gal d 2) with an unclear sensitization pathway. A 27-year-old woman developed recurrent gastrointestinal symptoms after ingestion of raw and under-cooked eggs. She had never suffered from atopic dermatitis or food allergies. She had never kept birds as pets and had no history of exposure to egg allergens. Prick to prick testing was positive only with raw egg white. Specific IgE testing revealed monosensitization to Gal d 2. She was advised to avoid raw and undercooked eggs and her symptoms resolved. In the management of adult-onset egg allergy, evaluation of allergen components will lead to appropriate elimination guidelines, and investigation of sensitization pathways may help identify the cause of this disease.

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Section: Discussionmentioning

confidence: 99%

New-onset egg allergy in an adult: A case report

Fujiwara,

Kimura,

Ohira

et al. 2024

Front. Allergy

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“…1,2,7 This phenomenon is reminiscent of other persistent IgE-mediated allergies, such as certain food allergies, which also persist throughout life despite allergen avoidance. 8,9 The exact underlying mechanisms or unidentified environmental exposures driving this persistent sensitisation in individuals remain to be elucidated. Regardless of this, a positive skin test with a concordant history of immediate-type allergy is significant and suggests persistent penicillin allergy.…”

Section: Discussionmentioning

confidence: 99%

A case of persistent IgE sensitisation almost two decades following ampicillin anaphylaxis

Chiang²,

Kan³

et al. 2023

Allergol Immunopathol

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Background: Although most immunoglobulin E (IgE)-mediated penicillin allergy wanes with time, sensitisation may occasionally persist for many years. Previous reports on the loss of penicillin-specific IgE sensitisation were based on non-anaphylaxis cases and, although uncommon, persistent sensitisation may still be possible in the minority of cases. Objective: This case highlights that irrespective of the elapsed duration since the index reaction, it is important to remain vigilant when approaching patients with a history of severe reactions. Material and Methods: We described a case of persistent IgE sensitisation almost two decades following ampicillin anaphylaxis. Results: A 78-year-old male with a history of perioperative penicillin anaphylaxis in 2003 was referred for allergy workup in 2022 before his knee joint replacement surgery. The patient had strictly avoided all beta-lactams since the index reaction. However, his penicillin-specific sensitisation persisted, evidenced by positive skin tests (with generalised urticaria after intradermal testing) and basophil activation tests. Conclusion: To our knowledge, this was the first case of positive BAT tested around two decades following the index reaction. This case illustrates that a cautious approach may still be warranted in patients with a history of severe reaction to penicillin regardless of the duration since the reported index reaction.

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“…A preocupação com a presença de alérgenos alimentares se deve ao número de pessoas afetadas por algum tipo de alergia alimentar, o qual tem crescido ano a ano, tanto em números de casos, quanto em gravidade (MAHAN; ESCOTT-STUMO;RAYMOUND, 2010;SOLÉ et al, 2018). Estimativas indicam que 10% da população adulta é afetada por algum tipo de alergia alimentar e os riscos ao bem-estar aumentam haja vista que os alimentos consumidos pela população são cada vez mais processados, complexos e com rótulos inadequados (HULTQUIST et al, 2022). Nos EUA, foram obtidos relatórios da saúde pública de indústrias alimentícias que indicaram que 34% não declaravam alérgenos alimentares em seus produtos e ainda que de 3% a 5% da população adulta e 8% da população infantil é afetada por algum tipo de alergia alimentar (PARKER et al, 2015;BLOM et al, 2018).…”

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“…As reações alérgicas se desenvolvem por mecanismos imunológicos que podem ou não ser medidas pela Imunoglobulina E, que quase sempre encontram-se associadas a alergias alimentares (HULTQUIST et al, 2022) . Destacam-se como alimentos alergênicos mais comuns as proteínas do leite de vaca, ovo, amendoim, trigo, soja, peixe, frutos do mar e nozes, Brazilian Journal of Health Review, Curitiba, v. 6, n. 5, p.21203-21216, sep/oct., 2023 que podem chegar até 90% das reações.…”

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Avaliação de rótulos de produtos cárneos e a adição de alérgenos alimentares

Durante,

Byler,

Kalschne

et al. 2023

Braz. J. Hea. Rev.

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A rotulagem clara e segura é fundamental para esclarecimento sobre a composição dos alimentos a fim de evitar graves comprometimentos à saúde, desencadeados por reações manifestas como alergia ou intolerância alimentar. O objetivo deste trabalho foi avaliar a conformidade da rotulagem de diferentes marcas e produtos cárneos industrializados comercializados nas cidades de Cascavel, Medianeira e Foz do Iguaçu - PR, frente a legislação sobre rotulagem de alimentos embalados na ausência do consumidor. Foram selecionados produtos emulsionados (mortadela, salsicha), linguiças frescais (Toscana), reestruturados empanados (nuggets) e fermentados (salames e linguiças coloniais), totalizando 28 produtos cárneos de 13 marcas. Foi realizada uma pesquisa por amostragem não probabilística com aplicação in loco do checklist para avaliação das conformidades e não conformidades em embalagens de produtos cárneos. Observou-se que apenas os produtos empanados apresentaram 100% de regularidades, enquanto para o salame, mortadela, salsicha, linguiça toscana, e linguiças maturadas, 80%, 71,4%, 50%, 20% e 33,3% estavam em conformidade com a legislação, respectivamente. Os alérgenos alimentares encontrados foram as proteínas de soja, do leite e cevada. Conclui-se, que são necessárias adequações na rotulagem de produtos cárneos com o objetivo de melhorar a comunicação com o cliente, garantir a segurança alimentar e atender a legislação vigente.

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Phenotypic characterization of childhood- and adult-onset food allergy among adults in the United States

Cited by 5 publications

References 36 publications

New-onset egg allergy in an adult: A case report

New-onset egg allergy in an adult: A case report

A case of persistent IgE sensitisation almost two decades following ampicillin anaphylaxis

Avaliação de rótulos de produtos cárneos e a adição de alérgenos alimentares

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