Prevalence of sensitization to food allergens, reported adverse reaction to foods, food avoidance, and food hypersensitivity among teenagers

Pereira, B.; Venter, Carina; Grundy, Jane; Clayton, C.B.; Arshad, Syed Hasan; Dean, Tara

doi:10.1016/j.jaci.2005.05.047

Cited by 221 publications

(194 citation statements)

References 35 publications

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“…Of 40 ML-positive samples reanalyzed, only four were reproducible with CAP. Wheat sensitization in preschool children (21) and adolescents (22) cross-reacts to pollen, especially grass; in children <3 years, however, this is irrelevant as pollensensitization is rare.…”

Section: Sensitizationmentioning

confidence: 99%

Food allergy and food sensitization in early childhood: results from the DARC cohort

Eller¹,

Kjær²,

Høst

et al. 2009

Allergy

152

121

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Background: The prevalence of food hypersensitivity (FHS) and the relationship with atopic dermatitis (AD) is controversial. The aim of this study was to determine the development of FHS and to correlate this with AD in relation to sensitization and symptoms.Methods: This study combines new data from birth to 18 months of age with previous published results from 3 and 6 years. The Danish Allergy Research Centre cohort, including 562 children, is a unique, population‐based, prospective birth cohort, with clinical examinations at all follow‐ups. All children were examined for the development of AD using Hanifin‐Rajka criteria and for FHS using interviews, skin prick test (SPT), specific immunoglobulin E (IgE), and food challenge according to EAACI guidelines.Results: Twenty children were confirmed with FHS to milk, egg, and peanut. FHS peaked at 18 months (3.6%) and then decreased to 1.2% at 72 months of age. No new cases were found after 3 years. Self‐reporting could only be confirmed in 31% of cases. Among the 122 children with AD, 18 had FHS (14.8%). FHS was IgE‐mediated in 95% of the cases but 16 of 20 children were additionally sensitized to other foods which they tolerated. Children with AD were neither more IgE‐sensitized nor had higher levels of IgE when compared with healthy children but they were more persistently sensitized.Conclusions: Sensitization to foods in young children without food allergy seems to be a normal phenomenon. The discrepancy between sensitization, self‐reported food‐related symptoms and confirmed FHS illustrates the need to perform standardized oral challenges in order to confirm the diagnosis of FHS.

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Section: Sensitizationmentioning

confidence: 99%

Food allergy and food sensitization in early childhood: results from the DARC cohort

Eller¹,

Kjær²,

Høst

et al. 2009

Allergy

152

121

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show abstract

“…[28], [59], [60] and [61] Just as with in vitro sIgE tests (see below), diagnostic skin tests are further hampered by the fact that positive test results are frequently seen in a considerable proportion of individuals without adverse reactions to the respective food. [54], [62], [63], [64], [65] and [66] The significance of a positive test result with a food extract is mainly deteriorated by the presence of multiple molecules, each with the potential to cross-react with IgEs specific to homologous proteins of different biologic sources. [14], [17] and [67] As a consequence, positive testing with a food extract frequently just reflects an initial sensitization to, for example, a homologous pollen allergen, where cross-reactivity is often not (yet) correlated with the development of clinical food allergy.…”

Section: Skin Tests With Purified Allergenic Moleculesmentioning

confidence: 99%

Potential, pitfalls, and prospects of food allergy diagnostics with recombinant allergens or synthetic sequential epitopes

Steckelbroeck¹,

Ballmer‐Weber²,

Vieths³

2008

Journal of Allergy and Clinical Immunology

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This article aims to critically review developments in food allergy diagnostics with regard to the verification of specific IgE antibodies and the identification of the responsible allergens. Results of IgE-binding tests with food extracts are hampered by cross-reactive proteins, low-quality test agents, or both. Specificity can be increased by defining adequate cutoff values, whereas sensitivity can be improved by using high-quality test agents. IgE-binding tests with purified allergens enabled reliable quantification of allergen-specific IgE titers, with higher levels found in individuals with food allergy compared with individuals without food allergy. However, the overlap in individual test reactivity between allergic and nonallergic subjects complicates interpretation. Recombinant allergens and synthetic sequential epitopes enabled detection of sensitization profiles, with IgE specific to several allergens and substructures now being suggested as markers of severity, persistence, or both. However, high-power quantitative studies with larger numbers of patients are required to confirm these markers. This article aims to critically review developments in food allergy diagnostics with regard to the verification of specific IgE antibodies and the identification of the responsible allergens. Results of IgE-binding tests with food extracts are hampered by cross-reactive proteins, low-quality test agents, or both. Specificity can be increased by defining adequate cutoff values, whereas sensitivity can be improved by using high-quality test agents. IgE-binding tests with purified allergens enabled reliable quantification of allergen-specific IgE titers, with higher levels found in individuals with food allergy compared with individuals without food allergy. However, the overlap in individual test reactivity between allergic and nonallergic subjects complicates interpretation. Recombinant allergens and synthetic sequential epitopes enabled detection of sensitization profiles, with IgE specific to several allergens and substructures now being suggested as markers of severity, persistence, or both.However, high-power quantitative studies with larger numbers of patients are required to confirm these markers. IgE-mediated and non-IgE-mediated syndromes, where IgE-mediated manifestations are responsible for the majority of food-induced, immediate-type, immune-mediated hypersensitivity reactions. 3 The development of an IgE-mediated response to food requires a series of molecular and cellular interactions, which involve antigenpresenting cells, T lymphocytes, and B lymphocytes. [4] and [5] Depending on the route of sensitization, food allergy is the result of either genuine reactivity to comestibles through the gastrointestinal tract (class I food allergens) or secondary sensitization to cross-reactive food allergens as a consequence of the initial reactivity to homologous pollen-related allergens (class II food allergens). [6] and [7] The majority of class I food allergens are heat stable and resistan...

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“…For example, in individuals with asthma, symptom beliefs often do not match the results of allergy skin test (Li, Andrist, Bamlet, & Wolter, 2000;Ritz, Steptoe, Bobb, Harris, & Edwards, 2006). Challenges in identifying symptom triggers are not unique to asthma, but also occur in other chronic conditions such as chronic migraine, food allergy/hypersensitivity and Multiple Chemical Sensitivity (MCS) (Devriese et al, 2004;Kelman, 2007;Pereira et al, 2005). When objective symptom markers are available (e.g.…”

Section: Introductionmentioning

confidence: 99%

Generalization of Respiratory Symptom Triggers

et al. 2015

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Prevalence of sensitization to food allergens, reported adverse reaction to foods, food avoidance, and food hypersensitivity among teenagers

Cited by 221 publications

References 35 publications

Food allergy and food sensitization in early childhood: results from the DARC cohort

Food allergy and food sensitization in early childhood: results from the DARC cohort

Potential, pitfalls, and prospects of food allergy diagnostics with recombinant allergens or synthetic sequential epitopes

Generalization of Respiratory Symptom Triggers

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